Recombinant Danio rerio Fin bud initiation factor (fibin)

Recombinant Danio rerio Fin bud initiation factor (fibin)

• Gene Name: fibin
• UniProt: A1IGX5
• Expression Region: 24-210aa
• Organism: Danio rerio (Zebrafish) (Brachydanio rerio)
• Target Sequence: FFAGPLYPEMSNGTFHHYFVPDGYYEENDDPEKCQMLFKMMDNRKCTLDEDQDSVIRDDFTIIKRHIEDAARVLEGIGKSISFDLDGEDSYGKYLRRETTQISEAFSNSEKSLLELEVKFKQSQENELKEEHKISDDFLNMIVHTRDVLKETLDISLGLKDKHELLSLIIRSHGTRLSRLKNDYMKV
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: Mammalian cell
• Field of Research: Cell Biology
• Assay Type: Developed Protein
• Relevance: Essential for the initiation of pectoral fin bud formation. Potentially acts downstream of retinoic acid and Wnt signaling and is required for tbx5 expression in the lateral plate mesoderm of presumptive pectoral fin bud regions.
• Purity: Greater than 90% 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: 26.9 kDa
• References & Citations: "Fibin, a novel secreted lateral plate mesoderm signal, is essential for pectoral fin bud initiation in zebrafish." Wakahara T., Kusu N., Yamauchi H., Kimura I., Konishi M., Miyake A., Itoh N. Dev. Biol. 303:527-535 (2007)
• 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℃.