Transient Receptor Potential Cation Channel Subfamily M Member 5 (TRPM5) Antibody
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Description
TRPM5 Antibody is a Rabbit Polyclonal against TRPM5.
Documents del producto
Product specifications
| Category | Primary Antibodies |
| Immunogen Target | Transient Receptor Potential Cation Channel Subfamily M Member 5 (TRPM5) |
| Host | Rabbit |
| Reactivity | Human, Mouse |
| Recommended Dilution | ELISA: 1/3000 - 1/10000, WB: 1/500 - 1/2000, IHC: 1/50 - 1/200. Optimal dilutions/concentrations should be determined by the end user. |
| Clonality | Polyclonal |
| Conjugation | Unconjugated |
| Isotype | IgG |
| Purification | Antigen Affinity Chromatography. |
| Size 1 | 50 µl |
| Size 2 | 100 µl |
| Form | Liquid |
| Tested Applications | ELISA, WB, IHC |
| Buffer | PBS, pH 7.4, containing 0.05% NaN3 and 40% Glycerol. |
| Availability | Shipped within 5-10 working days. |
| Storage | Aliquot and store at -20°C. Avoid repeated freeze/thaw cycles. |
| Dry Ice | No |
| UniProt ID | Q9NZQ8 |
| Gene ID | 29850 |
| Background | Antibody anti-TRPM5 |
| Status | RUO |
Descripción
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Voltage-modulated Ca(2+)-activated, monovalent cation channel(VCAM) that mediates a transient membrane depolarization and plays a central role in taste transduction. Monovalent-specific, non-selective cation channel that mediates the transport of Na(+), K(+) and Cs(+) ions equally well. Activated directly by increases in intracellular Ca(2+), but is impermeable to it. Gating is voltage-dependent and displays rapid activation and deactivation kinetics upon channel stimulation even during sustained elevations in Ca(2+). Also activated by a fast intracellular Ca(2+) increase in response to inositol 1,4,5-triphosphate-producing receptor agonists. The channel is blocked by extracellular acidification. External acidification has 2 effects, a fast reversible block of the current and a slower irreversible enhancement of current inactivation. Is a highly temperature-sensitive, heat activated channel showing a steep increase of inward currents at temperatures between 15 and 35 degrees Celsius. Heat activation is due to a shift of the voltage-dependent activation curve to negative potentials. Activated by arachidonic acid in vitro. May be involved in perception of bitter, sweet and umami tastes. May also be involved in sensing semiochemicals.
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