产品名称
TRPM5 Rabbit Polyclonal Antibody
蛋白名称
Transient receptor potential cation channel subfamily M member 5 (Long transient receptor potential channel 5) (LTrpC-5) (LTrpC5) (MLSN1- and TRP-related gene 1 protein)
存储缓冲液
Liquid in PBS containing 50% glycerol, 0.5% BSA and 0.02% New type preservative N.
Human Gene Link
http://www.ncbi.nlm.nih.gov/sites/entrez?db=gene&term=29850
Human Swissprot No.
Q9NZQ8
Human Swissprot Link
https://www.uniprot.org/uniprot/Q9NZQ8
Mouse Gene Link
http://www.ncbi.nlm.nih.gov/sites/entrez?db=gene&term=56843
Mouse Swissprot No.
Q9JJH7
Mouse Swissprot Link
https://www.uniprot.org/uniprotkb/Q9JJH7/entry
特异性
This antibody detects endogenous levels of TRPM5 at Human, Mouse
运输及保存条件
-15°C to -25°C/1 year(Do not lower than -25°C)
组织表达
Strongly expressed in fetal brain, liver and kidney, and in adult prostate, testis, ovary, colon and peripheral blood leukocytes. Also expressed in a large proportion of Wilms' tumors and rhabdomyosarcomas. In monochromosomal cell lines shows exclusive paternal expression.
细胞定位
Cell membrane ; Multi-pass membrane protein .
功能
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.
