Premium
Reactivity Recognition by TRPA1 Channels
Author(s) -
Cebi Menekse,
Koert Ulrich
Publication year - 2007
Publication title -
chembiochem
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.05
H-Index - 126
eISSN - 1439-7633
pISSN - 1439-4227
DOI - 10.1002/cbic.200700113
Subject(s) - ion channel , chemistry , transient receptor potential channel , horseradish peroxidase , seasoning , lock (firearm) , taste , covalent bond , reactivity (psychology) , combinatorial chemistry , biophysics , receptor , biochemistry , biology , medicine , organic chemistry , enzyme , mechanical engineering , raw material , alternative medicine , pathology , engineering
Taste the seasoning . Sensing of the pungent principles of mustard and horseradish is caused by a covalent protein modification that activates the ion‐channel receptor involved rather than a direct lock‐and‐key mechanism.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom