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Molecular and Cellular Mechanisms of Trigeminal Chemosensation
Author(s) -
Gerhold Kristin A.,
Bautista Diana M.
Publication year - 2009
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.2009.03895.x
Subject(s) - trpm8 , transient receptor potential channel , chemistry , trpv1 , thermoreceptor , somatosensory system , ion channel , trigeminal nerve , neuroscience , sensory system , capsaicin , ionotropic effect , taste , olfaction , receptor , anatomy , psychology , biology , biochemistry , nmda receptor
Three sensory systems, olfaction, taste, and somatosensation, are dedicated to the detection of chemicals in the environment. Trigeminal somatosensory neurons enable us to detect a wide range of environmental stimuli, including pressure, temperature, and chemical irritants, within the oral and nasal mucosa. Natural plant‐derived irritants have served as powerful pharmacological tools for identifying receptors underlying somatosensation. This is illustrated by the use of capsaicin, menthol, and wasabi to identify the heat‐sensitive ion channel TRPV1, the cold‐sensitive ion channel TRPM8, and the irritant receptor TRPA1, respectively. In addition to TRP channels, members of the two‐pore potassium channel family have also been implicated in trigeminal chemosensation. KCNK18 was recently identified as a target for hydroxy‐α‐sanshool, the tingling and numbing compound produced in Schezuan peppers and other members of the Xanthoxylum genus. The role of these channels in trigeminal thermosensation and pain will be discussed.