General description
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.
Immunogen
A synthetic peptide corresponding to a sequence within amino acids 400-500 of human TRPV1 (NP_061197.4).
Physical form
PBS with 0.02% sodium azide,50% glycerol,pH7.3.
Preparation Note
Store at -20℃. Avoid freeze / thaw cycles.
| biological source | rabbit |
| Quality Level | 100 |
| conjugate | unconjugated |
| antibody form | affinity isolated antibody |
| antibody product type | primary antibodies |
| clone | polyclonal |
| form | buffered aqueous solution |
| mol wt | 94 |
| species reactivity | mouse, rat, human |
| concentration | 4.19 mg/ml |
| technique(s) | immunofluorescence: 1:50-1:200,western blot: 1:500-1:2000 |
| UniProt accession no. | Q8NER1 |
| shipped in | wet ice |
| storage temp. | −20°C |
| target post-translational modification | unmodified |
| Gene Information | human ... TRPV1(7442) |
