The sensations of heat and cold are transduced by a group of temperature-gated
cation channels. For example, TRPV1, TRPV3, and TRPM8 are usually closed, but
they open at different temperatures. TRPV1 opens at \(\geq 43{ }^{\circ}
\mathrm{C}\), TRPV 3 opens at \(\geq 33{ }^{\circ} \mathrm{C}\), and TRPM8 opens
at \(<25^{\circ} \mathrm{C}\). These channel proteins are expressed in sensory
neurons known to be responsible for temperature sensation.
a. Propose a reasonable model to explain how exposing a sensory neuron
containing TRPV1 to high temperature leads to a sensation of heat.
b. Capsaicin, one of the active ingredients in "hot" peppers, is an agonist of
TRPV1. Capsaicin shows \(50 \%\) activation of the TRPV1 response at a
concentration of \(32 \mathrm{~nm}-\) a property known as \(\mathrm{EC}_{50}\).
Explain why even a very few drops of hot pepper sauce can taste very "hot"
without actually burning you.
c. Menthol, one of the active ingredients in mint, is an agonist of TRPM8
\(\left(\mathrm{EC}_{50}=30 \mu \mathrm{M}\right)\) and TRPV3
\(\left(\mathrm{EC}_{50}=20 \mathrm{mM}\right)\). What sensation would you
expect from contact with low levels of menthol? With high levels?