Aliases for TRPV1 Gene
External Ids for TRPV1 Gene
Previous Symbols for TRPV1 Gene
Capsaicin, the main pungent ingredient in hot chili peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. The protein encoded by this gene is a receptor for capsaicin and is a non-selective cation channel that is structurally related to members of the TRP family of ion channels. This 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. Four transcript variants encoding the same protein, but with different 5' UTR sequence, have been described for this gene. [provided by RefSeq, Jul 2008]
GeneCards Summary for TRPV1 Gene
TRPV1 (Transient Receptor Potential Cation Channel, Subfamily V, Member 1) is a Protein Coding gene. Diseases associated with TRPV1 include pulpitis and burning mouth syndrome. Among its related pathways are CREB Pathway and Ion channel transport. GO annotations related to this gene include calmodulin binding and calcium channel activity. An important paralog of this gene is TRPV2.
UniProtKB/Swiss-Prot for TRPV1 Gene
Ligand-activated non-selective calcium permeant cation channel involved in detection of noxious chemical and thermal stimuli. Seems to mediate proton influx and may be involved in intracellular acidosis in nociceptive neurons. Involved in mediation of inflammatory pain and hyperalgesia. Sensitized by a phosphatidylinositol second messenger system activated by receptor tyrosine kinases, which involves PKC isozymes and PCL. Can be activated by endogenous compounds, including 12-hydroperoxytetraenoic acid and bradykinin. Acts as ionotropic endocannabinoid receptor with central neuromodulatory effects. Triggers a form of long-term depression (TRPV1-LTD) mediated by the endocannabinoid anandamine in the hippocampus and nucleus accumbens by affecting AMPA receptors endocytosis (By similarity). Activation by vanilloids, like capsaicin, and temperatures higher than 42 degrees Celsius, exhibits a time- and Ca(2+)-dependent outward rectification, followed by a long-lasting refractory state. Mild extracellular acidic pH (6.5) potentiates channel activation by noxious heat and vanilloids, whereas acidic conditions (pH <6) directly activate the channel.
Vanilloids are a group of compounds, structurally related to capsaicin, thought to exert their actions via vanilloid receptors. The vanilloid receptor family (TRPV) is a subgroup of the transient receptor potential (TRP) superfamily of ion channels, and six members (TRPV1-6) have so far been identified. The six vanilloid receptor members have been divided into four groups on the basis of structure and function: TRPV1/2, TRPV3, TRPV4 and TRPV5/6. TRPV1-4 are thermosensitive, non-selective cation channels that exist as tetrameric complexes. They are activated by a range of stimuli including heat, protons, lipids and changes in osmolarity or pressure. TRPV5-6 are calcium selective channels that are involved in the absorption and reabsorption of calcium across intestinal and renal epithelia. It has been proposed that cannabinoids are endogenous ligands for vanilloid receptors. Furthermore, adenosine has been shown to be an endogenous TRPV1 ligand and TRPV4 is activated by anandamide and arachidonic acid.