Wasabi Receptor Can Sense Ammonia That Causes Pain

Main Category: Biology / Biochemistry
Article Date: 14 Nov 2008 - 5:00 PST

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A Japanese research group, led by Prof Makoto Tominaga of the National Institute for Physiological Sciences in Japan, found that the receptor for hot taste of WASABI, Japanese horseradish, usually eaten with Sushi, can sense alkaline pH caused by bases such as ammonia. The team reported their finding in the Journal of Clinical Investigation on November 13, 2008.

Clinically, alkaline pH is known to cause pain but the mechanism has not been known. By electrophysiological experiments, the team found that the WASABI receptor, namely transient receptor potential (TRP) A1 receptor, can be activated by alkalization inside cells by application of bases such as ammonia. Administration of such base to the foot of mice caused transient pain-related behaviors. However, it did not in TRPA1 deficient mice.

"It has the first report showing molecular entity for the alkali-sensor. You could feel pain when you eat too much WASABI with Japanese Sushi. We found that this pain sensation is the same with that caused by ammonia", said Prof Tominaga.

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Article adapted by Medical News Today from original press release.
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Source: Prof Makoto Tominaga
National Institute for Physiological Sciences