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 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.
Description: Human MBP-TRPV1-Strep full length protein-synthetic nanodisc
Molecular Weight: The human full length MBP-TRPV1-Strep protein has a MW of 135.0 kDa
Protein Families: Druggable Genome, Ion Channels: Transient receptor potential, Transmembrane
Protein Pathways: Neuroactive ligand-receptor interaction
Storage & Shipping: 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.
Tag: N-MBP Tag, C-Flag&Strep Tag
Expression Host: HEK293
Formulation & Reconstitution: Lyophilized from nanodisc solubilization buffer (20 mM Tris-HCl, 150 mM NaCl, pH 8.0). Normally 5% - 8% trehalose is added as protectants before lyophilization. Please see Certificate of Analysis for specific instructions. Lyophilized from PBS. Normally 5% - 8% trehalose is added as protectants before lyophilization. Please see Certificate of Analysis for specific instructions. Do not use solvents with pH lower than 6.5 in subsequent experiments.
Target: TRPV1
Uniprot ID: Q8NER1
Usage: Research use only
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