三叉神经化学感觉的分子和细胞机制。
Molecular and cellular mechanisms of trigeminal chemosensation.
作者信息
Gerhold Kristin A, Bautista Diana M
机构信息
Department of Molecular and Cell Biology, University of California, Berkeley, Berkeley, California 94720-3200, USA.
出版信息
Ann N Y Acad Sci. 2009 Jul;1170:184-9. doi: 10.1111/j.1749-6632.2009.03895.x.
Three sensory systems, olfaction, taste, and somatosensation, are dedicated to the detection of chemicals in the environment. Trigeminal somatosensory neurons enable us to detect a wide range of environmental stimuli, including pressure, temperature, and chemical irritants, within the oral and nasal mucosa. Natural plant-derived irritants have served as powerful pharmacological tools for identifying receptors underlying somatosensation. This is illustrated by the use of capsaicin, menthol, and wasabi to identify the heat-sensitive ion channel TRPV1, the cold-sensitive ion channel TRPM8, and the irritant receptor TRPA1, respectively. In addition to TRP channels, members of the two-pore potassium channel family have also been implicated in trigeminal chemosensation. KCNK18 was recently identified as a target for hydroxy-alpha-sanshool, the tingling and numbing compound produced in Schezuan peppers and other members of the Xanthoxylum genus. The role of these channels in trigeminal thermosensation and pain will be discussed.
嗅觉、味觉和躯体感觉这三种感觉系统专门用于检测环境中的化学物质。三叉神经躯体感觉神经元使我们能够在口腔和鼻粘膜内检测多种环境刺激，包括压力、温度和化学刺激物。天然植物来源的刺激物一直是识别躯体感觉潜在受体的有力药理学工具。辣椒素、薄荷醇和芥末分别用于识别热敏感离子通道TRPV1、冷敏感离子通道TRPM8和刺激受体TRPA1，就说明了这一点。除了瞬时受体电位（TRP）通道外，双孔钾通道家族成员也与三叉神经化学感觉有关。KCNK18最近被确定为羟基-α-山嵛菜碱的靶点，羟基-α-山嵛菜碱是花椒和花椒属其他成员中产生刺痛和麻木感的化合物。将讨论这些通道在三叉神经热感觉和疼痛中的作用。
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