Detection Method:Sandwich
Test principle:This assay employs a two-site sandwich ELISA to quantitate TRPS1 in samples. An antibody specific for TRPS1 has been pre-coated onto a microplate. Standards and samples are pipetted into the wells and anyTRPS1 present is bound by the immobilized antibody. After removing any unbound substances, a biotin-conjugated antibody specific for TRPS1 is added to the wells. After washing, Streptavidin conjugated Horseradish Peroxidase (HRP) is added to the wells. Following a wash to remove any unbound avidin-enzyme reagent, a substrate solution is added to the wells and color develops in proportion to the amount of TRPS1 bound in the initial step. The color development is stopped and the intensity of the color is measured.
Product Overview:TRPV1 is a nonselective cation channel that may be activated by a wide variety of exogenous and endogenous physical and chemical stimuli. The best-known activators of TRPV1 are heat greater than 43C and capsaicin, the pungent compound in hot chili peppers.
The activation of TRPV1 leads to painful, burning sensation. Its endogenous activators include: low pH, the endocannabinoid anandamide, N-arachidonoyl-dopamine. TRPV1 receptors are found mainly in the nociceptive neurons of the peripheral nervous system, but they have also been described in many other tissues, including the central nervous system. TRPV1 is involved in the transmission and modulation of pain, as well as the integration of diverse painful stimuli.
