Silencing Transient Receptor Potential Vanilloid Receptor Subtype I-containing Sensory Neurons to Treat Bone Cancer Pain.
Silencing Transient Receptor Potential Vanilloid Receptor Subtype I-containing Sensory Neurons to Treat Bone Cancer Pain.
复制标题
沉默瞬时受体电位香草酸受体 I 亚型感觉神经元来治疗骨癌疼痛。
DOI:
10.1097/aln.0000000000001153
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发表时间:
2016
期刊:
影响因子:
8.8
通讯作者:
Peters,ChristopherM
中科院分区:
文献类型:
--
作者:
Peters,ChristopherM
Nearly half of all cancer patients will experience pain during the course of their disease. Pain that occurs when primary tumors are present in or metastasize to bone is the most common and severe type of cancer pain reported in 75–90% of late stage cancer patients. Cancer induced bone pain consists of ongoing pain that is dull in character, persistent and progressive. Bone cancer pain can also be triggered by movement and produce episodes of intense pain that breakthrough a standard opioid-based regimen significantly limiting daily activity and overall quality of life. Current therapies used to manage bone cancer pain including radiotherapy, opioids, bisphosphonates, and nonsteroidal anti-inflammatory drugs are not completely effective and may be associated with adverse side effects that limit their use. Thus, new analgesic approaches are desperately needed. In this issue of Anesthesiology, Fuseya et al. present data from a rodent study to suggest a novel approach for treatment and relief from metastatic bone pain involving systemic administration of the sodium channel blocking agent QX-3141.QX-314 is a positively charged quaternary lidocaine derivative that has limited permeability through neural membranes. At relatively high concentrations (10–70mM) QX-314 diffuses through neural membranes to produce sensory and motor blockade in mice2. Several years ago, Woolf and colleagues developed an approach to selectively silence nociceptive sensory neurons that involves perineural administration of lower concentrations (5.8 mM) of QX-314 with transient receptor potential vanilloid type 1 (TRPV1) agonists3 leading to long term sensory selective nerve block without impairment of motor function or touch sensation. TRPV1 is a large pore cation channel expressed on nociceptive sensory neurons that is activated by multiple pain producing stimuli including noxious heat, extracellular protons (pH< 6.0), membrane derived lipids and capsaicin, the noxious ingredient in hot chili peppers. Perineural administration of capsaicin with QX-314 opens the TRPV1 channel pore allowing entry of QX-314 for maximal long term sodium channel blockade. Fuseya and colleagues hypothesize that in pathological conditions in which TRPV1 is activated,