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News and Views
Nature 445, 491-492 (1 February 2007) | doi:10.1038/nature05565; Published online 21 January 2007
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Junior Research Groups (W1 / W2)
- Cluster of Excellence "Multimodal Computing and Interaction"
- Saarbruecken Germany
PhD - Helmholtz International Graduate School for Infection Research
- Helmholtz-Zentrum fur Infektionsforschung
- Braunschweig Germany
Chemical biology: Sticky spices
Michael J. Caterina1
Abstract
The spiciness of foods such as horseradish is perceived through sensory neurons of the pain pathway. The lingering pungency of some such foods results from chemical modification of the channels that trigger these neurons.
Despite their highly dissimilar flavours, garlic, horseradish and cinnamon all share the ability to 'bite back' with a fiery sensation. This pungency is attributable to chemicals that activate a specific ion-channel protein, known as transient receptor potential ankyrin 1 (TRPA1)1, 2, 3, 4.
- Michael J. Caterina is in the Departments of Biological Chemistry and Neuroscience, and the Center for Sensory Biology, Johns Hopkins School of Medicine, 725 North Wolfe Street, Baltimore, Maryland 21205, USA.
Email: caterina@jhmi.edu
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