Products
TRPM5 antibody
- Product Name
- TRPM5 antibody
- Catalogue No.
- FNab09021
- Size
- 100μg
- Form
- liquid
- Purification
- Immunogen affinity purified
- Purity
- ≥95% as determined by SDS-PAGE
- Clonality
- polyclonal
- Isotype
- IgG
- Storage
- PBS with 0.02% sodium azide and 50% glycerol pH 7.3, -20℃ for 12 months(Avoid repeated freeze / thaw cycles.)
Immunogen
- Immunogen
- transient receptor potential cation channel, subfamily M, member 5
- Alternative Names
- LTrpC 5 antibody, LTRPC5 antibody, MTR1 antibody, TRPM5 antibody
- UniProt ID
- Q9NZQ8
- Observed MW
- 98 kDa
Application
- Tested Applications
- ELISA, WB, IF
- Recommended dilution
- WB: 1:500-1:5000; IP: 1:200-1:1000; IF: N/A
Validated Images
mouse colon tissue were subjected to SDS PAGE followed by western blot with FNab09021(TRPM5 antibody) at dilution of 1:1000
- Background
- Voltage-modulated Ca(2+)-activated, monovalent cation channel(VCAM) that mediates a transient membrane depolarization and plays a central role in taste transduction. Monovalent-specific, non-selective cation channel that mediates the transport of Na(+), K(+) and Cs(+) ions equally well. Activated directly by increases in intracellular Ca(2+), but is impermeable to it. Gating is voltage-dependent and displays rapid activation and deactivation kinetics upon channel stimulation even during sustained elevations in Ca(2+). Also activated by a fast intracellular Ca(2+) increase in response to inositol 1,4,5-triphosphate-producing receptor agonists. The channel is blocked by extracellular acidification. External acidification has 2 effects, a fast reversible block of the current and a slower irreversible enhancement of current inactivation. Is a highly temperature-sensitive, heat activated channel showing a steep increase of inward currents at temperatures between 15 and 35 degrees Celsius. Heat activation is due to a shift of the voltage-dependent activation curve to negative potentials. Activated by arachidonic acid in vitro. May be involved in perception of bitter, sweet and umami tastes. May also be involved in sensing semiochemicals.
