Effect of topical capsaicin on esophageal clearance of healthy volunteers

Abstract

The physiologic importance of afferent sensory pathways in the esophageal motor functions has been recently recognised. Capsaicin-sensitive sensory afferents were shown to play a role in the maintenance of mucosal integrity of the GI tract, and regulation of human esophageal motility. The aim of this study was to investigate the effect of topical application of capsaicin-containing red pepper sauce (Tabasco, 25%v/v, pH: 5.7) suspension on the phasic activity and clearance of the human esophagus in healthy volunteers. Methods: Simultaneous stacionary manometry and esophageal impedance measurement were performed in 10 healthy volunteers. Esophageal motility (peristalsis, clearance, lower esophageal sphincter (LES) tone) was measured before and after acute topical application of capsaicin. Results: Capsaicin containing red pepper sauce increases the motility response (LES tone, contraction amplitude, propagation velocity) of the human esophagus in healthy volunteers. However the clearance of the esophagus was found to be inhibited at the suprasphincteric region of the esophagus. Conclusion: Phasic contractility is increased, however the esophageal clearance was not affected by topical capsaicin. The increased tone of LES is most likely involved in the inhibited clearance of the esophagus after capsaicin application.