|Tested species reactivity||Guinea pig, Human, Rat|
|Host / Isotype||Rabbit|
|Immunogen||A synthetic peptide the 4th cytoplasmic loop of human TRPV1|
|Storage buffer||whole serum|
|Storage Conditions||Store at 4°C short term. For long term storage, store at -20°C, avoiding freeze/thaw cycles.|
|Tested Applications||Dilution *|
|Immunohistochemistry (IHC)||1:300 - 1:2000|
|Western Blot (WB)||1:300 - 1:2000|
* Suggested working dilutions are given as a guide only. It is recommended that the user titrate the product for use in their own experiment using appropriate negative and positive controls.
Reconstitute with 100 ul of distilled water.
Centrifuge to remove any insoluble material.
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. Receptor-activated non-selective calcium permeant cation channel involved in detection of noxious chemical and thermal stimuli. Seems to mediate proton influx and may be involved in intracellular acidosis in nociceptive neurons. May be involved in mediation of inflammatory pain and hyperalgesia. Sensitized by a phosphatidylinositol second messenger system activated by receptor tyrosine kinases, which involves PKC isozymes and PCL. Responses evoked by low pH and heat, and capsaicin can be antagonized by capsazepine.
For Research Use Only. Not for use in diagnostic procedures. Not for resale without express authorization.