Recombinant Human Eukaryotic translation initiation factor 4E-binding protein 2 (EIF4EBP2)

4E-BP2; 4EBP2; 4EBP2_HUMAN; eIF4E binding protein 2; eIF4E-binding protein 2; Eif4ebp2; Eukaryotic translation initiation factor 4E binding protein 1; Eukaryotic translation initiation factor 4E-binding protein 2; PHASII; phosphorylated; heat and acid stable regulated by insulin protein II

Repressor of translation initiation involved in synaptic plasticity, learning and mory formation . Regulates EIF4E activity by preventing its assbly into the eIF4F complex: hypophosphorylated form of EIF4EBP2 competes with EIF4G1/EIF4G3 and strongly binds to EIF4E, leading to repress translation. In contrast, hyperphosphorylated form dissociates from EIF4E, allowing interaction between EIF4G1/EIF4G3 and EIF4E, leading to initiation of translation . EIF4EBP2 is enriched in brain and acts as a regulator of synapse activity and neuronal st cell renewal via its ability to repress translation initiation . Mediates the regulation of protein translation by hormones, growth factors and other stimuli that signal through the MAP kinase and mTORC1 pathways .

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.

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.

Repressor of translation initiation involved in synaptic plasticity, learning and memory formation (By similarity) . Regulates EIF4E activity by preventing its assembly into the eIF4F complex

Insulin-dependent stimulation of protein synthesis by phosphorylation of a regulator of 5'-cap function.Pause A., Belsham G.J., Gingras A.-C., Donze O., Lin T.-A., Lawrence J.C. Jr., Sonenberg N.Nature 371:762-767 (1994)

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.