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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,...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2020
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| 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 |