Anti-Capsaicin Receptor (Vanilloid Receptor-1, VR1)

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. Application: Suitable for use in Western Blot, Immunohistochemistry and ELISA. Other applications not tested. Recommended Dilution: Western Blot: 1-10ug/ml using ECL. , ELISA: 0.5-1ug/ml. C1078-01E Control peptide can be used to coat ELISA plates at 1ug/ml., Immunohistochemistry: 1-20ug/ml Paraformaldehyde fixed sections., Optimal dilutions to be determined by the researcher. Control Peptide: C1078-01E: Capsaicin Receptor, Rat, Control Peptide, Cellular Localization: Somatic and visceral sensory neurons. Storage and Stability: May be stored at 4°C for short-term only. Aliquot to avoid repeated freezing and thawing. Store at -20°C. Aliquots are stable for 12 months. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.