About Vanilloid R1
Capsaicin, the main pungent ingredient in hot chili peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. The protein encoded by this gene is a receptor for capsaicin and is a non-selective cation channel that is structurally related to members of the TRP family of ion channels. This receptor is also activated by increases in temperature in the noxious range, suggesting that it functions as a transducer of painful thermal stimuli in vivo. Four transcript variants encoding the same protein, but with different 5' UTR sequence, have been described for this gene. [provided by RefSeq, Jul 2008]

About DyLight 488
DyLight™ 488 has an excitation peak at 493 nm and an emission peak at 518 nm and is spectrally similar to Alexa Fluor™ 488, fluorescein and FITC. DyLight™ 488 is most commonly used in flow cytometery, and fluorescence microscopy applications.