For Research Use Only. Not for use in diagnostic procedures.

Monoclonal

IgG

Mouse

A high level of specificity has been confirmed by WB and immunohistochemical staining of rat DRG.

Protein G Purified

Liquid

1ug/ul (lot specific)

This product is stable for several weeks at 4 degree C as an undiluted liquid. Dilute only prior to immediate use.
For extended storage, aliquot contents and freeze at -20 degree C or below.
Avoid cycles of freezing and thawing. Expiration date is one (1) year from date of receipt.

Small volumes of anti-TRPV1 antibody vial(s) may occasionally become entrapped in the seal of the product vial during shipment and storage. If necessary, briefly centrifuge the vial on a tabletop centrifuge to dislodge any liquid in the container`s cap. Certain products may require to ship with dry ice and additional dry ice fee may apply.

The capsaicin receptor is involved in the detection of noxious chemical and thermal stimuli. It seems to mediate proton influx and to be involved in intracellular acidosis in nociceptive neurons. It may also mediate inflammatory pain and hyperalgesia. It is activated by vanilloids, such as capsaicin, and temperatures higher than 42? degree C. The capsaicin receptor is probably as homotetramer but may also form a heteromeric channel with TRPV3. It interacts with calmodulin, PRKCM and CSK and with PRKCG and NTRK1. There are 3 named isoforms produced by alternative splicing. The capsaicin receptor is a transmembrane protein that localises to the cell membrane. It is predominantly expressed in trigeminal and dorsal root sensory ganglia. Isoform 1 and 3 are also expressed in brain and peripheral blood mononuclear cells.

Western Blot (WB), Immunohistochemistry (IHC)

Recommended to be used at a concentration of 0.5-1 ug/ml.

94,211 Da[Similar Products]

transient receptor potential cation channel subfamily V member 1

transient receptor potential cation channel subfamily V member 1

Transient receptor potential cation channel subfamily V member 1

VR1; TrpV1; OTRPC1??[Similar Products]

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]

Ligand-activated non-selective calcium permeant cation channel involved in detection of noxious chemical and thermal stimuli. Seems to mediate proton influx and may be involved in intracellular acidosis in nociceptive neurons. Involved in mediation of inflammatory pain and hyperalgesia. Sensitized by a phosphatidylinositol second messenger system activated by receptor tyrosine kinases, which involves PKC isozymes and PCL. Activation by vanilloids, like capsaicin, and temperatures higher than 42 degrees Celsius, exhibits a time- and Ca2+-dependent outward rectification, followed by a long-lasting refractory state. Mild extracellular acidic pH (6.5) potentiates channel activation by noxious heat and vanilloids, whereas acidic conditions (pH <6) directly activate the channel. Can be activated by endogenous compounds, including 12-hydroperoxytetraenoic acid and bradykinin. Acts as ionotropic endocannabinoid receptor with central neuromodulatory effects. Triggers a form of long-term depression (TRPV1-LTD) mediated by the endocannabinoid anandamine in the hippocampus and nucleus accumbens by affecting AMPA receptors endocytosis.

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