Cooling inhibits capsaicin-induced currents in cultured rat dorsal root ganglion neurones

Abstract

Whole-cell and single-channel recordings from rat dorsal root ganglion neurones were used to investigate the temperature dependence of currents through the capsaicin receptor (vanilloid receptor 1, VR1). Reducing the temperature from 31 to 14 degrees C inhibited the current induced by 0.5 microM capsaicin by 80%. The Q(10) (temperature coefficient over a 10 degrees C range) of the whole-cell capsaicin-induced current was 2.3 between 10 and 30 degrees C. Single-channel recordings showed that this inhibition by cooling was due to a marked reduction in the open probability (Q(10)=8.2 between 10 and 30 degrees C). This effect can explain the pain relief and reduction in inflammation caused by strong cooling of the skin.