The capsaicin receptor: a heat-activated ion channel in the pain pathway

Michael J. Caterina, Mark A. Schumacher, Makoto Tominaga, Tobias A. Rosen, Jon D. Levine and David Julius ()
Additional contact information
Michael J. Caterina: Departments of Cellular and Molecular Pharmacology
Mark A. Schumacher: Departments of Anesthesia
Makoto Tominaga: Departments of Cellular and Molecular Pharmacology
Tobias A. Rosen: Departments of Cellular and Molecular Pharmacology
Jon D. Levine: University of California
David Julius: Departments of Cellular and Molecular Pharmacology

Nature, 1997, vol. 389, issue 6653, 816-824

Abstract: Abstract Capsaicin, the main pungent ingredient in ‘hot’ chilli peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. We have used an expression cloning strategy based on calcium influx to isolate a functional cDNA encoding a capsaicin receptor from sensory neurons. This receptor is a non-selective cation channel that is structurally related to members of the TRP family of ion channels. The cloned capsaicin 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.

Date: 1997
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DOI: 10.1038/39807

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