- 询价
- 晶抗生物
- JK161905
- 上海
- 2025年07月09日
- 科研试验
- Rabbit
- Human,Mouse,Rat,Chicken,Dog,Cow,Rabbit,Sheep
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- 详细信息
- 技术资料
- 供应商：
上海晶抗生物工程有限公司
- 库存：
大量
- 克隆性：
多克隆
- 保质期：
1年
- 抗体英文名：
Anti-TRPV1 antibody
- 宿主：
Rabbit
- 适应物种：
Human,Mouse,Rat,Chicken,Dog,Cow,Rabbit,Sheep
- 应用范围：
科研试验
- 保存条件：
-20°C
- 规格：
25 μl/100 μl/200 μl
Anti-TRPV1 antibody
Cat. No. JK161905
Package 25 μl/100 μl/200 μl
Storage -20°C, pH7.4 PBS, 0.05% NaN3, 40% Glycerol
Product overview
Description Anti-TRPV1 rabbit polyclonal antibody
Applications ELISA, IHC
Immunogen Synthetic peptide of human TRPV1
Reactivity Human
Content 0.6 mg/ml
Host species Rabbit
Ig class Immunogen-specific rabbit IgG
Purification Antigen affinity purification
Target information
Symbol TRPV1
Full name transient receptor potential cation channel, subfamily V, member 1
Synonyms VR1
Swissprot Q8NER1
Target 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.
Cat. No. JK161905
Package 25 μl/100 μl/200 μl
Storage -20°C, pH7.4 PBS, 0.05% NaN3, 40% Glycerol
Product overview
Description Anti-TRPV1 rabbit polyclonal antibody
Applications ELISA, IHC
Immunogen Synthetic peptide of human TRPV1
Reactivity Human
Content 0.6 mg/ml
Host species Rabbit
Ig class Immunogen-specific rabbit IgG
Purification Antigen affinity purification
Target information
Symbol TRPV1
Full name transient receptor potential cation channel, subfamily V, member 1
Synonyms VR1
Swissprot Q8NER1
Target 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.
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Anti-TRPV1 antibody
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