FGF acidic

• Description:

  FGF-acidic is one of 23 known members of the FGF family. Proteins of this family play a central role during prenatal development, postnatal growth and regeneration of a variety of tissues, by promoting cellular proliferation and differentiation. FGF-acidic is a non-glycosylated heparin binding growth factor that is expressed in the brain, kidney, retina, smooth muscle cells, bone matrix, osteoblasts, astrocytes and endothelial cells. FGF-acidic has the ability to signal through all the FGF receptors. Recombinant rat FGF-acidic is a 15.9 kDa protein consisting of 141 amino acid residues.

• Synonyms:

  Fgf1; FGF-1; HBGF1; HBGF-1

• NCBI Gene ID:

  25317

• UniProt:

  P61149

• Accession Number:

  NP_036978.1

• Accession Number mRNA:

  NM_012846.1

• Chromosomal Location:

  18p11

• Reactivity:

  Rat

• Cross Reactivity:

  Rat

• Sequence:

  MFNLPLGNYK KPKLLYCSNG GHFLRILPDG TVDGTRDRSD QHIQLQLSAE SAGEVYIKGT ETGQYLAMDT EGLLYGSQTP NEECLFLERL EENHYNTYTS KKHAEKNWFV GLKKNGSCKR GPRTHYGQKA ILFLPLPVSS D

• Assay Protocol:

  Reconstitute in 5 mM Sodium Phosphate, pH 7.2 to a concentration of ≤ 0.5 mg/mL. Do not vortex. This solution can be stored at 2-8°C for up to 1 week. For extended storage, it is recommended to further dilute in a buffer containing a carrier protein (example 0.1% BSA) and store in working aliquots at -20°C to -80°C.

• Endotoxin:

  < 0.1 ng/µg of protein (< 1EU/µg)

• Purity:

  > 98% by SDS-PAGE & HPLC analyses

• Bioactivity:

  Determined by a cell proliferation assay using balb/c 3T3 cells. The expected ED50 is ≤ 0.1 ng/ml, in the presence of 10 µg/ml heparin, corresponding to a specific activity of ≥ 1 x 107 units/mg.

• Length:

  141

• Form:

  Lyophilized

• Buffer:

  10mM Sodium Phosphate, pH 7.2 + 150mM NaCl + 0.2% Chaps

• Reconstitution:

  5mM Sodium Phosphate, pH 7.2

• Molecular Weight:

  15.9 kDa

• Storage Conditions:

  The lyophilized protein is stable at room temperature for 1 month and at 4°C for 6 months. Reconstituted working aliquots are stable for 1 week at 2°C to 8°C and for 3 months at -20°C to -80°C.

• Host or Source:

  E. coli