Receptors - hot stuff

This collection of chemical and molecular structures has been assembled to help students explore chemicals that elicit a sense of heat and/or pain by binding certain receptors. All the chemical and molecular structures below can be viewed in Molecule World on the iPad or Molecule World for iPhone.

Displaying 1 - 7 of 7

Type		Structure Description	PDB ID	Download Structure
An MW Collection	Image	Receptors for capsaicin and wasabi, and capsaicin, wasabi, and spider toxin. Use the link on the right to download all the structures at once. View Details		Document hot_stuff.mwc (646.53 KB)
	Image	Capsaicin is a chemical made by chili peppers that contributes to a sensation of heat. View Details		Document capsaicin.sdf.gz (2.21 KB)
MMDB	Image	Capsaicin receptor, also called the TrpVI Ion channel. View Details	3J5P	Document 3J5P.cn3 (930.68 KB)
MMDB	Image	Capsaicin receptor bound to spider toxin. View Details	3J5Q	Document 3J5Q.cn3 (867.66 KB)
MMDB	Image	The "double-knot" spider toxin binds to the TrpV receptor and causes a sensation of heat and pain. View Details	1I25	Document Huwentoxin.cn3 (30.75 KB)
MMDB	Image	TrpA1 ion channel. Allyl isothiocyanate from wasabi binds to this receptor and causes a sensation of heat and pain. View Details	3J9P	Document 3J9P.cn3 (1.21 MB)
	Image	Allyl isothiocyanate is the chemical in wasabi that creates a sensation of heat. View Details		Document allyl_isothiocyanate.sdf.gz (872 bytes)