A simple but very effective way to detect and
convert the painful stimuli to electric signals in the sensory neurons is
activation of certain types of ion channels (TRP channels). TRP channel activation causes membrane
depolarization, leading to activation of the sodium channels followed by neuron
firing. TRPV1 (a capsaicin receptor) and
TRPA1 (a wasabi receptor) are two of very important channels involved in this
process. Activation of chloride channels
connected to TRPV1 or TRPA1 causes chloride ion efflux through anion channels,
leading to the further membrane depolarization (more pain). Thus, inhibition of the complex would be an intriguing way to treat pain
sensation. Alternatively, an inhibition
of the chloride channel function could also be effective.
Learning Objectives:
- Upon completion, participants will be able to understand what is going on in the sensory nerve endings in response to the painful stimuli.
- Upon completion, participants will be able to understand why eating capsicums or wasabi causes pungent painful sensation in our mouth.
- Upon completion, participants will be able to find ways to treat pain sensation at the level of sensory neurons.
Credit: This activity has been planned and implemented in accordance with the accreditation requirements and policies of the Accreditation Council for Continuing Medical Education (ACCME) through the joint providership of Annenberg Center for Health Sciences at Eisenhower and the International Association for the Study of Pain. The Annenberg Center for Health Sciences at Eisenhower is accredited by the ACCME to provide continuing medical education for physicians.
The Annenberg Center for Health Sciences at Eisenhower designates this enduring activity for a maximum of 0.5 AMA PRA Category 1 Credit(s)™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
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