To browse Academia. Natural products have an illustrious history when it comes to deciphering basic cellular and molecular mechanisms that contribute to the detection or modulation of noxious pain-producing signals. We, too, have exploited the power of natural products and folk medicine to identify cellular signaling molecules that enable primary afferent sensory neurons to detect chemical and physical stimuli that elicit discomfort or pain.
These include members of the excitatory TRP ion channel family that respond to plant-derived irritants such as capsaicin, menthol, and mustard oil. Using genetic, electrophysiological, and behavioral methods, we have tested roles for these channels in a variety of somatosensory modalities, including thermosensation and chemosensation, both in regard to acute nociception and pain hypersensitivity.
We have also used natural products including novel spider toxins to elucidate mechanisms of TRP channel activation and modulation, with the goal of understanding how these channels integrate information from physical and chemical stimuli to regulate sensory neuron excitability.
Recent findings from these studies will be presented and discussed. Gurmarin does not inhibit any taste responses in the GL.
A number of gustatory receptors have been proposed to underlie umami, the taste of L-glutamate, and certain other amino acids and nucleotides. However, the response profiles of these cloned receptors have not been validated against responses recorded from taste receptor cells that are the native detectors of umami taste. We investigated umami taste responses in mouse circumvallate taste buds in an intact slice preparation, using confocal calcium imaging.
