VR1/ TRPV1 antibody

GeneTex

VR1/ TRPV1 antibody

9

WB: 0.25-0.5microg/mL. ICC/IF: 5microg/mL. FACS: 1-3microg/106 cells. *Optimal dilutions/concentrations should be determined by the researcher.Not tested in other applications.

Flow Cytometry, ImmunoFluorescence, Western Blot, ImmunoCytoChemistry

Research Use Only

Polyclonal

0.5 mg/ml

Unconjugated

TRPV1

transient receptor potential cation channel subfamily V member 1

capsaicin receptor; osm-9-like TRP channel 1; OTRPC1; transient receptor potential cation channel subfamily V member 1; transient receptor potential vanilloid 1a; transient receptor potential vanilloid 1b; vanilloid receptor subtype 1; VR1

Rabbit

IgG

Transient receptor potential cation channel subfamily V member 1

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. [provided by RefSeq, Jul 2008]

Human, Rat

-20°C or -80°C,2°C to 8°C

12352203