Taste the Pain: The Role of TRP Channels in Pain and Taste Perception
Transient receptor potential (TRP) channels are a superfamily of cation transmembrane proteins that are expressed in many tissues and respond to many sensory stimuli. TRP channels play a role in sensory signaling for taste, thermosensation, mechanosensation, and nociception. Activation of TRP channe...
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Published in: | International journal of molecular sciences Vol. 21; no. 16; p. 5929 |
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Main Authors: | , , , , , , |
Format: | Journal Article |
Language: | English |
Published: |
Switzerland
MDPI AG
18-08-2020
MDPI |
Subjects: | |
Online Access: | Get full text |
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Summary: | Transient receptor potential (TRP) channels are a superfamily of cation transmembrane proteins that are expressed in many tissues and respond to many sensory stimuli. TRP channels play a role in sensory signaling for taste, thermosensation, mechanosensation, and nociception. Activation of TRP channels (e.g., TRPM5) in taste receptors by food/chemicals (e.g., capsaicin) is essential in the acquisition of nutrients, which fuel metabolism, growth, and development. Pain signals from these nociceptors are essential for harm avoidance. Dysfunctional TRP channels have been associated with neuropathic pain, inflammation, and reduced ability to detect taste stimuli. Humans have long recognized the relationship between taste and pain. However, the mechanisms and relationship among these taste-pain sensorial experiences are not fully understood. This article provides a narrative review of literature examining the role of TRP channels on taste and pain perception. Genomic variability in the
gene has been associated with alterations in various pain conditions. Moreover, polymorphisms of the
gene have been associated with alterations in salty taste sensitivity and salt preference. Studies of genetic variations in
genes or modulation of TRP pathways may increase our understanding of the shared biological mediators of pain and taste, leading to therapeutic interventions to treat many diseases. |
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Bibliography: | ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-3 content type line 23 ObjectType-Review-1 |
ISSN: | 1422-0067 1661-6596 1422-0067 |
DOI: | 10.3390/ijms21165929 |