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Catalog Number | orb527075 |
---|---|
Category | Proteins |
Description | Fibroblast Growth Factor basic (FGF-basic/FGF-2) is a single-chain polypeptide growth factor that plays a significant role in the process of wound healing and is a potent inducer of angiogenesis. Several different forms of the human protein exist ranging from 18-24 kDa in size due to the use of alternative start sites within the fgf-2 gene. It has a 55 percent amino acid residue identity to FGF-1 and has potent heparin-binding activity. The growth factor is an extremely potent inducer of DNA synthesis in a variety of cell types from mesoderm and neuroectoderm lineages. It was originally named basic fibroblast growth factor based upon its chemical properties and to distinguish it from acidic fibroblast growth factor. Other homologous FGF belonging to the same family are int-2 (FGF-3), FGF-5, FGF-6, K-FGF and KGF (keratinocyte growth factor = FGF-7). All factors are products of different genes, some of which are Oncogene products (FGF-3, FGF-4, FGF-5). |
Reactivity | Mouse |
Form/Appearance | Lyophilized |
MW | 16.3KD |
UniProt ID | P15655 |
Protein Sequence | PALPE DGGAA FPPGH FKDPK RLYCK NGGFF LRIHP DGRVD GVREK SDPHV KLQLQ AEERG VVSIK GVCAN RYLAM KEDGR LLASK CVTEE CFFFE RLESN NYNTY RSRKY SSWYV ALKRT GQYKL GSKTG PGQKA ILFLP MSAKS |
Source | E. coli P10-S154 |
Endotoxins | Less than 1 EU/μg of rmbFGF as determined by LAL method. |
Storage | Lyophilized recombinant Mouse Fibroblast Growth Factor basic (FGF-basic/FGF-2) remains stable up to 6 months at -80°C from date of receipt. Upon reconstitution, rmFGF2 remains stable up to 2 weeks at 4°C or up to 3 months at -20°C. |
Note | For research use only |
Expiration Date | 6 months from date of receipt. |
Greater than 90% as determined by SDS-PAGE. | |
20.3 kDa | |
E.coli |
Greater than 95% as determined by SDS-PAGE. | |
17.15 kDa | |
E.coli |
ELISA, MS, SDS-PAGE, WB | |
Greater than 95% as determined by SEC-HPLC and reducing SDS-PAGE. | |
E. coli |
Greater than 85% as determined by SDS-PAGE. | |
18.9 kDa | |
Yeast |
98.00% | |
56 KDa (reducing condition) |