Recombinant Chicken Fibroblast growth factor 2 (FGF2)
Product Specifications
Product Name Alternative
(FGF-2) (Basic fibroblast growth factor) (bFGF) (Heparin-binding growth factor 2) (HBGF-2)
Abbreviation
Recombinant Chicken FGF2 protein
Gene Name
FGF2
UniProt
P48800
Expression Region
13-158aa
Organism
Gallus gallus (Chicken)
Target Sequence
PALPDDGGGGAFPPGHFKDPKRLYCKNGGFFLRINPDGRVDGVREKSDPHIKLQLQAEERGVVSIKGVSANRFLAMKEDGRLLALKCATEECFFFERLESNNYNTYRSRKYSDWYVALKRTGQYKPGPKTGPGQKAILFLPMSAKS
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
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 . 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 .
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.
Molecular Weight
23.8 kDa
References & Citations
"Expression of alternatively spliced bFGF first coding exons and antisense mRNAs during chicken embryogenesis." Borja A.Z., Zeller R., Meijers C. Dev. Biol. 157:110-118 (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.
Protein Length
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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