Humaan TRPV1 Proteïne, hFc Tag

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&#39 UTR sequence, have been described for this gene. [provided by RefSeq, Jul 2008]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.Tag :N-Human Fc tag

VR1, Recombinant human TRPV1 Protein with N-terminal human Fc tag

TRPV1

Q8NER1

The purity of the protein is greater than 95% as determined by SDS-PAGE and Coomassie blue staining.

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.

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.