The receptor behind chili-pepper burn may hold clues to pain treatments
Researchers at UC Davis have discovered that the TRPV1 receptor, which detects heat and capsaicin, responds in distinct ways to different stimuli rather than a single 'on' state. This finding suggests that pain treatments could be more precisely targeted to block specific pain pathways without affecting the body's temperature regulation.
Why it matters
Refining the understanding of pain receptors could lead to the development of more effective, non-addictive pain medications with fewer side effects.
edited by Sadie Harley , reviewed by Alexander Pol
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Add to Preferred Sources Modeling of the different states of the TRPV1 pore, including closed (left), capsaicin-activated (middle) and 2-APB-activated (right). Credit: UC Davis 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.
New research from the UC Davis School of Medicine reveals that the receptor does not respond to every trigger in the same way. Instead, different stimuli appear to place TRPV1 into distinct functional states. The finding opens new possibilities for more targeted pain treatments.
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