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(s):Immunohistochemistry: 1-2ug/ml
Storage and Stability:May be stored at 4°C for short-term only.
For long-term storage and to avoid repeated freezing and thawing, add glycerol (40-50%) and store at -20°C.
Do not freeze.
Aliquots are stable for at least 12 months 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.
Note: Applications are based on unconjugated antibody.
仕様
Size：100ul
Host：rabbit
Source Antibody：rat
Grade：Affinity Purified
Purity：Purified by affinity chromatography.
Form：Supplied as a liquid in PBS, pH 7.2, 0.09% sodium azide and a stabilizer. Labeled with Allophycocyanin (APC).
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
