Red chili induces rectal hypersensitivity in healthy humans: possible role of 5HT‐3 receptors on capsaicin‐sensitive visceral nociceptive pathways

Gonlachanvit, Sutep; Fongkam, P.; Wittayalertpanya, Supeecha; Kullavanijaya, Pinit

doi:10.1111/j.1365-2036.2007.03396.x

Cited by 23 publications

(21 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The capsaicin-induced sensations are most intense in the duodenum and appear to decrease along the intestine (Hammer & Vogelsang, 2007), although local capsaicin instillation in ileostomy and colostomy patients is also painful (Drewes et al, 2003; Arendt-Nielsen et al, 2008). Ingestion of capsaicin for 7 days leads to a decrease in jejunal mechanosensation and to an increase in the jejunal sensitivity to capsaicin (Hammer, 2006a), and oral chili intake for 3 days has been reported to increase rectal sensitivity to urgency (Gonlachanvit et al, 2007). In contrast, ingestion of capsaicin (0.25 mg) capsules three times per day for 4 weeks leads to desensitization of the duodenum to both acute capsaicin administration and balloon distension (Führer & Hammer, 2009).…”

Section: Expression and Functional Implications Of Trp Channels In Thmentioning

confidence: 99%

Transient receptor potential (TRP) channels as drug targets for diseases of the digestive system

Holzer

2011

Pharmacology & Therapeutics

222

215

View full text Add to dashboard Cite

Approximately 20 of the 30 mammalian transient receptor potential (TRP) channel subunits are expressed by specific neurons and cells within the alimentary canal. They subserve important roles in taste, chemesthesis, mechanosensation, pain and hyperalgesia and contribute to the regulation of gastrointestinal motility, absorptive and secretory processes, blood flow, and mucosal homeostasis. In a cellular perspective, TRP channels operate either as primary detectors of chemical and physical stimuli, as secondary transducers of ionotropic or metabotropic receptors, or as ion transport channels. The polymodal sensory function of TRPA1, TRPM5, TRPM8, TRPP2, TRPV1, TRPV3 and TRPV4 enables the digestive system to survey its physical and chemical environment, which is relevant to all processes of digestion. TRPV5 and TRPV6 as well as TRPM6 and TRPM7 contribute to the absorption of Ca2+ and Mg2+, respectively. TRPM7 participates in intestinal pacemaker activity, and TRPC4 transduces muscarinic acetylcholine receptor activation to smooth muscle contraction. Changes in TRP channel expression or function are associated with a variety of diseases/disorders of the digestive system, notably gastro-esophageal reflux disease, inflammatory bowel disease, pain and hyperalgesia in heartburn, functional dyspepsia and irritable bowel syndrome, cholera, hypomagnesemia with secondary hypocalcemia, infantile hypertrophic pyloric stenosis, esophageal, gastrointestinal and pancreatic cancer, and polycystic liver disease. These implications identify TRP channels as promising drug targets for the management of a number of gastrointestinal pathologies. As a result, major efforts are put into the development of selective TRP channel agonists and antagonists and the assessment of their therapeutic potential.

show abstract

Section: Expression and Functional Implications Of Trp Channels In Thmentioning

confidence: 99%

Transient receptor potential (TRP) channels as drug targets for diseases of the digestive system

Holzer

2011

Pharmacology & Therapeutics

222

215

View full text Add to dashboard Cite

show abstract

“…Chili in gelatin capsules was administered to ensure the availability of capsaicin throughout the whole gut. Although, a single dose of 5 g chili for 3 days has been reported to affect rectal sensation, 13 this high dose cannot be tolerated by most IBS patients. There were several limitations in this study.…”

Section: Discussionmentioning

confidence: 99%

“…7,13 Subsequently, chronic chili ingestion decreased in burning symptoms in response to standard spicy meal these suggests a desensitization effect. Similar to previous studies showed chronic chili ingestion can modify symptoms in other functional GI diseases.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

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

View full text Add to dashboard Cite

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.

show abstract

“…Capsaicin is considered the active component in red chili responsible for the effects of spicy foods on the GI tract[29,30]. Capsaicin accelerates GI transit via the transient receptor potential vanilloid type-1 (TRPV1) causing a sensation of burning and pain in healthy individuals[28].…”

Section: First-line Dietary Approach In Ibsmentioning

confidence: 99%

Diet in irritable bowel syndrome: What to recommend, not what to forbid to patients!

Cozma-Petruț

Loghin

Miere

et al. 2017

WJG

121

131

View full text Add to dashboard Cite

A substantial proportion of patients with irritable bowel syndrome (IBS) associate their symptoms with the ingestion of specific foods. Therefore, in recent years, scientific research has increasingly focused on the role of diet in IBS and dietary management is now considered an important tool in IBS treatment. This article reviews the main dietary approaches in IBS emphasizing evidence from experimental and observational studies and summarizing the main diet and lifestyle recommendations provided by dietary guidelines and scientific literature. Despite the limited evidence for a beneficial role, general advice on healthy eating and lifestyle is recommended as the first-line approach in the dietary management of IBS. Standard recommendations include adhering to a regular meal pattern, reducing intake of insoluble fibers, alcohol, caffeine, spicy foods, and fat, as well as performing regular physical activity and ensuring a good hydration. Second-line dietary approach should be considered where IBS symptoms persist and recommendations include following a low FODMAP diet, to be delivered only by a healthcare professional with expertise in dietary management. The efficacy of this diet is supported by a growing body of evidence. In contrast, the role of lactose or gluten dietary restriction in the treatment of IBS remains subject to ongoing research with a lack of high-quality evidence. Likewise, further clinical trials are needed to conclude the efficacy of probiotics on IBS symptoms.

show abstract

Red chili induces rectal hypersensitivity in healthy humans: possible role of 5HT‐3 receptors on capsaicin‐sensitive visceral nociceptive pathways

Abstract: SUMMARY BackgroundRed chili has been reported to modulate visceral hypersensitivity, probably by the action of its active ingredient, capsaicin. The role of 5HT-3 receptors on capsaicin-sensitive visceral nociceptive pathways is unknown.

Cited by 23 publications

References 41 publications

Transient receptor potential (TRP) channels as drug targets for diseases of the digestive system

Transient receptor potential (TRP) channels as drug targets for diseases of the digestive system

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

Diet in irritable bowel syndrome: What to recommend, not what to forbid to patients!

Contact Info

Product

Resources

About