Transient Receptor Potential Cation Channel Subfamily V, Member 1 (TRPV1) Antibody
Por favor contáctenos para obtener información detallada sobre el precio y disponibilidad.
Description
This product is currently in development. The lead time for this product may be several months. Please contact us at
Documents del producto
Product specifications
| Category | Primary Antibodies |
| Immunogen Target | Transient Receptor Potential Cation Channel Subfamily V, Member 1 (TRPV1) |
| Host | Mouse |
| Reactivity | Human |
| Recommended Dilution | WB: 0.01-2 µg/ml, IHC: 5-20 µg/ml, IF/ICC: 5-20 µg/ml. Optimal dilutions/concentrations should be determined by the end user. |
| Clonality | Monoclonal |
| Conjugation | Unconjugated |
| Purification | Purified by Protein A and Protein G affinity chromatography. |
| Size 1 | 1 ml |
| Form | Liquid |
| Tested Applications | WB, IHC, IF/ICC |
| Buffer | 0.01 M PBS, pH 7.4, containing 0.05% Proclin-300, 50% glycerol. |
| Availability | Please enquire. |
| Storage | Aliquot and store at -20°C. Avoid repeated freeze/thaw cycles. |
| Dry Ice | No |
| Background | Antibody anti-TRPV1 |
| Status | RUO |
Descripción
Related Products
Human TRPV1 (Transient receptor potential cation channel subfamily V member 1) ELISA Kit
Ver Producto
TRPV1 antibody
Ver ProductoTRPV1 antibody
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.
Ver Producto