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El receptor de capsaicina: un canal iónico activado por el calor en la vía del dolor
M J Caterina1, M A Schumacher, M Tominaga
1Department of Cellular and Molecular Pharmacology, University of California, San Francisco 94143-0450, USA.
Nature
|December 31, 1997
Resumen
Los investigadores identificaron el receptor de capsaicina, un nuevo canal iónico en las neuronas sensoriales. Este receptor, activado por la capsaicina y el calor, explica cómo sentimos el dolor ardiente.
Área de la Ciencia:
- La neurociencia es la neurociencia.
- Biología Molecular Biología Molecular
- Fisiología Sensorial Fisiología Sensorial.
Sus antecedentes:
- La capsaicina, de los chiles, desencadena el dolor ardiente mediante la activación de neuronas sensoriales específicas.
- Estas neuronas transmiten información de estímulos nocivos al sistema nervioso central.
Objetivo del estudio:
- Para aislar y caracterizar el receptor de capsaicina funcional de las neuronas sensoriales.
- Para entender los mecanismos moleculares subyacentes al dolor inducido por la capsaicina y la sensación térmica.
Principales métodos:
- Utilizó una estrategia de clonación de expresiones.
- El influjo de calcio empleado como base para el cribado.
- Se aisló un ADN complementario (ADNc) que codifica el receptor de la capsaicina.
Principales resultados:
- Se aisló con éxito un ADNc funcional para el receptor de la capsaicina.
- El receptor es un canal catiónico no selectivo.
- Estructuralmente relacionado con la familia de canales iónicos del Potencial Receptor Transiente (TRP).
- Activado por la capsaicina y los estímulos nocivos del calor.
Conclusiones:
- El receptor clonado media la sensación de dolor inducida por la capsaicina.
- El receptor actúa como un transductor para los estímulos térmicos dolorosos in vivo.
- Identifica un objetivo molecular clave para la investigación del dolor y la temperatura.
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