Transient receptor potential cation channel subfamily V member 1

BT-AP15183

Rabbit

IgG

100ul,50ul,20ul

Polyclonal

Synthesized peptide derived from human protein . at AA range: 440-520

The antibody was affinity-purified from rabbit antiserum by affinity-chromatography using epitope-specific immunogen.

1 mg/ml

Liquid in PBS containing 50% glycerol, and 0.02% sodium azide.

-20°C for 1 year

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.

Human: Q8NER1; Mouse: Q704Y3; Rat: O35433;

Human: 7442

Transient receptor potential cation channel subfamily V member 1 ;TrpV1;Capsaicin receptor;Osm-9-like TRP channel 1;OTRPC1;Vanilloid receptor 1

Neuroscience

TRPV1