Heat-activated Ion Channel Research Articles

A modular PIP2 binding site as a determinant of capsaicin receptor sensitivity.

The capsaicin receptor (TRPV1), a heat-activated ion channel of the pain pathway, is sensitized by phosphatidylinositol-4,5-bisphosphate (PIP2) hydrolysis after phospholipase C activation. We identify a site within the C-terminal domain of TRPV1 that is required for PIP2-mediated inhibition of channel gating. Mutations that weaken PIP2-TRPV1 interaction reduce thresholds for chemical or thermal stimuli, whereas TRPV1 channels in which this region is replaced with a lipid-binding domain from PIP2-activated potassium channels remain inhibited by PIP2. The PIP2-interaction domain therefore serves as a critical determinant of thermal threshold and dynamic sensitivity range, tuning TRPV1, and thus the sensory neuron, to appropriately detect heat under normal or pathophysiological conditions.

Noxious heat‐induced CGRP release from rat sciatic nerve axons in vitro

Noxious heat may act as an endogenous activator of the ionotropic capsaicin receptor (VR1) and of its recently found homologue VRL1, expressed in rat dorsal root ganglion cells and present along their nerve fibres. We have previously reported that capsaicin induces receptor-mediated and Ca++-dependent calcitonin gene-related peptide (CGRP) release from axons of the isolated rat sciatic nerve. Here we extended the investigation to noxious heat stimulation and the transduction mechanisms involved. Heat stimulation augmented the CGRP release from desheathed sciatic nerves in a log-linear manner with a Q10 of approximately 15 and a threshold between 40 and 42 degrees C. The increases were 1.75-fold at 42 degrees C, 3.8-fold at 45 degrees C and 29.1-fold at 52 degrees C; in Ca++-free solution these heat responses were abolished or reduced by 71 and 92%, respectively. Capsazepine (10 microm) and Ruthenium Red (1 microm) used as capsaicin receptor/channel antagonists did not significantly inhibit the heat-induced release. Pretreatment of the nerves with capsaicin (100 microm for 30 min) caused complete desensitization to 1 microm capsaicin, but a significant heat response remained, indicating that heat sensitivity is not restricted to capsaicin-sensitive fibres. The sciatic nerve axons responded to heat, potassium and capsaicin stimulation with a Ca++-dependent CGRP release. Blockade of the capsaicin receptor/channels had little effect on the heat-induced neuropeptide release. We conclude therefore that other heat-activated ion channels than VR1 and VRL1 in capsaicin-sensitive and -insensitive nerve fibres may cause excitation, axonal Ca++ influx and subsequent CGRP release.

Bradykinin and nerve growth factor release the capsaicin receptor from PtdIns(4,5)P2-mediated inhibition

Tissue injury generates endogenous factors that heighten our sense of pain by increasing the response of sensory nerve endings to noxious stimuli. Bradykinin and nerve growth factor (NGF) are two such pro-algesic agents that activate G-protein-coupled (BK2) and tyrosine kinase (TrkA) receptors, respectively, to stimulate phospholipase C (PLC) signalling pathways in primary afferent neurons. How these actions produce sensitization to physical or chemical stimuli has not been elucidated at the molecular level. Here, we show that bradykinin- or NGF-mediated potentiation of thermal sensitivity in vivo requires expression of VR1, a heat-activated ion channel on sensory neurons. Diminution of plasma membrane phosphatidylinositol-4,5-bisphosphate (PtdIns(4,5)P2) levels through antibody sequestration or PLC-mediated hydrolysis mimics the potentiating effects of bradykinin or NGF at the cellular level. Moreover, recruitment of PLC-gamma to TrkA is essential for NGF-mediated potentiation of channel activity, and biochemical studies suggest that VR1 associates with this complex. These studies delineate a biochemical mechanism through which bradykinin and NGF produce hypersensitivity and might explain how the activation of PLC signalling systems regulates other members of the TRP channel family.

INTRAVESICAL RESINIFERATOXIN FOR THE TREATMENT OF HYPERSENSITIVE DISORDER: A RANDOMIZED PLACEBO CONTROLLED STUDY

INTRAVESICAL RESINIFERATOXIN FOR THE TREATMENT OF HYPERSENSITIVE DISORDER: A RANDOMIZED PLACEBO CONTROLLED STUDY

Nociceptor excitation by thermal sensitization — A hypothesis

This chapter discusses the nociceptor excitation by thermal sensitization. Sensitivity to noxious heat of the skin and oral cavity appears to be a useful protective mechanism. However, many deep tissues including skeletal muscle, dura, testis, and colon are also reported to be innervated by polymodal, mechano-heat-sensitive primary afferents. Discovery of heat-evoked ionic currents and of the heat-activated capsaicin receptor (VRl) and its homologue (VRL-1) in sensory neurons of the rat dorsal root ganglion (DRG) has shed important new light on the transduction mechanisms by which heat, inflammatory mediators, and chemical irritants may excite nociceptors and contribute to pain. There is growing evidence that several inflammatory mediators including BK (possibly PGE2 and histamine) and low pH as well as the sensitizing model agent capsaicin act on nociceptors, at least partly, by lowering the threshold of their heat transduction mechanisms so profoundly that body or lower tissue temperatures become a driving force of excitation and pain. This unifying theory is attractive for pharmaceutical research and development because diverse and multiple nociceptive mechanisms are converging onto one novel target, heat-activated ion channels, which, however, await final molecular identification.

The capsaicin receptor: a heat-activated ion channel in the pain pathway.

Capsaicin, the main pungent ingredient in 'hot' chilli peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. We have used an expression cloning strategy based on calcium influx to isolate a functional cDNA encoding a capsaicin receptor from sensory neurons. This receptor is a non-selective cation channel that is structurally related to members of the TRP family of ion channels. The cloned capsaicin receptor is also activated by increases in temperature in the noxious range, suggesting that it functions as a transducer of painful thermal stimuli in vivo.