S-Space College of Natural Sciences (자연과학대학) Center for Theoretical Physics(이론물리학연구소) Journal Papers (저널논문_이론물리학연구소)
Capsaicin modulates K+ currents from dissociated rat taste receptor cells.
- Issue Date
- Brain Research 962 (2003) 135–143
- Chili pepper is one of most widely used spices. The main active component of chili pepper is the capsaicin. The effects of capsaicin on
sensory nerve endings are well known; however, little is known regarding the direct effect of capsaicin on taste receptor cells (TRCs). In
1 this study, patch clamp methods were used to study the effects of capsaicin on the K currents in TRCs isolated from the rat
21 circumvallate papilla. Fura-2 microspectrofluorimetry was also used to determine the effects of capsaicin on the intracellular Ca
21 1 concentration ([Ca ] ). In the resting state, whole-cell experiments identified outward-rectifying K currents, which were inhibited by 5 i
1 1 mM tetraethylammonium (TEA ) chloride.Voltage-dependent K channels with a conductance of 5564 pS (mean6S.E.M.; n53), were
1 observed in cell-attached patches. Capsaicin (500 nM) completely inhibited the outward-rectifying K current in the whole-cell
1 recordings. In cell-attached patches 500 nM capsaicin significantly reduced the open probability (P ) of the K channels from o
0.40160.052 (n53) in the resting state, to 0.01860.002 (n53, P,0.05 by unpaired t-test). In the fura-2-loaded TRCs, micromolar
21 concentrations of capsaicin increased [Ca ] in a dose-dependent manner, e.g., 100 mM capsaicin consistently increased the 340:380 i
fluorescence ratio from 1.0460.05 in the resting state to 1.4060.05 (n528). These results suggest that capsaicin can enhance or modify
1 the gustatory sensation by inhibiting the K currents of the TRCs directly.
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