Recombinant Chicken Fibroblast growth factor 1 (FGF1)

Recombinant Chicken Fibroblast growth factor 1 (FGF1)

• CAS Number: 9000-83-3
• Gene Name: FGF1
• UniProt: P19596
• Expression Region: 16-155aa
• Organism: Gallus gallus
• Target Sequence: FGLPLGNYKKPKLLYCSNGGHFLRILPDGKVDGTRDRSDQHIQLQLSAEDVGEVYIKSTASGQYLAMDTNGLLYGSQLPGEECLFLERLEENHYNTYISKKHADKNWFVGLKKNGNSKLGPRTHYGQKAILFLPLPVSAD
• Tag: N-terminal 6xHis-tagged
• Source: Yeast
• Field of Research: Signal Transduction
• Assay Type: Developed Protein
• Relevance: Plays an important role in the regulation of cell survival, cell division, angiogenesis, cell differentiation and cell migration. Functions as potent mitogen in vitro. Acts as a ligand for FGFR1 and integrins. Binds to FGFR1 in the presence of heparin leading to FGFR1 dimerization and activation via sequential autophosphorylation on tyrosine residues which act as docking sites for interacting proteins, leading to the activation of several signaling cascades. Binds to integrins. Its binding to integrins and subsequent ternary complex formation with integrins and FGFR1 are essential for FGF1 signaling.
• Purity: Greater than 95% 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: 17.7 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.