Showing posts with label pain. Show all posts
Showing posts with label pain. Show all posts

Wednesday, April 16, 2014

Using Pain To Stop Pain

Biology concepts – desensitization, habituation, counter irritation, cautery, heat sensing, pain, chronic, acute, analgesia


Gout usually attacks middle-aged men and the big toe
joint is a favorite spot. But it can occur anywhere and
in anyone. The accretions or urates build up and clog
the joint, causng poor function and intense pain,
painful enough that even the weight of a sheet on it at
night is too much. Usually the acute attacks are far
worse, and become less painful gouty arthritis
as they become chronic.
Sometimes people use pain to combat pain, as silly as it may sound. Gout is an arthritis-like disease where uric acid crystals (a waste product from many different pathways, especially purine nucleotide metabolism) buildup in the joints and can cause life-altering pain.

Before adequate drugs and diet suggestions came along to help to rid the body of excess urates, people were sometimes left to to their own devices in trying to relieve the pain of gout. One home remedy was described in a history text from the 500’s CE called Historium Libri Decem.

In the book, the Bishop of Cahors had gout so bad that he would stick a fireplace poker in the embers and then apply it to his foot and shin. Man oh man, it must be some major discomfort if cauterizing your toes and foot becomes a good idea.

The practice of cautery (from Greek for branding iron) for gout lasted for hundreds of years, with a 17th century century surgeon from France pronouncing that he didn’t really believe in external remedies for gout, except of course, for cautery with a red hot poker.

The above example falls under the heading of analgesia (an = not, and gesia = pain) by counter irritation. Counter irritants basically substitute one pain for another.  You have two competing stimuli, both of which create pain. One is probably chronic (long-term, comes from chronus = time); this is pain from which the person wants relief.

The second pain is acute (from Greek for sharp). The second pain is geared toward relieving the first pain. Who hasn’t bitten a knuckle or lip while getting an injection or experiencing some other pain? Is it just a distraction, a placebo, or is there biology at work?

The concept of counter-irritation is old. Before we had any idea how it worked or even if it worked, counter irritant uses approached the bizarre. Heart attack and angina pectoris (pain from partially blocked cardiac vessels) often shoot a pain down the left arm. So early physicians decided that if counter irritants were placed on the left arm, they could short circuit the pain as it was sent out but before it could come back to the heart.


Cupping is one example of a counter irritant to relieve pain. The
little pins on the tops of the cups are for drawing a vacuum. Dry
cupping is shown on the left, no blood is drawn. Wet cuppin is
on the right, where more vacuum is used and blood is suck out
of the skin through the pores. Believe it or not,
wet cupping is more common.
Counter irritants these days are sometimes just as odd. For example, blistering horse legs to help their knees goes against common sense. There is also something called cupping, which is Chinese in origin. Suction is created in cups that then are placed on the skin. The skin is drawn up into the cup, and blood is drawn to the surface.

Originally used to promote healing, cups are used to quell pain too. As far as truly scientific studies, the only thing we know about cupping and pain relief is that the studies have been poorly conducted – better studies are needed. But never underestimate the power of the placebo. If a patient thinks it works, then it works.

Other types of counter irritants include scarification – scratching until the epidermis is removed. Many people with chronic itch practice this everyday of their lives. Chemical irritants that act on the skin are called rubefacients because they turn the skin red (through dilation of blood vessels underneath). Capsaicin, menthol, camphor, methylsalicylate (more on this below), eucalyptus oil, all have been tried as rubefacient counter-irritants.


This youngster suffers from Alagille syndrome.
It causes bile to stockpile in his liver which
makes him itch all over, all the time. He wears a
special suit to prevent him from scratching until he
bleeds. The scratching is a type of counter irritant
and will will talk more about itch and capsaicin in a
couple of weeks. The young boy is on the
liver transplant list.
Often, the counter-irritant is applied at the same place where the deep pain is, because the users believe it must act on the set of nerves that sense the pain in both areas. Capsaicin rubs, or things like BenGay (methyl salicylate) are rubbed on the skin where the muscles or joints ache. But this may not be the way that they act.

A study from 2009 showed you could counter a long-standing pain in the right leg by immersing your left foot in cold water. Painfully cold water activates TRPM8 and TRPA1. Doing this only to the left foot reduced shock pain in the right leg by 50%. Apparently it acts to confuse pain signals at the level of the spinal column.

So just how does counter irritation relieve pain? There are competing ideas. Perhaps the acute pain of the irritant sparks a release of endorphins (opiate pain killer made by our own body). This seems plausible, but chronic pain patients have very high levels of endorphins in their blood; they just seem to not respond to them.

The hypothesis of a nerve overload is less precise, and may actually reflect other mechanisms at work. Overload in general would mean that a huge amount of neural input at the same time overloads the spinal nerves at that point and results in no signals getting through. This may be how the left foot right leg example works.

Even if some of these mechanisms contribute to counterirritant action, additional processes are probably at work as well, namely desensitization and habituation. You’ll be surprised how much TRPV1 heat/capsaicin sensors are involved. Capsaicin causes pain because your body interprets it as noxious heat (TRPV1), but somehow, you can also use capsaicin to take away pain.

I have used the joke before, but it keeps working. Hitting
yourself with a hammer over and over could desensitize
pain receptors, induce endorphin release, distract from
other pain, confuse spinal signaling – all of which are
plausible mechanisms for counter irritation.
The truth is what makes it funny.

In simple terms, desensitization of the TRPV1 channels means that while some activation causes pain, continued activation depletes the neuron of the molecules need to create or transmit the signal, and the pain neuron can’t fire any longer. If it can’t fire, there’s no pain – analgesia.

There are two kinds of desensitization, homologous means that continued use of one agonist on a receptor makes that receptor less able to respond to that agonist. Heterologous desensitization is when other agonists work on receptors in another part of the tissue. 

The heterologous type of desensitization sounds an awful lot like the example above where really cold water on one foot reduces pain in the other foot. So this could be one of the mechanisms of counter irritants.

On the other hand, consider the old example of placing a frog in hot water (video here) – it jumps out due to TRPV1 heat/pain signaling. But if you place a frog in warm water and then heat it slowly, the frog won’t jump out. It will sit there until it’s a frog leg dinner. This is habituation (tolerance) and perhaps homologous desensitization as well. Perhaps capsaicin pain creams act by habituation and counter irritation, nothing says they can’t do both.

Another desensitization/habituation model uses resiniferatoxin injected into the covering of the brain (epidura) to stop neuropathic pain. Remember that resinferitoxin is a strong capsaicin-like molecule, with a score of 108.8 billion Scoville units. It is such a strong agonist that it alone can desensitize TRPV1 in short order - so much that it is termed an anti-nociceptive agonist.

Even more amazing, a Sept. 2012 study used two agonists of TRPV1, capsaicin and MRS1477. Use one or the other and you get hyperalgesia. But administer both at the same time and you get analgesia. In this case, they are hoping that this will be an alternative to opiates in cancer-mediated pain.

This all sounds great – TRPV1 is on small (C type) and some larger (Adelta) pain fibers, and wearing them out can reduce pain. But wouldn’t it just be easier to block them with an antagonist (something that binds but doesn’t activate)? Well, there’s a problem with that – TRPV1 does more than just signal pain.

If you block TRPV1 activity to produce analgesia, you also block its heat-sensing role. Now your body won’t know when it is getting hotter and won’t cool itself down. You end up with hyperthermia and that can kill you. This has been a consistent problem with TRPV1 agonists as analgesics, including if resinferitoxin is given orally – but who would want 108.8 billion SHU in their mouth?

It is the oral TRPV1 antagonists that seem to bring the hyperthermia when trying to treat osteoarthritis. The hyperthermia has been attributed to the action of TRPV1 antagonists in the GI tract. New work shows that activity of TRPV1 is increased (and the expression) in the joint during osteoarthritis, but no increase in expression or activity in the spinal column. Injection of a TRPV1 antagonist into the joint to stop the pain signals from the joint without the hyperthermia.


Wint-O-Green Life Savers are famous for emiting light
when chewed. This is called triboluminescence and also
occurs when you rub quartz together or pull tape from
a roll. The mechanism is through energy release by
mechanical breaking of crystals or bonds. In the case
of life savers, sugar dried to crystal will undergo
triboluminescence, but the light is often in the UV
range. But the oil of wintergreen chemistry converts
the UV to visible light. And now you know.
But there's hope for oral TRPV1 antagonists. New polypeptides called APHC1 and APHC3 show analgesic activity in vivo at reasonable doses (0.01-0.1 mg/kg) by blocking capsaicin, heat, and acid activation and did not cause hyperthermia. They can be used IV or perhaps orally, they don’t need to be injected into a specific joint or into the spinal column.

Some chemicals may be both agonistic and antagonistic for TRPV1. A new paper states that methyl salicylate (oil of wintergreen) activates TRPV1, so it induces a warm feeling, but it also blocks TRPV1 activation by capsaicin, acid, anandamide, and perhaps inflammatory mediators. This means that it can be analgesic, which is why it's the main ingredient in BenGay.

However, the same paper indicates that analgesic activity of methyl salicylate might be due to its TRPV1-independent activity on a different system, the same pain generating system blocked by aspirin (cyclooxygenase). Arguing against this - BenGay is amazingly painful when loaded into a teammate’s underwear or jock. Take my word for it.


Acupuncture is a source of constant argument in science.
Does it really do something or is it all placebo. Recent
(2012-2014) papers are starting to show that it does have
specific physiologic actions. Here is shown the
electroacupuncture. In medical terms, this is equivalent to
TENS (transcutaneous electrical nerve stimulation). In TENS,
the current is passed through the area that is being
affected, but in acupuncture, a remote area may be used,
according to acupuncture charts.
On a completely different front, a 2012 study of electroacupuncture showed that it could reduce the size and frequency of the action potentials from TRPV1 nociceptive neurons.  To determine how this might work, the same acupuncture point (st36) was shown in a 2014 paper to block pain by stimulating a pain pathway. If you block the anti-nociceptive TRPV1 channels with 1% capsaicin, then the acupuncture won’t stop the pain. Once again, TRPV1 works in both pain and anti-pain. That’s a confusing exception.

Next week, capsaicin receptors are also used in some other systems, not just heat and pain. Who would have guessed that eating chili peppers could stop but also cause cancer?



Andreev YA, Kozlov SA, Korolkova YV, Dyachenko IA, Bondarenko DA, Skobtsov DI, Murashev AN, Kotova PD, Rogachevskaja OA, Kabanova NV, Kolesnikov SS, & Grishin EV (2013). Polypeptide modulators of TRPV1 produce analgesia without hyperthermia. Marine drugs, 11 (12), 5100-15 PMID: 24351908

Tobaldini G, de Siqueira BA, Lima MM, Tambeli CH, & Fischer L (2014). Ascending nociceptive control contributes to the anti-nociceptive effect of acupuncture in a rat model of acute pain. The journal of pain : official journal of the American Pain Society PMID: 24412800

Lee MG, Huh BK, Choi SS, Lee DK, Lim BG, & Lee M (2012). The effect of epidural resiniferatoxin in the neuropathic pain rat model. Pain physician, 15 (4), 287-96 PMID: 22828682

Kelly S, Chapman RJ, Woodhams S, Sagar DR, Turner J, Burston JJ, Bullock C, Paton K, Huang J, Wong A, McWilliams DF, Okine BN, Barrett DA, Hathway GJ, Walsh DA, & Chapman V (2013). Increased function of pronociceptive TRPV1 at the level of the joint in a rat model of osteoarthritis pain. Annals of the rheumatic diseases PMID: 24152419


Because pain is involved, I am including demonstration links only for triboluminescence.
For more information, see:

Counter irritants –

Gout –

Acupuncture –

Methyl salicylate triboluminescence –



Wednesday, April 9, 2014

Capsaicin – Adding To Or Taking Your Pain


Biology concepts – hyperalgesia, allodynia, analgesia, sensitization, potentiation, desensitization, habituation, burning mouth syndrome


Apparently this is how people shovel snow in the
cold climates. I agree with the form; always bend
with your knees not your back. But the bikini?
Really? I feel like kind of a wimp for talking about
my fingers hurting when I stay out too long.
You know that intense pain you get in your fingers when you've been out in the cold for a while? Why does that happen, and why does it get worse when your hands start to warm up or when you run them under lukewarm or warm water? Believe it or not, the pathways are the same as if you coated them in pepper spray.

Across the USA this winter it was snowy and cold. Where I live we had a record snow fall for December-February, and at least two cold snaps (the Polar Express) that drove wind chills to -25 ˚F or lower.

These conditions gave me ample time to contemplate the issue of hand and finger pain during and after my many shoveling campaigns. I figured it had something to do with exceptions called hyperalgesia (hyper = excess, and gesia = Latin for pain) and allodynia allo = other, and dynia = Greek for pain). It was the burning pain that helped me put it together with chili peppers.

We have talked about how the capsaicin in hot peppers can activate a receptor called TRPV1 that routinely is used by animals to sense noxious (painful) heat and generate a burning pain. Well, there also happen to be some receptors that work the same way for cold. They're called TRPM8 and TRPA1, and we will talk about them in more detail in the posts to come.

The cold sensors may also relay excess cold as pain, but that doesn’t explain why warming up your hands makes them hurt even more. This is requires the explanations of hyperalgesia and allodynia. Hyperalgesia is a perceived pain that is exaggerated beyond what can be accounted for by the stimulus. This does not include your sibling screaming in horror when you flick the lobe of their ear and they go running to mom claiming that you’re trying to kill them. Hyperalgesia is simply too much pain perceived.


Fibromyalgia is a disease that affects women 80-90%
of the time. It is caused by – well, we don’t know.  It
may be secondary to hormone changes, due to CNS
dysregulation, or maybe even stress. Most believe that
it is brought on by a combination of physical and
emotional stressors. This cartoon shows SOME of the
symptoms that can be manifested. Some people have all,
some have only a few, and some have different
symptoms. My complaint is that under skin it says
“various complaints.” Since when does having your
clothes make you feel enormous pain qualify as a
various complaint?
Allodynia is different; this is when your sibling cries out in pain when you're nice to enough to let them have the last donut. In slightly more scientific terms, allodynia is when the body reacts to non-noxious stimuli as if there were noxious. There are basically two types of allodynia, pain brought on by light touch (static mechanical allodynia) and pain brought on by near ambient temperatures (dynamic allodynia).

Tactile (touch) allodynia is rare, it can occur with different kinds of neuropathies, like migraine headaches or a disease called fibromyalgia. Sometimes, even the touch of your clothes on your body can feel very painful, like having a sunburn all over - all the time. In migraines, the pain signals for the headache get mixed up in the central nervous system. This can make even the slightest touch on the face excruciating. And the more often you get migraines, the more likely you are to develop tactile allodynia. Pain is bad, pain when there shouldn’t be any would make me impossible to live with.

In order to explain our cold finger burn when we come inside from the cold out of doors, we need to talk about things like sensitization and potentiation. When one stimulus of a receptor strengthens it response to another stimulus, or when a stimulus to one type of receptor strengthens a stimulus to a second type of receptor – these are examples of sensitization.

On the other hand, if repeated activation of a receptor strengthens each subsequent firing, then this is demonstration of potentiation. Both of these can occur with the heat-sensing receptor TRPV1.

Sometimes capsaicin + TRPV1 makes the TRPV1 react more strongly to heat or more capsaicin. At other times, activation of another TRP, say TRPM8 by cold or TRPA1 by extreme cold or other noxious stimulus, can make TRPV1 activate more strongly to one of its ligands. These are examples of sensitization.

Since the major sensation perceived after TRPV1 activation is pain, sensitization of the TRPV1 by capsaicin or the activation of other TRPs can result in a larger amount of pain when TRPV1 is activated by acid, heat, or even more capsaicin. More pain from these somewhat painful inputs = hyperalgesia.


This cartoon shows the capsaicin/heat ion channel TRPV1
and the noxious cold and chemical pain receptor TRPA1.
Let’s say that you trigger TRPA1 with noxious cold. This lets
in calcium, which activates PKC, This leads to
phosphorylation of TRPA1 (P) which then keeps it open. But
this may phosphorylate TRPV1 too. Now TRPV1 is ripe to be
opened, easier then it normally would be. This is sensitization.
For a real world example, let’s go back to shoveling snow during our cold snap. My fingers got very cold, cold enough to activate the TRPA1 and TRPM8 ion channels. Then when I came inside, anything warm – air, water, a surface, caused much more pain than it should have. This was a result of sensitization of the heat responding TRPV1 channels.

The TRPV1 response was strengthened due to the synergistic response to a different stimulus. The TRPA1 pain receptors are very often expressed on the same neurons as the TRPV1 receptors, so the common pathways can get mixed up as to stimuli. Activation of the cold channels sensitized the heat channels so that warm was now interpreted as very hot – burning hot. It took a 5-10 minutes for pain to subside, but it sure seemed like longer.

In a similar way, but through a slightly different mechanism, TRPV1 signals can get amplified by other TRPV1 agonists. If you get punched in the eye really hard, it hurts. Then it swells up and turns colors. This is inflammation. Inflammatory mediators also activate TRPV1 pain channels. If someone touches your eye now – it hurts a lot more than just touching it before you got punched. This is an example of potentiation. The inflammation signals that activate TRPV1 make it much more excitable and it sends pain signals much more easily.

Another example of this was shown in a 2013 paper. Allyl isothiocyanate (AITC) from wasabi or onions binds can make hot food seem hotter. This applies to both hot meaning spicy, and hot meaning the opposite of cold. Scientists knew that AITC could activate TRPA1 pain sensors, so they thought AITC was sensitizing the TRPV1 through action on TRPA1, but this study showed that AITC can activate TRPV1 directly. Therefore, AITC may make TRPV1 active based on both sensitization and potentiation.


This cartoon tries to illustrate potentiation as different from
sensitization. Potentiation is important learning, you see there
is a higher level of neurotransmitters (dots) in the cleft (space)
after potentiation. Repeated firing strengthens the signal and
makes it easier to fire the neuron because there is more
neurotransmitter and more receptors.
The difference between sensitization and potentiation is in the number of receptors involved. Sensitization means that signaling through one receptor lowers the threshold for a second receptor, while potentiation means repeated signaling through the same receptors will lower its threshold. In both cases, the end result for TRPV1, TRPM8, and TRPA1 is that pains seem exaggerated – hyperalgesia.

What about allodynia – feeling pain when the stimulus shouldn’t be painful at all? TRPV1 and capsaicin can do that as well. This is also seen in my cold finger story. Sometimes, just coming inside and sitting down can make my fingers start hurting more and more. Room temperature shouldn’t cause pain at all; we have said before that TRPV1 is activated by heat only above 43˚C. This would mean that room temperature must be TRPV1-mediated allodynia.

Another 2013 study showed this in another model. Rats with inflammation in one masseter muscle (the big muscles in your cheeks that help you chew) could bring pain on chewing – in the opposite masseter muscle. This was blocked by TRPV1 antagonist, so it was definitely mediated through TRPV1, though they are the TRPV1 receptors in the central nervous system, not those in the muscles. The pain on chewing should have been only on the inflamed side, but it was on the other side too – that’s a form of allodynia.


I was looking for a picture to illustrate burning mouth
syndrome. This is what I found. People pierce their
uvulas?! The gag reflex would be unbearable, and it would
hang down at night and reduce your airway. If burning
mouth syndrome has no known cause, what causes this?
  true central nervous system dysreguation. I think I’d
rather have burning mouth syndrome.
Now for a more unfortunate example of allodynia that seems to involve TRPV1. There is a condition called burning mouth syndrome (BMS). Also known as idiopathic stomatodynia (idio = unknown, pathic = cause disease, stomato = mouth, and dynia = pain). Like the name says, it is a burning, itching, painful mouth disease for which no medical or dental explanation can be found and in which the oral mucosa appears normal. BMS feels like you are chomping on a Carolina Reaper or a Ghost pepper all the time.

BMS can be secondary to some diseases, but not caused by those diseases. It can last for months on end and then just go away, only to return later. There are different types, depending on whether you feel OK in the morning and then it gets worse as the day goes on, or whether it can come and go on a day to day basis.

So why talk about BMS in a story of TRPV1? Well, a 2013 paper shows that people with BMS tend to have more TRPV1 bearing neurons in their mouths. These same patients tended to have more of one type of cannabinoid receptor and less of another in their mouths as well. We know that some endocannabinoids can interact with TRPV1 capsaicin receptors, so it looks like the systems overlap here.  And we also said before that supertasters have more TRPV1 neurons, so they would be more likely to get BMS.

The higher the number of TRPV1 ion channels, the more pain the patients reported, so it really sounds like these pain receptors are involved in BMS.  But they might be the salvation as well.  


Here is an example of a capsaicin spray for reducing
mouth pain. There is also one for nasal congestion. I,
personally, would stay away from that one. These are
based on the idea that some capsaicin can reduce pain in
the mouth – desensitization. And it has been studied in
burning mouth syndrome with some success. We'll
talk a lot more about it next week.
People with BMS often report that the pain is reduced when they eat, so perhaps gustatory sensing can overwhelm the pain sensing. And maybe chili peppers will lead the way. A 2012 study indicated that a capsaicin rinse (0.02% capsaicin) reduced the pain of BMS. It decreased the pain for most patients, but didn’t get rid of it for any of them. Ironically, they complained that it burned their mouths – as if they don’t feel that all the time.

An earlier review also showed that some studies showed a decrease in BMS symptoms via a topical capsaicin preparation. They just didn’t like the taste. This opens up a whole new bunch of questions. How can you use capsaicin to relieve burning pain? It causes burning pain!!

You use pain to stop pain – huh? You ponder that for a week.
                       


Borsani E, Majorana A, Cocchi MA, Conti G, Bonadeo S, Padovani A, Lauria G, Bardellini E, Rezzani R, & Rodella LF (2013). Epithelial expression of vanilloid and cannabinoid receptors: a potential role in burning mouth syndrome pathogenesis. Histology and histopathology PMID: 24190005

Silvestre FJ, Silvestre-Rangil J, Tamarit-Santafé C, & Bautista D (2012). Application of a capsaicin rinse in the treatment of burning mouth syndrome. Medicina oral, patologia oral y cirugia bucal, 17 (1) PMID: 21743415

Alpizar YA, Boonen B, Gees M, Sanchez A, Nilius B, Voets T, & Talavera K (2014). Allyl isothiocyanate sensitizes TRPV1 to heat stimulation. Pflugers Archiv : European journal of physiology, 466 (3), 507-15 PMID: 23955021

Simonic-Kocijan S, Zhao X, Liu W, Wu Y, Uhac I, & Wang K (2013). TRPV1 channel-mediated bilateral allodynia induced by unilateral masseter muscle inflammation in rats. Molecular pain, 9 PMID: 24377488


 
For more information or classroom activities, see:

I looked for good websites on sensitization and potentiation, but none are very good at explaining them in this situation, most are for learning pathways.

Pain from warm after cold –

Fibromyalgia –

Burning mouth syndrome -



Wednesday, March 26, 2014

Naked Mole Rats Don’t Feel The Burn

Biology concepts – thermoregulation, heat sensing, TRPV1, evolution, neurotransmitters, birds, ectothermy, diet-induced thermogenesis


BBC television has a very nice Sherlock Holmes show
running nowadays, but it has ticked off some mental
health professionals. Sherlock describes himself as a
high functioning sociopath. I have read several angry
letters from those in the profession saying that he
should stop doing so, he is using a mental disorder as
an excuse for just plain rude behavior.
Diseases of the mind are often more bizarre and more tragic than diseases of the body. Medicine and psychiatry use different terminology; terms of the mind are often less specific than terms of anatomy and physiology. For instance, what’s the difference between a psychopath and a sociopath?

There is an argument currently raging as to whether there is any difference between these two labels for anti-social personality disorder. The major similarity is in self-centered actions without remorse for doing wrong to others. The differences may lay in organization. Psychopaths are impulsive while sociopaths may plan things out and use charm to conceal themselves. Others say psychopathy is genetic and sociopathy is learned. But both groups are fine with breaking rules.

This blog has used rule breakers as models for explaining biology concepts, just as medicine uses them as ways to find corrections for when things go wrong. If one animal could be the poster child for rule breaking in biology, it would have to be the naked mole rat (Heterocephalus glaber). There are so many rules that this animal breaks or ignores, it makes one wonder if it's a sociopath or a psychopath.

In truth, the naked mole rat has no motivation for breaking rules. It’s merely a reflection of the evolutionary forces that its ancestors felt, adaptations to pressures over a long period of time. If rules had to be broken, so be it. It’s evolution that’s the psychopath.

The broken rules we are concerned with in this post relate to TRPV1. The capsaicin of chili peppers does not inflict pain on naked mole rats! H. glaber TRPV1 binds capsaicin just fine, it just doesn’t result in pain. The difference comes in the spinal cord. A 2008 paper shows that the connections from the TRPV1 expressing nociceptive neurons to those neurons that would convey the signal to the brain are different in naked mole rats, and the additional pathways result in a loss of the pain signal.


This isn’t just a pile of naked mole rats that someone
dumped out of a bucket. This is how they sleep. They
use each other to keep warm because they are cold
blooded. A cold-blooded mammal? Well, I never
imagined. But they break more rules – they live much
longer than other mammals, they don’t get cancer,
and they have a queen like in bee hives. Drum roll
please – the naked mole rat was named the vertebrate
of the year for 2013 by Science magazine.
There’s no inherent advantage in altered TRPV1 signaling via capsaicin for H. glaber; they don’t eat chili peppers. But remember that TRPV1 is activated by more than just capsaicin, so perhaps the advantage lies in stopping some other activation of TRPV1 and it just so happens that it also stops capsaicin–induced pain.

One of those other TRPV1 activators is acid. We said that a pH below 5.5 activates TRPV1 and a pH between 5.5 and 6.5 makes TRPV1 more sensitive. This is pertinent for naked mole rats because they live entirely below ground. Their tunnels are high in CO2 from all their exhalations. Excess CO2 in the tissues causes an acidosis, a low pH situation. If the H. glaber TRPV1 acted as it does in every other mammal, then naked mole rats would be in constant pain.

New research (2011) shows that the acid does indeed make naked mole rat TRPV1 channels open just as capsaicin does, but the neurons don’t fire. Acid suppresses a certain sodium channel downstream of TRPV1. Normally, the calcium influx mediated by TRPV1 activates the Nav1.7 sodium channel, and the neuron is depolarized and fires. But acid destabilizes the Nav1.7 channel and there is reduced firing.

This suppression occurs in all mammals, but it is a much stronger suppression in naked mole rats, because two amino acids are changed in their version of Nav1.7. Now we have two TRPV1 activators (capsaicin and acid) that no longer result in pain, but for two different reasons. Is there more?


Substance P is a neurotransmitter and modulator
that is important for pain signaling, but it also works
in vomit regulation. In the medulla of the brain lies
the vomit center, and it uses substance P to induce a
reversal of the motion of the GI muscles that usually
moves food through the GI tract. A spike of substance
P in the wrong place, and here comes supper for a
return engagement.
A neurotransmitter called Substance P is also important in TRPV1 pain signaling. Are you getting the idea that this is a complicated system - I sure am. It turns out that naked mole rats don’t make substance P (2010). Now we have three different reasons that naked mole rats don’t transmit pain signals via TRPV1. This is an evolutionary overkill, but it makes the mole rats able to live where they live without fear of unnecessary pain.

But the question remains, did the mutations in TRPV1 signaling permit H. glaber to move permanently underground, or did living underground put pressure on the naked mole rat to adapt through TRPV1 mutations? It’s hard to tell which was the cart and which was the horse.

The naked mole rat’s lack of pain signaling via TRPV1 may help us humans. The more we know about the mechanisms of H. glaber TRPV1 action, the better we can design pain killers for ourselves. Exceptions can often be our savior.

Another rule that naked mole rats break is that they are cold-blooded (ectothermic) mammals. We know that TRPV1 is important in heat sensing, so does having altered TRPV1 pathways mean that the naked mole rat can’t thermoregulate and that’s why it’s ectothermic?

The rats can still probably sense heat. Remember that there are other TRPV proteins that are important in heat sensing; nothing says these aren’t functioning just fine. For that matter, there is no evidence that the TRPV1 of H. glaber is defective in heat sensing. It just doesn’t result in a pain sensation.

And it would be wrong to believe that ectotherms don’t need to sense heat. It may be even more crucial for ectotherms. Cold-blooded animals must find the heat in their environment and soak it in – but not too much. This means they must be experts at knowing how much heat they have and where they can find more.

Ectotherms also need to know where the shade is, so they can cool off if they get too hot. To prove this, we know that reptiles with mutated thermosensors don’t shuttle between warmer and cooler areas and can’t maintain a satisfactory physiologic temperature.

As weird as the naked mole rat is, birds also seem to break the rules when it comes to TRPV1; they can order their food spicy as well. Why is it significant that birds don’t sense capsaicin as burning pain? Remember that chilies are a group of plants with fruits. Those plants have evolved capsaicin to inhibit herbivorous predators and fungal infections, as we talked about last week. Now we have the fact that birds don’t react to capsaicin. How are these linked?


Squirrels are the bane of every backyard birder’s
existence. They eat ten times as much feed as the
birds, and they can find some creative ways to
reach the bird food. Try adding pepper flakes to
the bird feed, squirrels feel the burn, but your
song bird visitors won’t.
The answer is seed dispersal. It is important that chili peppers are consumed and the seeds are spread. This is crucial for the survival of the plant species. But if the fruits are spicy and there is avoidance of same by most animals, how will the seeds be spread? Well, there better be some animals that don’t react to capsaicin – birds.

The TRPV1 of most birds doesn’t have a vanilloid binding site. The channels work for heat sensing and do react to acids, but there is no activation by capsaicin. Since there is no capsaicin binding site, birds only taste the peppers, they don’t get the burn. It's possible that they taste the many different vanilloid compounds, so peppers may taste a little like vanilla to birds.

I still have one question – there's certainly a reproductive advantage for peppers when birds don’t sense capsaicin (for seed dispersal), but where is the advantage for birds? And how could pepper plants force the evolution of a different TRPV1 in birds? One possibility - maybe birds evolved a different TRPV1 to take advantage of a food source that other animals avoid. No competition for food would definitely be a reproductive advantage for birds.

But this explanation has exceptions as well. The TRPV1 of chickens is activated by capsaicin. It is weak, taking 3-4 times more capsaicin to get a reaction, but it does work. So if you own chickens, don’t give them very spicy feed. Ducks on the other hand, have a TRPV1 that doesn’t sense capsaicin or heat.


Some foods are considered negative calorie items. They
supposedly cost more to digest than the energy they
provide in calories. I’m not sure if I believe that all these
foods are negative calorie foods. If they were, there would
be a lot of starving vegetarians. If not dead, they would be
awfully weak and tired.
You can inject huge amounts of capsaicin extract into the veins of ducks without them having any kind of a thermal response. Since TRPV1 senses heat and then initiates a cooling process, capsaicin in the blood will result in too much cooling – a hypothermia. In chickens this hypothermia occurs, but not in ducks.

So thermosensing must be important. Even in most animals that don’t respond to capsaicin, their TRPV1 still works in thermoregulation. I can give you an idea of how intricate and detailed this thermoregulatory system is by talking about digesting spicy food. Your body uses energy and metabolism to digest the food you eat. This energy use produces heat as a byproduct, and warms you up a bit. This is called diet-induced thermogenesis. Celery is an excellent diet food because the energy you use to digest it is the same or more than the calories in the celery itself.

For some reason, spicy foods increase diet-induced thermogenesis; you expend more energy and heat up more when eating spicy foods than when eating the same foods without the capsaicin. Recent evidence indicates that including capsaicin and medium chain triglycerides in a meal will increase diet-induced thermogenesis by over 50%. This combination also makes you feel full sooner and therefore decreases overall caloric intake.

The spice also makes you use more energy for digestion, but it also makes your body think it is warmer than it is, so it tries to cool down. Cooling down also takes energy, so eating spicy food really does burn more calories - maybe because fat takes more energy to digest and capsaicin is a lipid-like molecule.


Some weird products include capsaicin for the supposed health
benefits. Here are capsaicin drinks. Including capsaicin in a diet
will help you eat less, but I am thinking it may be because you
just get tired of sweating and feeling like your mouth is on fire.
Another recent study shows that the decrease in energy your body expends when you diet (an evolutionary adaptation to try and maximize fat reserves) is prevented by consuming capsaicin. So you burn more calories with spicy food and your body doesn’t even realize your dieting. Somebody should try breeding a capsaicin-packed celery stalk.

Next week we'll see that TRPV1 is even more amazing. Not every spicy food contains capsaicin, there’s mustard, black pepper, horseradish, ginger, cinnamon, etc. Some of these even make your capsaicin seem spicier.


Smeets AJ, Janssens PL, & Westerterp-Plantenga MS (2013). Addition of capsaicin and exchange of carbohydrate with protein counteract energy intake restriction effects on fullness and energy expenditure. The Journal of nutrition, 143 (4), 442-7 PMID: 23406619

Clegg ME, Golsorkhi M, & Henry CJ (2013). Combined medium-chain triglyceride and chilli feeding increases diet-induced thermogenesis in normal-weight humans. European journal of nutrition, 52 (6), 1579-85 PMID: 23179202

Smith ES, Omerbašić D, Lechner SG, Anirudhan G, Lapatsina L, & Lewin GR (2011). The molecular basis of acid insensitivity in the African naked mole-rat. Science (New York, N.Y.), 334 (6062), 1557-60 PMID: 22174253

Park TJ, Lu Y, Jüttner R, Smith ES, Hu J, Brand A, Wetzel C, Milenkovic N, Erdmann B, Heppenstall PA, Laurito CE, Wilson SP, & Lewin GR (2008). Selective inflammatory pain insensitivity in the African naked mole-rat (Heterocephalus glaber). PLoS biology, 6 (1) PMID: 18232734

Smith ES, Blass GR, Lewin GR, & Park TJ (2010). Absence of histamine-induced itch in the African naked mole-rat and "rescue" by Substance P. Molecular pain, 6 PMID: 20497578



For more information or classroom activities, see:

Naked mole rat –

Substance P –

Seed dispersal –

Diet-induced thermogenesis -