Immunohistochemistry as a detection tool for ion channels involved in dental pain signaling.

Background: Despite advances in pain detection, diagnosis, and management, the prevalence of dental pain is still on the rise. Although dental pain is not directly related to fatal outcomes, the two most common types of dental pain-dental caries and dentin hypersensitivity-have a significant impact on an individual's quality of life. Understanding the mechanism of the pain pathway is one of the crucial steps in providing better treatment for these patients. Ion channels are critical biomolecules that have been the subject of dental study owing to their roles in the transmission and transduction of external stimuli, as well as in the control and perception of pain. Numerous immunohistochemical (IHC) staining approaches have also been used to identify the many ion channels implicated in peripheral pain signaling in dental pulp. Highlight: This review highlights the critical steps in IHC and its role in the detection of ion channels involved in the dental pain signaling pathway. Conclusion: The key ion channels identified using IHC and whose functions have been widely researched in dental tissues are addressed in this review article.

Wine astringency reduces flavor intensity of Brussels sprouts.

The bitterness of vegetables is a leading reason why they are avoided by children and some adults. Bitterness is perceived via TAS2R receptors located on the tongue. In contrast, astringency is a mouthfeel rather than a taste, and is perceived as a dry, puckering sensation. To date few reports have suggested any interactions between the two processes even though they often occur simultaneously in many real foods. In this study, we have used Brussels sprouts as an exemplar bitter vegetable and examined the influence of a number of different interventions on perceived intensity. Subjects rated the intensity of Brussels sprouts before and after three interventions: gravy, red wine, and water. Only red wine caused a significant (p < .0001) decrease in VAS scale, from 5.5 to 3.5 on a 10-point labeled magnitude scale. The results suggest the astringency of the red wine affected the perception of bitter in the Brussels sprout. Some possible mechanisms are discussed. PRACTICAL APPLICATIONS: This report reveals a possible insight into how bitterness is perceived in humans. By using astringency to affect salivary proteins, we suggest they may play a role in the detection of bitterness. This may be by helping to transport bitterness compounds to the taste bud receptors or a separate mechanism. Potentially this also opens up new ways to block bitterness.