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.
Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Involved in the maintenance of the midbrain-hindbrain boundary (MHB) organizer. Contributes to a positive-feedback loop of FGF signaling in the MHB, enabling the MHB to exert its role as an organizer for the tectal and cerebellar development.