辣椒素
TRPV1型
瞬时受体电位通道
化学
离子通道
受体
药理学
生物物理学
生物
医学
生物化学
作者
Michael J. Caterina,Mark Schumacher,Makoto Tominaga,Tobias A. Rosen,Jon D. Levine,David Julius
出处
期刊:Nature
[Nature Portfolio]
日期:1997-10-01
卷期号:389 (6653): 816-824
被引量:8716
摘要
Capsaicin, the main pungent ingredient in ‘hot’ chilli peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. We have used an expression cloning strategy based on calcium influx to isolate a functional cDNA encoding a capsaicin receptor from sensory neurons. This receptor is a non-selective cation channel that is structurally related to members of the TRP family of ion channels. The cloned capsaicin 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.
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