PMID-sentid	Pub_year	Sent_text		comp_official_name	comp_offsetprotein_name	organism	prot_offset
32415171-0	2020	A single TRPV1 amino acid controls species sensitivity to capsaicin.	Capsaicin	58-67	transient receptor potential cation channel subfamily V member 1	Gallus gallus	9-14	
18474376-0	2008	Capsaicin pretreatment attenuates LPS-induced hypothermia through TRPV1-independent mechanisms in chicken.	Capsaicin	0-9	transient receptor potential cation channel subfamily V member 1	Gallus gallus	66-71	
18474376-8	2008	These findings suggest that a CAP-sensitive TRPV1-independent pathway may be involved in pathophysiological hypothermic reactions through the mediation of NO in chickens.	Capsaicin	30-33	transient receptor potential cation channel subfamily V member 1	Gallus gallus	44-49	
17761445-0	2007	Involvement of a capsaicin-sensitive TRPV1-independent mechanism in lipopolysaccharide-induced fever in chickens.	Capsaicin	17-26	transient receptor potential cation channel subfamily V member 1	Gallus gallus	37-42	
17761445-8	2007	These findings suggest that a capsaicin-sensitive TRPV1-independent mechanism may be involved in LPS-induced fever.	Capsaicin	30-39	transient receptor potential cation channel subfamily V member 1	Gallus gallus	50-55	
32791143-2	2020	Sensitivity of TRPV1 to several stimuli is known to vary among species, specifically, the avian orthologue is nearly insensitive to capsaicin.	Capsaicin	132-141	transient receptor potential cation channel subfamily V member 1	Gallus gallus	15-20	
32791143-8	2020	Low [Na+]o synergistically potentiated the capsaicin- and proton-induced TRPV1 activation in cDRG neurons.	Capsaicin	43-52	transient receptor potential cation channel subfamily V member 1	Gallus gallus	73-78	
32833423-11	2020	Consistently, the lack of effect of KA in activating chicken TRPV1, which is insensitive to capsaicin suggests that there is a significant overlap between the sites of KA and capsaicin activation of TRPV1.	Capsaicin	175-184	transient receptor potential cation channel subfamily V member 1	Gallus gallus	199-204	
32415171-1	2020	Chili peppers produce capsaicin (a vanilloid) that activates the transient receptor potential cation channel subfamily V member 1 (TRPV1) on sensory neurons to alter their membrane potential and induce pain.	Capsaicin	22-31	transient receptor potential cation channel subfamily V member 1	Gallus gallus	65-129	
32415171-1	2020	Chili peppers produce capsaicin (a vanilloid) that activates the transient receptor potential cation channel subfamily V member 1 (TRPV1) on sensory neurons to alter their membrane potential and induce pain.	Capsaicin	22-31	transient receptor potential cation channel subfamily V member 1	Gallus gallus	131-136	
32415171-2	2020	To identify residues responsible for differential TRPV1 capsaicin sensitivity among species, we used intracellular Ca2+ imaging to characterize chimeras composed of capsaicin-sensitive rat TRPV1 (rTRPV1) and capsaicin-insensitive chicken TRPV1 (cTRPV1) exposed to a series of capsaicinoids.	Capsaicin	165-174	transient receptor potential cation channel subfamily V member 1	Gallus gallus	189-194	
32415171-2	2020	To identify residues responsible for differential TRPV1 capsaicin sensitivity among species, we used intracellular Ca2+ imaging to characterize chimeras composed of capsaicin-sensitive rat TRPV1 (rTRPV1) and capsaicin-insensitive chicken TRPV1 (cTRPV1) exposed to a series of capsaicinoids.	Capsaicin	165-174	transient receptor potential cation channel subfamily V member 1	Gallus gallus	189-194	
32415171-8	2020	Our study demonstrates that a subtle modification of TRPV1 in different species globally alters capsaicin responses.	Capsaicin	96-105	transient receptor potential cation channel subfamily V member 1	Gallus gallus	53-58	
28637949-4	2017	Both mammalian and chicken TRPV1 (cTRPV1) are activated by heat and acid, but unlike its mammalian counterpart, cTRPV1 is only faintly activated by capsaicin.	Capsaicin	148-157	transient receptor potential cation channel subfamily V member 1	Gallus gallus	27-32	
28637949-7	2017	Thus, we hypothesized that the increase of carbohydrate oxidation by AITC in mammals is induced by the binding of AITC to the capsaicin-binding site of TRPV1.	Capsaicin	126-135	transient receptor potential cation channel subfamily V member 1	Gallus gallus	152-157	
28637949-8	2017	In this study, we performed a comparative study using chickens and mice, since chickens are thought to partly lack the capsaicin-binding site of TRPV1.	Capsaicin	119-128	transient receptor potential cation channel subfamily V member 1	Gallus gallus	145-150