TRPAI is a Co2 Sensor in Nociceptors

In humans, high concentrations of CO2 sensor, as found in carbonated beverages, evoke a mixture of sensations that include a stinging or pungent quality.

The stinging sensation is thought to originate with the activation of nociceptors, which innervate the respiratory, nasal, and oral epithelia. The molecular basis for this sensation is unknown.

Here we show that CO2 specifically activates a subpopulation of trigeminal neurons that express TRPA1, a mustard oil- and cinnamaldehyde-sensitive channel, and that these responses are dependent on a functional TRPA1 gene.

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