PME101185
Human TRPV1 Protein; hFc Tag
Size
£189.00
- SKU:
- PME101185
- Additional Names:
- VR1
- Molecular Weight:
- The protein has a predicted molecular mass of 35.2 kDa after removal of the signal peptide. The apparent molecular mass of hFc-TRPV1 is approximately 35-70 kDa due to glycosylation.
- Purity:
- The purity of the protein is greater than 95% as determined by SDS-PAGE and Coomassie blue staining.
- Storage Conditions:
- Store at -20[o]C to -80[o]C for 12 months in lyophilized form. After reconstitution; if not intended for use within a month; aliquot and store at -80[o]C (Avoid repeated freezing and thawing). Lyophilized proteins are shipped at ambient temperature.
- Supplier:
- DIMA Biotechnology Ltd
- Formulation:
- Lyophilized from sterile PBS; pH 7.4. Normally 5 % – 8% trehalose is added as protectants before lyophilization. Please see Certificate of Analysis for specific instructions of reconstitution.
- Target:
- TRPV1
- hFc(Glu99-Ala330) TRPV1(Glu600-Ala658):
- hFc(Glu99-Ala330) TRPV1(Glu600-Ala658)
- Extra Details:
- 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. [provided by RefSeq; Jul 2008]
- Shipping Conditions:
- Ambient