Recombinant Human Bone morphogenetic protein 4 (BMP4)
Product Specifications
Product Name Alternative
Bone morphogenetic protein 2B ; BMP-2B
Abbreviation
Recombinant Human BMP4 protein
Gene Name
BMP4
UniProt
P12644
Expression Region
293-408aa
Organism
Homo sapiens (Human)
Target Sequence
SPKHHSQRARKKNKNCRRHSLYVDFSDVGWNDWIVAPPGYQAFYCHGDCPFPLADHLNSTNHAIVQTLVNSVNSSIPKACCVPTELSAISMLYLDEYDKVVLKNYQEMVVEGCGCR
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Developmental Biology
Relevance
Induces cartilage and bone formation. Also act in mesoderm induction, tooth development, limb formation and fracture repair. Acts in concert with PTHLH/PTHRP to stimulate ductal outgrowth during bryonic mammary development and to inhibit hair follicle induction .
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
15.4 kDa
References & Citations
Mutations in BMP4 are associated with subepithelial, microform, and overt cleft lip.Suzuki S., Marazita M.L., Cooper M.E., Miwa N., Hing A., Jugessur A., Natsume N., Shimozato K., Ohbayashi N., Suzuki Y., Niimi T., Minami K., Yamamoto M., Altannamar T.J., Erkhembaatar T., Furukawa H., Daack-Hirsch S., L'heureux J. , Brandon C.A., Weinberg S.M., Neiswanger K., Deleyiannis F.W., de Salamanca J.E., Vieira A.R., Lidral A.C., Martin J.F., Murray J.C.Am. J. Hum. Genet. 84:406-411 (2009)
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
Curated Selection
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