Recombinant Human Phosphatidylinositol 5-phosphate 4-kinase type-2 beta (PIP4K2B)

(1-phosphatidylinositol 5-phosphate 4-kinase 2-beta) (Diphosphoinositide kinase 2-beta) (Phosphatidylinositol 5-phosphate 4-kinase type II beta) (PI (5) P 4-kinase type II beta) (PIP4KII-beta) (PtdIns (5) P-4-kinase isoform 2-beta)

SSNCTSTTAVAVAPLSASKTKTKKKHFVCQKVKLFRASEPILSVLMWGVNHTINELSNVPVPVMLMPDDFKAYSKIKVDNHLFNKENLPSRFKFKEYCPMVFRNLRERFGIDDQDYQNSVTRSAPINSDSQGRCGTRFLTTYDRRFVIKTVSSEDVAEMHNILKKYHQFIVECHGNTLLPQFLGMYRLTVDGVETYMVVTRNVFSHRLTVHRKYDLKGSTVAREASDKEKAKDLPTFKDNDFLNEGQKLHVGEESKKNFLEKLKRDVEFLAQLKIMDYSLLVGIHDVDRAEQEEMEVEERAEDEECENDGVGGNLLCSYGTPPDSPGNLLSFPRFFGPGEFDPSVDVYAMKSHESSPKKEVYFMAIIDILTPYDTKKKAAHAAKTVKHGAGAEISTVNPEQYSKRFNEFMSNILT

Participates in the biosynthesis of phosphatidylinositol 4,5-bisphosphate . Preferentially utilizes GTP, rather than ATP, for PI (5) P phosphorylation and its activity reflects changes in direct proportion to the physiological GTP concentration . Its GTP-sensing activity is critical for metabolic adaptation . PIP4Ks negatively regulate insulin signaling through a catalytic-independent mechanism. They interact with PIP5Ks and suppress PIP5K-mediated PtdIns (4,5) P2 synthesis and insulin-dependent conversion to PtdIns (3,4,5) P3 .

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.

"The Lipid Kinase PI5P4Kbeta Is an Intracellular GTP Sensor for Metabolism and Tumorigenesis." Sumita K., Lo Y.H., Takeuchi K., Senda M., Kofuji S., Ikeda Y., Terakawa J., Sasaki M., Yoshino H., Majd N., Zheng Y., Kahoud E.R., Yokota T., Emerling B.M., Asara J.M., Ishida T., Locasale J.W., Daikoku T. Sasaki A.T. Mol. Cell 61:187-198 (2016)

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.