Secondary somatosensory cortex glutamatergic innervation of the thalamus facilitates pain.

ABSTRACT: Although the secondary somatosensory cortex (SII) is known to be involved in pain perception, its role in pain modulation and neuropathic pain is yet unknown. In this study, we found that glutamatergic neurons in deep layers of the SII (SII Glu ) responded to bilateral sensory inputs by changing their firing with most being inhibited by contralateral noxious stimulation. Optical inhibition and activation of unilateral SII Glu reduced and enhanced bilateral nociceptive sensitivity, respectively, without affecting mood status. Tracing experiments revealed that SII Glu sent dense monosynaptic projections to the posterolateral nucleus (VPL) and the posterior nucleus (Po) of the thalamus. Optical inhibition and activation of projection terminals of SII Glu in the unilateral VPL and Po inhibited and facilitated pain on the contralateral side, respectively. After partial sciatic nerve ligation, SII Glu became hyperactive as evidenced by higher frequency of spontaneous firing, but the response patterns to peripheral stimulation remained. Optical inhibition of SII Glu alleviated not only bilateral mechanical allodynia and thermal hyperalgesia but also the negative affect associated with spontaneous pain. Inhibition of SII Glu terminals in the VPL and Po also relieved neuropathic pain. This study revealed that SII Glu and the circuits to the VPL and Po constitute a part of the endogenous pain modulatory network. These corticothalamic circuits became hyperactive after peripheral nerve injury, hence contributes to neuropathic pain. These results justify proper inhibition of SII Glu and associated neural circuits as a potential clinical strategy for neuropathic pain treatment.

Glutamatergic and GABAergic neurons in the vLGN mediate the nociceptive effects of green and red light on neuropathic pain.

Phototherapy is an emerging non-pharmacological treatment for depression, circadian rhythm disruptions, and neurodegeneration, as well as pain conditions including migraine and fibromyalgia. However, the mechanism of phototherapy-induced antinociception is not well understood. Here, using fiber photometry recordings of population-level neural activity combined with chemogenetics, we found that phototherapy elicits antinociception via regulation of the ventral lateral geniculate body (vLGN) located in the visual system. Specifically, both green and red lights caused an increase of c-fos in vLGN, with red light increased more. In vLGN, green light causes a large increase in glutamatergic neurons, whereas red light causes a large increase in GABAergic neurons. Green light preconditioning increases the sensitivity of glutamatergic neurons to noxious stimuli in vLGN of PSL mice. Green light produces antinociception by activating glutamatergic neurons in vLGN, and red light promotes nociception by activating GABAergic neurons in vLGN. Together, these results demonstrate that different colors of light exert different pain modulation effects by regulating glutamatergic and GABAergic subpopulations in the vLGN. This may provide potential new therapeutic strategies and new therapeutic targets for the precise clinical treatment of neuropathic pain.

Analysis of the polysaccharide fractions isolated from pea (Pisum sativum L.) at different levels of purification.

Crude pea (Pisum sativum L.) polysaccharides (CPPs) were extracted under ultrasound assistance, and CPP yield was highest to 6.27381%, which optimized using response surface methodology. Enzymatic method was more effective in deproteinization than Trichloroacetic acid and Sevag method, when considering the polysaccharide retention value as well as the protein clearance. Three-phase partitioning deproteinization indicated that the combination of the enzyme and Sevag method was more effective than their single use. Pea polysaccharide fractions were obtained by diethylaminoethyl-52 cellulose (W-DE-PP, N-DE-PP1, and N-DE-PP2) and Sephadex G-100 size-exclusion chromatography (W-DE-GPP, N1-DE-GPPa, and N1-DE-GPPb) in that order. Polysaccharide fractions W-DE-GPP and N1-DE-GPPa were showed a smooth surface with many cavities by Scanning electron microscopy (SEM) in 1,000 folds. All polysaccharides, characterized by high-performance liquid chromatography (HPLC), were composed of rhamnose, arabinose, galactose, glucose, and mannose, with the highest concentrations of galactose and glucose. Compared with different purification levels, N-DE-GPP showed the strongest activity against 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radicals and the highest ferric reducing antioxidant power, which were similar to the results of W-DE-GPP. Therefore, W-DE-GPP and N-DE-GPP may be promising natural sources of antioxidants. PRACTICAL APPLICATIONS: Recently, numerous studies on the extraction, purification, characteristics, and bioactivities of polysaccharides have been conducted. We mainly focused on the functional compounds of legumes. Comprehensive studies on pea polysaccharides are limited. Therefore, in the present study, extraction of CPPs was performed to optimize conditions using response surface methodology. Polysaccharide fractions were obtained from different purification levels and were chemically characterized using HPLC and SEM. Antioxidant activities of polysaccharides with different purification levels were determined. All the conventional methods, described in previous studies, were applied in the study. Furthermore, we analyzed and compared the characteristics of polysaccharides at different purification levels. We believe that our results would likely supplement the fundamental studies on pea polysaccharides.

[Effects of temperature and pH on digestive enzymes activities in Whitmania pigra].

OBJECTIVE: Current study was conducted to investigate and compare the impact of temperature and pH on the activities of amylase, protease and lipase in alimentary tract of Whitmania pigra. METHOD: The responses of amylase, protease, and lipase activities were determined over a wide range of temperatures (7-52 degrees C) and pH gradient (2.2-11.2). RESULT: The highest lipase activity was found under 37 degrees C, pH 8.2, and the highest amylase activity was detected under 37 degrees C, pH 5.2, while protease activity peaked at 42 degrees C, pH 3.2 or pH 9.2. CONCLUSION: The optimal temperature in alimentary tract of Wh. pigra for lipase and amylase was 37 degrees C, and the responding temperature for protease was 42 degrees C. The optimal pH value in alimentary tract of Wh. pigra for lipase and amylase was pH 8.2 and pH 5.2, respectively. While pH 3.2 or 9.2 seems to be both favorable for high protease activity.