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Dietsch AM, Westemeyer RM, Schultz DH. Brain activity associated with taste stimulation: A mechanism for neuroplastic change? Brain Behav 2023; 13:e2928. [PMID: 36860129 PMCID: PMC10097078 DOI: 10.1002/brb3.2928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 01/21/2023] [Accepted: 02/08/2023] [Indexed: 03/03/2023] Open
Abstract
PURPOSE Neuroplasticity may be enhanced by increasing brain activation and bloodflow in neural regions relevant to the target behavior. We administered precisely formulated and dosed taste stimuli to determine whether the associated brain activity patterns included areas that underlie swallowing control. METHODS Five taste stimuli (unflavored, sour, sweet-sour, lemon, and orange suspensions) were administered in timing-regulated and temperature-controlled 3 mL doses via a customized pump/tubing system to 21 healthy adults during functional magnetic resonance imaging (fMRI). Whole-brain analyses of fMRI data assessed main effects of taste stimulation as well as differential effects of taste profile. RESULTS Differences in brain activity associated with taste stimulation overall as well as specific stimulus type were observed in key taste and swallowing regions including the orbitofrontal cortex, insula, cingulate, and pre- and postcentral gyri. Overall, taste stimulation elicited increased activation in swallowing-related brain regions compared to unflavored trials. Different patterns of blood oxygen level-dependent (BOLD) signal were noted by taste profile. For most areas, sweet-sour and sour trials elicited increases in BOLD compared to unflavored trials within that region, whereas lemon and orange trials yielded reductions in BOLD. This was despite identical concentrations of citric acid and sweetener in the lemon, orange, and sweet-sour solutions. CONCLUSIONS These results suggest that neural activity in swallowing-relevant regions can be amplified with taste stimuli and may be differentially affected by specific properties within very similar taste profiles. These findings provide critical foundational information for interpreting disparities in previous studies of taste effects on brain activity and swallowing function, defining optimal stimuli to increase brain activity in swallowing-relevant regions, and harnessing taste to enhance neuroplasticity and recovery for persons with swallowing disorders.
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Affiliation(s)
- Angela M Dietsch
- Department of Special Education and Communication Disorders, University of Nebraska-Lincoln, Lincoln, Nebraska.,Center for Brain, Biology, and Behavior, University of Nebraska-Lincoln, Lincoln, Nebraska
| | - Ross M Westemeyer
- Department of Special Education and Communication Disorders, University of Nebraska-Lincoln, Lincoln, Nebraska
| | - Douglas H Schultz
- Center for Brain, Biology, and Behavior, University of Nebraska-Lincoln, Lincoln, Nebraska.,Department of Psychology, University of Nebraska-Lincoln, Lincoln, Nebraska
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2
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Experiencing sweet taste is associated with an increase in prosocial behavior. Sci Rep 2023; 13:1954. [PMID: 36732349 PMCID: PMC9894851 DOI: 10.1038/s41598-023-28553-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 01/20/2023] [Indexed: 02/04/2023] Open
Abstract
Taste may be the first sense that emerged in evolution. Taste is also a very important sense since it signals potential beneficial or dangerous effects of foods. Given this fundamental role of taste in our lives, it is not surprising that taste also affects our psychological perception and thinking. For example, previous research demonstrated remarkable psychological effects of sweet taste experiences, suggesting that sweetness may be a source domain for prosocial functioning. Recent research reports that briefly experiencing sweet taste made participants more helpful in their intentions and behavior. The current study aims to test this hypothesis and to examine the neural underpinnings of this effect by using an fMRI approach. Participants were asked to taste sweet, salty, and neutral taste while lying in the fMRI scanner. Subsequently their prosocial behavior was tested by playing the dictator game, a measure of prosocial behavior. Results showed that sweet taste was associated with an increase in prosocial behavior compared with previously experiencing salty taste but did not affect control stimuli ratings. FMRI results revealed a modulation of the dorsal anterior cingulate cortex associated with this sweetness effect. This brain area is known to play a central role for monitoring conflicts and decisions and has been directly linked to selfish and prosocial economic decisions. The results demonstrate that sweet taste has complex psychological effects including positive and socially desirable outcomes. We discuss the results with other studies on psychological sweetness effects and suggest possible implications of these findings.
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3
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Mulheren R, Westemeyer RM, Dietsch AM. The effect of taste on swallowing: A scoping and systematic review. Crit Rev Food Sci Nutr 2022; 64:1256-1282. [PMID: 36036968 DOI: 10.1080/10408398.2022.2115003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Consuming foods and liquids for nutrition requires the coordination of several muscles. Swallowing is triggered and modified by sensory inputs from the aerodigestive tract. Taste has recently received attention as a potential modulator of swallowing physiology, function, and neural activation; additionally, taste impairment is a sequela of COVID-19. This review presents factors impacting taste and swallowing, systematically summarizes the existing literature, and assesses the quality of included studies. A search was conducted for original research including taste stimulation, deglutition-related measure(s), and human participants. Study design, independent and dependent variables, and participant characteristics were coded; included studies were assessed for quality and risk of bias. Forty-eight articles were included after abstract and full-text review. Synthesis was complicated by variable sensory components of stimuli (taste category and intensity, pure taste vs. flavor, chemesthesis, volume/amount, consistency, temperature), participant characteristics, confounding variables such as genetic taster status, and methods of measurement. Most studies had a high risk of at least one type of bias and were of fair or poor quality. Interpretation is limited by wide variability in methods, taste stimulation, confounding factors, and lower-quality evidence. Existing studies suggest that taste can modulate swallowing, but more rigorous and standardized research is needed.
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Affiliation(s)
- Rachel Mulheren
- Department of Psychological Sciences, Case Western Reserve University, Cleveland, Ohio, USA
| | - Ross M Westemeyer
- Department of Special Education and Communication Disorders, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Angela M Dietsch
- Department of Special Education and Communication Disorders, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
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4
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Analysis of facial expressions in response to basic taste stimuli using artificial intelligence to predict perceived hedonic ratings. PLoS One 2021; 16:e0250928. [PMID: 33945568 PMCID: PMC8096070 DOI: 10.1371/journal.pone.0250928] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Accepted: 04/18/2021] [Indexed: 11/19/2022] Open
Abstract
Taste stimuli can induce a variety of physiological reactions depending on the quality and/or hedonics (overall pleasure) of tastants, for which objective methods have long been desired. In this study, we used artificial intelligence (AI) technology to analyze facial expressions with the aim of assessing its utility as an objective method for the evaluation of food and beverage hedonics compared with conventional subjective (perceived) evaluation methods. The face of each participant (10 females; age range, 21–22 years) was photographed using a smartphone camera a few seconds after drinking 10 different solutions containing five basic tastes with different hedonic tones. Each image was then uploaded to an AI application to achieve outcomes for eight emotions (surprise, happiness, fear, neutral, disgust, sadness, anger, and embarrassment), with scores ranging from 0 to 100. For perceived evaluations, each participant also rated the hedonics of each solution from –10 (extremely unpleasant) to +10 (extremely pleasant). Based on these, we then conducted a multiple linear regression analysis to obtain a formula to predict perceived hedonic ratings. The applicability of the formula was examined by combining the emotion scores with another 11 taste solutions obtained from another 12 participants of both genders (age range, 22–59 years). The predicted hedonic ratings showed good correlation and concordance with the perceived ratings. To our knowledge, this is the first study to demonstrate a model that enables the prediction of hedonic ratings based on emotional facial expressions to food and beverage stimuli.
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Mas-Herrero E, Maini L, Sescousse G, Zatorre RJ. Common and distinct neural correlates of music and food-induced pleasure: A coordinate-based meta-analysis of neuroimaging studies. Neurosci Biobehav Rev 2021; 123:61-71. [PMID: 33440196 DOI: 10.1016/j.neubiorev.2020.12.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 11/11/2020] [Accepted: 12/12/2020] [Indexed: 12/31/2022]
Abstract
Neuroimaging studies have shown that, despite the abstractness of music, it may mimic biologically rewarding stimuli (e.g., food) in its ability to engage the brain's reward circuitry. However, due to the lack of research comparing music and other types of reward, it is unclear to what extent the recruitment of reward-related structures overlaps among domains. To achieve this goal, we performed a coordinate-based meta-analysis of 38 neuroimaging studies (703 subjects) comparing the brain responses specifically to music and food-induced pleasure. Both engaged a common set of brain regions, including the ventromedial prefrontal cortex, ventral striatum, and insula. Yet, comparative analyses indicated a partial dissociation in the engagement of the reward circuitry as a function of the type of reward, as well as additional reward type-specific activations in brain regions related to perception, sensory processing, and learning. These results support the idea that hedonic reactions rely on the engagement of a common reward network, yet through specific routes of access depending on the modality and nature of the reward.
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Affiliation(s)
- Ernest Mas-Herrero
- Cognition and Brain Plasticity Unit, Bellvitge Biomedical Research Institute, L'Hospitalet de Llobregat, 08907, Barcelona, Spain; Department of Cognition, Development and Education Psychology, University of Barcelona, 08035, Barcelona, Spain.
| | - Larissa Maini
- Montreal Neurological Institute, McGill University, Montreal, QC, Canada; Michael G. DeGroote School of Medicine, McMaster University, Hamilton, Ontario, Canada
| | - Guillaume Sescousse
- Lyon Neuroscience Research Center - INSERM U1028 - CNRS UMR5292, PSYR2 Team, University of Lyon, Lyon, France
| | - Robert J Zatorre
- Montreal Neurological Institute, McGill University, Montreal, QC, Canada; International Laboratory for Brain, Music, and Sound Research (BRAMS), Montreal, QC, Canada.
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6
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Peter MG, Mårtensson G, Postma EM, Nordin LE, Westman E, Boesveldt S, Lundström JN. Morphological changes in secondary, but not primary, sensory cortex in individuals with life-long olfactory sensory deprivation. Neuroimage 2020; 218:117005. [DOI: 10.1016/j.neuroimage.2020.117005] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 05/26/2020] [Accepted: 05/27/2020] [Indexed: 12/21/2022] Open
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7
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Chen EY, Zeffiro TA. Hunger and BMI modulate neural responses to sweet stimuli: fMRI meta-analysis. Int J Obes (Lond) 2020; 44:1636-1652. [PMID: 32555497 DOI: 10.1038/s41366-020-0608-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 02/16/2020] [Accepted: 02/21/2020] [Indexed: 02/03/2023]
Abstract
OBJECTIVE Consuming sweet foods, even when sated, can lead to unwanted weight gain. Contextual factors, such as longer time fasting, subjective hunger, and body mass index (BMI), may increase the likelihood of overeating. Nevertheless, the neural mechanisms underlying these moderating influences on energy intake are poorly understood. METHODS We conducted both categorical meta-analysis and meta-regression of factors modulating neural responses to sweet stimuli, using data from 30 functional magnetic resonance imaging (fMRI) articles incorporating 39 experiments (N = 995) carried out between 2006 and 2019. RESULTS Responses to sweet stimuli were associated with increased activity in regions associated with taste, sensory integration, and reward processing. These taste-evoked responses were modulated by context. Longer fasts were associated with higher posterior cerebellar, thalamic, and striatal activity. Greater self-reported hunger was associated with higher medial orbitofrontal cortex (OFC), dorsal striatum, and amygdala activity and lower posterior cerebellar activity. Higher BMI was associated with higher posterior cerebellar and insular activity. CONCLUSIONS Variations in fasting time, self-reported hunger, and BMI are contexts associated with differential sweet stimulus responses in regions associated with reward processing and homeostatic regulation. These results are broadly consistent with a hierarchical model of taste processing. Hunger, but not fasting or BMI, was associated with sweet stimulus-related OFC activity. Our findings extend existing models of taste processing to include posterior cerebellar regions that are associated with moderating effects of both state (fast length and self-reported hunger) and trait (BMI) variables.
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Affiliation(s)
- Eunice Y Chen
- TEDP (Temple Eating Disorders Program), Department of Psychology, Temple University, 1701 N 13th Street, Philadelphia, PA, 19122, USA.
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8
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Cerritelli F, Chiacchiaretta P, Gambi F, Perrucci MG, Barassi G, Visciano C, Bellomo RG, Saggini R, Ferretti A. Effect of manual approaches with osteopathic modality on brain correlates of interoception: an fMRI study. Sci Rep 2020; 10:3214. [PMID: 32081945 PMCID: PMC7035282 DOI: 10.1038/s41598-020-60253-6] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 02/10/2020] [Indexed: 01/17/2023] Open
Abstract
The present randomised placebo controlled trial explored the extent to which osteopathic manipulative treatment (OMT) affects brain activity, particularly the insula, during both an “interoceptive awareness” and “exteroceptive awareness” task in a sample of 32 right-handed adults with chronic Low Back Pain (CLBP) randomly assigned to either the OMT or sham group. Patients received 4 weekly sessions and fMRI was performed at enrolment (T0), immediately after the first session (T1) and at 1 month (T2). The results revealed that the OMT produced a distinct and specific reduction in BOLD response in specific brain areas related to interoception, i.e., bilateral insula, ACC, left striatum and rMFG. The observed trend across the three time points appears uncharacteristic. At T1, a marginal increase of the BOLD response was observed in all the above-mentioned areas except the rMFG, which showed a decrease in BOLD response. At T2, the response was the opposite: areas related to interoception (bilateral insula and ACC) as well as the rMFG and left striatum demonstrated significant decreased in BOLD response. The findings of this study provide an insight into the effects of manual therapies on brain activity and have implications for future research in the field.
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Affiliation(s)
- Francesco Cerritelli
- Department of Neuroscience, Imaging and Clinical Sciences, "G. D'Annunzio" University of Chieti-Pescara, Chieti, Italy.,ITAB-Institute for Advanced Biomedical Technologies, "G. D'Annunzio" University of Chieti-Pescara, Chieti, Italy.,Clinical-Based Human Research Department-C.O.M.E. Collaboration ONLUS, Pescara, Italy
| | - Piero Chiacchiaretta
- Department of Neuroscience, Imaging and Clinical Sciences, "G. D'Annunzio" University of Chieti-Pescara, Chieti, Italy. .,ITAB-Institute for Advanced Biomedical Technologies, "G. D'Annunzio" University of Chieti-Pescara, Chieti, Italy.
| | - Francesco Gambi
- Department of Neuroscience, Imaging and Clinical Sciences, "G. D'Annunzio" University of Chieti-Pescara, Chieti, Italy.,ITAB-Institute for Advanced Biomedical Technologies, "G. D'Annunzio" University of Chieti-Pescara, Chieti, Italy
| | - Mauro Gianni Perrucci
- Department of Neuroscience, Imaging and Clinical Sciences, "G. D'Annunzio" University of Chieti-Pescara, Chieti, Italy.,ITAB-Institute for Advanced Biomedical Technologies, "G. D'Annunzio" University of Chieti-Pescara, Chieti, Italy
| | - Giovanni Barassi
- Department of Medical Oral and Biotechnological Science, "Gabriele d'Annunzio" University, Chieti-Pescara, Italy
| | - Christian Visciano
- Department of Medical Oral and Biotechnological Science, "Gabriele d'Annunzio" University, Chieti-Pescara, Italy
| | | | - Raoul Saggini
- Department of Medical Oral and Biotechnological Science, "Gabriele d'Annunzio" University, Chieti-Pescara, Italy
| | - Antonio Ferretti
- Department of Neuroscience, Imaging and Clinical Sciences, "G. D'Annunzio" University of Chieti-Pescara, Chieti, Italy.,ITAB-Institute for Advanced Biomedical Technologies, "G. D'Annunzio" University of Chieti-Pescara, Chieti, Italy
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9
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It's in the eye of the beholder: selective attention to drink properties during tasting influences brain activation in gustatory and reward regions. Brain Imaging Behav 2019; 12:425-436. [PMID: 28321607 PMCID: PMC5880857 DOI: 10.1007/s11682-017-9710-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Statements regarding pleasantness, taste intensity or caloric content on a food label may influence the attention consumers pay to such characteristics during consumption. There is little research on the effects of selective attention on taste perception and associated brain activation in regular drinks. The aim of this study was to investigate the effect of selective attention on hedonics, intensity and caloric content on brain responses during tasting drinks. Using functional MRI brain responses of 27 women were measured while they paid attention to the intensity, pleasantness or caloric content of fruit juice, tomato juice and water. Brain activation during tasting largely overlapped between the three selective attention conditions and was found in the rolandic operculum, insula and overlying frontal operculum, striatum, amygdala, thalamus, anterior cingulate cortex and middle orbitofrontal cortex (OFC). Brain activation was higher during selective attention to taste intensity compared to calories in the right middle OFC and during selective attention to pleasantness compared to intensity in the right putamen, right ACC and bilateral middle insula. Intensity ratings correlated with brain activation during selective attention to taste intensity in the anterior insula and lateral OFC. Our data suggest that not only the anterior insula but also the middle and lateral OFC are involved in evaluating taste intensity. Furthermore, selective attention to pleasantness engaged regions associated with food reward. Overall, our results indicate that selective attention to food properties can alter the activation of gustatory and reward regions. This may underlie effects of food labels on the consumption experience of consumers.
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10
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Canna A, Prinster A, Fratello M, Puglia L, Magliulo M, Cantone E, Pirozzi MA, Di Salle F, Esposito F. A low-cost open-architecture taste delivery system for gustatory fMRI and BCI experiments. J Neurosci Methods 2019; 311:1-12. [PMID: 30308211 DOI: 10.1016/j.jneumeth.2018.10.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 09/29/2018] [Accepted: 10/05/2018] [Indexed: 12/24/2022]
Abstract
BACKGROUND Tasting is a complex process involving chemosensory perception and cognitive evaluation. Different experimental designs and solution delivery approaches may in part explain the variability reported in literature. These technical aspects certainly limit the development of taste-related brain computer interface devices. NEW METHOD We propose a novel modular, scalable and low-cost device for rapid injection of small volumes of taste solutions during fMRI experiments that gathers the possibility to flexibly increase the number of channels, allowing complex multi-dimensional taste experiments. We provide the full description of the hardware and software architecture and illustrate the application of the working prototype in single-subject event-related fMRI experiments by showing the BOLD responses to basic taste qualities and to five intensities of tastes during the course of perception. RESULTS The device is shown to be effective in activating multiple clusters within the gustatory pathway and a precise time-resolved event-related analysis is shown to be possible by the impulsive nature of the induced perception. COMPARISON WITH EXISTING METHOD(S) This gustometer represents the first implementation of a low-cost, easily replicable and portable device that is suitable for all kinds of fMRI taste experiments. Its scalability will boost the experimental design of more complex multi-dimensional fMRI studies of the human taste pathway. CONCLUSIONS The gustometer represents a valid open-architecture alternative to other available devices and its spread and development may contribute to an increased standardization of experimental designs in human fMRI studies of taste perception and pave the way to the development of novel taste-related BCIs.
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Affiliation(s)
- Antonietta Canna
- Department of Medicine, Surgery and Dentistry, "Scuola Medica Salernitana", University of Salerno, Baronissi, Salerno, Italy.
| | - Anna Prinster
- Biostructure and Bioimaging Institute, National Research Council, Naples, Italy
| | | | - Luca Puglia
- Department of Medicine, Surgery and Dentistry, "Scuola Medica Salernitana", University of Salerno, Baronissi, Salerno, Italy
| | - Mario Magliulo
- Biostructure and Bioimaging Institute, National Research Council, Naples, Italy
| | - Elena Cantone
- Section of ENT, Department of Neuroscience, "Federico II" University, Naples, Italy
| | | | - Francesco Di Salle
- Department of Medicine, Surgery and Dentistry, "Scuola Medica Salernitana", University of Salerno, Baronissi, Salerno, Italy; Department of Diagnostic Imaging, University Hospital "San Giovanni di Dio e Ruggi D'Aragona", Salerno, Italy
| | - Fabrizio Esposito
- Department of Medicine, Surgery and Dentistry, "Scuola Medica Salernitana", University of Salerno, Baronissi, Salerno, Italy; Department of Diagnostic Imaging, University Hospital "San Giovanni di Dio e Ruggi D'Aragona", Salerno, Italy
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11
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Activity of frontal pole cortex reflecting hedonic tone of food and drink: fNIRS study in humans. Sci Rep 2018; 8:16197. [PMID: 30385816 PMCID: PMC6212539 DOI: 10.1038/s41598-018-34690-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Accepted: 10/22/2018] [Indexed: 01/09/2023] Open
Abstract
Cognitive and hedonic aspects of taste have been studied using different neuroimaging techniques in humans. However, the methods used are unsuitable for easy monitoring of hedonics induced by intake of foods and beverages. Here we have tried to monitor changes in oxygenated hemoglobin (oxyHb) levels in the anterior prefrontal cortex (aPFC, frontopolar cortex, Brodmann area 10) in response to intake of hedonically different edibles in healthy adults. When subjects tasted sweet and bitter solutions freely without any particular instruction, cortical activation varied greatly among subjects and between the two stimuli, and no consistent results were obtained. Subjects then ate or drank preferred (hedonically positive) and disliked (hedonically negative) edibles. Although these stimuli differed among subjects, hedonically positive stimuli decreased oxyHb, whereas hedonically negative stimuli increased oxyHb, particularly in the ventral aPFC. When subjects tasted 4 kinds of jellies with different flavors and evaluated the degree of pleasantness, oxyHb level in the ventral region correlated negatively with pleasantness score. These results revealed that pleasant and unpleasant edibles tended to elicit decreased and increased oxyHb levels, respectively, within the ventral aPFC, suggesting that monitoring of oxyHb in this region may prove useful for objective evaluation of pleasantness of food and drink.
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Coquery N, Meurice P, Janvier R, Bobillier E, Quellec S, Fu M, Roura E, Saint-Jalmes H, Val-Laillet D. fMRI-Based Brain Responses to Quinine and Sucrose Gustatory Stimulation for Nutrition Research in the Minipig Model: A Proof-of-Concept Study. Front Behav Neurosci 2018; 12:151. [PMID: 30140206 PMCID: PMC6094987 DOI: 10.3389/fnbeh.2018.00151] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Accepted: 07/03/2018] [Indexed: 01/08/2023] Open
Abstract
The minipig model is of high interest for brain research in nutrition and associated pathologies considering the similarities to human nutritional physiology, brain structures, and functions. In the context of a gustatory stimulation paradigm, fMRI can provide crucial information about the sensory, cognitive, and hedonic integration of exteroceptive stimuli in healthy and pathological nutritional conditions. Our aims were (i) to validate the experimental setup, i.e., fMRI acquisition and SPM-based statistical analysis, with a visual stimulation; (ii) to implement the fMRI procedure in order to map the brain responses to different gustatory stimulations, i.e., sucrose (5%) and quinine (10 mM), and (ii) to investigate the differential effects of potentially aversive (quinine) and appetitive/pleasant (sucrose) oral stimulation on brain responses, especially in the limbic and reward circuits. Six Yucatan minipigs were imaged on an Avanto 1.5-T MRI under isoflurane anesthesia and mechanical ventilation. BOLD signal was recorded during visual or gustatory (artificial saliva, sucrose, or quinine) stimulation with a block paradigm. With the visual stimulation, brain responses were detected in the visual cortex, thus validating our experimental and statistical setup. Quinine and sucrose stimulation promoted different cerebral activation patterns that were concordant, to some extent, to results from human studies. The insular cortex (i.e., gustatory cortex) was activated with both sucrose and quinine, but other regions were specifically activated by one or the other stimulation. Gustatory stimulation combined with fMRI analysis in large animals such as minipigs is a promising approach to investigate the integration of gustatory stimulation in healthy or pathological conditions such as obesity, eating disorders, or dysgeusia. To date, this is the first intent to describe gustatory stimulation in minipigs using fMRI.
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Affiliation(s)
- Nicolas Coquery
- INRA, INSERM, Univ Rennes, Nutrition Metabolisms and Cancer, NuMeCan, Rennes, France
| | - Paul Meurice
- INRA, INSERM, Univ Rennes, Nutrition Metabolisms and Cancer, NuMeCan, Rennes, France
| | - Régis Janvier
- INRA, INSERM, Univ Rennes, Nutrition Metabolisms and Cancer, NuMeCan, Rennes, France
| | - Eric Bobillier
- INRA, INSERM, Univ Rennes, Nutrition Metabolisms and Cancer, NuMeCan, Rennes, France
| | | | - Minghai Fu
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD, Australia
| | - Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD, Australia
| | - Hervé Saint-Jalmes
- CLCC Eugène Marquis, Inserm, LTSI-UMR 1099, Université de Rennes, Rennes, France
| | - David Val-Laillet
- INRA, INSERM, Univ Rennes, Nutrition Metabolisms and Cancer, NuMeCan, Rennes, France
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13
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Dalenberg JR, Weitkamp L, Renken RJ, Nanetti L, ter Horst GJ. Flavor pleasantness processing in the ventral emotion network. PLoS One 2017; 12:e0170310. [PMID: 28207751 PMCID: PMC5312947 DOI: 10.1371/journal.pone.0170310] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Accepted: 01/02/2017] [Indexed: 11/28/2022] Open
Abstract
The ventral emotion network-encompassing the amygdala, insula, ventral striatum, and ventral regions of the prefrontal cortex-has been associated with the identification of emotional significance of perceived external stimuli and the production of affective states. Functional magnetic resonance imaging (fMRI) studies investigating chemosensory stimuli have associated parts of this network with pleasantness coding. In the current study, we independently analyzed two datasets in which we measured brain responses to flavor stimuli in young adult men. In the first dataset, participants evaluated eight regular off the shelf drinking products while participants evaluated six less familiar oral nutritional supplements (ONS) in the second dataset. Participants provided pleasantness ratings 20 seconds after tasting. Using independent component analysis (ICA) and mixed effect models, we identified one brain network in the regular products dataset that was associated with flavor pleasantness. This network was very similar to the ventral emotion network. Although we identified an identical network in the ONS dataset using ICA, we found no linear relation between activation of any network and pleasantness scores within this dataset. Our results indicate that flavor pleasantness is processed in a network encompassing amygdala, ventral prefrontal, insular, striatal and parahippocampal regions for familiar drinking products. For more unfamiliar ONS products the association is not obvious, which could be related to the unfamiliarity of these products.
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Affiliation(s)
- Jelle R. Dalenberg
- Top Institute Food and Nutrition, Wageningen, The Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, Groningen, The Netherlands
| | - Liselore Weitkamp
- Top Institute Food and Nutrition, Wageningen, The Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, Groningen, The Netherlands
| | - Remco J. Renken
- Top Institute Food and Nutrition, Wageningen, The Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, Groningen, The Netherlands
| | - Luca Nanetti
- Neuroimaging Center Groningen, University Medical Center Groningen, Groningen, The Netherlands
| | - Gert J. ter Horst
- Top Institute Food and Nutrition, Wageningen, The Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, Groningen, The Netherlands
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Setsu R, Hirano Y, Tokunaga M, Takahashi T, Numata N, Matsumoto K, Masuda Y, Matsuzawa D, Iyo M, Shimizu E, Nakazato M. Increased Subjective Distaste and Altered Insula Activity to Umami Tastant in Patients with Bulimia Nervosa. Front Psychiatry 2017; 8:172. [PMID: 28993739 PMCID: PMC5622337 DOI: 10.3389/fpsyt.2017.00172] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Accepted: 08/31/2017] [Indexed: 01/04/2023] Open
Abstract
The aim of this study was to examine differences in brain neural activation in response to monosodium glutamate (MSG), the representative component of umami, between patients with bulimia nervosa (BN) and healthy women (HW) controls. We analyzed brain activity after ingestion of an MSG solution using functional magnetic resonance imaging (fMRI) in a group of women with BN (n = 18) and a group of HW participants (n = 18). Both groups also provided a subjective assessment of the MSG solution via a numerical rating scale. The BN group subjectively rated the MSG solution lower in pleasantness and liking than the control group, although no difference in subjective intensity was noted. The fMRI results demonstrated greater activation of the right insula in the BN group versus the control group. Compared with the HW controls, the BN patients demonstrated both altered taste perception-related brain activity and more negative hedonic scores in response to MSG stimuli. Different hedonic evaluation, expressed as the relative low pleasing taste of umami tastant and associated with altered insula function, may explain disturbed eating behaviors, including the imbalance in food choices, in BN patients.
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Affiliation(s)
- Rikukage Setsu
- Department of Cognitive Behavioral Physiology, Graduate School of Medicine, Chiba University, Chiba, Japan
| | - Yoshiyuki Hirano
- Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Miki Tokunaga
- School of Nutrition and Dietetics, Kanagawa University of Human Services, Yokosuka, Japan
| | - Toru Takahashi
- Department of Nutrition and Health Sciences, Fukuoka Women's University, Fukuoka, Japan
| | - Noriko Numata
- Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Koji Matsumoto
- Department of Radiology, Chiba University Hospital, Chiba, Japan
| | - Yoshitada Masuda
- Department of Radiology, Chiba University Hospital, Chiba, Japan
| | - Daisuke Matsuzawa
- Department of Cognitive Behavioral Physiology, Graduate School of Medicine, Chiba University, Chiba, Japan.,Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Masaomi Iyo
- Department of Psychiatry, Graduate School of Medicine, Chiba University, Chiba, Japan
| | - Eiji Shimizu
- Department of Cognitive Behavioral Physiology, Graduate School of Medicine, Chiba University, Chiba, Japan.,Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Michiko Nakazato
- Department of Psychiatry, Graduate School of Medicine, Chiba University, Chiba, Japan
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15
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D'Alessandro G, Cerritelli F, Cortelli P. Sensitization and Interoception as Key Neurological Concepts in Osteopathy and Other Manual Medicines. Front Neurosci 2016; 10:100. [PMID: 27013961 PMCID: PMC4785148 DOI: 10.3389/fnins.2016.00100] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Accepted: 02/26/2016] [Indexed: 11/13/2022] Open
Abstract
Historically, approaches used in manual medicine to explain patient reported symptoms have been focused on the so-called exteroceptive paradigm. Arguably, this mindset lacks an appropriate "reading system" able to interpret musculoskeletal disorders from a different perspective, where the properties of the nervous system are embraced into a more holistic and functional-related context. Interestingly, if the underpinning mechanisms of a given treatment scenario/effect are taking into account, the majority of research outcomes focuses on a proprioceptive/exteroceptive explanation, leaving ting aside the additional or even central role of interoception. Currently, to date, the application of theoretical knowledge acquired on the relatively recent neuroscientific concepts and evidence concerning of interoception, sensitization, touch, autonomic functions, inflammation, and pain into a clinical/research manual medicine scenario is lacking, even if theoretically, the impact on the possible etiological mechanisms and treatment effects seems to be important. Here, we propose the conceptual foundations for a new way of interpreting and reading patients' clinical reported outcomes scenario based on interoception and sensitization. We argue that this will provide a foundation to create the ground for future research focusing on the hypotheses that manual therapies, specifically osteopathy, can intercede with sensitization states, at all levels, using interoceptive pathways.
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Affiliation(s)
- Giandomenico D'Alessandro
- Clinical-based Human Research Department, Centre for Osteopathic Medicine CollaborationPescara, Italy; Accademia Italiana Osteopatia TradizionalePescara, Italy
| | - Francesco Cerritelli
- Clinical-based Human Research Department, Centre for Osteopathic Medicine CollaborationPescara, Italy; Department of Neuroscience, Imaging and Clinical Sciences "G. D'Annunzio" University of Chieti-PescaraPescara, Italy; ITAB-Institute for Advanced Biomedical Technologies, "G. D'Annunzio" University of Chieti-PescaraPescara, Italy
| | - Pietro Cortelli
- Department of Biomedical and Neuromotor Sciences, Bellaria Hospital, University of BolognaBologna, Italy; IRCCS Istituto delle Scienze Neurologiche di Bologna, AUSL di BolognaBologna, Italy
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16
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Ebisch SJH, Bello A, Spitoni GF, Perrucci MG, Gallese V, Committeri G, Pastorelli C, Pizzamiglio L. Emotional susceptibility trait modulates insula responses and functional connectivity in flavor processing. Front Behav Neurosci 2015; 9:297. [PMID: 26594159 PMCID: PMC4633483 DOI: 10.3389/fnbeh.2015.00297] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 10/23/2015] [Indexed: 11/24/2022] Open
Abstract
The present study aimed at investigating the relationship between Emotional Susceptibility (ES), an aspect of the personality trait Neuroticism, and individual differences in the neural responses in anterior insula to primary sensory stimuli colored by affective valence, i.e., distasting or pleasantly tasting oral stimuli. In addition, it was studied whether intrinsic functional connectivity patterns of brain regions characterized by such differential responses could be related to ES. To this purpose 25 female participants underwent functional magnetic resonance imaging scanning, while being involved in a flavor experiment. During the experiment, flavor stimuli were administered consisting of small amounts of liquid with a different affective valence: neutral, pleasant, unpleasant. The results showed that individual differences in ES trait predicted distinct neural activity patterns to the different stimulus conditions in a region of left anterior insula that a previous meta-analysis revealed to be linked with olfacto-gustatory processing. Specifically, low ES was associated with enhanced neural responses to both pleasant and unpleasant stimuli, compared to neutral stimuli. By contrast, high ES participants showed equally strong neural responses to all types of stimuli without differentiating between the neutral and affective stimuli. Finally, during a task-free state, high ES trait appeared also to be related to decreased intrinsic functional connectivity between left anterior insula and left cerebellum. Our findings show that individual differences in ES are associated with differential anterior insula responses to primary sensory (flavor) stimuli as well as to intrinsic functional cortico-cerebellar connectivity, the latter suggesting a basis in the brain intrinsic functional architecture of the regulation of emotional experiences.
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Affiliation(s)
- Sjoerd J H Ebisch
- Department of Neuroscience, Imaging and Clinical Sciences, G. d'Annunzio University of Chieti-Pescara Chieti, Italy ; Institute of Advanced Biomedical Technologies, G. d'Annunzio University of Chieti-Pescara Chieti, Italy
| | - Annalisa Bello
- Department of Psychology, Sapienza University Rome, Italy ; Laboratory of Neuropsychology, IRCCS Foundation Santa Lucia Rome, Italy
| | - Grazia F Spitoni
- Department of Psychology, Sapienza University Rome, Italy ; Laboratory of Neuropsychology, IRCCS Foundation Santa Lucia Rome, Italy
| | - Mauro G Perrucci
- Department of Neuroscience, Imaging and Clinical Sciences, G. d'Annunzio University of Chieti-Pescara Chieti, Italy ; Institute of Advanced Biomedical Technologies, G. d'Annunzio University of Chieti-Pescara Chieti, Italy
| | - Vittorio Gallese
- Section of Physiology, Department of Neuroscience, Parma University Parma, Italy
| | - Giorgia Committeri
- Department of Neuroscience, Imaging and Clinical Sciences, G. d'Annunzio University of Chieti-Pescara Chieti, Italy ; Institute of Advanced Biomedical Technologies, G. d'Annunzio University of Chieti-Pescara Chieti, Italy
| | | | - Luigi Pizzamiglio
- Department of Psychology, Sapienza University Rome, Italy ; Laboratory of Neuropsychology, IRCCS Foundation Santa Lucia Rome, Italy
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17
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Dalenberg JR, Hoogeveen HR, Renken RJ, Langers DR, ter Horst GJ. Functional specialization of the male insula during taste perception. Neuroimage 2015; 119:210-20. [DOI: 10.1016/j.neuroimage.2015.06.062] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 06/22/2015] [Accepted: 06/22/2015] [Indexed: 11/28/2022] Open
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18
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Rolls ET, Kellerhals MB, Nichols TE. Age differences in the brain mechanisms of good taste. Neuroimage 2015; 113:298-309. [PMID: 25842291 PMCID: PMC6529355 DOI: 10.1016/j.neuroimage.2015.03.065] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2014] [Revised: 03/23/2015] [Accepted: 03/25/2015] [Indexed: 12/20/2022] Open
Abstract
There is strong evidence demonstrating age-related differences in the acceptability of foods and beverages. To examine the neural foundations underlying these age-related differences in the acceptability of different flavors and foods, we performed an fMRI study to investigate brain and hedonic responses to orange juice, orange soda, and vegetable juice in three different age groups: Young (22), Middle (40) and Elderly (60 years). Orange juice and orange soda were found to be liked by all age groups, while vegetable juice was disliked by the Young, but liked by the Elderly. In the insular primary taste cortex, the activations to these stimuli were similar in the 3 age groups, indicating that the differences in liking for these stimuli between the 3 groups were not represented in this first stage of cortical taste processing. In the agranular insula (anterior to the insular primary taste cortex) where flavor is represented, the activations to the stimuli were similar in the Elderly, but in the Young the activations were larger to the vegetable juice than to the orange drinks; and the activations here were correlated with the unpleasantness of the stimuli. In the anterior midcingulate cortex, investigated as a site where the activations were correlated with the unpleasantness of the stimuli, there was again a greater activation to the vegetable than to the orange stimuli in the Young but not in the Elderly. In the amygdala (and orbitofrontal cortex), investigated as sites where the activations were correlated with the pleasantness of the stimuli, there was a smaller activation to the vegetable than to the orange stimuli in the Young but not in the Elderly. The Middle group was intermediate with respect to the separation of their activations to the stimuli in the brain areas that represent the pleasantness or unpleasantness of flavors. Thus age differences in the activations to different flavors can in some brain areas be related to, and probably cause, the differences in pleasantness of foods as they differ for people of different ages. This novel work provides a foundation for understanding the underlying neural bases for differences in food acceptability between age groups.
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Affiliation(s)
- Edmund T Rolls
- Oxford Centre for Computational Neuroscience, Oxford, UK.
| | | | - Thomas E Nichols
- Department of Statistics, University of Warwick, Coventry CV4 7AL, UK
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19
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Couto B, Adolfi F, Sedeño L, Salles A, Canales-Johnson A, Alvarez-Abut P, Garcia-Cordero I, Pietto M, Bekinschtein T, Sigman M, Manes F, Ibanez A. Disentangling interoception: insights from focal strokes affecting the perception of external and internal milieus. Front Psychol 2015; 6:503. [PMID: 25983697 PMCID: PMC4416458 DOI: 10.3389/fpsyg.2015.00503] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2014] [Accepted: 04/08/2015] [Indexed: 12/17/2022] Open
Abstract
Interoception is the moment-to-moment sensing of the physiological condition of the body. The multimodal sources of interoception can be classified into two different streams of afferents: an internal pathway of signals arising from core structures (i.e., heart, blood vessels, and bronchi) and an external pathway of body-mapped sensations (i.e., chemosensation and pain) arising from peripersonal space. This study examines differential processing along these streams within the insular cortex (IC) and their subcortical tracts connecting frontotemporal networks. Two rare patients presenting focal lesions of the IC (insular lesion, IL) or its subcortical tracts (subcortical lesion, SL) were tested. Internally generated interoceptive streams were assessed through a heartbeat detection (HBD) task, while those externally triggered were tapped via taste, smell, and pain recognition tasks. A differential pattern was observed. The IC patient showed impaired internal signal processing while the SL patient exhibited external perception deficits. Such selective deficits remained even when comparing each patient with a group of healthy controls and a group of brain-damaged patients. These outcomes suggest the existence of distinguishable interoceptive streams. Results are discussed in relation with neuroanatomical substrates, involving a fronto-insulo-temporal network for interoceptive and cognitive contextual integration.
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Affiliation(s)
- Blas Couto
- Laboratory of Experimental Psychology and Neuroscience, Institute of Cognitive Neurology, Favaloro University Buenos Aires, Argentina ; UDP-INECO Foundation Core on Neuroscience, Diego Portales University Santiago, Chile ; National Scientific and Technical Research Council Buenos Aires, Argentina
| | - Federico Adolfi
- Laboratory of Experimental Psychology and Neuroscience, Institute of Cognitive Neurology, Favaloro University Buenos Aires, Argentina
| | - Lucas Sedeño
- Laboratory of Experimental Psychology and Neuroscience, Institute of Cognitive Neurology, Favaloro University Buenos Aires, Argentina ; UDP-INECO Foundation Core on Neuroscience, Diego Portales University Santiago, Chile ; National Scientific and Technical Research Council Buenos Aires, Argentina
| | - Alejo Salles
- Physics Department, University of Buenos Aires Buenos Aires, Argentina
| | - Andrés Canales-Johnson
- UDP-INECO Foundation Core on Neuroscience, Diego Portales University Santiago, Chile ; Medical Research Council-Cognition and Brain Sciences Unit Cambridge, UK
| | - Pablo Alvarez-Abut
- Laboratory of Experimental Psychology and Neuroscience, Institute of Cognitive Neurology, Favaloro University Buenos Aires, Argentina
| | - Indira Garcia-Cordero
- Laboratory of Experimental Psychology and Neuroscience, Institute of Cognitive Neurology, Favaloro University Buenos Aires, Argentina
| | - Marcos Pietto
- Laboratory of Experimental Psychology and Neuroscience, Institute of Cognitive Neurology, Favaloro University Buenos Aires, Argentina
| | | | - Mariano Sigman
- Laboratory of Neuroscience, Universidad Torcuato Di Tella Buenos Aires, Argentina
| | - Facundo Manes
- Laboratory of Experimental Psychology and Neuroscience, Institute of Cognitive Neurology, Favaloro University Buenos Aires, Argentina ; National Scientific and Technical Research Council Buenos Aires, Argentina ; ARC Centre of Excellence in Cognition and its Disorders Sidney, NSW, Australia
| | - Agustin Ibanez
- Laboratory of Experimental Psychology and Neuroscience, Institute of Cognitive Neurology, Favaloro University Buenos Aires, Argentina ; UDP-INECO Foundation Core on Neuroscience, Diego Portales University Santiago, Chile ; National Scientific and Technical Research Council Buenos Aires, Argentina ; ARC Centre of Excellence in Cognition and its Disorders Sidney, NSW, Australia ; Universidad Autónoma del Caribe Barranquilla, Colombia
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20
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Pazart L, Comte A, Magnin E, Millot JL, Moulin T. An fMRI study on the influence of sommeliers' expertise on the integration of flavor. Front Behav Neurosci 2014; 8:358. [PMID: 25360093 PMCID: PMC4199283 DOI: 10.3389/fnbeh.2014.00358] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Accepted: 09/26/2014] [Indexed: 11/13/2022] Open
Abstract
Flavors guide consumers' choice of foodstuffs, preferring those that they like and meet their needs, and dismissing those for which they have a conditioned aversion. Flavor affects the learning and consumption of foods and drinks; what is already well-known is favored and what is new is apprehended. The flavor of foodstuffs is also crucial in explaining some eating behaviors such as overconsumption. The "blind" taste test of wine is a good model for assessing the ability of people to convert mouth feelings into flavor. To determine the relative importance of memory and sensory capabilities, we present the results of an fMRI neuro-imaging study involving 10 experts and 10 matched control subjects using wine as a stimulus in a blind taste test, focusing primarily on the assessment of flavor integration. The results revealed activations in the brain areas involved in sensory integration, both in experts and control subjects (insula, frontal operculum, orbitofrontal cortex, amygdala). However, experts were mainly characterized by a more immediate and targeted sensory reaction to wine stimulation with an economic mechanism reducing effort than control subjects. Wine experts showed brainstem and left-hemispheric activations in the hippocampal and parahippocampal formations and the temporal pole, whereas control subjects showed activations in different associative cortices, predominantly in the right hemisphere. These results also confirm that wine experts work simultaneously on sensory quality assessment and on label recognition of wine.
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Affiliation(s)
- Lionel Pazart
- Inserm Clinical Investigation Centre 1431, Clinical Investigation Centre, Besançon University Hospital Besancon, France
| | - Alexandre Comte
- Inserm Clinical Investigation Centre 1431, Clinical Investigation Centre, Besançon University Hospital Besancon, France ; Laboratoire de Neurosciences, (EA-481), University of Franche-Comté Besancon, France ; Département de Recherche en Imagerie Fonctionnelle, Besançon University Hospital Besancon, France
| | - Eloi Magnin
- Laboratoire de Neurosciences, (EA-481), University of Franche-Comté Besancon, France ; Département de Recherche en Imagerie Fonctionnelle, Besançon University Hospital Besancon, France
| | - Jean-Louis Millot
- Laboratoire de Neurosciences, (EA-481), University of Franche-Comté Besancon, France
| | - Thierry Moulin
- Inserm Clinical Investigation Centre 1431, Clinical Investigation Centre, Besançon University Hospital Besancon, France ; Laboratoire de Neurosciences, (EA-481), University of Franche-Comté Besancon, France ; Département de Recherche en Imagerie Fonctionnelle, Besançon University Hospital Besancon, France
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21
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van der Laan LN, de Ridder DTD, Viergever MA, Smeets PAM. Activation in inhibitory brain regions during food choice correlates with temptation strength and self-regulatory success in weight-concerned women. Front Neurosci 2014; 8:308. [PMID: 25324714 PMCID: PMC4179768 DOI: 10.3389/fnins.2014.00308] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2014] [Accepted: 09/13/2014] [Indexed: 12/14/2022] Open
Abstract
Food choices constitute a classic self-control dilemma involving the trade-off between immediate eating enjoyment and the long term goal of being slim and healthy, especially for weight-concerned women. For them, decision-making concerning high (HE) and low energy (LE) snacks differs when it comes to the need for self-control. In line, our first study aim was to investigate which brain regions are activated during food choices during HE compared to LE energy snacks in weight-concerned women. Since it is particularly difficult to resist HE snacks when they are very tasty, our second aim was to investigate in which brain regions choice-related activation varies with the food's tastiness. Our third aim was to assess in which brain regions choice-related activation varies with individual differences in self-regulatory success. To this end, 20 weight-concerned women indicated for 100 HE or LE snacks whether they wanted to eat them or not, while their brains were scanned using fMRI. HE snacks were refused more often than equally-liked LE snacks. HE snack choice elicited stronger activation in reward-related brain regions [medial to middle orbitofrontal cortex (OFC), caudate]. Highly tasty HE snacks were more difficult to resist and, accordingly, activation in inhibitory areas (inferior frontal gyrus, lateral OFC) was negatively associated with tastiness. More successful self-controllers showed increased activation in the supplementary motor area during HE food choices. In sum, the results suggest that HE snacks constitute a higher reward for weight-concerned women compared to (equally-liked) LE snacks, and that activation during food choice in brain regions involved in response inhibition varied with tastiness and individual differences in self-regulatory success. These findings advance our understanding of the neural correlates of food choice and point to new avenues for investigating explanations for self-regulatory failure.
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Affiliation(s)
| | - Denise T D de Ridder
- Department of Clinical and Health Psychology, Utrecht University Utrecht, Netherlands
| | - Max A Viergever
- Image Sciences Institute, University Medical Center Utrecht Utrecht, Netherlands
| | - Paul A M Smeets
- Image Sciences Institute, University Medical Center Utrecht Utrecht, Netherlands ; Division of Human Nutrition, Wageningen University and Research Centre Wageningen, Netherlands
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