The invention is based on the discovery of a new bacterial compound with analgesic properties which could be used as a new tool for the treatment of pain disorders such as visceral pain. Studying the mechanisms implicated in analgesic properties of the probiotic Escherichia coli strain Nissle 1917 (EcN), inventors characterized, the amino fatty acids produced by EcN, which display the Ecn analgesic properties. One of these compounds inhibits the hypersensitivity to colorectal distension induced by capsaicin, which is a very powerful nociceptive compound and acts via the GABA B receptor. Furthermore, inventors demonstrate that this compound is able to cross the cellular epithelial barrier (such as the intestinal epithelium). Thus, the invention relates to a lipopetide compound, derived from gamma-aminobutyric acid. The invention also relates to a lipopeptide compound according to the invention for the treatment of treating pain disorder, such as somatic pain and visceral pain.
这项发明基于发现一种具有镇痛特性的新细菌化合物,可用作治疗内脏疼痛等疼痛疾病的新工具。研究参与益生菌大肠杆菌菌株Nissle 1917(EcN)镇痛特性的机制,发明者表征了EcN产生的
氨基
脂肪酸,这些
氨基
脂肪酸显示出EcN的镇痛特性。其中一种化合物抑制了
辣椒素诱导的结肠膨胀过敏,
辣椒素是一种非常强力的伤害性化合物,通过
GABA B受体发挥作用。此外,发明者证明了这种化合物能够穿过细胞上皮屏障(如肠上皮)。因此,该发明涉及一种源自γ-
氨基
丁酸的脂肽化合物。该发明还涉及根据该发明用于治疗疼痛障碍,如体表疼痛和内脏疼痛的脂肽化合物。