Elsevier

Brain Research

Volume 612, Issues 1–2, 28 May 1993, Pages 122-129
Brain Research

Acetazolamide specifically inhibits lingual trigeminal nerve responses to carbon dioxide

https://doi.org/10.1016/0006-8993(93)91652-9Get rights and content

Abstract

The goal of this study was to examine the role of the enzyme, carbonic anhydrase, in oral trigeminal chemoreception with particular regard to the reception of CO2. Using both single and multiunit recordings of trigeminal neurons in the lingual nerve of rat, we measured responses to cool (24°C), noxiously hot (55°C) and cold (8°C) H2O, NH4Cl and supersaturated solutions of CO2 (24°C and 33°C). The importance of peripheral carbonic anhydrase was tested by inhibiting enzyme activity with acetazolamide (15 mg/kg b.w.). Single unit responses to CO2 and HCl suggest that neural sensitivity to CO2 is not simply a function of extraepithelial pH. Responses to CO2 were significantly inhibited by acetazolamide while the responses to thermal stimuli and NH4Cl were not. The results support a role for carbonic anhydrase in trigeminal responses to CO2. Furthermore, the results suggest that intraepithelial acidification mediated by carbonic anhydrase may be the basis for sensitivity to CO2.

Reference (57)

  • KrishtalO.A. et al.

    Cationic channels activated by extracellular ATP in rat sensory neurons

    Neuroscience

    (1988)
  • KrishtalO.A. et al.

    A receptor for protons in the nerve cell membrane

    Neuroscience

    (1980)
  • KrishtalO.A. et al.

    A receptor for protons in the membrane of sensory neurons may participate in nociception

    Neuroscience

    (1981)
  • LichterP.D.

    Reducing side effects of carbonic anhydrase inhibitors

    Opthalmology

    (1981)
  • McMurdoM.E.T. et al.

    Taste disturbance with acetazolamide

    Lancet

    (1990)
  • SimonS.A. et al.

    Solubility of carbon dioxide in lipid bilayer membranes and organic solvents

    Biochim. Biophys. Acta

    (1980)
  • SimonS.A. et al.

    Electrophysiological responses to non-electrolytes in lingual nerve of rat and in lingual epithelia of dog

    Arch. Oral Biol.

    (1991)
  • SostmanA.L. et al.

    Trigeminal nerve responses in the rat elicited by chemical stimulation of the tongue

    Arch. Oral Biol.

    (1991)
  • SwandullaD. et al.

    Calcium channel current inactivation is selectively modulated my menthol

    Neurosci. Lett.

    (1986)
  • ThuraufN. et al.

    The mucosal potential elicited by noxious chemical stimuli with CO2 in rats: Is it a peripheral nociceptive event?

    Neurosci. Lett.

    (1991)
  • UrbanL. et al.

    Capsazepine, a novel capsaicin antagonist, selectively antagonizes the effects of capsaicin in the mouse spinal cord in vitro

    Neurosci. Lett.

    (1991)
  • AdachiA. et al.

    Electrophysiological analysis of taste of soda water

    J. Physiol. Soc. Jpn.

    (1964)
  • BeanB.P.

    ATP-activated channels in rat and bullfrog sensory neurons: concentration dependence and kinetics

    J. Neurosci.

    (1990)
  • BevanS. et al.

    Protons activate a cation conductance in a sub-population of rat dorsal root ganglion neurones

    J. Physiol.

    (1991)
  • BucklerK.J. et al.

    Intracellular pH and its regulation in isolated type-I carotid body cells of the neonatal rat

    J. Physiol.

    (1991)
  • CarpenterD.O. et al.

    Carbon dioxide effects on nerve cell function

  • DaviesN.W. et al.

    Site and mechanism of activation of proton-induced sodium current in chick dorsal root ganglion neurones

    J. Physiol.

    (1988)
  • DeanJ.B. et al.

    CO2 decreases membrane conductance and depolarizes neurons in the nucleus tractus solitarius

    Exp. Brain Res.

    (1989)
  • Cited by (71)

    • Effects of beverage carbonation on lubrication mechanisms and mouthfeel

      2021, Journal of Colloid and Interface Science
      Citation Excerpt :

      It was also shown that carbonic anhydrase 4, a glycosylphosphatidylinositol-anchored enzyme, functions as the primary CO2 taste sensor. The current understanding is that the “fizz” generated by carbonated beverages is the result of a combination of somatosensory system stimulation [10-12,14] and the activation of the sour-sensing taste buds. When consumers drink a carbonated beverage, they not only taste the product but their saliva also interacts with the product.

    • 3.20 - Oral Chemesthesis and Taste

      2020, The Senses: A Comprehensive Reference: Volume 1-7, Second Edition
    • The orotrigeminal system

      2019, Handbook of Clinical Neurology
      Citation Excerpt :

      The tingling sensation of carbonation is actually due to the acidification of tissue and peripheral nerve endings. This acidification occurs when CO2 is hydrated to carbonic acid through the ubiquitous enzyme carbonic anhydrase present in the oral cavity (Komai and Bryant, 1993; Simons et al., 1999). Protons can activate acid sensing ion channels (ASICs), namely ASIC1, ASIC2, and ASIC3, which are expressed in the peripheral and central nervous systems and are activated by extracellular protons (Sluka et al., 2009).

    • Wine Tasting: A Professional Handbook

      2017, Wine Tasting: A Professional Handbook
    • Secreted Carbonic Anhydrase Isoenzyme VI

      2015, Carbonic Anhydrases as Biocatalysts: From Theory to Medical and Industrial Applications
    • A Method for Stimuli Control of Carbonated Beverages by Estimating and Reducing Carbonation Level

      2023, Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics)
    View all citing articles on Scopus
    *

    Present address: Faculty of Agriculture, Tohoku University, Sendai 981, Japan.

    View full text