Allyl isothiocyanate (AITC; 200 mu M) caused atropine-and tetrodotoxin-sensitive longitudinal muscle contraction on the guinea-pig small intestine. The response was not influenced by hexamethonium, a functional blockade of capsaicin-sensitive neurons or by antagonists acting at TRPV1 or TRPA1, but was abolished by the P-2 purinoceptor antagonist PPADS (50 mu M). It is concluded that cholinergic motoneurons are activated by a purinergic mechanism in the course of the AITC response, independently of capsaicin-sensitive processes or even TRPA1.
机构:Kyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan
Mori, Noriyuki
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Kawabata, Fuminori
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机构:Kyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan
Kawabata, Fuminori
;
Matsumura, Shigenobu
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机构:Kyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan
Matsumura, Shigenobu
;
Hosokawa, Hiroshi
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Kyoto Univ, Grad Sch Informat, Dept Intelligence Sci & Technol, Div Biol Informat, Kyoto 6068502, JapanKyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan
Hosokawa, Hiroshi
;
Kobayashi, Shigeo
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Kyoto Univ, Grad Sch Informat, Dept Intelligence Sci & Technol, Div Biol Informat, Kyoto 6068502, JapanKyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan
Kobayashi, Shigeo
;
Inoue, Kazuo
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机构:Kyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan
Inoue, Kazuo
;
Fushiki, Tohru
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Kyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, JapanKyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan
机构:Kyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan
Mori, Noriyuki
;
Kawabata, Fuminori
论文数: 0引用数: 0
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机构:Kyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan
Kawabata, Fuminori
;
Matsumura, Shigenobu
论文数: 0引用数: 0
h-index: 0
机构:Kyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan
Matsumura, Shigenobu
;
Hosokawa, Hiroshi
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机构:
Kyoto Univ, Grad Sch Informat, Dept Intelligence Sci & Technol, Div Biol Informat, Kyoto 6068502, JapanKyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan
Hosokawa, Hiroshi
;
Kobayashi, Shigeo
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Kyoto Univ, Grad Sch Informat, Dept Intelligence Sci & Technol, Div Biol Informat, Kyoto 6068502, JapanKyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan
Kobayashi, Shigeo
;
Inoue, Kazuo
论文数: 0引用数: 0
h-index: 0
机构:Kyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan
Inoue, Kazuo
;
Fushiki, Tohru
论文数: 0引用数: 0
h-index: 0
机构:
Kyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, JapanKyoto Univ, Nutr Chem Lab, Grad Sch Agr, Div Food Sci & Biotechnol,Sakyo Ku, Kyoto 6068502, Japan