The receptor behind chili-pepper burn may hold clues to pain treatments
Scientists have long known that capsaicin, the ingredient that makes chili peppers feel hot and is used in some pain-relief creams, works by activating a pain-sensing receptor known as TRPV1.
Scientists have discovered that the TRPV1 receptor, responsible for the burning sensation in chili peppers and used in pain-relief creams, responds to different stimuli by entering distinct functional states. This revelation, published in PNAS, challenges the belief that TRPV1 adopts a single activated state regardless of the trigger.
The research, led by UC Davis scientists, suggests that the receptor's response to various stimuli results in different conductance levels and pore configurations. This finding opens up possibilities for more targeted pain treatments that selectively affect pain-related activity while preserving essential functions like body temperature regulation.
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