Taste the Pain: The Role of TRP Channels in Pain and Taste Perception

Abstract

Transient receptor potential (TRP) channels are a superfamily of cation transmembrane proteins that are expressed in many tissues and respond to many sensory stimuli. TRP channels play a role in sensory signaling for taste, thermosensation, mechanosensation, and nociception. Activation of TRP channels (e.g., TRPM5) in taste receptors by food/chemicals (e.g., capsaicin) is essential in the acquisition of nutrients, which fuel metabolism, growth, and development. Pain signals from these nociceptors are essential for harm avoidance. Dysfunctional TRP channels have been associated with neuropathic pain, inflammation, and reduced ability to detect taste stimuli. Humans have long recognized the relationship between taste and pain. However, the mechanisms and relationship among these taste–pain sensorial experiences are not fully understood. This article provides a narrative review of literature examining the role of TRP channels on taste and pain perception. Genomic variability in the TRPV1 gene has been associated with alterations in various pain conditions. Moreover, polymorphisms of the TRPV1 gene have been associated with alterations in salty taste sensitivity and salt preference. Studies of genetic variations in TRP genes or modulation of TRP pathways may increase our understanding of the shared biological mediators of pain and taste, leading to therapeutic interventions to treat many diseases.

Pain, Smell, and Taste in Adults: A Narrative Review of Multisensory Perception and Interaction

“…We experience a complex sensation from smell plus taste (flavor) and activation of the trigeminal and glossopharyngeal nerves (i.e., chemesthesis), which in turn generates pungency or irritation [18,82]. Chemesthesis and painful sensations are merged and mediated by transient receptor potential (TRP) channels that detect visceral pain and taste, highlighting the role they play in sensory nervous systems and their wide range of sensory capacities [83,84].…”

Interactions between Chemesthesis and Taste: Role of TRPA1 and TRPV1

“…Chemicals that elicit chemesthesis activate the transient receptor potential (TRP) family of cation channels expressed in sensory nerve endings innervating the skin or mucosa in epithelial cells. A number of excellent reviews have discussed the role of TRP channels in chemesthesis, taste and pain [ 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 ].…”

A Luminescence-Based Human TRPV1 Assay System for Quantifying Pungency in Spicy Foods

“…Transient receptor potential (TRP) channels are a superfamily of cation trans-membrane proteins that are expressed in many tissues and respond to many sensory stimuli [ 3 , 4 ]. TRP channels play a role in sensory signaling for taste, thermo-sensation, mechanosensation, and nociception [ 3 ].…”

“…Transient receptor potential (TRP) channels are a superfamily of cation trans-membrane proteins that are expressed in many tissues and respond to many sensory stimuli [ 3 , 4 ]. TRP channels play a role in sensory signaling for taste, thermo-sensation, mechanosensation, and nociception [ 3 ]. TRP vanilloid 1 (TRPV1), TRP ankyrin 1 (TRPA1), and TRP melastatin 8 (TRPM8) are important for the flavor perception of spices and herbs [ 5 ].…”

“…The activation of TRPV1 results in the stimulation of sensory nerve endings in the oral cavity to elicit a burning sensation [ 10 ]. Human TRPV1 (hTRPV1) has been shown to play a pivotal role in the perception of pungency in foods [ 3 ].…”