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Updated: Jan 27, 2026

Assessment of Morphine-induced Hyperalgesia and Analgesic Tolerance in Mice Using Thermal and Mechanical Nociceptive Modalities
Published on: July 29, 2014
Studies on a novel regimen for management of orofacial pain and morphine tolerance
Yu-Hsien Lee1,2, Yu-Feng Huang1,2, Hsi-Hsien Chou3,4
1School of Dentistry, College of Oral Medicine, Chung Shan Medical University, Taichung, Taiwan.
Background/Purpose:
The prevalence of orofacial pain is high but the etiology of orofacial pain is not well understood. Because of clinical treatment is not so effective, it is urgent to explore novel regimens with more effective and less side effects for clinical application.
Materials And Methods:
Male mice (ICR strain) were injected with capsaicin (10μg/5 μl) in vibrissa pad. Spontaneous orofacial pain in 20 min was recorded after receiving capsaicin to quantify the nociceptive level. Green tea polyphenols (GTP 60 mg/kg), memantine (Mem 10 mg/kg), and GTPm (GTP 30 mg/kg plus Mem 3 mg/kg) were dissolved in 2% carboxymethyl cellulose, which was orally administered to mice twice per day and five times per week consecutively for 2 weeks. TruScan photobeam tracking was used to record changes of behavior and locomotor activities.
Results:
GTPm by itself attenuated orofacial pain induced by capsaicin. Moreover, GTPm enhanced morphine analgesic effects, reduced morphine depressant side effects and delayed morphine tolerance. Along with this experiment, GTPm was tested on the hot plate (52 °C)-induced peripheral thermal pain. It was found that both memantine and GTPm reduced morphine-analgesia in hind paw thermal pain.
Conclusion:
In this study, GTP (60 mg/kg/day) orally administrated produced a significant analgesic effect on capsaicin-induced orofacial pain. Memantine combined with GTP synergistically not only reduced orofacial pain but also enhanced morphine analgesic effects. Thus, a new regimen of GTPm orally administered twice per day attenuated orofacial pain after consecutive 5 days.
Insights
Green tea polyphenols combined with memantine effectively treat orofacial pain. This novel regimen offers enhanced analgesia and reduced side effects compared to existing treatments.
Area of Science:
- Pharmacology
- Neuroscience
- Pain Management
Background:
- Orofacial pain has high prevalence but poorly understood etiology.
- Current treatments for orofacial pain are often ineffective, necessitating novel therapeutic strategies.
- Developing treatments with improved efficacy and reduced side effects is crucial for clinical application.
Purpose of the Study:
- To investigate the analgesic effects of green tea polyphenols (GTP) and memantine (Mem) on capsaicin-induced orofacial pain in mice.
- To evaluate the synergistic effects of GTP and Mem (GTPm) on orofacial pain and morphine's analgesic properties.
- To assess the impact of GTPm on morphine-induced side effects and tolerance.
Main Methods:
- Capsaicin injection in mouse vibrissa pad to induce orofacial pain.
- Oral administration of GTP, Mem, and their combination (GTPm) for 2 weeks.
- Behavioral analysis using TruScan photobeam tracking to quantify nociception and locomotor activity.
- Assessment of GTPm effects on morphine analgesia, side effects, and tolerance in both orofacial and thermal pain models.
Main Results:
- GTPm significantly attenuated capsaicin-induced orofacial pain.
- GTPm enhanced morphine's analgesic effects and reduced its depressant side effects.
- The combination therapy delayed the development of morphine tolerance.
- GTPm and Mem alone reduced morphine analgesia in a hind paw thermal pain model.
Conclusions:
- Green tea polyphenols (GTP) demonstrate significant analgesic effects on orofacial pain.
- Memantine combined with GTP (GTPm) exhibits synergistic effects, reducing orofacial pain and enhancing morphine analgesia.
- The novel regimen of GTPm offers a promising therapeutic strategy for managing orofacial pain with improved outcomes.
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