01898nam a2200289Ia 4500003001000000005001700010040000900027090001100036245003600047490006100083520098300144650001001127650001701137650001401154650000901168650000901177650002001186650001801206650002001224700001701244700001701261856015601278942001401434008004101448999001701489952010201506MX-MdCICY20260521091030.0  cCICY  aB-707710aStructure and function of TRPV10 vPflügers Archiv - European Journal of Physiology, 20053 aCapsaicin, the main 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 capsaicin receptor, transient receptor potential vanilloid 1 (TRPV1), is predicted to have six transmembrane (TM)domains and a short, pore-forming hydrophobic stretch between the fifth and sixth TM domains, and is activated not only by capsaicin but also by heat (>43°C), acid and various lipids. Within the TPRV1 protein, many regions and amino acids involved in specific functions (multimerization, capsaicin action, proton action, heat activation, desensitization, permeability, phosphorylation and modulation by lipids)have been identified since the cloning in 1997. Given the fact that TRPV1 is a key molecule in peripheral nociception, these regions and amino acids could prove useful for the development of novel anti-nociceptive or anti-inflammatory agents.14aTRPV114aTRP CHANNELS14aCAPSAICIN14aACID14aHEAT14aDESENSITIZATION14aSENSITIZATION14aPHOSPHORYLATION12aTominaga, M.12aTominaga, T.40uhttps://drive.google.com/file/d/1xK1f3VWScEP_ZaJaMNTyS3FgbtMp54Te/view?usp=drivesdkzPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx  2LoccREF1250602s9999    xx |||||s2   |||| ||und|d  c17349d17349  00102Loc40708F1aCICYbCICYcREd2025-06-25l0oB-7077r2025-06-25 12:46:54w2025-06-25yREF1