Psychophysical Evaluation of a Sanshool Derivative (Alkylamide) and the Elucidation of Mechanisms Subserving Tingle

被引:44
作者
Albin, Kelly C. [1 ,2 ]
Simons, Christopher T. [1 ]
机构
[1] Givaudan Flavors Corp, Cincinnati, OH USA
[2] Univ Calif San Diego, Sch Med, San Diego, CA 92103 USA
来源
PLOS ONE | 2010年 / 5卷 / 03期
关键词
STIMULUS-INDUCED RECOVERY; ORAL CHEMICAL IRRITANTS; ROOT GANGLION NEURONS; CROSS-DESENSITIZATION; SELF-DESENSITIZATION; TRIGEMINAL CAUDALIS; CAPSAICIN SENSITIZATION; POTASSIUM CHANNELS; SENSORY NEURONS; SALT STIMULI;
D O I
10.1371/journal.pone.0009520
中图分类号
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号
07 ; 0710 ; 09 ;
摘要
Previous studies investigated the neural and molecular underpinnings of the tingle sensation evoked by sanshool and other natural or synthetic alkylamides. Currently, we sought to characterize the psychophysical properties associated with administration of these compounds. Like other chemesthetic stimuli, the synthetic tingle analog isobutylalkylamide (IBA) evoked a sensation that was temporally dynamic. Repeated IBA application at short (30 sec) interstimulus intervals (ISI) resulted in a tingle sensation that increased across trials. Application at longer ISIs (similar to 30 min) resulted in a sensation of decreased intensity consistent with self-desensitization. Prior treatment with the TRPV1 or TRPA1 agonists, capsaicin and mustard oil did not cross-desensitize the tingle sensation evoked by IBA suggesting that neither TRPV1 nor TRPA1 participate in the transduction mechanism sub-serving tingle. When evaluated over 30-min time period, lingual IBA evoked a sensation that was described initially as tingling and pungent but after approximately 15 min, as a cooling sensation. Further, we found that the sensation evoked by lingual IBA was potentiated by simultaneous application of cold (0 degrees C) and cool (21 degrees C) thermal stimuli but was unaffected by warm (33 degrees C) and hot (41 degrees C) temperatures. Finally, to test the hypothesis that the tingling sensation is subserved by the activation of mechanosensitve fibers, we evaluated lingual tactile thresholds in the presence and absence of lingual IBA. The presence of IBA significantly raised lingual tactile thresholds, whereas capsaicin did not, identifying a role for mechanosensitive fibers in conveying the tingle sensation evoked by sanshool-like compounds. Collectively, these results show that lingual alkylamide evokes a complex sensation that is temporally dynamic and consistent with in vitro and in vivo experiments suggesting these compounds activate mechanosensitve neurons via blockade of KCNK two-pore potassium channels to induce the novel tingling sensation.
引用
收藏
页数:10
相关论文
共 60 条
  • [1] Modulation of oral heat and cold pain by irritant chemicals
    Albin, Kelly C.
    Carstens, Mirela Iodi
    Carstens, E.
    [J]. CHEMICAL SENSES, 2008, 33 (01) : 3 - 15
  • [2] Noxious cold ion channel TRPA1 is activated by pungent compounds and bradykinin
    Bandell, M
    Story, GM
    Hwang, SW
    Viswanath, V
    Eid, SR
    Petrus, MJ
    Earley, TJ
    Patapoutian, A
    [J]. NEURON, 2004, 41 (06) : 849 - 857
  • [3] Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching
    Bartoshuk, LM
    Duffy, V
    Green, BG
    Hoffman, HJ
    Ko, CW
    Lucchina, LA
    Marks, LE
    Snyder, DJ
    Weiffenbach, JM
    [J]. PHYSIOLOGY & BEHAVIOR, 2004, 82 (01) : 109 - 114
  • [4] Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels
    Bautista, Diana M.
    Sigal, Yaron M.
    Milstein, Aaron D.
    Garrison, Jennifer L.
    Zorn, Julie A.
    Tsuruda, Pamela R.
    Nicoll, Roger A.
    Julius, David
    [J]. NATURE NEUROSCIENCE, 2008, 11 (07) : 772 - 779
  • [5] RECOGNITION ASSESSED BY RATING AND RANKING
    BROWN, J
    [J]. BRITISH JOURNAL OF PSYCHOLOGY, 1974, 65 (FEB) : 13 - 22
  • [6] Alkylamides that produce tingling paresthesia activate tactile and thermal trigeminal neurons
    Bryant, BP
    Mezine, I
    [J]. BRAIN RESEARCH, 1999, 842 (02) : 452 - 460
  • [7] It hurts so good: oral irritation by spices and carbonated drinks and the underlying neural mechanisms
    Carstens, E
    Carstens, MI
    Dessirier, JM
    O'Mahony, M
    Simons, CT
    Sudo, M
    Sudo, S
    [J]. FOOD QUALITY AND PREFERENCE, 2002, 13 (7-8) : 431 - 443
  • [8] The capsaicin receptor: a heat-activated ion channel in the pain pathway
    Caterina, MJ
    Schumacher, MA
    Tominaga, M
    Rosen, TA
    Levine, JD
    Julius, D
    [J]. NATURE, 1997, 389 (6653) : 816 - 824
  • [9] Mechanisms of touch-evoked pain (allodynia): A new model
    Cervero, F
    Laird, JMA
    [J]. PAIN, 1996, 68 (01) : 13 - 23
  • [10] CAPSAICIN-INDUCED NEUROTOXICITY IN CULTURED DORSAL-ROOT GANGLION NEURONS - INVOLVEMENT OF CALCIUM-ACTIVATED PROTEASES
    CHARD, PS
    BLEAKMAN, D
    SAVIDGE, JR
    MILLER, RJ
    [J]. NEUROSCIENCE, 1995, 65 (04) : 1099 - 1108