Recombinant Chicken Transforming growth factor beta-1 proprotein (TGFB1), partial

Multifunctional protein that control proliferation, differentiation, and other functions in many cell types. Many cells synthesize TGFB1 and essentially all of th have specific receptors for this protein. It regulates the actions of many other growth factors and determines a positive or negative direction of their effects. It plays an important role in bone rodeling. It is a potent stimulator of osteoblastic bone formation, causing chotaxis, proliferation and differentiation in committed osteoblasts .

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.

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.

Multifunctional protein that control proliferation, differentiation, and other functions in many cell types. Many cells synthesize TGFB1 and essentially all of them have specific receptors for this protein. It regulates the actions of many other growth factors and determines a positive or negative direction of their effects. It plays an important role in bone remodeling. It is a potent stimulator of osteoblastic bone formation, causing chemotaxis, proliferation and differentiation in committed osteoblasts. Mediates SMAD2/3 activation by inducing its phosphorylation and subsequent translocation to the nucleus (By similarity) .

Complementary deoxyribonucleic acid cloning of a messenger ribonucleic acid encoding transforming growth factor beta 4 from chicken embryo chondrocytes.Jakowlew S.B., Dillard P.J., Sporn M.B., Roberts A.B.Mol. Endocrinol. 2:1186-1195 (1988)

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.