Capsaicin Receptor in the Pain Pathway

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Author(s)

Abstract

Capsaicin, the main pungent ingredient in ‘hot’ chili peppers, elicits burning pain by activating specific(vanilloid)receptors on sensory nerve endings.The cloned capsaicin receptor(VR1)is a nonselective cation channel with six transmembrane domains that is structurally related to a member of the TRP(transient receptor potential)channel family.VR1 is activated not only by capsaicin but also by increases in temperature that reach the noxious range(>43°C).Protons potentiate the effects of capsaicin or heat on VR1 activity by markedly decreasing the capsaicin concentration or temperature at which the channel is activated.Furthermore, a significant increase in proton concentration(pH<5.9)can evoke channel activity at room temperature.The analysis of single−channel currents in excised membrane patches suggests that capsaicin, heat or protons gate VR1 directly.VR1 can therefore be viewed as a molecular integrator of chemical and physical stimuli that elicit pain.VRL−1, a VR1 homologue, is not activated by vanilloids or protons, but can be activated by elevation in ambient temperature exceeding 52°C.These findings indicate that related ion channels may account for thermal responsiveness over a range of noxious temperature.

Journal

  • The Japanese Journal of Pharmacology

    The Japanese Journal of Pharmacology 83(1), 20-24, 2000-05-01

    The Japanese Pharmacological Society

References:  29

Cited by:  7

Codes

  • NII Article ID (NAID)
    10008184243
  • NII NACSIS-CAT ID (NCID)
    AA00691188
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    00215198
  • NDL Article ID
    5399683
  • NDL Source Classification
    ZS51(科学技術--薬学)
  • NDL Call No.
    Z53-D199
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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