A suggested positive control for this product is VR1 transfected cells. Predicted molecular weight of approximately 100.7 kDa.
Store product as a concentrated solution. Centrifuge briefly prior to opening the vial.
TRPV1 (Transient Receptor Potential Cation Channel Subfamily V Member 1) is a receptor for capsaicin, the main pungent ingredient in hot chili peppers, and elicits a sensation of burning pain by selectively activating sensory neurons. TRPV1 is a non-selective cation channel that is structurally related to members of the TRP family of ion channels such as TRPC3 and TRPC6. TRPV1 is permeable to calcium, magnesium, and monovalent cations of sodium and potassium. Structurally, TRPV1 contains 6 trans-membrane domains, a P-loop membrane domain and 3 ankyrin repeat domains. TRPV1 is also activated by increases in temperature in the noxious range, suggesting that it functions as a transducer of painful thermal stimuli in vivo. TRPV1 seems to mediate proton influx and may be involved in intracellular acidosis in nociceptive neurons. The expression of TRPV1 appears to be limited to neurons within the sensory ganglia. Four transcript variants encoding TRPV1 with variations in th 5' UTR sequence have been described. Diseases associated with TRPV1 include Irritable Bowel Syndrome (IBS) and Bladder Disease.
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Protein Aliases: Capsaicin receptor; DKFZp434K0220; Osm-9-like TRP channel 1; OTRPC1; Transient receptor potential cation channel subfamily V member 1; transient receptor potential cation channel, subfamily V, member 1; transient receptor potential vanilloid 1 supraoptic nucleus; transient receptor potential vanilloid 1a; transient receptor potential vanilloid 1b; TrpV1; Vanilloid receptor; Vanilloid receptor 1; vanilloid receptor subtype 1; vanilloid receptor type 1 like protein 1; Vanilloid receptor type 1-like; vanilloid type 1 receptor
Gene Aliases: TRPV1; TRPV1_SON; VR.5'sv; VR1; Vr1l; Vr1l1