TRPM5 Rabbit pAb (一抗) | Bioss

bs-23624R

宠物抗体、农牧业/家禽抗体、离子通道抗体

TRPM5 Rabbit pAb

瞬时受体电位离子通道蛋白5抗体（M亚家族）

LTRPC5; MTR1; 9430099A16Rik; LTrpC-5; TRPM5_HUMAN; TRPM5; Long transient receptor potential channel 5 (LTrpC-5 | LTrpC5); MLSN1- and TRP-related gene 1 protein; TRPM5_MOUSE; transient receptor potential cation channel subfamily M member 5; transient receptor potential cation channel, subfamily M, member 5

Rabbit

KLH conjugated synthetic peptide derived from human TRPM5: 311-410/1165 <Cytoplasmic>

IgG

Liquid

affinity purified by Protein A

Polyclonal

131 kDa

135 kDa

1mg/ml

0.01M TBS (pH7.4) with 1% BSA, 0.02% Proclin300 and 50% Glycerol.

Shipped at 4℃. Store at -20℃ for one year. Avoid repeated freeze/thaw cycles.

This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications.

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.