Compounds from Sichuan and Melegueta peppers activate, covalently and non-covalently, TRPA1 and TRPV1 channels

Compounds from Sichuan and Melegueta peppers activate, covalently and non-covalently, TRPA1 and TRPV1 channels

Riera, Ce; Menozzi-Smarrito, C.; Affolter, M.; Michlig, S.; Munari, C.; Robert, F.; Vogel, H.; Simon, Sa; Le Coutre, J.

2009

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Title Compounds from Sichuan and Melegueta peppers activate, covalently and non-covalently, TRPA1 and TRPV1 channels

Author(s) Riera, Ce ; Menozzi-Smarrito, C. ; Affolter, M. ; Michlig, S. ; Munari, C. ; Robert, F. ; Vogel, H. ; Simon, Sa ; Le Coutre, J.

Published in British Journal of Pharmacology

Volume 157

Issue 8

Pages 1398-1409

Date 2009

Publisher Nature Publishing Group

ISSN 1476-5381

Keywords

chemosensation; structure-activity; calcium imaging; covalent binding; taste preference; TRP channel; TRPV1 knockout; Vanilloid Receptor; Pungent Compounds; Sensory Neurons; Ion-Channel; Menthol; Sensitivity; Anktm1; Assay; Taste; Mice

DOI https://doi.org/10.1111/j.1476-5381.2009.00307.x

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Laboratories LCPPM

Record Appears in Scientific production and competences > SB - School of Basic Sciences > SB Archives > LCPPM - Laboratory of Physical Chemistry of Polymers and Membranes
Peer-reviewed publications
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Record creation date 2010-04-30