Oral irritation by sodium chloride: sensitization, self-desensitization, and cross-sensitization to capsaicin
@article{Dessirier2001OralIB, title={Oral irritation by sodium chloride: sensitization, self-desensitization, and cross-sensitization to capsaicin}, author={Jean Marc Dessirier and Michael O'Mahony and M Iodi-Carstens and Elisa C Yao and Earl E. Carstens}, journal={Physiology \& Behavior}, year={2001}, volume={72}, pages={317-324} }
26 Citations
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The temporal patterns of oral irritation exhibited by mustard oil, and its reciprocal cross-desensitization with capsaicin, are similar to those of menthol and nicotine.
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The results are consistent with involvement of the heat-sensitive channel TRPV1 in the sensory irritation of both stimuli together with one or more additional channels (e.g., acid-sensing channel, epithelial sodium channel, TRPA1) that are insensitive to heat and may possibly be sensitive to cooling.
Mustard oil has differential effects on the response of trigeminal caudalis neurons to heat and acidity
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Results show that lingual alkylamide evokes a complex sensation that is temporally dynamic and consistent with in vitro and in vivo experiments suggesting these compounds activate mechanosensitve neurons via blockade of KCNK two-pore potassium channels to induce the novel tingling sensation.
Activation of neurons in trigeminal caudalis by noxious oral acidic or salt stimuli is not reduced by amiloride
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