Recombinant Sheep Platelet-derived growth factor subunit B (PDGFB)

• Product Name Alternative:

  PDGF subunit B; PDGF-2; Platelet-derived growth factor B chain; Platelet-derived growth factor beta polypeptide

• Abbreviation:

  Recombinant Sheep PDGFB protein

• Gene Name:

  PDGFB

• UniProt:

  Q95229

• Expression Region:

  82-190aa

• Organism:

  Ovis aries (Sheep)

• Target Sequence:

  SLGSPTVAEPAVIAECKTRTEVSEISRRLIDRTNANFLVWPPCVEVQRCSGCCNNRNVQCRPTQVQDRKVQVKKIEIVRKKKIFKKATVTLVDHLACRCETVMARAVTR

• Tag:

  N-terminal 6xHis-TrxA-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cancer

• Relevance:

  Growth factor that plays an essential role in the regulation of embryonic development, cell proliferation, cell migration, survival and chemotaxis. Potent mitogen for cells of mesenchymal origin. Required for normal proliferation and recruitment of pericytes and vascular smooth muscle cells in the central nervous system, skin, lung, heart and placenta. Required for normal blood vessel development, and for normal development of kidney glomeruli. Plays an important role in wound healing. Signaling is modulated by the formation of heterodimers with PDGFA.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

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

• Molecular Weight:

  30.6 kDa

• 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