Decision letter: High temperature sensitivity is intrinsic to voltage-gated potassium channels

Abstract

If you touch something too hot, it can cause you pain and damage your skin. Sensing the heat given off by an object or the temperature of the environment is possible, at least in part, because of proteins called temperature-sensitive TRP ion channels. These proteins are found in the cell membranes of nerve endings that are underneath the skin; and they open in response to heat, allowing ions to flow into the nerve cell. This in turn triggers a nerve impulse that is sent to our central nervous system and is perceived as heat and/or pain. The ability to sense heat was thought to be unique to these TRP ion channels, and it was believed that these ion channels contained an as-yet unidentified temperature-sensing domain. However, Yang and Zheng now report that similar ion channels, which open in response to changes in the voltage that exists across a cell's membrane, are also sensitive to changes in temperature. The temperature response of these ‘voltage-gated channels’ had largely eluded the attention of researchers in the past. This is because parts of the ion channel—which act like a ‘voltage sensor’ and only shift when the membrane voltage changes—normally keep the channel closed and directly open the channel when they move. Like all other proteins, ion channels are made from smaller building blocks called amino acids; and by changing some of the amino acids in the voltage-gated channel Yang and Zheng could decouple these normally linked actions. The changes to the channel meant that it did not immediately open when the voltage sensor moved; and decreasing the concentration of calcium ions inside the cell had the same effect as changing these amino acids. Both approaches revealed that, after a change in membrane voltage caused the voltage sensor to move, the ion channel remained closed until a high temperature caused it to open. Yang and Zheng revealed that the response of the modified voltage-gated channel to temperature was comparable to that of a typical heat-sensitive TRP ion channel. Further experiments showed that replacing some of the amino acids in the voltage-gated potassium ion channel with different amino acids could cause the channel to be either opened or closed by heat. The findings of Yang and Zheng indicate that temperature-sensing TRP channels may not contain a specialized heat-sensor domain. Instead, as these TRP ion channels do not require other parts of the protein to move in order to open the channel, they can be activated by their own inherent sensitivity to heat.