Beyond Thermal Sensation: Roles of Transient Receptor Potential Vanilloid Subfamily Member 1 and Spicy Food in Cardiometabolic Diseases  

作　　者：Zhiming Zhu 

机构地区：[1]Department of Hypertension and Endocrinology,Center for Hypertension and Metabolic Diseases,Daping Hospital,Army Medical University,Chongqing Key Lab for Cardiometabolic Diseases,Chongqing Institute of Hypertension,Chongqing 400042,China.

出　　处：《Cardiology Discovery》2022年第1期1-5,共5页心血管病探索（英文）

基　　金：supported by grants from the National Basic Research Program of China(2006CB503905);the National Natural Science Foundation of China(81721001,31701023,81900380).

摘　　要：The 2021 Nobel Prize in Physiology or Medicine was awarded to David Julius for his discovery of capsaicin receptors in 1997.[1]The capsaicin receptor is also called transient receptor potential vanilloid subfamily member 1(TRPV1)and belongs to the transient receptor potential channels family.TRPV1 possesses a tetrameric structure consisting of 6 transmembrane regions,a pore-shaped region between the fifth(S5)and sixth transmembrane regions(S6),a cytoplasmic amino group,and a carboxyl terminus,which is selectively permeable for cations such as H+,Na+,and Ca^(2+).[1]TRPV1 can be activated by nociceptive thermal stimulation(temperature>43℃),pH values less than 5.96,and capsaicin,a pungent component of chili peppers,and other factors including free oxygen radicals,12-lipoxygenase,20-hydroxyeicosatetraenoic acid,etc.

关 键 词：transient belongs SHAPED 

分 类 号：O62[理学—有机化学]