【摘 要】
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Ethanol is a chemical irritant that generates a"burning" sensation; the heat-sensitive TRPV1 ion channel is the receptor of another chemical irritant capsaicin.It has been shown that the capsaicin res
【机 构】
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Department of Physiology and Membrane Biology,University of California,Davis,Davis,California,U.S.A
【出 处】
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The 3rd Ion Channel Conference: Ion channels-Structure, Func
论文部分内容阅读
Ethanol is a chemical irritant that generates a"burning" sensation; the heat-sensitive TRPV1 ion channel is the receptor of another chemical irritant capsaicin.It has been shown that the capsaicin response of TRPV 1 can be significantly potentiated by ethanol.However, the molecular mechanism of this potentiation remains largely elusive.To Site this question, we employ a combination of functional, mutational, and site-directed fluorescence approaches.By patch-clamp recording, we observed that besides TRPV1, ethanol potentiates ligand activation of heat-sensitive TRPV2, TRPV3 and TRPV4, while the activities of cold-sensitive TRPM8 are negatively modulated.The opposite effects on heat-and cold-sensitive channels indicate a general mechanism for ethanol action and the possibility that ethanol interacts with the temperature-activation pathway.Consistent with this idea, the take-off temperature of TRPV1 heat activation is significantly lowered (** indicates P < 0.01) from 37.6 ± 0.3℃ (n =8) to 24.6 ± 0.5℃ (n =7) in the presence of 3% extracellular ethanol.
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