Biomolecules 2015, 5(4), 3416-3437; doi:10.3390/biom5043416
VGLUTs and Glutamate Synthesis—Focus on DRG Neurons and Pain
Institute of Research on Translational Medicine, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)—Austral University, Avenida Juan D. Perón 1500, Pilar, Buenos Aires 1629AHJ, Argentina
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Author to whom correspondence should be addressed.
Academic Editor: Kenneth E. Miller
Received: 15 August 2015 / Revised: 13 November 2015 / Accepted: 17 November 2015 / Published: 2 December 2015
(This article belongs to the Special Issue Role and Regulation of Glutamate Metabolism)
Abstract
The amino acid glutamate is the principal excitatory transmitter in the nervous system, including in sensory neurons that convey pain sensation from the periphery to the brain. It is now well established that a family of membrane proteins, termed vesicular glutamate transporters (VGLUTs), serve a critical function in these neurons: they incorporate glutamate into synaptic vesicles. VGLUTs have a central role both under normal neurotransmission and pathological conditions, such as neuropathic or inflammatory pain. In the present short review, we will address VGLUTs in the context of primary afferent neurons. We will focus on the role of VGLUTs in pain triggered by noxious stimuli, peripheral nerve injury, and tissue inflammation, as mostly explored in transgenic mice. The possible interplay between glutamate biosynthesis and VGLUT-dependent packaging in synaptic vesicles, and its potential impact in various pain states will be presented. View Full-TextKeywords:
axotomy; DRG; glutamate; neuropathy; neuropeptides; pain; peripheral nerves; sensory neurons; vesicular glutamate transporter; visceral organs
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Malet, M.; Brumovsky, P.R. VGLUTs and Glutamate Synthesis—Focus on DRG Neurons and Pain. Biomolecules 2015, 5, 3416-3437.
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