Water Restriction and Fluid Temperature Alter Preference for Water and Sucrose Solutions

Torregrossa, Ann‐Marie; Bales, Michelle B.; Breza, Joseph M.; Houpt, Thomas A.; Smith, James C.; Contreras, Robert J.

doi:10.1093/chemse/bjr106

Cited by 27 publications

(23 citation statements)

References 28 publications

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“…ranges tested in our study, though threshold detections were not studied (Kapatos & Gold, 1972;Deaux, 1973;Smith et al 2010;Torregrossa et al 2012). Human subjects either (1) have difficulty identifying small temperature changes when applied focally to the tongue (Niissalo et al 2003), or (2) show no difference in detection thresholds for increased vs. decreased temperatures (Granot & Nagler, 2005;Kalantzis et al 2007), or (3) are more sensitive to cooling than to warming (Green, 1984;Renton et al 2003).…”

Section: Pretreatment With Menthol Affects Oral Thermosensory Respomentioning

confidence: 83%

Oral thermosensing by murine trigeminal neurons: modulation by capsaicin, menthol, and mustard oil

Leijon

Neves

Simon

et al. 2018

Preprint

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Key pointsr Orosensory thermal trigeminal afferent neurons respond to cool, warm, and nociceptive hot temperatures with the majority activated in the cool range.r Many of these thermosensitive trigeminal orosensory afferent neurons also respond to capsaicin, menthol, and/or mustard oil (allyl isothiocyanate) at concentrations found in foods and spices.r There is significant but incomplete overlap between afferent trigeminal neurons that respond to oral thermal stimulation and to the above chemesthetic compounds.r Capsaicin sensitizes warm trigeminal thermoreceptors and orosensory nociceptors; menthol attenuates cool thermoresponses.Abstract When consumed with foods, mint, mustard, and chili peppers generate pronounced oral thermosensations. Here we recorded responses in mouse trigeminal ganglion neurons to investigate interactions between thermal sensing and the active ingredients of these plantsmenthol, allyl isothiocyanate (AITC), and capsaicin, respectively -at concentrations found in foods and commercial hygiene products. We carried out in vivo confocal calcium imaging of trigeminal ganglia in which neurons express GCaMP3 or GCAMP6s and recorded their responses to oral stimulation with thermal and the above chemesthetic stimuli. In the V3 (oral sensory) region of the ganglion, thermoreceptive neurons accounted for ß10% of imaged neurons. We categorized them into three distinct classes: cool-responsive and warm-responsive thermosensors, and nociceptors (responsive only to temperatures ࣙ43-45°C). Menthol, AITC, and capsaicin also Sara Leijon received her PhD degree at Karolinska Institutet in Stockholm in 2016. During her doctoral studies she used in vitro whole-cell patch-clamp electrophysiology to study the audio-vestibular brainstem. Currently she works as a postdoctoral research associate at the University of Miami. Her career is focused on sensory neurophysiology. She is currently using in vivo functional imaging to study the two sensory ganglia, geniculate and trigeminal, that innervate the orofacial region. Amanda Neves has a MSc degree in Biomedical Engineering and, in 2018, she obtained her PhD at the University of Campinas, Brazil, investigating neuron-glia communication in dorsal root ganglia in relation to inflammatory pain.S. C. M. Leijon and others J Physiol 597.7 elicited robust calcium responses that differed markedly in their latencies and durations. Most of the neurons that responded to these chemesthetic stimuli were also thermosensitive. Capsaicin and AITC increased the numbers of warm-responding neurons and shifted the nociceptor threshold to lower temperatures. Menthol attenuated the responses in all classes of thermoreceptors. Our data show that while individual neurons may respond to a narrow temperature range (or even bimodally), taken collectively, the population is able to report on graded changes of temperature. Our findings also substantiate an explanation for the thermal sensations experienced when one consumes pungent spices or mint.

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Section: Pretreatment With Menthol Affects Oral Thermosensory Respomentioning

confidence: 83%

Oral thermosensing by murine trigeminal neurons: modulation by capsaicin, menthol, and mustard oil

Leijon

Neves

Simon

et al. 2018

Preprint

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“…; Torregrossa et al . ). Human subjects either (1) have difficulty identifying small temperature changes when applied focally to the tongue (Niissalo et al .…”

Section: Discussionmentioning

confidence: 97%

Oral thermosensing by murine trigeminal neurons: modulation by capsaicin, menthol and mustard oil

Leijon

Neves

Breza

et al. 2019

The Journal of Physiology

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Key points Orosensory thermal trigeminal afferent neurons respond to cool, warm, and nociceptive hot temperatures with the majority activated in the cool range. Many of these thermosensitive trigeminal orosensory afferent neurons also respond to capsaicin, menthol, and/or mustard oil (allyl isothiocyanate) at concentrations found in foods and spices. There is significant but incomplete overlap between afferent trigeminal neurons that respond to oral thermal stimulation and to the above chemesthetic compounds. Capsaicin sensitizes warm trigeminal thermoreceptors and orosensory nociceptors; menthol attenuates cool thermoresponses. Abstract When consumed with foods, mint, mustard, and chili peppers generate pronounced oral thermosensations. Here we recorded responses in mouse trigeminal ganglion neurons to investigate interactions between thermal sensing and the active ingredients of these plants – menthol, allyl isothiocyanate (AITC), and capsaicin, respectively – at concentrations found in foods and commercial hygiene products. We carried out in vivo confocal calcium imaging of trigeminal ganglia in which neurons express GCaMP3 or GCAMP6s and recorded their responses to oral stimulation with thermal and the above chemesthetic stimuli. In the V3 (oral sensory) region of the ganglion, thermoreceptive neurons accounted for ∼10% of imaged neurons. We categorized them into three distinct classes: cool‐responsive and warm‐responsive thermosensors, and nociceptors (responsive only to temperatures ≥43–45 °C). Menthol, AITC, and capsaicin also elicited robust calcium responses that differed markedly in their latencies and durations. Most of the neurons that responded to these chemesthetic stimuli were also thermosensitive. Capsaicin and AITC increased the numbers of warm‐responding neurons and shifted the nociceptor threshold to lower temperatures. Menthol attenuated the responses in all classes of thermoreceptors. Our data show that while individual neurons may respond to a narrow temperature range (or even bimodally), taken collectively, the population is able to report on graded changes of temperature. Our findings also substantiate an explanation for the thermal sensations experienced when one consumes pungent spices or mint.

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“…A number of studies have demonstrated that, given a choice, rats will chose to drink sucrose‐enriched water compared with water alone (Hsiao & Chen, ; Galic & Persinger, ; Torregrossa et al . ).…”

Section: Discussionmentioning

confidence: 97%

“…The energy content per gram of the high-fat diet was higher than that of the low-fat diet and therefore rats did not need to eat as much to satisfy their metabolic needs. A number of studies have demonstrated that, given a choice, rats will chose to drink sucrose-enriched water compared with water alone (Hsiao & Chen, 1995;Galic & Persinger, 2002;Torregrossa et al 2012).…”

Section: Discussionmentioning

confidence: 99%

Effects of a sucrose‐enriched diet on the pattern of gene expression, contraction and Ca²⁺ transport in Goto–Kakizaki type 2 diabetic rat heart

Gaber

Jayaprakash

Qureshi

et al. 2014

Experimental Physiology

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New Findings r What is the central question of this study?Poor diet is a risk factor for development of type 2 diabetes mellitus and its associated complications. In this study, the effects of sucrose-enriched diet on the pattern of gene expression, contraction and Ca 2+ transport in type 2 diabetic heart are explored. r What is the main finding and its importance?The altered pattern of gene expression in type 2 diabetic hearts was further altered in diabetic and control rats that received a sucrose-enriched diet, and these alterations were associated with changes in ventricular myocyte shortening and Ca 2+ transport.There has been a spectacular rise in the global prevalence of type 2 diabetes mellitus (T2DM), and cardiovascular disease is the major cause of morbidity and mortality in diabetic patients. A variety of diastolic and systolic dysfunctions have been demonstrated in type 2 diabetic heart. The consumption of sugar-sweetened beverages has been linked to rising rates of obesity, which in turn is a risk factor for development of T2DM. In this study, the effects of a sucrose-enriched diet on the pattern of gene expression, contraction and Ca 2+ transport in the Goto-Kakizaki T2DM rat heart were investigated. Genes encoding cardiac muscle proteins (Myh7, Mybpc3, Myl1, Myl3 and Mylpf), intercellular proteins (Gja4), cell membrane transport (Atp1b1), calcium channels (Cacna1c, Cacna1g and Cacnb1) and potassium channels (Kcnj11) were upregulated and genes encoding potassium channels (Kcnb1) were downregulated in GK compared with control rats. Genes encoding cardiac muscle proteins (Myh6, Mybpc3 and Tnn2), intercellular proteins (Gja1 and Gja4), intracellular Ca 2+ transport (Atp2a1 and Ryr2), cell membrane transport (Atp1a2 and Atp1b1) and potassium channel proteins (Kcnj2 and Kcnj8) were upregulated and genes encoding cardiac muscle proteins (Myh7) were downregulated in control rats fed sucrose compared with control rats. Genes encoding cardiac muscle proteins (Myh7) and potassium channel proteins (Kcnj11) were downregulated in control and GK rats fed sucrose compared with control and GK rats, respectively. The amplitude of shortening was reduced in myocytes from the control-sucrose group compared with control rats and in the GK-sucrose group compared with GK rats.

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Water Restriction and Fluid Temperature Alter Preference for Water and Sucrose Solutions

Cited by 27 publications

References 28 publications

Oral thermosensing by murine trigeminal neurons: modulation by capsaicin, menthol, and mustard oil

Oral thermosensing by murine trigeminal neurons: modulation by capsaicin, menthol, and mustard oil

Oral thermosensing by murine trigeminal neurons: modulation by capsaicin, menthol and mustard oil

Effects of a sucrose‐enriched diet on the pattern of gene expression, contraction and Ca²⁺ transport in Goto–Kakizaki type 2 diabetic rat heart

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Water Restriction and Fluid Temperature Alter Preference for Water and Sucrose Solutions

Cited by 27 publications

References 28 publications

Oral thermosensing by murine trigeminal neurons: modulation by capsaicin, menthol, and mustard oil

Oral thermosensing by murine trigeminal neurons: modulation by capsaicin, menthol, and mustard oil

Oral thermosensing by murine trigeminal neurons: modulation by capsaicin, menthol and mustard oil

Effects of a sucrose‐enriched diet on the pattern of gene expression, contraction and Ca2+ transport in Goto–Kakizaki type 2 diabetic rat heart

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Effects of a sucrose‐enriched diet on the pattern of gene expression, contraction and Ca²⁺ transport in Goto–Kakizaki type 2 diabetic rat heart