Recombinant Sheep Fibroblast growth factor 2 (FGF2) (Active)

Product Specifications

Product Name Alternative

Fibroblast growth factor 2; FGF-2; Basic fibroblast growth factor (bFGF) ; Heparin-binding growth factor 2 (HBGF-2) ; FGF2

Abbreviation

Recombinant Sheep FGF2 protein (Active)

Gene Name

FGF2

UniProt

P20003

Expression Region

10-155aa

Organism

Ovis aries (Sheep)

Target Sequence

PALPEDGGSSAFPPGHFKDPKRLYCKNGGFFLRIHPDGRVDGVREKSDPHIKLQLQAEERGVVSIKGVCANRYLAMKEDGRLLASKCVTDECFFFERLESNNYNTYRSRKYSSWYVALKRTGQYKLGPKTGPGQKAILFLPMSAKS

Tag

C-terminal 6xHis-tagged

Type

Active Protein & In Stock Protein

Source

Yeast

Field of Research

Cancer

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.

Endotoxin

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

Purity

Greater than 95% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

The ED50 as determined by the dose-dependent stimulation of the proliferation of NIH-3T3 cells is 3.791-5.569 ng/mL.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, 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.

Molecular Weight

17.9 kDa

References & Citations

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.