TITLE

Chemical nociception in the jejunum induced by capsaicin

AUTHOR(S)
Schmidt, B.; Hammer, J.; Holzer, P.; Hammer, H. F.
PUB. DATE
August 2004
SOURCE
Gut;Aug2004, Vol. 53 Issue 8, p1109
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Background and aims: Chemonociception in the human small intestine has not been studied extensively. Although capsaicin can cause intestinal sensations, it is not known if this is due to stimulation of chemoreceptors or to motor changes. Our aims were to evaluate motor activity during capsaicin induced nociception and to compare qualities of jejunal nociception induced by capsaicin and mechanical distension. Methods: Twenty nine healthy subjects swallowed a tube with a perfusion site at the ligament of Treitz and, 7 cm distally, a barostat balloon. Phasic motor activity was measured around the perfusion site and the balloon. Capsaicin solutions (40, 200, and 400 μg/mI) 2.5 mI/min were perfused for 60 minutes or until severe discomfort occurred. A graded questionnaire for seven different sensations was completed every 10 minutes and after capsaicin perfusion was replaced by saline perfusion because of severe discomfort. Sensations arising from pressure controlled distensions were assessed before and after capsaicin perfusion when sensations had stopped (n = 19), or during capsaicin administration when no discomfort was reported (n=5). Results: Capsaicin perfusion induced feelings of pressure, cramps, pain, and warmth. The quality and abdominal location of these sensations were similar to those induced by distension, except for warmth (p<0.01) and pressure (p<0.05}. Seven of 1 2 subjects receiving 40 μg/mI capsaicin and all subjects receiving higher capsaicin concentrations developed discomfort. Perfusion had to be stopped after 55 (3.3), 15 (5.7), and 10 (2.2) minutes with 40, 200, and 400 μg/ml capsaicin, respectively, whereafter the sensations disappeared within 10 minutes. Repeated capsaicin (200 μg/mI) applications significantly reduced the time until discomfort occurred (p = 0.01). Jelunal tone was not altered by capsaicin but phasic activity proximal to the perfusion site was reduced during capsaicin induced discomfort (p<0.001). Pain thresholds during distensions were not different before and after capsaicin perfusion. Conclusion: Despite the similarities in abdominal localisation and perceptional quality of capsaicin and distension induced sensations, our results rule out the fact that abdominal discomfort evoked by capsaicin involves sensitisation of mechanoreceptors or an increase in phasic and tonic motor activity. Capsaicin evokes abdominal sensations by stimulation of chemoreceptors which proves the existence of chemonociception in the human small intestine.
ACCESSION #
13986659

 

Related Articles

  • Chili Peppers, Capsaicin, and Pain.  // Pain: Hope through Research;Jun2010, p15 

    The article focuses on a research done by scientists at the University of California at San Francisco on the role of the chemical capsaicin, found in red chili peppers, in causing burning pain. Scientists discovered a gene for a capsaicin receptor, called the vanilloid receptor, which plays a...

  • THAT'S HOT.  // Scholastic SuperScience;Apr2008, Vol. 19 Issue 7, p3 

    The article offers information on the Bhut Jolokia chili pepper variety, which has been discovered by scientists from the New Mexico State University as the world's hottest chili pepper.

  • Hot evolution.  // Discover;Nov99, Vol. 20 Issue 11, p40 

    Reports on the research done by Joshua Tewksbury of the University of Montana in Missoula on the capsaicin content of chili plants.

  • Hot Peppers are Cool.  // Science Teacher;Jan2004, Vol. 71 Issue 1, p14 

    Reports on capsaicin, a chemical that makes pepper hot. History of the pepper family; Usability of the chemical; Development of capsaicin.

  • Directed deterrence by capsaicin in chillies. Tewksbury, Joshua J.; Nabhan, Gary P. // Nature;7/26/2001, Vol. 412 Issue 6845, p403 

    Provides information on a study which examined the evolutionary significance of capsaicin in chillies. Method of the study; Results of the study; Conclusion of the study.

  • Ask the Wizard. Lee San Yuen // Discover;Feb2002, Vol. 23 Issue 2, p16 

    Focuses on the stimulation of sensory receptors responding to temperature. Creation of illusory heat through natural chemicals; Contents of pepper and mints; Production of sensations through capsaicin.

  • capsicum oleoresin.  // Royal Society of Medicine: Medicines;2002, p136 

    This article provides information on capsicum oleoresin, a pungent extract from capsicum peppers. The active principle of these peppers, which are also used for culinary purposes as chilli and cayenne pepper, is capsaicin. Both capsicum resin and capsaicin are incorporated into medicines with...

  • chemoreceptor.  // Taber's Cyclopedic Medical Dictionary (2009);2009, Issue 21, p425 

    A definition of the term "chemoreceptor," which refers to a sense organ or sensory nerve ending that is stimulated by and reacts to certain chemical stimuli, located outside the central nervous system, is presented.

  • Articles highlighted. Meyerhof, Wolfgang // Chemical Senses;Nov2015, Vol. 40 Issue 9, p603 

    An introduction is presented where several articles of the issue are discusses on topics including disability of chemosensory functions in disorders related to alcohol, superfamily of insect chemoreceptor, and immunohistochemical analysis of human taste buds.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sign out of this library

Other Topics