Vanilloid R1/TRPV1 Products

Description

Capsaicin, the main pungent ingredient in hot chili peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. The protein encoded by this gene is a receptor for capsaicin and is a non-selective cation channel that is structurally related to members of the TRP family of ion channels. This 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. FUNCTION: Receptor-activated non-selective calcium permanent cation channel involved in detection of noxious chemical and thermal stimuli. Seems to mediate proton influx and may be involved in intracellular acidosis in nociceptive neurons. May be involved in mediation of inflammatory pain and hyperalgesia. Sensitized by a phosphatidylinositol second messenger system activated by receptor tyrosine kinases, which involves PKC isozymes and PCL. Responses evoked by low pH and heat, and capsaicin can be antagonized by capsazepine.

Bioinformatics

Entrez	7442 Human 193034 Mouse 83810 Rat
Uniprot	Q8NER1 Human
Product By Gene ID	7442
Alternate Names	Capsaicin Receptor Osm-9-like TRP channel 1 OTRPC1 transient receptor potential cation channel subfamily V member 1 transient receptor potential cation channel, subfamily V, member 1 transient receptor potential vanilloid 1a transient receptor potential vanilloid 1b TRPV1 Vanilloid R1 Vanilloid receptor 1 vanilloid receptor subtype 1 VanilloidR1 VR1 VR1DKFZp434K0220

Research Areas for Vanilloid R1/TRPV1

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Neuroscience
Sensory Systems