Interactions between Chemesthesis and Taste: Role of TRPA1 and TRPV1

• Published in: International journal of molecular sciences Vol. 22; no. 7; p. 3360
• Main Authors: Rhyu, Mee-Ra, Kim, Yiseul, Lyall, Vijay
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 25.03.2021; MDPI
• Subjects: Burning; Calcitonin; Calcitonin gene-related peptide; Capsaicin receptors; chemesthesis; Chemical stimuli; Chemicals; Cold; Food; Food consumption; Herbs; interaction; Irritation; Korean indigenous plants; Nerve endings; Olfaction; Pain; Plants; Pungent principles; Review; Seeds; Sensory integration; Sensory neurons; Signal transduction; Sour taste; Spices; Substance P; Taste; Taste receptor neurons; Transient receptor potential proteins; TRPA1; TRPV1; Korean indigenous plants; chemesthesis; interaction; TRPV1; TRPA1; taste
• ISSN: 1422-0067; 1661-6596; 1422-0067
• DOI: 10.3390/ijms22073360

In addition to the sense of taste and olfaction, chemesthesis, the sensation of irritation, pungency, cooling, warmth, or burning elicited by spices and herbs, plays a central role in food consumption. Many plant-derived molecules demonstrate their chemesthetic properties via the opening of transient receptor potential ankyrin 1 (TRPA1) and transient receptor potential vanilloid 1 (TRPV1) channels. TRPA1 and TRPV1 are structurally related thermosensitive cation channels and are often co-expressed in sensory nerve endings. TRPA1 and TRPV1 can also indirectly influence some, but not all, primary taste qualities via the release of substance P and calcitonin gene-related peptide (CGRP) from trigeminal neurons and their subsequent effects on CGRP receptor expressed in Type III taste receptor cells. Here, we will review the effect of some chemesthetic agonists of TRPA1 and TRPV1 and their influence on bitter, sour, and salt taste qualities.