Rabbit Anti-Capsaicin Receptor (VR1, Transient receptor potential cation channel subfamily V member 1, TrpV1, osm-9-like TRP channel 1, OTRPC1, Vanilloid receptor 1, Vanilloid receptor type 1-like) (Not for Export EU)
VR1, Transient receptor potential cation channel subfamily V member 1, TrpV1, osm-9-like TRP channel 1, OTRPC1, Vanilloid receptor 1, Vanilloid receptor type 1-like
The Capsaicin Receptor (VR1, vanilloid receptor 1) is an ion channel activated by capsaicin, the pungent ingredient in hot peppers, and by noxious thermal heat. It is expressed by and isolated from nociceptive sensory neurons. Sequence analysis suggests that VR1 has transmembrane domains and intracellular N- and C-termini. It shares structural similarities with the family of putative store-operated calcium channels. It is thought to function as a transducer of noxious thermal stimuli and have involvement in inflammatory pain.
Applications
Suitable for use in Immunohistochemistry. Other applications not tested.
Recommended Dilutions
Immunohistochemistry: 1:1000-1:2000 using frozen sections of rat dorsal root ganglia (DRG) and spinal cord. The rat tissue was prepared by perfusion fixation with 4% formaldehyde, 10% saturated picric acid in buffered saline. Frozen sections (40um) were used and the secondary antibody was conjugated with HRP Optimal dilutions to be determined by the researcher.
Storage and Stability
Lyophilized and reconstituted products are stable for 12 months after receipt at -20°C. Reconstitute with sterile ddH2O. Aliquot to avoid repeated freezing and thawing. Store at -20°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.
Immunogen
Synthetic peptide corresponding to aa608-621, PSESTSHRWRGPA of human capsaicin receptor, conjugated to KLH.
Form
Supplied as a lyophilized powder. Reconstitute with 100ul of sterile ddH2O.
Specificity
Recognizes human Capsaicin Receptor. Species Crossreactivity: rat
