Recombinant Mouse Fibroblast growth factor 2 (Fgf2)

Recombinant Mouse Fibroblast growth factor 2 (Fgf2)

• CAS Number: 9000-83-3
• Gene Name: Fgf2
• UniProt: P15655
• Expression Region: 10-155aa
• Organism: Mus musculus
• Target Sequence: PALPEDGGSGAFPPGHFKDPKRLYCKNGGFFLRIHPDGRVDGVREKSDPHIKLQLQAEERGVVSIKGVCANRYLAMKEDGRLLASKCVTDECFFFERLESNNYNTYRSRKYSSWYVALKRTGQYKLGPKTGPGQKAILFLPMSAKS
• Tag: N-terminal 10xHis-tagged
• Source: Yeast
• Field of Research: Others
• Assay Type: Developed Protein
• 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 .
• Purity: Greater than 85% 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: 18.9 kDa
• References & Citations: Isolation of cDNAs encoding four mouse FGF family members and characterization of their expression patterns during embryogenesis.Hebert J.M., Basilico C., Goldfarb M., Haub O., Martin G.R.Dev. Biol. 138:454-463 (1990)
• 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℃.