Characterization of sensations induced by capsaicin in the upper gastrointestinal tract

Authors: hammer, j.; vogelsang, h.

Source: Neurogastroenterology and Motility, Volume 19, Number 4, April 2007 , pp. 279-287(9)

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Abstract:

Intraluminal capsaicin induces perception in the jejunum, but chemosensitivity of proximal gastrointestinal regions is unclear. Our aim was to evaluate the quality of perception induced by intraluminal capsaicin in different regions of the upper gastrointestinal tract. Healthy volunteers received either an oral tube for distension and capsaicin perfusion of the mid-duodenum or jejunum or swallowed a capsule containing 0.75 mg capsaicin powder. Graded questionnaires evaluated quality and severity of sensations during distensions, capsaicin infusion and 30 min after ingestion of capsaicin capsules respectively. Duodenal capsaicin induced sensations at lower doses than jejunal capsaicin (P < 0.05). Most prominent sensations evoked by capsaicin infusion were pressure, cramps, pain and nausea; nausea and warmth were more intense during capsaicin infusion than distension (P < 0.05,for the duodenum and jejunum), pain was more intense during distension (P < 0.05, duodenum only). Gastric ingestion of capsaicin capsules mainly induced sensations of pressure, heartburn and warmth. Capsaicin application into the upper gastrointestinal tract reproducibly induced upper abdominal sensation. Qualitative features distinguished chemically from mechanically induced sensations, but both sensitivity for chemical and mechanical stimulation decreased along the intestine. Activation of chemical pathways could be a useful human pain model activating nociceptors apart from mechanical stimulation.

Keywords: capsaicin; duodenum; jejunum; sensation; stomach

Document Type: Research article

DOI: http://dx.doi.org/10.1111/j.1365-2982.2007.00900.x

Publication date: 2007-04-01