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Article

A single TRPV1 amino acid controls species sensitivity to capsaicin.

Scientific reports - 15 May 2020

Chu Ying, Cohen Bruce E, Chuang Huai-Hu

Abstract excerpt

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, we used intracellular Ca2+ imaging to characterize chimeras composed of capsaicin-sensitive rat TRPV1 (rTRPV1) and...

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Identifiers

PMID: 32415171
DOI: 10.1038/s41598-020-64584-2
PMCID: PMC7229161

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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