English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

We have compared the membrane response of rat primary sensory neurons to capsaicin and noxious heat, using electrophysiological and ion flux measurements. Our aim was to determine whether, as recently proposed, the same molecular entity accounts for excitation by both types of stimulus. The properties of the ion channels activated by heat and capsaicin show many similarities but also important differences. The calcium permeability of heat-activated channels is lower than that of capsaicin-activated channels. Distinct single channels respond to heat or capsaicin, and only a few show dual sensitivity. At the whole-cell level, individual cells invariably show dual sensitivity, but the amplitudes of the responses show little correlation. We conclude that distinct molecular entities, which are both likely to be derived from the VR1 gene product, account for the membrane responses to heat and capsaicin.

Similarities and Differences between the Responses of Rat Sensory Neurons to Noxious Heat and Capsaicin