Aliquot and store at -20C or -80C. Avoid freeze-thaw cycles.
0.05% Sodium Azide
Western Blot 1:100-1:2000
Immunohistochemistry and Immunocytochemistry 1:1000. Dilution listed only as a recommendation. Optimal dilution should be determined by investigator. IHC-Frozen reactivity reported in scientific literature (PMID: 23573230), Immunoprecipitation reactivity reported in scientific literature (PMID: 25801060)
Human and Primate reactivity reported in scientific literature (PMID: 25713995). Mouse reactivity is reported in scientific literature (PMID: 25801060), but this antibody may not be suitable for detection of the mouse protein in WB.
Alternate Names for Vanilloid R1/TRPV1 Antibody
Osm-9-like TRP channel 1
transient receptor potential cation channel subfamily V member 1
transient receptor potential cation channel, subfamily V, member 1
transient receptor potential vanilloid 1a
transient receptor potential vanilloid 1b
Vanilloid receptor 1
vanilloid receptor subtype 1
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.
This product is for research use only and is not approved for use in humans or in clinical diagnosis. Primary Antibodies are guaranteed for 1 year from date of receipt.