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Like rodent TRPV1, avian TRPV1 is also activated by noxious temperature (Jordt and Julius, 2002).
However, compared to mammals, discrimination of noxious temperature in C. elegans appears to be over a much narrower range.
Responses to noxious temperature have previously been studied by scoring only one aspect of the avoidance behavior, for example, the fraction of animals responding by reversal.
According to the previous studies, TRPV1 channels can be directly activated by low extracellular pH (<6.0) or moderate noxious temperature between 42 and 53°C [ 18].
C. elegans shows a different set of behavioral responses to more abrupt temperature changes from a desirable to a noxious temperature.
In the peripheral nervous systems, at the level of the skin two basic classes of innocuous- and noxious-temperature-sensing neurons have been recognized: myelinated Aδ-fibres responsible for the first sharp pain, and C-fibres responsible for the slow, longer-lasting nociception of noxious temperature (Kandel et al, 2000).
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Here, we test whether crayfish respond to noxious temperatures and nocigenic chemicals, using both behavioural and physiological methods.
Capsaicin is a highly selective and potent agonist for the transient receptor potential vanilloid 1 (Treceptorceptor, a trans-membrane receptor-ion channel complex, which is involved in responses to nociceptive stimuli and is gated by noxious heat temperature, low pH, and endogenous lipids [19, 20].
This suggests that crayfish have nociceptors specialized to detect noxious high temperature stimuli.
We are claiming that crayfish detect and respond to noxious high temperature stimuli in ways that they do not to other potentially noxious stimuli.
TRPM8 and TRPA1 are cold-sensing TRP channels activated by moderate cooling and noxious cold temperatures, respectively.
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