Recombinant Sheep Fibroblast growth factor 2 (FGF2) (Active)

• Product Name Alternative:

  Fibroblast growth factor 2; FGF-2; Basic fibroblast growth factor (bFGF) ; Heparin-binding growth factor 2 (HBGF-2) ; FGF2

• Abbreviation:

  Recombinant Sheep FGF2 protein (Active)

• Gene Name:

  FGF2

• UniProt:

  P20003

• Expression Region:

  10-155aa

• Organism:

  Ovis aries (Sheep)

• Target Sequence:

  PALPEDGGSSAFPPGHFKDPKRLYCKNGGFFLRIHPDGRVDGVREKSDPHIKLQLQAEERGVVSIKGVCANRYLAMKEDGRLLASKCVTDECFFFERLESNNYNTYRSRKYSSWYVALKRTGQYKLGPKTGPGQKAILFLPMSAKS

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  Yeast

• Field of Research:

  Cancer

• Relevance:

  Acts as a ligand for FGFR1, FGFR2, FGFR3 and FGFR4. Also acts as an integrin ligand which is required for FGF2 signaling. Binds to integrin ITGAV:ITGB3. Plays an important role in the regulation of cell survival, cell division, cell differentiation and cell migration. Functions as a potent mitogen in vitro. Can induce angiogenesis. Mediates phosphorylation of ERK1/2 and thereby promotes retinal lens fiber differentiation.

• Endotoxin:

  Less than 1.0 EU/μg as determined by LAL method.

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  The ED50 as determined by the dose-dependent stimulation of the proliferation of NIH-3T3 cells is 3.791-5.569 ng/mL.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  17.9 kDa

• References & Citations:

  /

• 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein