|Immunohistochemistry (IHC)||1:300 - 1:2000|
|Western Blot (WB)||1:300 - 1:2000|
|Tested Species reactivity||Zebrafish|
|Host / Isotype||Rabbit|
|Immunogen||A synthetic peptide from zebrafish TRPV1, conjugated to an immunogenic carrier protein|
|Storage buffer||whole serum|
|Storage conditions||Store at 4°C short term. For long term storage, store at -20°C, avoiding freeze/thaw cycles.|
Glycerol (1:1) may be added for additional stability.
Reconstitute in 100ul of sterile water.
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.
Protein Aliases: member 1; Novel protein similar to vertebrate transient receptor potential cation channel; subfamily V; transient receptor potential cation channel, subfamily V, member 1; TRPV1/2
Gene Aliases: DKEY-9E15.2; si:dkey-9e15.2
Entrez Gene ID: (Zebrafish) 561195