Chemosensory properties of the trigeminal system

Viana, Félix

doi:10.1021/cn100102c

Cited by 200Ion Channels and ReceptorsBiochemical Analysis and Sensing TechniquesPain Mechanisms and Treatments

Chemosensory properties of the trigeminal system

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Viana, Félix·2011·ACS Chemical Neuroscience

DOI 10.1021/cn100102cPMC PMC3369707

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Abstract

The capacity of cutaneous, including trigeminal endings, to detect chemicals is known as chemesthesis or cutaneous chemosensation. This sensory function involves the activation of nociceptor and thermoreceptor endings and has a protective or defensive function, as many of these substances are irritants or poisonous. However, humans have also developed a liking for the distinct sharpness or pungency of many foods, beverages, and spices following activation of the same sensory afferents. Our understanding of the cellular and molecular mechanisms of chemosensation in the trigeminal system has experienced enormous progress in the past decade, following the cloning and functional characterization of several ion channels activated by physical and chemical stimuli. This brief review attempts to summarize our current knowledge in this field, including a functional description of various sensory channels, especially TRP channels, involved in trigeminal chemosensitivy. Finally, some of these new findings are discussed in the context of the pathophysiology of trigeminal chemosensation, including pain, pruritus, migraine, cough, airway inflammation, and ophthalmic diseases.

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The trigeminal nerve carries information concerning touch, texture, temperature, proprioception, nociception and chemical irritation from receptors in the mouth directly to the primary somatic sensory cortex.
“The triminal nerve then carries information concerning touch, texture, temperature, proprioception, nociception and chemical irritation from the receptors in the mouth directly to the primary somatic sensory cortex of the brain [166,167].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [167]
The Abstract (page unavailable) says trigeminal endings innervate the oral mucosa and respond to mechanical forces, temperature, and chemicals, evoking touch, temperature, and pain. It does not establish proprioception or a direct route to the primary somatic sensory cortex, and does not specifically identify texture as information carried by the nerve. (LLM, conf=0.87)
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Authors: Viana, F.
Affiliations: Instituto de Neurociencias (ES)
Corresponding author: Viana, Félix
ORCID: Viana, Félix
Venue: ACS Chemical Neuroscience
Publisher: American Chemical Society (ACS)
Published: 2010-12-22
Volume: 2
Issue: 1
Pages: 38-50
ISSN: 1948-7193 (ISSN-L)
DOI: 10.1021/cn100102c
PMC: PMC3369707
OpenAlex: W2083054153
Cited by: 196
References: 162
Citations by year: 2026: 12 · 2025: 12 · 2024: 32 · 2023: 19 · 2022: 18 · 2021: 18 · 2020: 16 · 2019: 9 · 2018: 10 · 2017: 12 · 2016: 12 · 2015: 10 · 2014: 6 · 2013: 6 · 2012: 2
FWCI: 0.39
Type: journal article
Language: en
Open access: green
www.ncbi.nlm.nih.gov
Locations: ACS Chemical Neuroscience (publishedVersion)
Europe PMC (PubMed Central) (publishedVersion)
PubMed Central (publishedVersion)
PubMed (publishedVersion)
DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
Topics: Life Sciences › Neuroscience › Sensory Systems › Ion Channels and Receptors
Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
Health Sciences › Medicine › Physiology › Pain Mechanisms and Treatments
Keywords: trigeminal system, chemosensation, TRP channels, ion channels, nociceptors, thermoreceptors, pungency, trigeminal pain, pruritus, migraine, cough, airway inflammation, eye diseases
MeSH terms: Animals, Chemoreceptor Cells, Humans, Pain, Trigeminal Ganglion, Taste, Touch, Trigeminal Nerve, TRPV Cation Channels

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