Effects of polyunsaturated fatty acids on voltage-gated K+ and Na+ channels in rat olfactory receptor neurons

Seebungkert, B. and Lynch, J. W. (2002) Effects of polyunsaturated fatty acids on voltage-gated K+ and Na+ channels in rat olfactory receptor neurons. European Journal of Neuroscience, 16 8: 2085-2094. doi:10.1046/j.1460-9568.2002.02288.x


Author Seebungkert, B.
Lynch, J. W.
Title Effects of polyunsaturated fatty acids on voltage-gated K+ and Na+ channels in rat olfactory receptor neurons
Journal name European Journal of Neuroscience   Check publisher's open access policy
ISSN 0953-816X
Publication date 2002-01-01
Year available 2002
Sub-type Article (original research)
DOI 10.1046/j.1460-9568.2002.02288.x
Open Access Status
Volume 16
Issue 8
Start page 2085
End page 2094
Total pages 10
Editor B Everitt
Place of publication Oxford, UK
Publisher Blackwell Publishing
Language eng
Subject C1
730104 Nervous system and disorders
270104 Membrane Biology
Abstract Although the polyunsaturated fatty acids arachidonic acid (AA) and docosahexaenoic acid (DHA) are enriched in the olfactory mucosa, their possible contribution to olfactory transduction has not been investigated. This study characterized their effects on voltage-gated K+ and Na+ channels of rat olfactory receptor neurons. Physiological (3-10 mum) concentrations of AA and DHA potently and irreversibly inhibited the voltage-gated K+ current in a voltage-independent manner. In addition, both compounds significantly reduced the inhibitory potency of the odorants acetophenone and amyl acetate at these channels. By comparison, the steady-state effects of both AA and DHA on the voltage-gated Na+ channel were relatively weak, with half-maximal inhibition requiring approximate to 35 mum of either compound. However, a surprising finding was that the initial application of 3 mum AA to a naive neuron caused a strong but transient inhibition of the Na+ current. The channels became almost completely resistant to this inhibition within 1 min, and a 2-min wash in control solution was insufficient to restore the strong inhibitory effect. These observations suggest that polyunsaturated fatty acids have the potential to strongly influence the coding of odorant information by olfactory receptor neurons.
Keyword Neurosciences
Acetophenone
Amyl Acetate
Arachidonic Acid
Docosahexaenoic Acid
Olfactory Transduction
Zinc
Bullfrog Atrial Myocytes
Rod Outer Segments
Arachidonic-acid
Ion Channels
Modulation
Currents
Phospholipase-a2
Activation
Inhibition
Q-Index Code C1
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
Queensland Brain Institute Publications
 
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Created: Wed, 15 Aug 2007, 05:01:19 EST