Basic Information

Symbol
TRPV1
RNA class
mRNA
Alias
Transient Receptor Potential Cation Channel Subfamily V Member 1 VR1 Vanilloid Receptor Subtype 1 Osm-9-Like TRP Channel 1 Capsaicin Receptor OTRPC1 Transient Receptor Potential Cation Channel, Subfamily V, Member 1 Transient Receptor Potential Vanilloid 1a Transient Receptor Potential Vanilloid 1b Vanilloid Receptor 1 TrpV1
Location (GRCh38)
17:3565444-3609411
UCSC Genome Browser Search in Marker Scope
Forensic tag(s)
-
External database
HGNC NCBI Ensembl OMIM UniProt GTEx

MANE select

Transcript ID
NM_080704.4
Sequence length
4164.0 nt
GC content
0.5507

Transcripts

ID Sequence Length GC content
NM_018727.5 NCBI
GCCCGGGACCCCACGGAGGCGGGGAGACCACUCUUCUCCCACACGAGCC… 4074 nt 0.5491
NM_080704.4 NCBI
GGCUCAGGCAGGCCUGGCCCAGAGUCACGCUGGCAACCACGAGUUUGGG… 4164 nt 0.5507
NM_080705.4 NCBI
GCAGAGUGUGCAGUAUAGAUUCAGCGUUUGUCGACUGACUGAAUGAUAG… 4090 nt 0.5484
NM_080706.3 NCBI
CUGCCGCUCACCCUAUUCCAGGGACACAGUCUGCUUGGCUCUUCUGGAC… 4443 nt 0.5539
Summary

Capsaicin, the main pungent ingredient in hot chili peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. The protein encoded by this gene is a receptor for capsaicin and is a non-selective cation channel that is structurally related to members of the TRP family of ion channels. This receptor is also activated by increases in temperature in the noxious range, suggesting that it functions as a transducer of painful thermal stimuli in vivo. Four transcript variants encoding the same protein, but with different 5' UTR sequence, have been described for this gene. [provided by RefSeq, Jul 2008]

Forensic Context

No relevant information is available at the moment.