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Lacking in the device which can generate the radio frequencies of proper power and frequency, we can only use heat shock and capsaicin to test this system. We use Fluo 4-AM to indicate the concentration change of calcium when the our yeast suffers a heat shock or be treated with capsaicin. The result shows that our BY4741 transferred with TRPV1 can be sensed a higher calcium concentration than the control when it has been heated or treated by capsaicin. As Fig. indicated, when the transgenic BY4741 is heated, the relative intracellular calcium ion concentration increases 71.6% while it increases 61.9% when treated with capsaicin.

This control had not been heated or treated with capsaicin.

We also made another control group which was treated with capsaicin.

As the result shows, when treated by capsaicin, the transgenic BY4741 shows a higher intracellular calcium concentration than the untransgenic group, for about 24% enhancement. The difference is not as high as the former one, which suggests there may be some calcium channel similar with TRPV1 that enhanced the basic level of intracellular calcium concentration.

By ZJU-China 2017

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