Suppressive Effects of Red Wine Polyphenols on Voltage-Gated Ion Channels in Dorsal Root Ganglionic Neuronal Cells

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  • Wu Yan L.
    Department of Physiology, Tohoku University Graduate School of Medicine Department of Pediatrics, Tohoku University Graduate School of Medicine
  • Ohsaga Atsushi
    Department of Physiology, Tohoku University Graduate School of Medicine
  • Oshiro Takako
    Department of Physiology, Tohoku University Graduate School of Medicine
  • Iinuma Kazuie
    Department of Pediatrics, Tohoku University Graduate School of Medicine
  • Kondo Yoshiaki
    Department of Pediatrics, Tohoku University Graduate School of Medicine
  • Ebihara Satoru
    Department of Geriatric and Respiratory Medicine, Tohoku University Graduate School of Medicine
  • Sasaki Hidetada
    Department of Geriatric and Respiratory Medicine, Tohoku University Graduate School of Medicine
  • Maruyama Yoshio
    Department of Physiology, Tohoku University Graduate School of Medicine

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Polyphenols are ubiquitous plant metabolites with multiple pharmacological properties. Using whole-cell patch-clamp current recording techniques, we studied the effects of polypnenols extracted from red wine (purity > 90% from Cabernet Sauvignon grape wine) on the activities of voltage-operated Na+-, K+-, and Ca2+-channel currents in mouse dorsal root ganglionic neuronal cells. The polyphenols suppressed all of the channel activities with half-effective concentrations of about 2.5, 4.0, and 0.8-1.5 μg/ml, respectively. In contrast, they showed no noticeable effects on the ion channels in other types of cells, including large conductance K+-channels in mouse lacrimal acinar cells. Thus, the polyphenols suppress firings of the action potential in the neuronal cells and could show a sedative effect on the excitation. We expect that red wine can be used as a remedy for excessive sensory stimuli.

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