(a) Inside-out patches were first exposed to 4 μM capsaicin (Caps), washed, and then to 5 μM OA for 5 min before re-exposing to capsaicin (magenta traces). (b) Current–voltage relationships for currents in a in the presence of 4 μM capsaicin (black) and of capsaicin after 5 min of 5 μM OA (magenta). (c) Remaining current fractions after OA in inside- and outside-out patches (Ctrl or controls were obtained with recording solution alone for 5 min) as normalized to the current with capsaicin (120 mV). *P<0.01 between groups as compared by brackets, n=6. (d–f) OA inhibits currents activated by different stimuli. Representative currents at ±120 mV were obtained as in a. (d) Activation by 5 μM LPA (magenta trace) was inhibited by 5 μM OA (5 min) (blue trace) in an inside-out patches. (e) Activation by a pH 5.5 solution in an outside-out patch (gold trace) was inhibited by 5 μM OA (blue trace). (f) A concentration of 5 μM cyclic phosphatic acid (cPA)-activated currents (orange trace) were inhibited by 5 μM OA (blue trace, inside-out patch). (g) Fraction of remaining currents activated by 5 μM LPA (n=10), pH 5.5 (n=21) or 5 μM cPA (n=5) after exposure (5 μM OA) for 5 min as normalized to the current before OA (120 mV). (h) Representative traces of TRPV1 currents activated by a fast temperature ramp initially (black) and after 5 min in recording solution (magenta). *Denotes P<0.001 versus the initial current. (i) Representative traces obtained with the same temperature ramp as in h initially (black) and after a 5 min incubation with 5 μM OA (magenta). (j) Average of experiments shown in h and i. The grey bar (control) was obtained by dividing currents after 5 min in solution recording (magenta in h) by the initial (black) currents and the magenta bar was obtained by dividing the remaining currents after OA (magenta trace in i) by the initial currents (black) n=7 for both cases and *denotes P<0.001 between currents inhibited by OA and the control group.