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|Tested species reactivity||Human|
|Host / Isotype||Rabbit / IgG|
|Immunogen||A 16 amino acid peptide near the carboxy terminus of human TRPV1|
|Purification||Antigen affinity chromatography|
|Contains||0.02% sodium azide|
|Storage Conditions||Maintain refrigerated at 2-8°C for up to 3 months. For long term storage store at -20°C|
|Tested Applications||Dilution *|
|Western Blot (WB)||1 - 2 ug/mL|
* 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.
A suggested positive control is K562 cell lysate.
PA5-34498 can be used with blocking peptide PEP-1540.
TRPV1 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. 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.
For Research Use Only. Not for use in diagnostic procedures. Not for resale without express authorization.
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; TRPV1; vanilloid receptor subtype 1