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Human genetic studies have revealed an association between GTP cyclohydrolase 1 polymorphisms, which decrease tetrahydrobiopterin (BH4) levels, and reduced pain in patients. We now show that excessive BH4 is produced in mice by both axotomized sensory neurons and macrophages infiltrating damaged nerves and inflamed tissue. Constitutive BH4 overproduction in sensory neurons increases pain sensitivity, whereas blocking BH4 production only in these cells reduces nerve injury-induced hypersensitivity without affecting nociceptive pain. To minimize risk of side effects, we targeted sepiapterin reductase (SPR), whose blockade allows minimal BH4 production through the BH4 salvage pathways. Using a structure-based design, we developed a potent SPR inhibitor and show that it reduces pain hypersensitivity effectively with a concomitant decrease in BH4 levels in target tissues, acting both on sensory neurons and macrophages, with no development of tolerance or adverse effects. Finally, we demonstrate that sepiapterin accumulation is a sensitive biomarker for SPR inhibition in vivo.
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http://dx.doi.org/10.1016/j.neuron.2015.05.033 | DOI Listing |
Elife
September 2025
Department of Neuroscience, Washington University School of Medicine, St Louis, United States.
Peripheral sensory neurons regenerate their axons after injury to regain function, but this ability declines with age. The mechanisms behind this decline are not fully understood. While excessive production of endothelin 1 (ET-1), a potent vasoconstrictor, is linked to many diseases that increase with age, the role of ET-1 and its receptors in axon regeneration is unknown.
View Article and Find Full Text PDFPain
August 2025
Centre for Multimodal Sensorimotor and Pain Research, Faculty of Dentistry, University of Toronto, Toronto, ON, Canada.
The thermal grill, in which innocuous warm and cool stimuli are interlaced, can produce a paradoxical burning pain sensation-the thermal grill illusion (TGI). Although the mechanisms underlying TGI remain unclear, prominent theories point to spinal dorsal horn integration of innocuous thermal inputs to elicit pain. It remains unknown whether the TGI activates peripheral nociceptors, or solely thermosensitive afferents that are integrated within the spinal cord to give rise to a painful experience.
View Article and Find Full Text PDFInvest Ophthalmol Vis Sci
September 2025
Department of Ophthalmology, Edward S. Harkness Eye Institute, Vagelos College of Physicians and Surgeons, Columbia University Irving Medical Center, Columbia University, New York, New York, United States.
Purpose: To characterize a no b-wave (nob) mouse model of congenital stationary night blindness (CSNB) caused by a Grm6 variant that disrupts photoreceptor-to-bipolar cell signaling. Additionally, we aim to evaluate the efficacy of gene therapy in restoring visual function.
Methods: The nob mouse was generated through selective breeding to regenerate the nob phenotype.
Cureus
August 2025
Internal Medicine, Jinnah Postgraduate Medical Centre, Karachi, PAK.
Neurodegenerative diseases and spinal cord injuries (SCI) pose a significant burden on the healthcare system globally. Diseases such as Alzheimer's disease, Parkinson's disease, amyotrophic lateral sclerosis, and Huntington's disease precipitate cognitive, motor, and behavioral deficits. Parallelly, spinal cord injuries produce sensory and motor deficits, which are burdensome psychologically, socially, and economically.
View Article and Find Full Text PDFFood Res Int
November 2025
Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
Accurately assessing saltiness perception in solid foods is essential for the development of low-sodium foods that maintain saltiness despite possessing a lower sodium content. This study aimed to develop a practical system for evaluating human-perceived saltiness during oral processing, particularly when food was initially placed on the tongue. As a basis for system design, sensory evaluations demonstrated that higher local salt concentrations (inhomogeneous distribution) on the tongue significantly enhanced perceived saltiness intensity compared to a homogeneous distribution, despite equal total salt content.
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