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Transient Receptor Potential Cation Channel, Subfamily M, Member 5 (TRPM5) Peptide

TRPM5 Reactivity: Mammalian Host: Synthetic BP, IHC, WB
Catalog No. ABIN937891
  • Target See all TRPM5 products
    TRPM5 (Transient Receptor Potential Cation Channel, Subfamily M, Member 5 (TRPM5))
    Peptide Type
    Synthetic
    Origin
    Mammalian
    Source
    • 3
    Synthetic
    Application
    Blocking Peptide (BP), Immunohistochemistry (IHC), Western Blotting (WB)
    Sequence
    EKHISEQRAG YGGTGSIEIP VLCLLVNGDP NTLERISRAV EQAAPWLILV
    Characteristics
    A synthetic peptide for use as a blocking control in assays to test for specificity of TRPM5 antibody,
    Alternative Names: TRPM5 control peptide, TRPM5 antibody Blocking Peptide, Anti-TRPM5 Blocking Peptide, Transient Receptor Potential Cation Channel Subfamily M Member 5 Blocking Peptide, LTRPC5 Blocking Peptide, MTR1 Blocking Peptide, TRPM5, TRPM-5, TRPM 5, TRPM-5 Blocking Peptide, TRPM 5 Blocking Peptide
  • Application Notes
    Optimal conditions should be determined by the investigator
    Restrictions
    For Research Use only
  • Format
    Lyophilized
    Reconstitution
    Add 100 µL of distilled water for a final peptide concentration is 1 mg/mL.
    Buffer
    PBS
    Handling Advice
    Avoid repeated freeze/thaw cycles.
    Storage
    -20 °C
    Storage Comment
    Store at -20 °C long term.
  • Target
    TRPM5 (Transient Receptor Potential Cation Channel, Subfamily M, Member 5 (TRPM5))
    Synonyms
    LTRPC5 Peptide, MTR1 Peptide, 9430099A16Rik Peptide, LTrpC-5 Peptide, Ltrpc5 Peptide, Mtr1 Peptide, transient receptor potential cation channel subfamily M member 5 Peptide, transient receptor potential cation channel, subfamily M, member 5 Peptide, TRPM5 Peptide, Trpm5 Peptide, trpm5 Peptide
    Background
    TRPM5 is a voltage-modulated Ca(2+)-activated, monovalent cation channel (VCAM) that mediates a transient membrane depolarization and plays a central role in taste transduction. It is activated by arachidonic acid in vitro. It may be involved in perception of bitter, sweet and umami tastes. It may also be involved in sensing semiochemicals.
    Molecular Weight
    131 kDa
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