| Overview |
| bs-9047R-A350 |
| TRPM5 Polyclonal Antibody, ALEXA FLUOR® 350 Conjugated |
| WB, IF(IHC-P) |
| Human, Mouse, Rat |
| Specifications |
| ALEXA FLUOR® 350 |
| Rabbit |
| KLH conjugated synthetic peptide derived from human TRPM5 |
| 701-800/1165 |
| Polyclonal |
| IgG |
| 1ug/ul |
| Purified by Protein A. |
| Aqueous buffered solution containing 0.01M TBS (pH 7.4) with 1% BSA, 0.03% Proclin300 and 50% Glycerol. |
| Store at -20°C. Aliquot into multiple vials to avoid repeated freeze-thaw cycles. |
| Target |
| 29850 |
| Extracellular |
| MLSN1 and TRP related gene 1; MLSN1 and TRP related gene 1 protein; MLSN1 and TRP-related; MLSN1- and TRP-related gene 1 protein; MTR1; Novel protein similar to vertebrate transient receptor potential cation channel, subfamily M, member 5 ; Transient receptor potential cation channel subfamily M member 5; Transient receptor potential cation channel, subfamily M, member 5; Trpm5; TRPM5 transient receptor potential cation channel, subfamily M, member 5; TRPM5_HUMAN; 9430099A16Rik; Long transient receptor potential channel 5; LTrpC-5; LTrpC5. |
| 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. |
| Application Dilution |
| WB |
1:300-5000 |
| IF(IHC-P) |
1:50-200 |
Powered by Bioz