Product info:

Capsaicin, the main pungent ingredient in hot chili peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. The protein encoded by this gene is a receptor for capsaicin and is a non-selective cation channel that is structurally related to members of the TRP family of ion channels. This receptor is also activated by increases in temperature in the noxious range, suggesting that it functions as a transducer of painful thermal stimuli in vivo. Four transcript variants encoding the same protein, but with different 5' UTR sequence, have been described for this gene.

Alternative names:

TRPV1; VR1

Species reactivity:

Human, Mouse, Rat

Host:

Rabbit

Cellular localisation:

Cell junction, Cell membrane, Cell projection, Multi-pass membrane protein, dendritic spine membrane, postsynaptic cell membrane, synapse

Isotype:

IgG

Immunogen:

A synthetic peptide corresponding to a sequence within amino acids 400-500 of human TRPV1 (NP_061197.4).

Positive control:

BxPC-3, Mouse brain, Rat brain

AA Sequence:

IAYSSSETPNRHDMLLVEPLNRLLQDKWDRFVKRIFYFNFLVYCLYMIIFTMAAYYRPVDGLPPFKMEKTGDYFRVTGEILSVLGGVYFFFRGIQYFLQRR

Purification:

Affinity purification

Molecular weight:

Calculated MW: 94kDa Observed MW: 100KDa

Form:

Liquid

Applications:

WB (Mus musculus, Rattus norvegicus) IF (Mus musculus) IHC (Mus musculus)

Dilution:

WB 1:500 - 1:2000 IF 1:50 - 1:200

Storage buffer:

Buffer: PBS with 0.02% sodium azide, 50% glycerol, pH7.3.

Storage:

Store at 4°C short term. For long-term storage, aliquot and store at -20°C or below. Stable for 12 months at -20°C. Avoid repeated freeze-thaw cycles.

More info:

Email: info@sobekbio.com

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