TRPV1 Flag Tag full length protein, Human(nanodisc)
TRPV1 Flag Tag full length protein, Human(nanodisc)
Product Details
Product Details
Product Specification
| Species | Human |
| Synonyms | VR1 |
| Accession | Q8NER1 |
| Expression System | HEK293 |
| Molecular Weight |
95.0 kDa
|
| Conjugation | Unconjugated |
| Tag | Flag Tag |
| Physical Appearance | Lyophilized Powder |
| Storage Buffer | 20 mM Tris-HCl, 150 mM NaCl, pH 8.0，
Normally 5% – 8% trehalose is added as protectants before lyophilization |
| Stability & Storage |
Store at -20°C to -80°C for 12 months in lyophilized form. After reconstitution, if not intended for use within a month, aliquot and store at -80°C (Avoid repeated freezing and thawing). Lyophilized proteins are shipped at ambient temperature. |
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.
