Resveratrol activates GABA_A and/or glycine receptors on substantia gelatinosa neurons of the subnucleus caudalis in mice

Abstract

Although a number of studies have reported that resveratrol has analgesic effects, the direct effect of resveratrol on substantia gelatinosa (SG) neurons of the trigeminal subnucleus caudalis (Vc) involved in orofacial nociceptive transmission has not been clearly examined. Thus, the objective of this study was to investigate effects of resveratrol on SG neurons of Vc in mice using a whole-cell patch-clamp technique. Resveratrol (500 μM) induced repeatable inward currents without desensitisation. Resveratrol-induced inward currents were shown in a concentration-dependent manner. Resveratrol-induced responses were sustained in the presence of tetrodotoxin, 6-cyano-7-nitroquinoxaline-2,3-dione (CNQX), and DL-2-Amino-5-phosphonovaleric acid (DL-AP5). However, resveratrol-induced inward currents were suppressed in the presence of picrotoxin and strychnine. These results indicate that resveratrol can directly act on SG neurons of Vc with possible inhibitory effects on SG neurons through activation of GABA_A receptors and/or glycine receptors. Thus, resveratrol can be a potential therapeutic for orofacial pain modulation.

Graphical Abstract

Keywords:

• Resveratrol
• substantia gelatinosa
• GABA_A receptor
• glycine receptor
• patch-clamp technique
• orofacial pain

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This research was supported by Fund of Biomedical Research Institute, Jeonbuk National University Hospital and Basic Research Program through the National Research Foundation of Korea (NRF) funded by Ministry of Education [2016R1D1A3B03932241].