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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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| Udgivet i: | Sci Rep |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Nature Publishing Group UK
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7229161/ https://ncbi.nlm.nih.gov/pubmed/32415171 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-020-64584-2 |
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