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Pungent products from garlic activate the sensory ion channel TRPA1

Bautista, D M; Movahed Rad, Pouya LU ; Hinman, A; Sturesson, Helena LU ; Sterner, Olov LU ; Högestätt, Edward LU ; Julius, D; Jordt, S E and Zygmunt, Peter LU (2005) In Proceedings of the National Academy of Sciences 102(34). p.12248-12252
Abstract
Garlic belongs to the Allium family of plants that produce organosulfur compounds, such as allicin and diallyl disulfide (DADS), which account for their pungency and spicy aroma. Many health benefits have been ascribed to Allium extracts, including hypotensive and vasorelaxant activities. However, the molecular mechanisms underlying these effects remain unknown. Intriguingly, allicin and DADS share structural similarities with allyl isothiocyanate, the pungent ingredient in wasabi and other mustard plants that induces pain and inflammation by activating TRPA1, an excitatory ion channel on primary sensory neurons of the pain pathway. Here we show that allicin and DADS excite an allyl isothiocyanate-sensitive subpopulation of sensory neurons... (More)
Garlic belongs to the Allium family of plants that produce organosulfur compounds, such as allicin and diallyl disulfide (DADS), which account for their pungency and spicy aroma. Many health benefits have been ascribed to Allium extracts, including hypotensive and vasorelaxant activities. However, the molecular mechanisms underlying these effects remain unknown. Intriguingly, allicin and DADS share structural similarities with allyl isothiocyanate, the pungent ingredient in wasabi and other mustard plants that induces pain and inflammation by activating TRPA1, an excitatory ion channel on primary sensory neurons of the pain pathway. Here we show that allicin and DADS excite an allyl isothiocyanate-sensitive subpopulation of sensory neurons and induce vasodilation by activating capsaicin-sensitive perivascular sensory nerve endings. Moreover, allicin and DADS activate the cloned TRPA1 channel when expressed in heterologous systems. These and other results suggest that garlic excites sensory neurons primarily through activation of TRPA1. Thus different plant genera, including Allium and Brassica, have developed evolutionary convergent strategies that target TRPA1 channels on sensory nerve endings to achieve chemical deterrence. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Proceedings of the National Academy of Sciences
volume
102
issue
34
pages
12248 - 12252
publisher
National Acad Sciences
external identifiers
  • wos:000231476500052
  • scopus:24744446008
ISSN
1091-6490
DOI
10.1073/pnas.0505356102
language
English
LU publication?
yes
id
6bfc0632-5eda-4074-8a58-2a4b566846d3 (old id 152336)
date added to LUP
2007-07-04 16:11:37
date last changed
2017-11-12 03:28:39
@article{6bfc0632-5eda-4074-8a58-2a4b566846d3,
  abstract     = {Garlic belongs to the Allium family of plants that produce organosulfur compounds, such as allicin and diallyl disulfide (DADS), which account for their pungency and spicy aroma. Many health benefits have been ascribed to Allium extracts, including hypotensive and vasorelaxant activities. However, the molecular mechanisms underlying these effects remain unknown. Intriguingly, allicin and DADS share structural similarities with allyl isothiocyanate, the pungent ingredient in wasabi and other mustard plants that induces pain and inflammation by activating TRPA1, an excitatory ion channel on primary sensory neurons of the pain pathway. Here we show that allicin and DADS excite an allyl isothiocyanate-sensitive subpopulation of sensory neurons and induce vasodilation by activating capsaicin-sensitive perivascular sensory nerve endings. Moreover, allicin and DADS activate the cloned TRPA1 channel when expressed in heterologous systems. These and other results suggest that garlic excites sensory neurons primarily through activation of TRPA1. Thus different plant genera, including Allium and Brassica, have developed evolutionary convergent strategies that target TRPA1 channels on sensory nerve endings to achieve chemical deterrence.},
  author       = {Bautista, D M and Movahed Rad, Pouya and Hinman, A and Sturesson, Helena and Sterner, Olov and Högestätt, Edward and Julius, D and Jordt, S E and Zygmunt, Peter},
  issn         = {1091-6490},
  language     = {eng},
  number       = {34},
  pages        = {12248--12252},
  publisher    = {National Acad Sciences},
  series       = {Proceedings of the National Academy of Sciences},
  title        = {Pungent products from garlic activate the sensory ion channel TRPA1},
  url          = {http://dx.doi.org/10.1073/pnas.0505356102},
  volume       = {102},
  year         = {2005},
}