| 存储条件 |
|---|
| Product Name | TRPV1 Rabbit pAb |
|---|---|
| Antibody Type | Primary Antibodies |
| Immunogen | Polypeptide |
| Clonality | Polyclonal |
|---|---|
| Isotype | IgG |
| Host Species | Rabbit |
| Tested Applications | ICC/IFWB |
| WB:1:500-1:1000 ICC:1:50-1:200 | |
| Species Reactivity | HumanMouseRat |
| Concentration | 1mg/ml |
| Purification | Affinity purified |
| Gene Symbol | TRPV1 |
|---|---|
| Gene Synonyms | VR1 |
| Gene Full Name | transient receptor potential cation channel subfamily V member 1 |
| Gene Summary | 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] |
| Alternative Names | VR1 TRPV1 |
| Molecular Weight(MW) | 95kDa(Observed MW 102kDa) |
| Cellular Localization | Cell junction,Cell membrane,Cell projection,Multi-pass membrane protein,dendritic spine membrane,postsynaptic cell membrane,synapse. |
WB
Western blot analysis of lysates from Mouse brain, using TRPV1 Rabbit pAb at 1:1000 dilution. Secondary antibody: HRP-conjugated Goat anti-Rabbit IgG (H+L)at 1:10000 dilution. Lysates/proteins: 25ug per lane. Blocking buffer: 3% nonfat dry milk in TBST. Detection: ECL Basic Kit. Exposure time: 30s.
ICC/IF
Immunofluorescence analysis of NIH/3T3 cells using TRPV1 Rabbit pAb at dilution of 1:100 (40x lens). Secondary antibody: Cy3-conjugated Goat anti-Rabbit IgG (H+L) at 1:500 dilution. Blue: DAPI for nuclear staining.| Application Notes | WB:1:500-1:1000 ICC:1:50-1:200 |
|---|
| Form | Liquid |
|---|---|
| Storage Instructions | Store at -20℃. Avoid freeze / thaw cycles. |
| Storage Buffer | PBS with 0.09% Sodium azide,50% glycerol,pH7.3. |
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