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Recombinant Danio rerio Fin bud initiation factor (fibin)

Product Specifications

Product Name Alternative

/

Abbreviation

Recombinant Zebrafish fibin protein

Gene Name

Fibin

UniProt

A1IGX5

Expression Region

24-210aa

Organism

Danio rerio (Zebrafish) (Brachydanio rerio)

Target Sequence

FFAGPLYPEMSNGTFHHYFVPDGYYEENDDPEKCQMLFKMMDNRKCTLDEDQDSVIRDDFTIIKRHIEDAARVLEGIGKSISFDLDGEDSYGKYLRRETTQISEAFSNSEKSLLELEVKFKQSQENELKEEHKISDDFLNMIVHTRDVLKETLDISLGLKDKHELLSLIIRSHGTRLSRLKNDYMKV

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

Mammalian cell

Field of Research

Cell Biology

Relevance

Essential for the initiation of pectoral fin bud formation. Potentially acts downstream of retinoic acid and Wnt signaling and is required for tbx5 expression in the lateral plate mesoderm of presumptive pectoral fin bud regions.

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

26.9 kDa

References & Citations

"Fibin, a novel secreted lateral plate mesoderm signal, is essential for pectoral fin bud initiation in zebrafish." Wakahara T., Kusu N., Yamauchi H., Kimura I., Konishi M., Miyake A., Itoh N. Dev. Biol. 303:527-535 (2007)

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

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