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

抄録

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.