VR1 (vanilloid receptor 1) is an ion channel activated by capsaicin, the pungent ingredient in hot peppers, and by noxious thermal heat.
It is expressed by and isolated from nociceptive sensory neurons.
Sequence analysis suggests that VR1 has transmembrane domains and intracellular N- and C-termini.
It shares structural similarities with the family of putative store-operated calcium channels.
It is thought to function as a transducer of noxious thermal stimuli and have involvement in inflammatory pain.
Applications:Immunohistochemistry: 1-2ug/ml
Storage and Stability:Lyophilized and reconstituted products are stable for 12 months after receipt at -20°C.
Reconstitute with sterile ddH2O.
Aliquot to avoid repeated freezing and thawing.
Store at -20°C.
For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.
Further dilutions can be made in assay buffer.
仕様
Size：20ug
Host：rabbit
Source Antibody：rat
Grade：Affinity Purified
Purity：Purified by affinity chromatography.
Form：Supplied as a lyophilized powder. No preservative added. Reconstitute with 20ul sterile ddH2O. Centrifuge if necessary to remove any residue.
Specificity：Recognizes Capsaicin Receptor (Vanilloid Receptor 1, VR1). Reacts well with tissue from the rat dorsal root ganglia. Species crossreactivity: Human
Isotype：IgG
Calc Applications Abbrev：IHC
Calc Crossreactivity：Hu Rt
Immunogen：A 21 amino acid peptide corresponding to the C-terminus of the rat Capsaicin Receptor protein
