Recombinant Human Probetacellulin (BTC)

Product Specifications

Product Name Alternative

BTCProbetacellulin [Cleaved into: Betacellulin; BTC) ]

Abbreviation

Recombinant Human BTC protein

Gene Name

BTC

UniProt

P35070

Expression Region

32-178aa

Organism

Homo sapiens (Human)

Target Sequence

DGNSTRSPETNGLLCGDPEENCAATTTQSKRKGHFSRCPKQYKHYCIKGRCRFVVAEQTPSCVCDEGYIGARCERVDLFYLRGDRGQILVICLIAVMVVFIILVIGVCTCCHPLRKRRKRKKKEEEMETLGKDITPINEDIEETNIA

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Signal Transduction

Relevance

Growth factor that binds to EGFR, ERBB4 and other EGF receptor family mbers. Potent mitogen for retinal pigment epithelial cells and vascular smooth muscle cells.

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.

Function

Growth factor that binds to EGFR, ERBB4 and other EGF receptor family members. Potent mitogen for retinal pigment epithelial cells and vascular smooth muscle cells.

Molecular Weight

18.6 kDa

References & Citations

Cloning and expression of cDNA encoding human betacellulin, a new member of the EGF family.Sasada R., Ono Y., Taniyama Y., Shing Y., Folkman J., Igarashi K.Biochem. Biophys. Res. Commun. 190:1173-1179 (1993)

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.