VR1 (vanilloid receptor 1) is a channel activated by capsaicin, the pungent ingredient in hot peppers. It was isolated from sensory neurons. Sequence analysis suggests that VR1 has six transmembrane domains and intracellular N- and C-termini. It shares structural similarities with the family of putative store-operated calcium channels. VR1 is expressed by nociceptive sensory neurons. It is activated by noxious heat and is thought to function as transducer of noxious thermal stimuli.
Source:Synthetic peptide corresponding to aa4-21 (RASLDSEESESPPQENSC) of rat VR1 at N-terminus.
Applications:Suitable for use in ELISA and Antibody Blocking. Other applications not tested.
Recommended Dilution:Optimal dilutions to be determined by the researcher.
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 6 months after receipt 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.
