Chili Pepper and Rectal Hyperalgesia in Irritable Bowel Syndrome

Schmulson, Max; Valdovinos, Miguel A.; Milke, Pilar

doi:10.1111/j.1572-0241.2003.07451.x

Cited by 20 publications

(13 citation statements)

References 4 publications

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“…The potential role of TRPV1 in integrating different physical, chemical, and inflammatory signals and the comparatively high number of capsaicin-responsive colon sensory neurons support the relevance of this channel in sensation and visceral nociception. Consistent with these considerations, luminal application of capsaicin or capsaicin injection into the gut wall lowers sensory threshold or triggers pain in humans (Drewes et al, 2003;Schmulson et al, 2003;Lee et al, 2004). Interestingly, prolonged administration of red pepper, which contains capsaicin, improved symptoms in patients with functional dyspepsia (Bortolotti et al, 2002), likely because of neurotoxic effects of persistent TRPV1 stimulation that leads to transient analgesia in experimental models of neuropathic or inflammatory pain (Karai et al, 2004).…”

Section: Discussionmentioning

confidence: 68%

TRPV1 Function in Mouse Colon Sensory Neurons Is Enhanced by Metabotropic 5-Hydroxytryptamine Receptor Activation

Sugiuar

Bielefeldt²,

Gebhart³

2004

J. Neurosci.

125

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Using whole-cell patch-clamp methods, we examined the hypothesis that serotonin [5-hydroxytryptamine (5-HT)] receptor activation enhances TRPV1 function in mouse colon sensory neurons in lumbosacral dorsal root ganglia, which were identified by retrograde labeling with DiI (1,1Ј-dioctadecyl-3,3,3Ј,3-tetramethlindocarbocyanine methanesulfonate) injected into multiple sites in the wall of the descending colon. 5-HT increased membrane excitability at a temperature below body temperature in response to thermal ramp stimuli in colon sensory neurons from wild-type mice, but not from TRPV1 knock-out mice. 5-HT significantly enhanced capsaicin-, heat-, and proton-evoked currents with an EC 50 value of 2.2 M. 5-HT (1 M) significantly increased capsaicin-evoked (100 nM) and proton-evoked (pH 5.5) currents 1.6-and 4.7-fold, respectively, and significantly decreased the threshold temperature for heat current activation from 42 to 38°C.

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Section: Discussionmentioning

confidence: 68%

TRPV1 Function in Mouse Colon Sensory Neurons Is Enhanced by Metabotropic 5-Hydroxytryptamine Receptor Activation

Sugiuar

Bielefeldt²,

Gebhart³

2004

J. Neurosci.

125

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“…Capsaicin, the pungent principle of hot pepper, has the ability to excite and later defunctionalize a subset of primary afferent neurons (1) . Chilies are known to cause rectal hyperalgesia in patients with irritable bowel syndrome (28) . A significant increase in the number of mucosal inflammatory cells and an increase in BrdU-immunoreactive nuclei were detected following mucosal exposure to capsaicin in the colon (13) .…”

Section: Discussionmentioning

confidence: 99%

Consumption of red-hot chili pepper increases symptoms in patients with acute anal fissures. A prospective, randomized, placebo-controlled, double blind, crossover trial

Gupta¹

2008

Arq. Gastroenterol.

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-Background -Red-hot chili pepper and other spices have been blamed for causing or exacerbating symptoms of anal pathologies like anal fissure and hemorrhoids. Aim -To determine if consumption of chilies increases symptoms of acute anal fissures. Methods -Individual patients were randomized to receive capsules containing chili or placebo for one week in addition to analgesics and fiber supplement. Patients were asked to note score for symptoms like pain, anal burning, and pruritus during the study period. After 1 week, cross over treatment was administered to the same group of patients with the same methodology and results were noted at the end of 2 weeks. Results -Fifty subjects were recruited for this study. Forty three of them completed the trial (22 in the chili group and 21 in the placebo group). The daily mean pain score was significantly lower in the placebo group in the study period. Score 2.05 in chili group and 0.97 in placebo group. There was a significant burning sensation experienced by the patients in the chili group (score 1.85 for the chili group vs 0.71 for the placebo group). Patient's mean recorded improvement score was significantly higher after taking placebo. Eighty one point three percent patients preferred placebo while 13.9% preferred chilies. Two patients had no preference. Conclusion -Consumption of chili does increase the symptoms of acute anal fissure and reduces patient compliance. HEADINGS -Fissure in ano. Pimenta. Capsaicin. Spices.

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“…Meanwhile previous studies in IBS patients demonstrated acute chili ingestion can increase abdominal burning, pain and rectal sensation. 6,7 Later, Bortolotti et al 14 studied the effect of chronic red pepper (0.6 g) in IBS patients. The results revealed chronic red pepper significantly decreased abdominal pain and bloating with respect to pre-treatment but did not to placebo.…”

Section: Discussionmentioning

confidence: 99%

“…5 In IBS patients, acute chili ingestion induces abdominal pain, burning and rectal hyperalgesia. 6 A previous study demonstrated that acute ingestion of chili-containing meals produced higher abdominal pain and abdominal burning symptom than standard meals, and the increase in symptom severity was greater in diarrhea-predominant IBS (IBS-D) patients than healthy volunteers. 7 These data suggest that chili can modulate both proximal and distal gut sensation in IBS patients.…”

Section: Introductionmentioning

confidence: 99%

Effects of Chili Treatment on Gastrointestinal and Rectal Sensation in Diarrhea-predominant Irritable Bowel Syndrome: A Randomized, Double-blinded, Crossover Study

Aniwan

Gonlachanvit

2014

J Neurogastroenterol Motil

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Background/AimsWhether, chronic chili ingestion can desensitize transient receptor potential vanilloid type 1 receptors in gastrointestinal (GI) tract leading to decrease GI symptoms and sensation in diarrhea-predominant irritable bowel syndrome (IBS-D) patients has not been well explored. The aim of this study was to determine the effects of 6-week chili treatment on postprandial GI symptoms and rectal sensation in response to balloon distention in IBS-D patients. MethodsSixteen IBS-D patients received placebo or chili capsules before meals 3 times/day for 6 weeks in a randomized, double-blinded, crossover fashion with 4-week washout period. Postprandial GI symptoms were evaluated. All patients underwent a rectal barostat study to evaluate rectal sensory threshold at the end of each treatment. ResultsThe maximum postprandial abdominal burning scores were similar between both treatments at baseline 8 [8-16] mmHg, P < 0.05) however, there was no significant effect on rectal compliance (7.3 ± 1.0 vs. 7.1 ± 1.8 mL/mmHg). Other postprandial GI symptoms did not vary significantly between both treatments at baseline and the end of treatment. ConclusionsIn IBS-D patients, 6-week chili ingestion significantly decreased postprandial abdominal burning and increased the rectal sensory threshold. These findings suggest a desensitization effect of chili ingestion on transient receptor potential vanilloid type 1 receptors in the proximal gut and rectum.

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Chili Pepper and Rectal Hyperalgesia in Irritable Bowel Syndrome

Cited by 20 publications

References 4 publications

TRPV1 Function in Mouse Colon Sensory Neurons Is Enhanced by Metabotropic 5-Hydroxytryptamine Receptor Activation

TRPV1 Function in Mouse Colon Sensory Neurons Is Enhanced by Metabotropic 5-Hydroxytryptamine Receptor Activation

Consumption of red-hot chili pepper increases symptoms in patients with acute anal fissures. A prospective, randomized, placebo-controlled, double blind, crossover trial

Effects of Chili Treatment on Gastrointestinal and Rectal Sensation in Diarrhea-predominant Irritable Bowel Syndrome: A Randomized, Double-blinded, Crossover Study

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