Connection with pain or conformity!? TRP channel is deeply associated with our lives

Why chili burns our mouth when we eat it?

The TRP channel was discovered in 1997. Surprisingly, it was not long ago. Before then, we did not know how we sense thermal stimuli and pain. The research into this body mechanism that matters for life and death has long been nominated for the Nobel Prize since its discovery. Professor Makoto Tominaga, who was working under the instructions of Professor David Julius and now is affiliated with National Institute for Physiological Sciences,^*2 commented about this award, “I am really happy to hear the news. It’s finally the day I have been waiting for.”

“Why chili burns our mouth when we eat it?” The research started with this question. We knew that we feel pain when exposed to heat over 43℃. However, we did not know why we feel so. Both capsaicin, a compound found in chili, and noxious heat over 43℃ activate TRPV1 of cell sensors and make us feel pain.

TRP channel gives a hint about relieving pain and enhancing conformity

Since its discovery, research has progressed in the TRP channel of animals in addition to human beings, until it was proved to be activated not only by thermal stimuli but also by various compounds, including mint, wasabi, eucalyptus, and acids, to make us feel hot or cold and to cause or relieve pain.

“Certain compounds activate the TRP channel, potentially relieving pain and enhancing conformity. We may be able to develop pain medicines without side effects or cosmetics that do not sting the eyes and scalp. This discovery can be applied to various fields,” said Professor Tominaga. The TRP channel will suggest ideas of living more safely and comfortably even with the impact of changing environmental conditions.