Recombinant Human Fibroblast growth factor 18 (FGF18)

• Gene Name:

  FGF18

• UniProt:

  O76093

• Expression Region:

  28-207aa

• Organism:

  Homo sapiens

• Target Sequence:

  EENVDFRIHVENQTRARDDVSRKQLRLYQLYSRTSGKHIQVLGRRISARGEDGDKYAQLLVETDTFGSQVRIKGKETEFYLCMNRKGKLVGKPDGTSKECVFIEKVLENNYTALMSAKYSGWYVGFTKKGRPRKGPKTRENQQDVHFMKRYPKGQPELQKPFKYTTVTKRSRRIRPTHPA

• Tag:

  N-terminal 6xHis-tagged

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Assay Type:

  In Stock Protein

• Relevance:

  Plays an important role in the regulation of cell proliferation, cell differentiation and cell migration. Required for normal ossification and bone development. Stimulates hepatic and intestinal proliferation.

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Full Length of Mature Protein

• Form:

  Liquid or Lyophilized powder

• Buffer:

  If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  25.1 kDa

• References & Citations:

  "FGF-18, a novel member of the fibroblast growth factor family, stimulates hepatic and intestinal proliferation." Hu M.C.-T., Qiu W.R., Wang Y.-P., Hill D., Ring B.D., Scully S., Bolon B., Derose M., Luethy R., Simonet W.S., Arakawa T., Danilenko D.M. Mol. Cell. Biol. 18:6063-6074 (1998)

• Storage Conditions:

  The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

• CAS Number:

  9000-83-3