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Methyl Cinnamate Alleviated CCI-induced Upregualtion of Spinal AMPA Receptors and Pain Hypersensitivity by Targeting AMPK

Methyl Cinnamate Alleviated CCI-induced Upregualtion of Spinal AMPA Receptors and Pain Hypersensitivity by Targeting AMPK

Yulong Gui, Liang Chen, Shunyuan Duan, Guan Li, Jing Tang, Aiyuan Li

Eur J Pharmacol. 2018 Aug 15;833:183-189.

PMID: 29802834

Abstract:

Various studies proved spinal AMPA receptors were involved in the formation of neuropathic pain. In this study, we investigated the effect of methyl cinnamate (MC), a flavoring agent widely used in food and commodity industry, on CCI-induced upregulation of spinal AMPARs and pain hypersensitive behaviors. Results indicated that MC treatment dosage-dependently inhibited CCI-induced mechanical and thermal hypersensitivity. To further investigate the effect of MC after the formation of neuropathic pain, MC at the dosage of 100 mg/kg was administrated on day 7-14 on CCI rats. Results showed that MC treatment for seven days alleviated CCI-induced pain hypersensitivity after the formation of neuropathic pain. MC treatment reversed CCI-induced upregulation of GluR2, GluR3 and phosphorylation of GluR1. Further, MC dosage-dependently alleviated CCI-induced activation of mTOR and the downstream p70s6k. MC dosage-dependently induced activation of AMPK. All the MC-induced effects in CCI rats were completely reversed by Compound C, a AMPK inhibitor. These results meant MC treatment mitigated CCI-induced upregualtion of spinal AMPA receptors and pain hypersensitive behaviors through actviation of AMPK.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP103264	Methyl cinnamate		103-26-4	Price

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