Vanilloid R1/TRPV1 Antibody Blocking Peptide Summary
Description |
A rat TRPV1 antibody blocking peptide (Synthetic). Amino Acid Sequence: RASLDSEESESPPQENSC
|
Protein/Peptide Type |
Antibody Blocking Peptide |
Gene |
TRPV1 |
Purity |
N/A |
Applications/Dilutions
Dilutions |
|
Application Notes |
This peptide is useful as a blocking peptide for NB100-1617. For further blocking peptide related protocol, click here. |
Theoretical MW |
1.96 kDa. Disclaimer note: The observed molecular weight of the protein may vary from the listed predicted molecular weight due to post translational modifications, post translation cleavages, relative charges, and other experimental factors. |
Publications |
|
Packaging, Storage & Formulations
Storage |
Store at -20 °C. |
Buffer |
N/A |
Preservative |
N/A |
Concentration |
2.0 mg/ml |
Purity |
N/A |
Alternate Names for Vanilloid R1/TRPV1 Antibody Blocking Peptide
Background
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.
Limitations
This product is for research use only and is not approved for use in humans or in clinical diagnosis. Peptides and proteins are
guaranteed for 3 months from date of receipt.
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Publications for Vanilloid R1/TRPV1 Protein (NB100-1617PEP)(2)
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2 of 2.
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