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Capsaicin modulates K+ currents from dissociated rat taste receptor cells.
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Park, Kyungpyo | - |
dc.contributor.author | Brown, Peter D. | - |
dc.contributor.author | Kim, Yoon Bae | - |
dc.contributor.author | Kim, Joong-Soo | - |
dc.date.accessioned | 2010-02-25T04:17:29Z | - |
dc.date.available | 2010-02-25T04:17:29Z | - |
dc.date.issued | 2003 | - |
dc.identifier.citation | Brain Research 962 (2003) 135–143 | en |
dc.identifier.issn | 0006-8993 | - |
dc.identifier.uri | https://hdl.handle.net/10371/58456 | - |
dc.description.abstract | 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. | en |
dc.description.sponsorship | The authors wish to acknowledge Dr. B. Lindemann for teaching us the microdissection technique to isolate TRCs from rat circumvallate papilla. This work was supported by a grant of the Korea Health 21 R&D project, Ministry of Health & Welfare, Republic of Korea (Grant No 01-PJ5-PG1-01CH-12-0002). | en |
dc.language.iso | en | en |
dc.publisher | Elsevier | en |
dc.subject | Taste receptor cell | en |
dc.subject | K current | en |
dc.subject | Circumvallate papilla | en |
dc.subject | Capsaicin | en |
dc.title | Capsaicin modulates K+ currents from dissociated rat taste receptor cells. | en |
dc.type | Article | en |
dc.contributor.AlternativeAuthor | 박경표 | - |
dc.contributor.AlternativeAuthor | 김윤배 | - |
dc.contributor.AlternativeAuthor | 김중수 | - |
dc.identifier.doi | 10.1016/S0006-8993(02)03984-7 | - |
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