Induction of total insensitivity to capsaicin and hypersensitivity to garlic extract in human by decreased expression of TRPV1

Joong Jean Park, Jaehee Lee, Myung Ah Kim, Seung Keun Back, Seung Kil Hong, Heung Sik Na

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26 Citations (Scopus)


TRPV1 is a cation channel which is activated by temperature (≥42 °C) and capsaicin. In the present study, we found a person with total insensitivity to capsaicin and attempted to unravel its causes. The expression levels of TRPV1 protein and mRNA in the cells of the person's buccal mucosa were less than half of those in a normal subject. Sequential analysis of mRNA and genomic DNA revealed several point mutations mostly in the second intron of the person's TRPV1. Interestingly, the subject showed hypersensitivity to garlic extract, but TRPA1 (allicin receptor) level was normal. These results suggest that the decreased expression of TRPV1 may be related to a functional knock out in capsaicin sensation and hypersensitivity to allicin in humans.

Original languageEnglish
Pages (from-to)87-91
Number of pages5
JournalNeuroscience Letters
Issue number2
Publication statusPublished - 2007 Jan 10



  • Allicin
  • Buccal mucosa
  • Capsaicin
  • TRPA1
  • TRPV1

ASJC Scopus subject areas

  • Neuroscience(all)

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