Effect of single-nucleotide polymorphisms in<i>TRPV1</i>on burning pain and capsaicin sensitivity in Japanese adults

Okamoto, Nozomu; Okumura, M; Tadokoro, Osamu; Sogawa, Norio; Tomida, Mihoko; Kondo, Eiji

doi:10.1177/1744806918804439

Cited by 23 publications

(15 citation statements)

References 33 publications

(54 reference statements)

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“…Although this concentration is higher compared to the capsaicin threshold level (e.g. a threshold between 0.16 and 0.49 µM) reported in other studies (Okamoto et al 2018;Orellana-Escobedo et al 2012), it is distinct from (far below) the concentration that could induce perception of irritation, for example, a concentration of around 0.36 µM (0.11 ppm) was barely detectable, and 0.9 µM of capsaicin (0.275 ppm) was barely detectable to weak sensation (Nolden and Hayes 2017). The variability between thresholds obtained in different studies may also be explained by different modes of stimulation and especially by differences in the volume of the administered stimuli.…”

Section: Discussioncontrasting

confidence: 65%

Peri-threshold Trigeminal Stimulation with Capsaicin Increases Taste Sensitivity in Humans

2021

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Introduction Taste perception is affected by trigeminal stimuli, i.e., capsaicin. This has been studied at suprathreshold concentrations. However, little is known about taste perception at threshold level in the presence of low concentration of capsaicin. The aim of the study was to explore whether taste sensitivity for sweet, sour, salt, bitter, and umami is modulated by the presence of capsaicin in the peri-threshold range. Methods Fifty-seven adults (age range 19–85 years; 32 women) with functional gustation participated in the study. Based on their perception of phenylthiocarbamide (PTC), the group was stratified into non-tasters (n = 20) and tasters (n = 37). Threshold for sweet (sucrose), sour (citric acid), salty (sodium chloride), bitter (quinine-hydrochloride), and umami (sodium-glutamate) tastes was estimated using a single-staircase paradigm (3-alternative forced choice; volume per trial 0.1 ml) with or without 0.9-µM capsaicin added. This capsaicin concentration had been determined in pilot studies to be in the range of oral perception thresholds. Results The addition of capsaicin produced lower taste thresholds for sweet, sour, salty, and bitter but not for umami. In contrast, neither PTC taster status nor sex affected these results. Conclusion The current results indicate that a low concentration of capsaicin increases gustatory sensitivity. Implications The current findings provide evidence supporting different effects of capsaicin on taste perception at threshold level. It has implications for boosting taste sensitivity or flavor enjoyment with low concentration of capsaicin.

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Section: Discussioncontrasting

confidence: 65%

Peri-threshold Trigeminal Stimulation with Capsaicin Increases Taste Sensitivity in Humans

2021

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“…TRPV1 is mainly expressed in peripheral neuron, which widely exists in entire respiratory tract, including nose, larynx, trachea, smooth muscle, blood vessels and lung. As a sensor for multiple chemical or physical stimuli, TRPV1 acts a key role in the nociception and transmission of pain [ 24 , 25 ]. In patients with respiratory diseases, the expression of TRPV1 in airway nerve and smooth muscle is elevated compared with healthy person [ 26 ].…”

Section: Discussionmentioning

confidence: 99%

TRPV1 genetic polymorphisms and risk of COPD or COPD combined with PH in the Han Chinese population

et al. 2020

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COPD is a common chronic disease with genetic predisposition. TRPV1 is mainly expressed in peripheral neuron which widely exists in entire respiratory tract. In present study, we aimed to study the relationship between single nucleotide polymorphisms (SNPs) of transient receptor potential vanilloid-1 (TRPV1) and the risk of chronic obstructive pulmonary disease (COPD) or COPD combined with pulmonary hypertension (PH) in Chinese Han population. A total of 1019 individuals, including 506 healthy volunteers and 513 COPD patients (150 patients combined with PH among them) were recruited in this study. Genomic DNA were extracted and sequenced. Genotype and allele frequencies of the TRPV1 SNPs among COPD, COPD combined with PH and control groups were compared. Then, the association of TRPV1 SNPs and smoking status were analyzed. Genotype frequencies of SNP rs3744683 had a significant difference in COPD patients with PH patients compared with control (p = 0.006) or COPD patients without PH patients (p = 0.016). Likewise, SNP rs3744683 was remarkedly associated with the risk of COPD (p = 0.004) in current-smoker groups which phenomenon was not observed in nonsmoker or former-smoker groups. Compared with the control group, there was a significant difference for the distribution of SNP rs4790521 alleles in the COPD group (p = 0.041). For further, logical regression analysis showed that SNP rs3744683 genotype of "TC" was a protective factor for PH in COPD patients compared with the genotype of "TT" (OR = 0.364, 95%CI = 0.159-0.829, p = 0.016). Our findings firstly revealed the relevance between TRPV1 SNPs and the risk for COPD/COPD combined with PH.

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“…Single-nucleotide polymorphisms in TRPA1 and TRPV1 have been shown to affect and modulate both chemesthesis and taste perception. This is illustrated by the observations that genomic variability in the TRPV1 gene correlates with altered capsaicin sensitivity [ 111 , 112 ], alterations in various pain conditions, and with alterations in salty taste sensitivity and salt preference [ 8 , 113 ] in humans. Intronic TRPV1 variants are associated with insensitivity to capsaicin [ 114 ], while the coding TRPV1 variant rs8065080 are associated with altered responses to experimentally induced pain [ 115 ].…”

Section: Potential Role Of Trpa1 and Trpv1 As A Bridge Between Tasmentioning

confidence: 99%

Interactions between Chemesthesis and Taste: Role of TRPA1 and TRPV1

Rhyu

Kim

Lyall

2021

IJMS

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In addition to the sense of taste and olfaction, chemesthesis, the sensation of irritation, pungency, cooling, warmth, or burning elicited by spices and herbs, plays a central role in food consumption. Many plant-derived molecules demonstrate their chemesthetic properties via the opening of transient receptor potential ankyrin 1 (TRPA1) and transient receptor potential vanilloid 1 (TRPV1) channels. TRPA1 and TRPV1 are structurally related thermosensitive cation channels and are often co-expressed in sensory nerve endings. TRPA1 and TRPV1 can also indirectly influence some, but not all, primary taste qualities via the release of substance P and calcitonin gene-related peptide (CGRP) from trigeminal neurons and their subsequent effects on CGRP receptor expressed in Type III taste receptor cells. Here, we will review the effect of some chemesthetic agonists of TRPA1 and TRPV1 and their influence on bitter, sour, and salt taste qualities.

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Effect of single-nucleotide polymorphisms inTRPV1on burning pain and capsaicin sensitivity in Japanese adults

Cited by 23 publications

References 33 publications

Peri-threshold Trigeminal Stimulation with Capsaicin Increases Taste Sensitivity in Humans

Peri-threshold Trigeminal Stimulation with Capsaicin Increases Taste Sensitivity in Humans

TRPV1 genetic polymorphisms and risk of COPD or COPD combined with PH in the Han Chinese population

Interactions between Chemesthesis and Taste: Role of TRPA1 and TRPV1

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