Interaction of gustatory and lingual somatosensory perceptions at the cortical level in the human: a functional magnetic resonance imaging study

Ensembles of gustatory cortical neurons anticipate and discriminate between tastants in a single lick

The gustatory cortex (GC) processes chemosensory and somatosensory information and is involved in learning and anticipation. Previously we found that a subpopulation of GC neurons responded to tastants in a single lick (Stapleton et al., 2006). Here we extend this investigation to determine if small ensembles of GC neurons, obtained while rats received blocks of tastants on a fixed ratio schedule (FR5), can discriminate between tastants and their concentrations after a single 50 μL delivery. In the FR5 schedule subjects received tastants every fifth (reinforced) lick and the intervening licks were unreinforced. The ensemble firing patterns were analyzed with a Bayesian generalized linear model whose parameters included the firing rates and temporal patterns of the spike trains. We found that when both the temporal and rate parameters were included, 12 of 13 ensembles correctly identified single tastant deliveries. We also found that the activity during the unreinforced licks contained signals regarding the identity of the upcoming tastant, which suggests that GC neurons contain anticipatory information about the next tastant delivery. To support this finding we performed experiments in which tastant delivery was randomized within each block and found that the neural activity following the unreinforced licks did not predict the upcoming tastant. Collectively, these results suggest that after a single lick ensembles of GC neurons can discriminate between tastants, that they may utilize both temporal and rate information, and when the tastant delivery is repetitive ensembles contain information about the identity of the upcoming tastant delivery.

Disgust sensitivity predicts the insula and pallidal response to pictures of disgusting foods

The anterior insula has been implicated in coding disgust from facial, pictorial and olfactory cues, and in the experience of this emotion. Personality research has shown considerable variation in individuals' trait propensity to experience disgust ('disgust sensitivity'). Our study explored the neural expression of this trait, and demonstrates that individual variation in disgust sensitivity is significantly correlated with participants' ventroanterior insular response to viewing pictures of disgusting, but not appetizing or bland, foods. Similar correlations were also seen in the pallidum and orofacial regions of motor and somatosensory cortices. Our results also accord with comparative research showing an anterior to posterior gradient in the rat pallidum reflecting increased 'liking' of foods [Smith, K. S. and Berridge, K. C. (2005) J. Neurosci., 25, 849-8637].

Differential engagement of anterior cingulate and adjacent medial frontal cortex in adept meditators and non-meditators

This study investigated differences in brain activation during meditation between meditators and non-meditators. Fifteen Vipassana meditators (mean practice: 7.9 years, 2h daily) and fifteen non-meditators, matched for sex, age, education, and handedness, participated in a block-design fMRI study that included mindfulness of breathing and mental arithmetic conditions. For the meditation condition (contrasted to arithmetic), meditators showed stronger activations in the rostral anterior cingulate cortex and the dorsal medial prefrontal cortex bilaterally, compared to controls. Greater rostral anterior cingulate cortex activation in meditators may reflect stronger processing of distracting events. The increased activation in the medial prefrontal cortex may reflect that meditators are stronger engaged in emotional processing.

Behavioral and neural responses to gustatory stimuli delivered non-contingently through intra-oral cannulas

The act of eating requires a decision by an animal to place food in its mouth. The reasons to eat are varied and include hunger as well as the food's expected reward value. Previous studies of tastant processing in the rat primary gustatory cortex (GC) have used either anesthetized or awake behaving preparations that yield somewhat different results. Here we have developed a new preparation in which we explore the influences of intra-oral and non-contingent tastant delivery on rats' behavior and on their GC neural responses. We recorded single-unit activity in the rat GC during two sequences of tastant deliveries, PRE and POST, which were separated by a waiting period. Six tastants ranging in hedonic value from sucrose to quinine were delivered in the first two protocols called 4TW and L-S. In the third one, the App L-S protocol, only hedonically positive tastants were used. In the 4TW protocol, tastants were delivered in blocks whereas in the two L-S protocols tastants were randomly interleaved. In the 4TW and L-S protocols the probability of ingesting tastants in the PRE sequence decreased exponentially with the trial number. Moreover, in both protocols this decrease was greater in the POST than in the PRE sequence likely because the subjects learned that unpleasant tastants were to be delivered. In the App L-S protocol the decrease in ingestion was markedly slower than in the other protocols, thus supporting the hypothesis that the decrease in appetitive behavior arises from the non-contingent intra-oral delivery of hedonically negative tastants like quinine. Although neuronal responses in the three protocols displayed similar variability levels, significant differences existed between the protocols in the way the variability was partitioned between chemosensory and non-chemosensory neurons. While in the 4TW and L-S protocols the former population displayed more changes than the latter, in the App L-S protocol variability was homogeneously distributed between the two populations. We posit that these tuning changes arise, at least in part, from compounds released upon ingestion, and also from differences in areas of the oral cavity that are bathed as the animals ingest or reject the tastants.

On-line psychophysical data acquisition and event-related fMRI protocol optimized for the investigation of brain activation in response to gustatory stimuli

An experimental method for event-related functional magnetic resonance imaging that allows for the presentation of several chemosensory stimuli in the oral cavity during the same run, the collection of psychophysical measures (intensity or pleasantness) during the presentation of the stimuli, and the analysis of the data in an event-related fashion are described. The automatic pumps used to present taste stimuli allowed for multiple tastes to be delivered in small amounts under computer control. Psychophysical ratings of pleasantness or intensity were collected after each presentation of a taste stimulus and water, with the general labeled magnitude scale, using a joystick that controlled the movement of an arrow on the visual display. Performing these cognitive tasks required that the participant remained focused, and aided in the interpretation of the data collected. The perceived pleasantness differed across stimuli for all conditions; however, pleasantness ratings for the same stimulus displayed consistency, over the duration of the run and before each scan on separate days. Activation in response to sucrose and caffeine while the participant rated pleasantness was found in the insula, frontal operculum, rolandic operculum and orbitofrontal cortex which is consistent with previous taste fMRI studies.

Cortical representation of taste-modifying action of miracle fruit in humans

Red berries of a tropical plant called miracle fruit, Richadella dulcifica, reduce the sour and aversive taste of acids and add sweet and palatable taste. To elucidate the brain mechanism of this unique action of miracle fruit, we recorded taste-elicited magnetic fields of the human cerebral cortex. The initial taste responses were localized in the fronto-parietal opercular/insular cortex reported as the primary taste area. The mean latency of the response to citric acid after chewing miracle fruit was essentially the same as that for sucrose and was 250-300 ms longer than that for citric acid. Since it is known that stimulation with acids after the action of miracle fruit induces both sweetness and sourness responses in the primate taste nerves, the present results suggest that the sourness component of citric acid is greatly diminished at the level of subcortical relays, and mostly sweetness information reaches the cortical primary taste area. We propose the idea that the qualitative aspect of taste is processed in the primary taste area and the affective aspect is represented by the pattern of activation among the different cortical areas.

IDENTIFICATION OF TASTE QUALITY WITH THE USE OF MEG

We investigated the localization of current sources for spontaneous magnetoencephalographic (MEG) data in the frequency domain. MEGs were evaluated in three different states: (i) physiological condition; (ii) sweet taste, and (iii) salt taste. Low frequencies can be seen in the maps obtained with the sweet taste, whereas in the physiological and salt taste, the maps show higher frequencies in the majority of channels. A differentiation in the spatial distribution of the frequencies provides novel insights into the identification of taste quality with the MEG systems.

A 3 T event-related functional magnetic resonance imaging (fMRI) study of primary and secondary gustatory cortex localization using natural tastants

INTRODUCTION

It is known that taste is centrally represented in the insula, frontal and parietal operculum, as well as in the orbitofrontal cortex (secondary gustatory cortex). In functional MRI (fMRI) experiments activation in the insula has been confirmed, but activation in the orbitofrontal cortex is only infrequently found, especially at higher field strengths (3 T). Due to large susceptibility artefacts, the orbitofrontal cortex is a difficult region to examine with fMRI. Our aim was to localize taste in the human cortex at 3 T, specifically in the orbitofrontal cortex as well as in the primary gustatory cortex.

METHODS

Event-related fMRI was performed at 3 T in seven healthy volunteers. Taste stimuli consisted of lemon juice and chocolate. To visualize activation in the orbitofrontal cortex a dedicated 3D SENSE EPI fMRI sequence was used, in addition to a 2D SENSE EPI fMRI sequence for imaging the entire brain. Data were analyzed using a perception-based model.

RESULTS

The dedicated 3D SENSE EPI sequence successfully reduced susceptibility artefacts in the orbitofrontal area. Significant taste-related activation was found in the orbitofrontal and insular cortices.

CONCLUSION

fMRI of the orbitofrontal cortex is feasible at 3 T, using a dedicated sequence. Our results corroborate findings from previous studies.

Hunger and satiety in anorexia nervosa: fMRI during cognitive processing of food pictures

Neuroimaging studies of visually presented food stimuli in patients with anorexia nervosa have demonstrated decreased activations in inferior parietal and visual occipital areas, and increased frontal activations relative to healthy persons, but so far no inferences could be drawn with respect to the influence of hunger or satiety. Thirteen patients with AN and 10 healthy control subjects (aged 13-21) rated visual food and non-food stimuli for pleasantness during functional magnetic resonance imaging (fMRI) in a hungry and a satiated state. AN patients rated food as less pleasant than controls. When satiated, AN patients showed decreased activation in left inferior parietal cortex relative to controls. When hungry, AN patients displayed weaker activation of the right visual occipital cortex than healthy controls. Food stimuli during satiety compared with hunger were associated with stronger right occipital activation in patients and with stronger activation in left lateral orbitofrontal cortex, the middle portion of the right anterior cingulate, and left middle temporal gyrus in controls. The observed group differences in the fMRI activation to food pictures point to decreased food-related somatosensory processing in AN during satiety and to attentional mechanisms during hunger that might facilitate restricted eating in AN.

Chemosensory specific reduction of trigeminal sensitivity in subjects with olfactory dysfunction

Humans with olfactory loss have been found to exhibit a decreased sensitivity of the chemosensory trigeminal system. It is not clear, whether the reduced trigeminal sensitivity is restricted to the chemosensitive properties of the trigeminal nerve, or whether it reflects a general decrease of trigeminal sensitivity which is also found for cutaneous afferents. To investigate the relationship between cutaneous somatosensory and intranasal chemosensory trigeminal sensitivity, 91 subjects were investigated. Forty-five of them were considered healthy controls, whereas 46 subjects had olfactory dysfunction. Subjects with olfactory dysfunction were found to have higher thresholds for CO2 than controls indicating lower trigeminal chemosensory sensitivity in subjects with olfactory dysfunction. Both etiology and degree of olfactory dysfunction appeared to have an impact on CO2 thresholds. In contrast, no such differences were found with regard to detection thresholds for electrical cutaneous stimulation. These results indicate that the decrease of trigeminal sensitivity in subjects with olfactory dysfunction is specific for chemosensory sensations.

Oral hydration, parotid salivation and the perceived pleasantness of small water volumes

Previous studies have suggested that the preference for drinking cold water is increased when the drinker has a dry mouth. In a first experiment, we investigated whether a positive shift in preference would occur for small water volumes (0.75 ml and 1.5 ml) at 8, 16 or 25 degrees C, delivered into a mouth that had been dried using a warmed airflow, versus a normally hydrated mouth. Subjects rated the perceived wetness (or dryness) of their mouth, and the perceived pleasantness (or unpleasantness) of the water samples, using a labeled magnitude scale. Cooler water samples were preferred, and consistent with previous research, this preference was slightly enhanced when the subject's mouth was dried. The coldest water sample led to significantly wetter mouthfeel than the other two less cold samples, consistent with the possibility that the coldest water increased the rate of salivation. However, a second experiment found that although the rate of parotid salivation was increased if the mouth had been dried using a warm airflow, the different water temperatures did not induce different rates of parotid salivation. This indicates that enhanced preference for cold water when the mouth is dry is not invariably based in the reward gained from mouth rewetting via increased parotid saliva flow.

Sensory interactions through neural pathways

The word "taste" includes olfaction and somatosensory information besides the proper sense of taste. Taste and somatosensory sensitivity are very close and overlapping in most central nervous system projection areas. The objective of the present paper is to review a series of experiments disclosing functional neurophysiological interactions between taste and somatosensory information at different levels.

Rapid taste responses in the gustatory cortex during licking

Rapid tastant detection is necessary to prevent the ingestion of potentially poisonous compounds. Behavioral studies have shown that rats can identify tastants in approximately 200 ms, although the electrophysiological correlates for fast tastant detection have not been identified. For this reason, we investigated whether neurons in the primary gustatory cortex (GC), a cortical area necessary for tastant identification and discrimination, contain sufficient information in a single lick cycle, or approximately 150 ms, to distinguish between tastants at different concentrations. This was achieved by recording neural activity in GC while rats licked four times without a liquid reward, and then, on the fifth lick, received a tastant (FR5 schedule). We found that 34% (61 of 178) of GC units were chemosensitive. The remaining neurons were activated during some phase of the licking cycle, discriminated between reinforced and unreinforced licks, or processed task-related information. Chemosensory neurons exhibited a latency of 70-120 ms depending on concentration, and a temporally precise phasic response that returned to baseline in tens of milliseconds. Tastant-responsive neurons were broadly tuned and responded to increasing tastant concentrations by either increasing or decreasing their firing rates. In addition, some responses were only evoked at intermediate tastant concentrations. In summary, these results suggest that the gustatory cortex is capable of processing multimodal information on a rapid timescale and provide the physiological basis by which animals may discriminate between tastants during a single lick cycle.

Rapid taste responses in the gustatory cortex during licking

Rapid tastant detection is necessary to prevent the ingestion of potentially poisonous compounds. Behavioral studies have shown that rats can identify tastants in approximately 200 ms, although the electrophysiological correlates for fast tastant detection have not been identified. For this reason, we investigated whether neurons in the primary gustatory cortex (GC), a cortical area necessary for tastant identification and discrimination, contain sufficient information in a single lick cycle, or approximately 150 ms, to distinguish between tastants at different concentrations. This was achieved by recording neural activity in GC while rats licked four times without a liquid reward, and then, on the fifth lick, received a tastant (FR5 schedule). We found that 34% (61 of 178) of GC units were chemosensitive. The remaining neurons were activated during some phase of the licking cycle, discriminated between reinforced and unreinforced licks, or processed task-related information. Chemosensory neurons exhibited a latency of 70-120 ms depending on concentration, and a temporally precise phasic response that returned to baseline in tens of milliseconds. Tastant-responsive neurons were broadly tuned and responded to increasing tastant concentrations by either increasing or decreasing their firing rates. In addition, some responses were only evoked at intermediate tastant concentrations. In summary, these results suggest that the gustatory cortex is capable of processing multimodal information on a rapid timescale and provide the physiological basis by which animals may discriminate between tastants during a single lick cycle.

Altering expectancy dampens neural response to aversive taste in primary taste cortex

The primary taste cortex consists of the insula and operculum. Previous work has indicated that neurons in the primary taste cortex respond solely to sensory input from taste receptors and lingual somatosensory receptors. Using functional magnetic resonance imaging, we show here that expectancy modulates these neural responses in humans. When subjects were led to believe that a highly aversive bitter taste would be less distasteful than it actually was, they reported it to be less aversive than when they had accurate information about the taste and, moreover, the primary taste cortex was less strongly activated. In addition, the activation of the right insula and operculum tracked online ratings of the aversiveness for each taste. Such expectancy-driven modulation of primary sensory cortex may affect perceptions of external events.

The neurocognitive bases of human multimodal food perception: sensory integration

This review addresses a fundamental neuroscientific question in food perception: how multimodal features of food are integrated. Much research and conceptualization has emerged related to multisensory integration in vision, audition and somatosensation, while it remains poorly understood and researched within the chemical and mouth feel senses. This review aims to bridge this gap. We discuss the main concepts in the fields of auditory, visual and somatosensory multisensory integration and relate them to oral-sensory (gustatory and somatosensory) and olfactory (orolfactory) interactions. We systematically review the psychophysical literature pertaining to intra- and intermodal interactions related to food perception, while making explicit distinctions between peripheral and central interactions. As the neural bases of crossmodal orolfaction currently are poorly understood, we introduce several plausible neuroscientific models, which provide a framework for further neuroscientific exploration in this area. We are guided by a new meta-analysis of the odor-taste neuroimaging literature, as well as by single-unit, anatomical and psychophysical studies. Finally, we propose strong involvement of recurrent neural networks in multisensory integration and make suggestions for future research.

Differential neural responses evoked by orthonasal versus retronasal odorant perception in humans

Odors perceived through the mouth (retronasally) as flavor are referred to the oral cavity, whereas odors perceived through the nose (orthonasally) are referred to the external world. We delivered vaporized odorants via the orthonasal and retronasal routes and measured brain response with fMRI. Comparison of retronasal versus orthonasal delivery produced preferential activity in the mouth area at the base of the central sulcus, possibly reflecting olfactory referral to the mouth, associated with retronasal olfaction. Routes of delivery produced differential activation in the insula/operculum, thalamus, hippocampus, amygdala, and caudolateral orbitofrontal cortex in orthonasal > retronasal and in the perigenual cingulate and medial orbitofrontal cortex in retronasal > orthonasal in response to chocolate, but not lavender, butanol, or farnesol, so that an interaction of route and odorant may be inferred. These findings demonstrate differential neural recruitment depending upon the route of odorant administration and suggest that its effect is influenced by whether an odorant represents a food.

Laterality of human primary gustatory cortex studied by MEG

We examined the laterality of the human gustatory neural pathway by measuring gustatory-evoked magnetic fields (GEMfs) and demonstrating the activation of the human primary gustatory cortex (PGC). In patients whose chorda tympani nerve had been severed unilaterally on the right side, we stimulated the normal side (i.e., left side) of the chorda tympani nerve with NaCl solution using a device developed for measuring GEMfs. We used the whole-head magnetoencephalography system for recording GEMfs and analyzed the frequency and latency of PGC activation in each hemisphere. "The transitional cortex between the insula and the parietal operculum" was identified as PGC with the base of the central sulcus in this experiment. Significant difference was found in frequencies among bilateral, only-ipsilateral, and only-contralateral responses by the Friedman test (P < 0.05), and more frequent bilateral responses were observed than only-ipsilateral (P < 0.05) or only-contralateral responses (P < 0.01) by the multiple comparison tests. In the bilateral responses, the averaged activation latencies of the transitional cortex between the insula and the parietal operculum were not significantly different in both hemispheres. These results suggest that unilateral gustatory stimulation will activate the transitional cortex between the insula and the parietal operculum bilaterally in humans.

Functional MRI Detection of Activation in the Primary Gustatory Cortices in Humans

Magnetoencephalography (MEG) has recently revealed that the transitions between the parietal operculum (Pop) and the insula (area G) and the ventral end of the central sulcus (cs) were activated with the shortest latency by instrumental gustatory stimulation, which suggests that the location of the primary gustatory area is in these two regions. However, studies using other noninvasive brain-imaging methods such as positron-emission tomography or functional magnetic resonance imaging (fMRI) with manual application of tastants into the mouth have been unable to confirm this. The present study examined cortical activation by repetitive stimulation of the tongue tip with 1 M NaCl with a computer-controlled stimulator and used fMRI to detect it. In individual brains, activations were detected with multiple comparisons (false discovery rate) across the whole brain corrected (threshold at P < 0.05) at both area G and frontal operculum (Fop) in 8 of 11 subjects and at the rolandic operculum (Rop) in 7 subjects. Activations were also found at the ventral end of the cs (n = 3). Group analysis with random-effect models (multiple comparison using familywise error in regions of interest, P < 0.02) revealed activation at area G in both hemispheres and in the Fop, Rop, and ventral end of the cs on the left side. The present study revealed no activation on the gyrus of the external cerebral surface except for the Rop. Taking MEG findings into consideration, the present findings strongly indicate that the primary gustatory area is present at both the transition between the Pop and insula and the Rop including the gray matter within a ventral part of the cs.

Physical and physiological consequences of passive intra-oral shimming

Imaging the human orbitofrontal cortex (OFC) with fMRI is problematic due to the proximity of this region to the air-filled sinuses, which causes susceptibility artifacts. Placing a strongly diamagnetic material into the mouth ('mouthshim') of a human volunteer can significantly reduce the artifacts in this region. Using the same combined olfactory and visual fMRI paradigm, we compared brain activation and static B0 field maps of participants being scanned both with and without the 'mouthshim'. Results demonstrate that the device improves the B0 field homogeneity within OFC, resulting in significantly stronger BOLD activation in this region. However, the device also caused both increased head motion and reduced activation in insular cortices due to more frequent swallowing and tactile stimulation of the tongue. The 'mouthshim' should only, therefore, be used where sensitivity in OFC regions is paramount.

Odor/taste integration and the perception of flavor

Perceptions of the flavors of foods or beverages reflect information derived from multiple sensory afferents, including gustatory, olfactory, and somatosensory fibers. Although flavor perception therefore arises from the central integration of multiple sensory inputs, it is possible to distinguish the different modalities contributing to flavor, especially when attention is drawn to particular sensory characteristics. Nevertheless, our experiences of the flavor of a food or beverage are also simultaneously of an overall unitary perception. Research aimed at understanding the mechanisms behind this integrated flavor perception is, for the most part, relatively recent. However, psychophysical, neuroimaging and neurophysiological studies on cross-modal sensory interactions involved in flavor perception have started to provide an understanding of the integrated activity of sensory systems that generate such unitary perceptions, and hence the mechanisms by which these signals are "functionally united when anatomically separated". Here we review this recent research on odor/taste integration, and propose a model of flavor processing that depends on prior experience with the particular combination of sensory inputs, temporal and spatial concurrence, and attentional allocation. We propose that flavor perception depends upon neural processes occurring in chemosensory regions of the brain, including the anterior insula, frontal operculum, orbitofrontal cortex and anterior cingulate cortex, as well as upon the interaction of this chemosensory "flavor network" with other heteromodal regions including the posterior parietal cortex and possibly the ventral lateral prefrontal cortex.

Odor/taste integration and the perception of flavor

Perceptions of the flavors of foods or beverages reflect information derived from multiple sensory afferents, including gustatory, olfactory, and somatosensory fibers. Although flavor perception therefore arises from the central integration of multiple sensory inputs, it is possible to distinguish the different modalities contributing to flavor, especially when attention is drawn to particular sensory characteristics. Nevertheless, our experiences of the flavor of a food or beverage are also simultaneously of an overall unitary perception. Research aimed at understanding the mechanisms behind this integrated flavor perception is, for the most part, relatively recent. However, psychophysical, neuroimaging and neurophysiological studies on cross-modal sensory interactions involved in flavor perception have started to provide an understanding of the integrated activity of sensory systems that generate such unitary perceptions, and hence the mechanisms by which these signals are "functionally united when anatomically separated". Here we review this recent research on odor/taste integration, and propose a model of flavor processing that depends on prior experience with the particular combination of sensory inputs, temporal and spatial concurrence, and attentional allocation. We propose that flavor perception depends upon neural processes occurring in chemosensory regions of the brain, including the anterior insula, frontal operculum, orbitofrontal cortex and anterior cingulate cortex, as well as upon the interaction of this chemosensory "flavor network" with other heteromodal regions including the posterior parietal cortex and possibly the ventral lateral prefrontal cortex.

Gustatory coding in the precentral extension of area 3 in Japanese macaque monkeys; comparison with area G

The precentral extension of area 3 as well as the transition between the frontal operculum and insula (area G) comprises the primary gustatory cortex in the subhuman primate, receiving projections from the thalamic taste relay. However, in contrast to the extensive studies that have been carried out on the latter area, only a few taste units in the former area have been recorded. To clarify gustatory coding in area 3, we investigated the taste response properties of neurons in area 3 compared with those in area G in alert monkeys by infiltrating into their mouths seven taste stimuli [0.3 M sucrose (S), 0.1 M NaCl (N), 0.01 N HCl (H), 0.003 M quinine-HCl (Q), 0.1 M monosodium glutamate (MSG), distilled water (W), and orange juice (OR)] and artificial saliva (SA). A larger number of HCl-best units and a smaller number of quinine-best units were found in area 3 than in area G. The onset latency and response duration were significantly shorter in area 3 than in area G. Weighted multi-dimensional scaling showed that area G divided eight stimulants into four classes, i.e. two groups (H-Q-W and S-MSG-OR), N and SA, whereas area 3 divided them into three classes (N-MSG-W-OR, S-Q, and H-SA). This suggested that tastants not separated in area G were separated in area 3, and vice versa. This indicates that both areas complement each other in the representation of taste stimuli, each contributing to taste information processing in a different manner.

Functional imaging of gustatory perception and imagery: “top-down” processing of gustatory signals

By recalling gustatory memories, it is possible to generate vivid gustatory perceptions in the absence of gustatory inputs. This gustatory image influences our gustatory processing. However, the mechanism of the "top-down" modulation of gustatory perception in the human is still unclear. Our findings propose a new perspective on the neural basis of gustatory processing. Although gustatory imagery and gustatory perception shared common parts of neural substrates, there was an asymmetrical topography of activation in the insula: the left insula was predominantly activated by gustatory imagery tasks. In addition, the middle and superior frontal gyri were not activated by gustatory perception but they participated in the generation of gustatory hallucinations. These regions in the frontal cortex may mediate the "top-down" control of retrieving gustatory information from the storage of long-term memories.

New imaging techniques: integrating structural and functional imaging in the head and neck

Traditionally, the mainstay of head and neck MR imaging has been the identification of structural alterations resulting from pathology. Now, the advent of fast MR imaging techniques provides the opportunity for radiologists to integrate structural and functional imaging in the head and neck. This article highlights functional imaging techniques that provide a means toward a complete evaluation of structural integrity and function in various systems of the head and neck.

Experience-Dependent Neural Integration of Taste and Smell in the Human Brain

Flavor perception arises from the central integration of peripherally distinct sensory inputs (taste, smell, texture, temperature, sight, and even sound of foods). The results from psychophysical and neuroimaging studies in humans are converging with electrophysiological findings in animals and a picture of the neural correlates of flavor processing is beginning to emerge. Here we used event-related fMRI to evaluate brain response during perception of flavors (i.e., taste/odor liquid mixtures not differing in temperature or texture) compared with the sum of the independent presentation of their constituents (taste and/or odor). All stimuli were presented in liquid form so that olfactory stimulation was by the retronasal route. Mode of olfactory delivery is important because neural suppression has been observed in chemosensory regions during congruent taste–odor pairs when the odors are delivered by the orthonasal route and require subjects to sniff. There were 2 flavors. One contained a familiar/congruent taste–odor pair (vanilla/sweet) and the other an unfamiliar/incongruent taste–odor pair (vanilla/salty). Three unimodal stimuli, including 2 tastes (sweet and salty) and one odor (vanilla), as well as a tasteless/odorless liquid (baseline) were presented. Superadditive responses during the perception of the congruent flavor compared with the sum of its constituents were observed in the anterior cingulate cortex (ACC), dorsal insula, anterior ventral insula extending into the caudal orbitofrontal cortex (OFC), frontal operculum, ventral lateral prefrontal cortex, and posterior parietal cortex. These regions were not present in a similar analysis of the incongruent flavor compared with the sum of its constituents. All of these regions except the ventrolateral prefrontal cortex were also isolated in a direct contrast of congruent − incongruent. Additionally, the anterior cingulate, posterior parietal cortex, frontal operculum, and ventral insula/caudal OFC were also more active in vanilla + salty minus incongruent, suggesting that delivery of an unfamiliar taste–odor combination may lead to suppressed neural responses. Taken together with previous findings in the literature, these results suggest that the insula, OFC, and ACC are key components of the network underlying flavor perception and that taste–smell integration within these and other regions is dependent on 1) mode of olfactory delivery and 2) previous experience with taste/smell combinations.

Dissociating the spatio-temporal characteristics of cortical neuronal activity associated with human volitional swallowing in the healthy adult brain

Human swallowing represents a complex highly coordinated sensorimotor function whose functional neuroanatomy remains incompletely understood. Specifically, previous studies have failed to delineate the temporo-spatial sequence of those cerebral loci active during the differing phases of swallowing. We therefore sought to define the temporal characteristics of cortical activity associated with human swallowing behaviour using a novel application of magnetoencephalography (MEG). In healthy volunteers (n = 8, aged 28-45), 151-channel whole cortex MEG was recorded during the conditions of oral water infusion, volitional wet swallowing (5 ml bolus), tongue thrust or rest. Each condition lasted for 5 s and was repeated 20 times. Synthetic aperture magnetometry (SAM) analysis was performed on each active epoch and compared to rest. Temporal sequencing of brain activations utilised time-frequency wavelet plots of regions selected using virtual electrodes. Following SAM analysis, water infusion preferentially activated the caudolateral sensorimotor cortex, whereas during volitional swallowing and tongue movement, the superior sensorimotor cortex was more strongly active. Time-frequency wavelet analysis indicated that sensory input from the tongue simultaneously activated caudolateral sensorimotor and primary gustatory cortex, which appeared to prime the superior sensory and motor cortical areas, involved in the volitional phase of swallowing. Our data support the existence of a temporal synchrony across the whole cortical swallowing network, with sensory input from the tongue being critical. Thus, the ability to non-invasively image this network, with intra-individual and high temporal resolution, provides new insights into the brain processing of human swallowing.

The human parietal cortex is involved in spatial processing of tongue movement—an fMRI study

The human tongue is so sensitive and dexterous that spatial representations of the inside of the oral cavity for the tongue movement are naturally expected to exist. In the present study, we examined the brain activity associated with spatial processing during tongue movements using a functional magnetic resonance imaging technique. Twenty-four normal subjects participated in the study, which consisted of a periodic series of three blocks; resting of the tongue, tongue movement (pressing the inside of a tooth with the tip of the tongue), and tongue retraction. The cerebral fields of activation during the tongue movement to the left and right side relative to those during rest were found in the primary sensorimotor area and supplementary motor area bilaterally, and in the left inferior parietal lobule (IPL). The activation areas during the tongue retraction relative to those during rest were almost the same, except that activation in the left IPL was not observed. The fields of activation during tongue movement to the left and right side relative to those during tongue retraction were found bilaterally in the dorsal premotor area, superior parietal lobule (SPL), and the IPL. The results indicate that the bilateral SPL and IPL were specifically involved in the processing for human tongue movement. Although no significant laterality was observed, the left parietal area tended to show greater activation in statistical values and area than the right parietal area, thus indicating the possibility that this processing for human tongue movement is related to that for language.

The evaluation of brain activity in response to taste stimuli--a pilot study and method for central taste activation as assessed by event-related fMRI

BACKGROUND

Brain pathways contribute to the regulation of appetite behaviors, and advancements in brain imaging offer new opportunities in determining whether disturbances of these pathways play a role in pathological feeding behaviors in humans. We developed a standardized method for the assessment of brain activation in response to taste stimuli.

METHODS

Five healthy control women were positioned in a 1.5 T GE magnet resonance (MR) scanner for functional MR imaging (fMRI). They received 1.0 cm3 samples of 1 M glucose solution or artificial saliva (25 mM KCl, 2 mM NaHCO3). Fluid challenges were delivered by a programmable syringe pump (J-Kem Scientific, St. Louis, MO). E-Prime software (Psychology Software Tools Inc., Pittsburgh, PA) coordinated taste stimulation with MR scanning. Data were analyzed using NeuroImaging software (NIS).

RESULTS

Healthy women showed increased orbitofrontal cortex activation when glucose was compared to artificial saliva. In addition, mesial and lateral temporal cortical regions contrasted glucose from artificial saliva.

CONCLUSIONS

This study demonstrates a design for the systematic study of brain activation after taste stimulation using fMRI and computer controlled stimulus delivery. The results are consistent with previous studies, showing activation in higher order brain centers that are involved in emotional coding of taste experience.

FMRI brain activation in response to odors is reduced in primary olfactory areas of elderly subjects

Olfactory function is affected by aging and deficits often result in decreasing quality of life, health and safety. The present study investigated the cortical substrate of olfactory deficits related to aging with functional Magnetic Resonance Imaging (fMRI), with a retronasal olfactory stimulation protocol using flavored aqueous solutions presented to the mouth. Activation was found in young subjects in the piriform/amygdalar region and in the orbitofrontal cortex and in other areas previously found activated in neuroimaging studies using odorized air, including insula and cerebellum. Activation was seen in similar areas in old subjects but the degree of activation was significantly lower in regions receiving primary olfactory projections (piriform cortex, entorhinal cortex, and amygdala). This result supports the hypothesis of dysfunction and/or degeneration in areas critical to olfactory processing as a major cause of olfactory deficits in the older population.

Neuroimaging evidence for cortical involvement in the preparation and in the act of swallowing

This study employed whole head magnetoencephalography and synthetic aperture magnetometry to investigate the cortical topography of the preparation and the execution of volitional and reflexive water swallowing and of a simple tongue movement. Concerning movement execution, activation of the mid-lateral primary sensorimotor cortex was strongly lateralized to the left during volitional water swallowing, less strongly lateralized to the left during reflexive water swallowing, and not lateralized at all during tongue movement. In contrast, the preparation for both volitional water swallowing and tongue movement showed a bilateral activation of the primary sensorimotor cortex. No activation was seen prior to reflexive water swallowing. Activation of the left insula and frontal operculum was observed only during both the preparation and the execution of volitional water swallowing. These new findings suggest a left hemispheric dominance for the cortical control of swallowing in humans.

The nose smells what the eye sees: crossmodal visual facilitation of human olfactory perception

Human olfactory perception is notoriously unreliable, but shows substantial benefits from visual cues, suggesting important crossmodal integration between these primary sensory modalities. We used event-related fMRI to determine the underlying neural mechanisms of olfactory-visual integration in the human brain. Subjects participated in an olfactory detection task, whereby odors and pictures were delivered separately or together. By manipulating the degree of semantic correspondence between odor-picture pairs, we show a perceptual olfactory facilitation for semantically congruent (versus incongruent) trials. This behavioral advantage was associated with enhanced neural activity in anterior hippocampus and rostromedial orbitofrontal cortex. We suggest these findings can be interpreted as indicating that human hippocampus mediates reactivation of crossmodal semantic associations, even in the absence of explicit memory processing.

Trigeminal modulation of gustatory neurons in the nucleus of the solitary tract

Electrophysiological methods were used to investigate the effects of trigeminal nerve stimulation or transection on responses of single gustatory neurons in the nucleus of the solitary tract (NTS) to tastants (NaCl, sucrose, citric acid, monosodium glutamate) in pentobarbital-anesthetized rats. Unilateral transection of the lingual nerve, or the mandibular branch of the trigeminal nerve, resulted in significant reductions (by 21 and 29%, respectively; P<0.01) in tastant-evoked responses, with no further effect following bilateral transection. Electrical stimulation of the central cut end of the mandibular nerve directly excited nine of 14 gustatory NTS units. For these units, central mandibular stimulation facilitated the tastant-evoked responses in six, depressed responses in three, and had no effect in five. Facilitation of tastant-evoked responses peaked 4 min after mandibular stimulation and recovered within 8 min. Electrical stimulation of the peripheral cut end of the mandibular nerve significantly reduced tastant-evoked responses in nine other NTS units, with a maximal reduction at 4 min post-stimulation followed by recovery. Stimulation of the superior cervical sympathetic ganglion did not affect NTS tastant-evoked responses. These results suggest the presence of complex central modulation of NTS neurons by trigeminal afferents, as well as a peripheral depressant effect on gustatory processing possibly mediated via neuropeptide release from trigeminal nerve endings in the tongue.

New imaging techniques: integrating structural and functional imaging in the head and neck

The application of fast MRI techniques provides the opportunity to image function in various systems of the head and neck. Incorporating fMRI techniques into head and neck imaging protocols provides the potential for the head and neck radiologist to investigate structural integrity and function and thus play a central role in the diagnostic and prognostic work-up of the patient.