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VR1Antibody

Assay Biotechnology Inc Antibodies and ELISA Kits have been rigorously validated for laboratory grade quality results. High specificity paired with high affinity for targets of interest give researchers an advantage with our products

Catalog No: C47577
Reactivity:Human,Mouse,Rat
Applications:WB
Modification:Unmodified/Total
Source:Polyclonal,Rabbit,IgG
Storage and Stability:Store at -20°C/1 year

$150
Product Details
Product Name
VR1Antibody
Description
transient receptor potential cation channel subfamily V member 1(TRPV1) Homo sapiens 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],
Catalog No
C47577
Reactivity
Human, Mouse, Rat
Source
Polyclonal, Rabbit,IgG
Modification
Unmodified/Total
Applications
WB
Dilution
WB 1:500-2000
Purification
The antibody was affinity-purified from rabbit antiserum by affinity-chromatography using epitope-specific immunogen.
Concentration
1 mg/ml
Storage and Stability
Store at -20°C/1 year
Other Name
Transient receptor potential cation channel subfamily V member 1 (TrpV1) (Capsaicin receptor) (Osm-9-like TRP channel 1) (OTRPC1) (Vanilloid receptor 1)
Molecular Weight (Da or kDa)
92kD
Gene Name
TRPV1 VR1
Protein Name
VR1
Human Gene ID
7442
Human Swiss Prot No.
Q8NER1
Immunogen
Synthesized peptide derived from human VR1
Specificity
This antibody detects endogenous levels of VR1 at Human, Mouse,Rat
Formulation
Liquid in PBS containing 50% glycerol, 0.5% BSA and 0.02% sodium azide.
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Publications (5)