Background:

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.

Clonality:

polyclonal

Classification:

Primary antibody

Alternative names:

TRPV1, VR1

Specificity:

Human

Host:

Rabbit

Isotype:

IgG

Immunogen:

centromere protein H

Purification:

Immunogen affinity purified

Purity:

≥95% as determined by SDS-PAGE

Calculated molecular weight:

110 kDa

Form:

liquid

Applications:

ELISA, WB, IHC

Recommended dilution:

WB: 1:200-1:2000; IHC: 1:20-1:200

Storage:

PBS with 0.02% sodium azide and 50% glycerol pH 7.3,-20℃ for 12 months(Avoid repeated freeze / thaw cycles.)

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