EGLN2 is a prolyl hydroxylase that catalyzes the hydroxylation of proline residues in target proteins such as ATF4, IKBKB, CEP192, and HIF1A. It recognizes substrates with an LXXLAP motif and functions as a cellular oxygen sensor, mediating the post-translational formation of 4-hydroxyproline in hypoxia-inducible factor (HIF) alpha proteins under normoxic conditions. EGLN2 hydroxylates specific prolines in the oxygen-dependent degradation (ODD) domains of HIF1A (NODD and CODD) and HIF2A, with a preference for the CODD site. Hydroxylated HIFs are marked for degradation via the von Hippel-Lindau ubiquitination complex.
Under hypoxic conditions, EGLN2 activity is reduced, allowing HIFs to evade degradation, translocate to the nucleus, and activate hypoxia-inducible genes. EGLN2 plays roles in regulating hypoxia tolerance, apoptosis in cardiac and skeletal muscle, and susceptibility to normoxic oxidative neuronal death.
EGLN2 links oxygen sensing to cell cycle and cilia formation by hydroxylating CEP192, leading to its proteasomal degradation. It also hydroxylates IKBKB, promoting NF-κB activation in hypoxia, and ATF4, decreasing its stability. By integrating oxygen sensing with transcriptional regulation, apoptosis, and cell cycle control, EGLN2 is critical for cellular adaptation to oxygen availability and stress conditions.
| Product Name | Recombinant Human Egl Nine Homolog 2 (EGLN2) Protein (His) |
| Accession | Q96KS0 |
| Purity | Greater than 90% as determined by SDS-PAGE. |
| Host Species | Human |
| Gene | EGLN2 |
| Source | E.coli |
| Protein Expression Range | 283-407aa |
| Tag | N-6His |
| Molecular Mass | 18.1kDa |
| Form | Liquid or Lyophilized powder |
| Buffer | Liquid form: default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. Lyophilized powder form: the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0. |
| Storage | 1. Store at -20¡«C/-80¡«C upon receipt, aliquoting is necessary for mutiple use. 2. Avoid repeated freeze-thaw cycles. 3. Store working aliquots at 4¡«C for up to one week. 4. In general, protein in liquid form is stable for up to 6 months at -20¡«C/-80¡«C. Protein in lyophilized powder form is stable for up to 12 months at -20¡«C/-80¡«C. |
