Irritable Bowl Syndrome Linked to Chili Pepper Pain Receptor

Scientists have discovered that people with irritable bowl syndrome (IBS) have higher than usual levels of nerve fibers expressing the transient receptor potential vanilloid 1 (TRPV1), responsible for causing a burning sensation when people eat chili peppers. TRPV1 receptors are also known as capsaicin receptors.

A study, which was published in the June 11, 2008, issue of the journal Gut, suggests that doctors will be able to treat the pain suffered by people with IBS by targeting and blocking the pain receptor. People with severe pain from IBS are currently treated with opiates, which can have serious side effects. Painkillers such as paracetamol and ibuprofen tend to offer little relief. New painkillers to target TRPV1 are currently being developed by pharmaceutic companies and the new findings suggest that such drugs could tackle some of the symptoms of IBS.

Biopsies were studied of colon tissue taken from 23 patients with IBS and from 22 controls, recruited from the gastroenterology clinics and the endoscopy department at Imperial College Healthcare National Health Service (NHS) Trust (London, UK). An estimated one in five UK adults have irritable bowel syndrome (IBS), a painful condition that is poorly understood. Symptoms of IBS include abdominal pain, bloating, and bowel problems such as constipation or diarrhea.
The investigators believe their findings may explain why some people's IBS symptoms worsen after eating spicy food. They also suggest that the presence of more nerve fibers expressing the TRPV1 pain receptors might mean that people with IBS are more susceptible to pain. TRPV1 receptors are also known as capsaicin receptors.


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Imperial College Healthcare National Health Service Trust