Givaudan Flavors Corporation, Cincinnati, Ohio, United States of America.
PLoS One. 2010 Mar 3;5(3):e9520. doi: 10.1371/journal.pone.0009520.
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 (approximately 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.
先前的研究已经探究了山椒素和其他天然或合成烷基酰胺引起刺痛感的神经和分子基础。目前,我们试图描述与这些化合物给药相关的心理物理特性。与其他化学感觉刺激一样,合成刺痛类似物异丁基烷基酰胺(IBA)引起的感觉是时间动态的。在短(30 秒)刺激间隔(ISI)下重复应用 IBA 会导致刺痛感在试验中逐渐增加。在较长的 ISI(约 30 分钟)下应用会导致强度降低的感觉,这与自我脱敏一致。先前用 TRPV1 或 TRPA1 激动剂辣椒素和芥末油处理不会使 IBA 引起的刺痛感交叉脱敏,这表明 TRPV1 或 TRPA1 都不参与支持刺痛感的转导机制。在 30 分钟的时间段内评估,舌部 IBA 引起的感觉最初被描述为刺痛和刺鼻,但大约 15 分钟后,感觉变为凉爽。此外,我们发现舌部 IBA 引起的感觉会因同时应用冷(0°C)和凉(21°C)热刺激而增强,但不受温暖(33°C)和热(41°C)温度的影响。最后,为了测试刺痛感是由机械敏感纤维的激活引起的假说,我们在存在和不存在舌部 IBA 的情况下评估了舌部触觉阈值。IBA 的存在显著提高了舌部触觉阈值,而辣椒素则没有,这表明机械敏感纤维在传递山椒素样化合物引起的刺痛感方面发挥作用。总之,这些结果表明,舌部烷基酰胺会引起一种复杂的感觉,这种感觉是时间动态的,与体外和体内实验一致,表明这些化合物通过阻断 KCNK 双孔钾通道激活机械敏感神经元,从而引起新颖的刺痛感。