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V2764

Sigma-Aldrich

Anti-Vanilloid Receptor-1 antibody produced in rabbit

enhanced validation

IgG fraction of antiserum, buffered aqueous solution

Synonyme(s) :

Anti-TRPV1, Anti-VR-1

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About This Item

Numéro MDL:
MFCD02686673
Code UNSPSC :
12352203
Nomenclature NACRES :
NA.41

Source biologique

rabbit

Niveau de qualité

200

Conjugué

unconjugated

Forme d'anticorps

IgG fraction of antiserum

Type de produit anticorps

primary antibodies

Clone

polyclonal

Forme

buffered aqueous solution

Poids mol.

antigen 90 kDa

Espèces réactives

rat

Validation améliorée

recombinant expression
Learn more about Antibody Enhanced Validation

Technique(s)

microarray: suitable
western blot: 1:1,000 using whole cell extract of 293T cells expressing rat VR-1

Numéro d'accès UniProt

O35433

Conditions d'expédition

dry ice

Température de stockage

−20°C

Modification post-traductionnelle de la cible

unmodified

Informations sur le gène

human ... TRPV1(7442)

Catégories apparentées

Description générale

Vanilloid Receptor-1 (VR-1) is a cation channel protein that stimulates a burning pain sensation upon binding to capsaicin, a component of ′hot′ chilli peppers. VR-1 is also activated by noxious heat stimuli. Moreover, VR-1 can combine both, heat and chemical stimuli to cause a sensation of pain in vivo.

Spécificité

Anti-Vanilloid Receptor-1 antibody is specific for vanilloid receptor-1 (90 kDa) in rats. The vanilloid receptor-1 immunizing peptide (rat, amino acids 817-838) specifically inhibits the staining of the vanilloid receptor-1 band in immunoblotting.

Immunogène

synthetic peptide corresponding to the C-terminus of rat vanilloid receptor-1 (amino acids 817-838) conjugated to KLH. The sequence is highly conserved in guinea pig (~85% identity) and human (~70% identity) and is not found in rat VRL-1.

Forme physique

Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 15 mM sodium azide.

Clause de non-responsabilité

Unless otherwise stated in our catalog or other company documentation accompanying the product(s), our products are intended for research use only and are not to be used for any other purpose, which includes but is not limited to, unauthorized commercial uses, in vitro diagnostic uses, ex vivo or in vivo therapeutic uses or any type of consumption or application to humans or animals.

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Code de la classe de stockage

12 - Non Combustible Liquids

Classe de danger pour l'eau (WGK)

nwg

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Certificats d'analyse (COA)

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M Tominaga et al.
Neuron, 21(3), 531-543 (1998-10-13)
Capsaicin, the main pungent ingredient in "hot" chili peppers, elicits buming pain by activating specific (vanilloid) receptors on sensory nerve endings. The cloned vanilloid receptor (VR1) is a cation channel that is also activated by noxious heat. Here, analysis of
Elvira Varela-López et al.
Oxidative medicine and cellular longevity, 2021, 8531975-8531975 (2021-08-17)
The potential transient vanilloid receptor type 1 (TRPV1) plays important functional roles in the vascular system. In the present study, we explored the role of the TRPV1 in the production of nitric oxide (NO), biopterines (BH4 and BH2), cyclic guanosine
Amanda Jabin Fågelskiöld et al.
Islets, 4(1), 56-63 (2012-01-26)
We have studied whether functional TRPV1 channels exist in the INS-1E cells, a cell type used as a model for β-cells, and in primary β-cells from rat and human. The effects of the TRPV1 agonists capsaicin and AM404 on the
M J Caterina et al.
Nature, 389(6653), 816-824 (1997-12-31)
Capsaicin, the main pungent ingredient in 'hot' chilli peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. We have used an expression cloning strategy based on
Vascular Expression of Transient Receptor Potential Vanilloid 1 (TRPV1).
Claire A Sand et al.
The journal of histochemistry and cytochemistry : official journal of the Histochemistry Society, 63(6), 449-453 (2015-03-27)
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