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A single TRPV1 amino acid controls species sensitivity to capsaicin

Chili peppers produce capsaicin (a vanilloid) that activates the transient receptor potential cation channel subfamily V member 1 (TRPV1) on sensory neurons to alter their membrane potential and induce pain. To identify residues responsible for differential TRPV1 capsaicin sensitivity among species,...

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Detalles Bibliográficos
Autores principales: Chu, Ying, Cohen, Bruce E., Chuang, Huai-hu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7229161/
https://www.ncbi.nlm.nih.gov/pubmed/32415171
http://dx.doi.org/10.1038/s41598-020-64584-2