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Scientists Discover Heat Sensing Regulator
Neuroscientists at Johns Hopkins are working on identifying molecular mechanisms behind the sensation of temperature heat and spiciness. Their latest research was published in the latest Cell. From the press statement by Johns Hopkins: “Pain sensitivity increases during inflammation or injury and we want to know what molecules are involved in pain sensation when sensitivity is elevated,” says Xinzhong Dong, Ph.D., an assistant professor of neuroscience at Hopkins. The ability to sense temperature heat and spice is controlled by the TRPV1 protein channel found on the surface of certain nerve cells. In an inactive state, TRPV1 channels remain closed-there is no pain sensation. However, when noxious heat-temperatures above 108 ...
