antibody

Capsaicin Receptor antibody

MBS835738

0.05 ml

865 USD

polyclonal

rabbit

nonconjugated

human, rat

Antibody

Capsaicin Receptor antibody

Capsaicin Receptor

Polyclonal Capsaicin Receptor; Anti Capsaicin Receptor

capsaicin receptor; Transient receptor potential cation channel subfamily V member 1 transcript variant A; transient receptor potential cation channel subfamily V member 1; transient receptor potential cation channel, subfamily V, member 1; Transient receptor potential cation channel subfamily V member 1 transcript variant A

TRPV1; TRPV1; VR1

Q09HS5_HUMAN

Polyclonal

Rabbit

Rat

839

Supplied in lyophilized form. Dissolve the antiserum in 50 - 100 ul distilled water and dilute further in 0.1 M PBS with 1% BSA and 0.1% Na-azide

Store at 2-8 degree C for short term storage. Aliquot and store at -20 degree C for long term storage. Avoid repeated freeze/thaw cycles.

Immunohistochemistry (IHC)

IHC: 1:1500 - 1:2500

Biological Significance: Capsaicin is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against certain herbivores and fungi. Pure capsaicin is a hydrophobic, colorless, odorless, crystalline to waxy compound.

Immunogen: Capsaicin Receptor antibody was raised in rabbit using synthetic peptide from the C-terminus of the capsaicin receptor conjugated to BSA as the immunogen.

Nutrition & Metabolism

Rabbit polyclonal Capsaicin Receptor antibody

12003146

AAG43466.1

Q09HS5

94,846 Da

Inflammatory Mediator Regulation Of TRP Channels Pathway 948277!!Inflammatory Mediator Regulation Of TRP Channels Pathway 948307!!Ion Channel Transport Pathway 187193!!Neuroactive Ligand-receptor Interaction Pathway 83053!!Neuroactive Ligand-receptor Interaction Pathway 462!!Stimuli-sensing Channels Pathway 771568!!TRP Channels Pathway 906028!!Transmembrane Transport Of Small Molecules Pathway 106572!!Trk Receptor Signaling Mediated By PI3K And PLC-gamma Pathway 137967!!Trk Receptor Signaling Mediated By The MAPK Pathway 138044

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. [provided by RefSeq, Jul 2008]

0.05 ml

865 USD