Alkylamides that produce tingling paresthesia activate tactile and thermal trigeminal neurons

被引:113
作者
Bryant, BP [1 ]
Mezine, I [1 ]
机构
[1] Monell Chem Senses Ctr, Philadelphia, PA 19104 USA
关键词
oral; lingual; calcium imaging; paresthesia; trigeminal; irritation;
D O I
10.1016/S0006-8993(99)01878-8
中图分类号
Q189 [神经科学];
学科分类号
071006 ;
摘要
Alkylamides isolated from the fruit of Xanthoxylum,Szechuan pepper, produce a strong tingling sensation in the mouth. In order to determine the peripheral basis of this sensation, extracellular nerve recordings were obtained from the lingual nerve of rats. The primary pungent compound, hydroxy-alpha-sanshool (HO-alpha-S), altered the levels of spontaneous activity in cool-sensitive fibers as well as inducing activity in tactile fibers, cold nociceptors and silent fibers that were insensitive to innocuous thermal or tactile stimuli. Moreover, tactile or thermal sensitivity was induced in fibers char were initially insensitive to touch or cooling. The neuronal distribution of sensitivities to capsaicin and to HO-alpha-S indicate that this compound affects neurons mediating innocuous sensations. HO-alpha-S may be useful as a model stimulus for studies of paresthesia. (C) 1999 Published by Elsevier Science B.V. All rights reserved.
引用
收藏
页码:452 / 460
页数:9
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