A synthetic peptide from 1t cytoplasmic loop of human TRPV1 (VR1, capsaicin receptor, vanilloid receptor 1) conjugated to an immunogenic carrier protein was used as the antigen.
A concentration of 10-50 µg/ml is recommended. The optimal concentration should be determined by the end user.
Beschränkungen
Nur für Forschungszwecke einsetzbar
Format
Lyophilized
Rekonstitution
Reconstitute in 100 µL of sterile water. Centrifuge to remove any insoluble material.
Handhabung
Avoid freeze and thaw cycles.
Lagerung
4 °C/-20 °C
Informationen zur Lagerung
Maintain the lyophilised/reconstituted antibodies frozen at -20°C for long term storage and refrigerated at 2-8°C for a shorter term. When reconstituting, glycerol (1:1) may be added for an additional stability. Avoid freeze and thaw cycles.
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. Function: Receptor-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. May be 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. Responses evoked by low pH and heat, and capsaicin can be antagonized by capsazepine. Also known as: TrpV1, osm-9-like TRP channel 1, OTRPC1, vanilloid receptor 1, capsaicin receptor, VR1, transient receptor potential cation channel subfamily V member 1.