Anti-Vanilloid Receptor Like Protein-1 (744-761) Rabbit pAb

Purified rabbit polyclonal antibody. Recognizes the ~98 kDa vanilloid receptor like protein-1. Supplied with a lyophilized control peptide (100 μg size only).

Recognizes the ~98 kDa (doublet) vanilloid receptor like protein-1 in rat spinal cord extract. Supplied with a control peptide (100 μg size only).

The detection of noxious stimuli (chemical, mechanical, or thermal), a process referred to as nociception, occurs predominantly at the peripheral terminals of primary afferent neurons. This information is ultimately transmitted to the central nervous system to evoke a perception of pain which initiates appropriate protective reflexes. Vanilloid-containing compounds which include capsaicin, the active ingredient in hot chilli peppers, selectively depolarize nociceptors to activate the "nociceptive" pathway. The receptor for capsaicin, vanilloid receptor 1 (VR1), has been identified as a nonselective cation channel that resembles members of the transient receptor potential (TRP) family of ion channels. The vanilloid receptor 1 protein functions both as a receptor for capsaicin and a transducter of noxious thermal stimuli. Immunocytochemical and mRNA localization studies suggest that VR1 protein is localized to small-diameter sensory neurons within the dorsal root ganglia and nerve terminals in the dorsal horn. A capsaicin-receptor homolog has recently been identified, designated the vanilloid-receptor-like protein 1 (VRL-1). VRL-1 is activated by high temperatures and is expressed in medium- to large-diameter neurons within sensory ganglia.

a synthetic peptide (KNSASEEDHLPLQVLQSP) corresponding to amino acids 744-761 of rat vanilloid receptor like protein 1, conjugated to KLH

Frozen Sections (1 μg/ml)
Immunoblotting (2 μg/ml, see application references)
Immunocytochemistry (2 μg/ml, see application references)

100 μg antibody in 0.05 M sodium phosphate buffer, 0.2% gelatin and 25 μg lyophilized control peptide (immunogen) (100 μg size only).

Reconstitute the control peptide with 25 μl dH₂O for a working stock of 1 mg/ml. Store lyophilized control peptide at -20°C. Following reconstitution of the control peptide, aliquot and freeze (-20°C).

Positive Control
Rat or mouse spinal cord extract

A protein database search confirms that this peptide sequence is unique to the Vanilloid-Receptor-Like Protein 1. No cross-reactivity with the capsaicin receptor protein is expected. This signal is completely abolished in immunoblotting by preincubating t