Suppressive effects of red wine polyphenols on voltage-gated ion channels in dorsal root ganglionic neuronal cells

Yan L. Wu, Atsushi Ohsaga, Takako Oshiro, Kazuie Iinuma, Yoshiaki Kondo, Satoru Ebihara, Hidetada Sasaki, Yoshio Maruyama

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

Polyphenols are ubiquitous plant metabolites with multiple pharmacological properties. Using whole-cell patch-clamp current recording techniques, we studied the effects of polypnenols extracted from red wine (purity > 90% from Cabernet Sauvignon grape wine) on the activities of voltage-operated Na+-, K+-, and Ca2+-chanhel currents in mouse dorsal root ganglionic neuronal cells. The polyphenols suppressed all of the channel activities with half-effective concentrations of about 2.5, 4.0, and 0.8-1.5 μg /ml, respectively. In contrast, they showed no noticeable effects on the ion channels in other types of cells, including large conductance K+-channels in mouse lacrimal acinar cells. Thus, the polyphenols suppress firings of the action potential in the neuronal cells and could show a sedative effect on the excitation. We expect that red wine can be used as a remedy for excessive sensory stimuli.

Original languageEnglish
Pages (from-to)141-150
Number of pages10
JournalTohoku Journal of Experimental Medicine
Volume206
Issue number2
DOIs
Publication statusPublished - 2005 Jun

Keywords

  • Dorsal root ganglion
  • Neuronal excitation
  • Polyphenols
  • Red wine
  • Voltage-dependent ion channels

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)

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