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Understand spiciness: mechanism of TRPV1 channel activation by capsaicin 被引量:25
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作者 Fan Yang Jie Zheng 《Protein & Cell》 SCIE CAS CSCD 2017年第3期169-177,共9页
Capsaicin in chili peppers bestows the sensation of spiciness. Since the discovery of its receptor, transient receptor potential vanilloid 1 (TRPV1) ion channel, how capsaicin activates this channel has been under e... Capsaicin in chili peppers bestows the sensation of spiciness. Since the discovery of its receptor, transient receptor potential vanilloid 1 (TRPV1) ion channel, how capsaicin activates this channel has been under extensive investigation using a variety of experimental techniques including mutagenesis, patch-clamp recording, crystallography, cryo-electron microscopy, computational docking and molecular dynamic simu- lation. A framework of how capsaicin binds and acti- vates TRPV1 has started to merge: capsaicin binds to a pocket formed by the channel's transmembrane seg- ments, where it takes a "tail-up, head-down" configu- ration. Binding is mediated by both hydrogen bonds and van der Waals interactions. Upon binding, cap- saicin stabilizes the open state of TRPV1 by "pull-and- contact" with the $4-$5 linker. Understanding the ligand-host interaction will greatly facilitate pharma- ceutical efforts to develop novel analgesics targeting TRPV1. 展开更多
关键词 CAPSAICIN TRPV1 ligand gating cryo-EM computation spiciness
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