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Volume 17, Number 11,
Issue of June 1, 1997
pp. 4101-4111
Copyright ©1997 Society for Neuroscience
The Responses of Rat Trigeminal Ganglion Neurons to Capsaicin and
Two Nonpungent Vanilloid Receptor Agonists, Olvanil and Glyceryl
Nonamide
Received Dec. 20, 1996; revised March 4, 1997; accepted March 24, 1997.
L. Liu1,
Y.-C. Lo2,
I.-J. Chen1, and
S. A. Simon1
1 Departments of Neurobiology and Anesthesiology, Duke
University Medical Center, Durham, North Carolina 27710 and
2 Department of Pharmacology, Kaohsiung, Taiwan, 80708 Republic of China
Capsaicin, the pungent ingredient in hot pepper, activates and
subsequently desensitizes a subset of polymodal nociceptors. Because
its initial application to skin produces pain, nonpungent analogs such
as olvanil and glyceryl nonivamide (GLNVA) were synthesized to enhance
its clinical use. To explore how these nonpungent analogs differ from
capsaicin, whole-cell patch-clamp recordings were performed on cultured
rat trigeminal ganglion neurons.
In neurons held at 60 mV, capsaicin, olvanil, and GLNVA were found to
activate one or two kinetically distinct inward currents. Two inward
currents were also activated when extracellular Ca2+ was
replaced with Ba2+ and also when intracellular chloride was
replaced by aspartate. The reversal potentials of the rapidly and
slowly activating currents were 15.3 ± 6 and 4.0 ± 2.5 mV, respectively. These data provide strong evidence for subtypes of
vanilloid receptors. One difference among these agonists is that, on
average, the activation kinetics of the currents evoked by 1 µM olvanil and 30 µM GLNVA are considerably slower than those evoked by 1 µM capsaicin. Measurements
of the peak current, Ip, versus agonist concentration
were fit to the Hill equation to yield values of the half maximal
concentrations (K1/2), and the Hill
coefficients (n). For capsaicin, olvanil, and
GLNVA, K1/2 = 0.68, 0.59, and 27.0 µM; and n = 1.38, 1.32, and 1.24, respectively.
We propose that olvanil and GLNVA are nonpungent because they activate
different subtypes of receptors and/or because of their activation
kinetics (compared with capsaicin) are, on average, slower than the
rate they inhibit action potentials from polymodal nociceptors.
Key words:
pain;
taste;
vanilloid receptors;
pungent;
olvanil;
capsaicin
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