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NALT Concept Space
U.S. Department of Agriculture

NALT Full

Concept information

  1. Fields of Study
  2. membrane proteins
  3. transport proteins
  4. ion channels
  5. transient receptor potential channels
  6. transient receptor potential vanilloid channels
  1. Research, Technology, Methods
  2. membrane proteins
  3. transport proteins
  4. ion channels
  5. transient receptor potential channels
  6. transient receptor potential vanilloid channels
  1. Fields of Study
  2. binding proteins
  3. transport proteins
  4. ion channels
  5. transient receptor potential channels
  6. transient receptor potential vanilloid channels
  1. Research, Technology, Methods
  2. binding proteins
  3. transport proteins
  4. ion channels
  5. transient receptor potential channels
  6. transient receptor potential vanilloid channels
  1. Fields of Study
  2. membrane proteins
  3. membrane glycoproteins
  4. ion channels
  5. transient receptor potential channels
  6. transient receptor potential vanilloid channels
  1. Research, Technology, Methods
  2. membrane proteins
  3. membrane glycoproteins
  4. ion channels
  5. transient receptor potential channels
  6. transient receptor potential vanilloid channels

Término preferido

transient receptor potential vanilloid channels

Tipo

  • Chemical

Definición

  • Information A subgroup of TRP cation channels named after the vanilloid receptor. They are very sensitive to temperature; hot spicy food, and capsaicin. They contain a TRP domain (a five-turn amphipathic helix with an invariant tryptophan) and Ankyrin repeats. Selectivity for calcium over sodium ranges from 3 to 100 fold.

    Fuente: Medical Subject Headings

    Tipo: Concept definition

Concepto genérico

Sinónimos

  • capsaicin receptors
  • TRPV cation channels
  • TRPV (transient receptor potential vanilloid) cation channels
  • TRPV (transient receptor potential vanilloid) channels
  • vanilloid receptors

En otras lenguas

URI

https://lod.nal.usda.gov/nalt/324959

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RDF/XML TURTLE JSON-LD Creado 3/10/18, última modificación 12/2/19