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The capsaicin receptor: a heat-activated ion channel in the pain pathway.
Nature. 1997 Oct 23; 389(6653):816-24.Nat

Abstract

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.

Authors+Show Affiliations

Department of Cellular and Molecular Pharmacology, University of California, San Francisco 94143-0450, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

9349813

Citation

Caterina, M J., et al. "The Capsaicin Receptor: a Heat-activated Ion Channel in the Pain Pathway." Nature, vol. 389, no. 6653, 1997, pp. 816-24.
Caterina MJ, Schumacher MA, Tominaga M, et al. The capsaicin receptor: a heat-activated ion channel in the pain pathway. Nature. 1997;389(6653):816-24.
Caterina, M. J., Schumacher, M. A., Tominaga, M., Rosen, T. A., Levine, J. D., & Julius, D. (1997). The capsaicin receptor: a heat-activated ion channel in the pain pathway. Nature, 389(6653), 816-24.
Caterina MJ, et al. The Capsaicin Receptor: a Heat-activated Ion Channel in the Pain Pathway. Nature. 1997 Oct 23;389(6653):816-24. PubMed PMID: 9349813.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The capsaicin receptor: a heat-activated ion channel in the pain pathway. AU - Caterina,M J, AU - Schumacher,M A, AU - Tominaga,M, AU - Rosen,T A, AU - Levine,J D, AU - Julius,D, PY - 1997/12/31/pubmed PY - 2001/3/23/medline PY - 1997/12/31/entrez SP - 816 EP - 24 JF - Nature JO - Nature VL - 389 IS - 6653 N2 - 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. SN - 0028-0836 UR - https://www.unboundmedicine.com/medline/citation/9349813/The_capsaicin_receptor:_a_heat_activated_ion_channel_in_the_pain_pathway_ L2 - https://doi.org/10.1038/39807 DB - PRIME DP - Unbound Medicine ER -