Application Note: WB: 0.25-0.5μg/mL. ICC/IF: 5μg/mL. FACS: 1-3μg/10⁶ cells. *Optimal dilutions/concentrations should be determined by the researcher.Not tested in other applications.
Calculated MW: 95
Form: Liquid
Buffer (with preservative): 4 mg Trehalose, 0.9 mg NaCl, 0.2 mg Na2HPO4, no preservatives.
Concentration: 0.5 mg/ml (Please refer to the vial label for the specific concentration.)
Background: 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]
Uniprot ID: Q8NER1
Antigen Species: Human
Immunogen: E.coli-derived human TRPV1 recombinant protein (Position: E107-A800).
Purification: Purified by antigen-affinity chromatography
Conjugation: Unconjugated
Full Name: transient receptor potential cation channel subfamily V member 1
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