Recombinant Human Fibroblast growth factor 21 protein (FGF21) (Active)

Product Specifications

Product Name Alternative

FGF-21

Abbreviation

Recombinant Human FGF21 protein (Active)

Gene Name

FGF21

UniProt

Q9NSA1

Expression Region

29-209aa

Organism

Homo sapiens (Human)

Target Sequence

HPIPDSSPLLQFGGQVRQRYLYTDDAQQTEAHLEIREDGTVGGAADQSPESLLQLKALKPGVIQILGVKTSRFLCQRPDGALYGSLHFDPEACSFRELLLEDGYNVYQSEAHGLPLHLPGNKSPHRDPAPRGPARFLPLPGLPPALPEPPGILAPQPPDVGSSDPLSMVGPSQGRSPSYAS

Tag

Tag-Free

Type

Active Protein & In Stock Protein

Source

E.Coli

Field of Research

Cancer

Relevance

Stimulates glucose uptake in differentiated adipocytes via the induction of glucose transporter SLC2A1/GLUT1 expression (but not SLC2A4/GLUT4 expression) . Activity requires the presence of KLB. {ECO:0000269|PubMed:15902306, ECO:0000269|PubMed:17623664}.

Endotoxin

Less than 1.0 EU/μg as determined by LAL method.

Purity

>96% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Fully biologically active when compared to standard. The ED50 as determined by thymidine uptake assay using FGF-receptors transfected BaF3 cells is less than 0.5 μg/ml, corresponding to a specific activity of > 2.0 x 103 IU/mg in the presence of 5 µg/ml of rMuKlotho-β and 10 μg/ml of heparin.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 µm filtered PBS, pH 7.4

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

Stimulates glucose uptake in differentiated adipocytes via the induction of glucose transporter SLC2A1/GLUT1 expression (but not SLC2A4/GLUT4 expression) . Activity requires the presence of KLB.

Molecular Weight

19.4 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.