84-1037-92　Capsaicin Receptor (VR1, Transient receptor potential cation channel subfamily V member 1, TrpV1, osm-9-like TRP channel 1, OTRPC1, Vanilloid receptor 1, Vanilloid receptor type 1-like) 100ug　C1078-01A

特徴

• 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.
• Application:Suitable for use in Western Blot, Immunohistochemistry and ELISA.
• Other applications not tested.
• Recommended Dilution:Western Blot: 1-10ug/ml using ECL.
• ELISA: 0.5-1ug/ml.
• C1078-01E Control peptide can be used to coat ELISA plates at 1ug/ml
• Immunohistochemistry: 1-20ug/ml Paraformaldehyde fixed sections
• Optimal dilutions to be determined by the researcher.
• Control Peptide:C1078-01E: Capsaicin Receptor, Rat, Control Peptide
• Cellular Localization: Somatic and visceral sensory neurons.
• Storage and Stability:May be stored at 4°C for short-term only.
• Aliquot to avoid repeated freezing and thawing.
• Store at -20°C.
• Aliquots are stable for 12 months.
• For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.