1
|
Brewer AA, Barton B. Cortical field maps across human sensory cortex. Front Comput Neurosci 2023; 17:1232005. [PMID: 38164408 PMCID: PMC10758003 DOI: 10.3389/fncom.2023.1232005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Accepted: 11/07/2023] [Indexed: 01/03/2024] Open
Abstract
Cortical processing pathways for sensory information in the mammalian brain tend to be organized into topographical representations that encode various fundamental sensory dimensions. Numerous laboratories have now shown how these representations are organized into numerous cortical field maps (CMFs) across visual and auditory cortex, with each CFM supporting a specialized computation or set of computations that underlie the associated perceptual behaviors. An individual CFM is defined by two orthogonal topographical gradients that reflect two essential aspects of feature space for that sense. Multiple adjacent CFMs are then organized across visual and auditory cortex into macrostructural patterns termed cloverleaf clusters. CFMs within cloverleaf clusters are thought to share properties such as receptive field distribution, cortical magnification, and processing specialization. Recent measurements point to the likely existence of CFMs in the other senses, as well, with topographical representations of at least one sensory dimension demonstrated in somatosensory, gustatory, and possibly olfactory cortical pathways. Here we discuss the evidence for CFM and cloverleaf cluster organization across human sensory cortex as well as approaches used to identify such organizational patterns. Knowledge of how these topographical representations are organized across cortex provides us with insight into how our conscious perceptions are created from our basic sensory inputs. In addition, studying how these representations change during development, trauma, and disease serves as an important tool for developing improvements in clinical therapies and rehabilitation for sensory deficits.
Collapse
Affiliation(s)
- Alyssa A. Brewer
- mindSPACE Laboratory, Departments of Cognitive Sciences and Language Science (by Courtesy), Center for Hearing Research, University of California, Irvine, Irvine, CA, United States
| | - Brian Barton
- mindSPACE Laboratory, Department of Cognitive Sciences, University of California, Irvine, Irvine, CA, United States
| |
Collapse
|
2
|
Canna A, Cantone E, Roefs A, Franssen S, Prinster A, Formisano E, Di Salle F, Esposito F. Functional MRI activation of the nucleus tractus solitarius after taste stimuli at ultra-high field: a proof-of-concept single-subject study. Front Nutr 2023; 10:1173316. [PMID: 37955018 PMCID: PMC10637550 DOI: 10.3389/fnut.2023.1173316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Accepted: 09/15/2023] [Indexed: 11/14/2023] Open
Abstract
Using ultra-high field (7 Tesla) functional MRI (fMRI), we conducted the first in-vivo functional neuroimaging study of the normal human brainstem specifically designed to examine neural signals in the Nucleus Tractus Solitarius (NTS) in response to all basic taste stimuli. NTS represents the first relay station along the mammalian taste processing pathway which originates at the taste buds in the oral cavity and passes through the thalamus before reaching the primary taste cortex in the brain. In our proof-of-concept study, we acquired data from one adult volunteer using fMRI at 1.2 mm isotropic resolution and performed a univariate general linear model analysis. During fMRI acquisition, three shuffled injections of sweet, bitter, salty, sour, and umami solutions were administered following an event-related design. We observed a statistically significant blood oxygen level-dependent (BOLD) response in the anatomically predicted location of the NTS for all five basic tastes. The results of this study appear statistically robust, even though they were obtained from a single volunteer. The information derived from a similar experimental strategy may inspire novel research aimed at clarifying important details of central nervous system involvement in eating disorders, at designing and monitoring tailored therapeutic strategies.
Collapse
Affiliation(s)
- Antonietta Canna
- Department of Medicine, Surgery and Dentistry, "Scuola Medica Salernitana", University of Salerno, Baronissi, Italy
- Faculty of Psychology and Neuroscience, Maastricht University, Maastricht, Netherlands
- Center for Magnetic Resonance Research, University of Minnesota, Minneapolis, MN, United States
| | - Elena Cantone
- Section of ENT, Department of Neuroscience, Reproductive and Odontostomatological Sciences, "Federico II" University, Napoli, Italy
| | - Anne Roefs
- Faculty of Psychology and Neuroscience, Maastricht University, Maastricht, Netherlands
| | - Sieske Franssen
- Faculty of Psychology and Neuroscience, Maastricht University, Maastricht, Netherlands
| | - Anna Prinster
- Biostructure and Bioimaging Institute, National Research Council, Napoli, Italy
| | - Elia Formisano
- Faculty of Psychology and Neuroscience, Maastricht University, Maastricht, Netherlands
| | - Francesco Di Salle
- Department of Medicine, Surgery and Dentistry, "Scuola Medica Salernitana", University of Salerno, Baronissi, Italy
- Department of Diagnostic Imaging, University Hospital "San Giovanni di Dio e Ruggi D'Aragona", Salerno, Italy
| | - Fabrizio Esposito
- Faculty of Psychology and Neuroscience, Maastricht University, Maastricht, Netherlands
- Department of Advanced Medical and Surgical Sciences, University of Campania "Luigi Vanvitelli”, Napoli, Italy
| |
Collapse
|
3
|
Rurgo S, Cantone E, Pesce M, Efficie E, Musella M, Polese B, De Conno B, Pagliaro M, Seguella L, Guida B, Esposito G, Sarnelli G. Sleeve Gastrectomy-Induced Body Mass Index Reduction Increases the Intensity of Taste Perception's and Reduces Bitter-Induced Pleasantness in Severe Obesity. J Clin Med 2022; 11:3957. [PMID: 35887721 PMCID: PMC9321134 DOI: 10.3390/jcm11143957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 01/27/2023] Open
Abstract
Background: The sense of taste is involved in food behavior and may drive food choices, likely contributing to obesity. Differences in taste preferences have been reported in normal-weight as compared to obese subjects. Changes in taste perception with an increased sweet-induced sensitivity have been reported in surgically treated obese patients, but data regarding the perception of basic tastes yielded conflicting results. We aimed to evaluate basic taste identification, induced perception, and pleasantness in normal-weight controls and obese subjects before and after bariatric surgery. Methods: Severe obese and matched normal weight subjects underwent a standardized spit test to evaluate sweet, bitter, salty, umami, and sour taste identification, induced perception, and pleasantness. A subset of obese subjects were also studied before and 12 months after sleeve gastrectomy. Results: No significant differences in basic taste-induced perceptions were observed, although a higher number of controls correctly identified umami than did obese subjects. Sleeve-gastrectomy-induced weight loss did not affect the overall ability to correctly identify basic tastes but was associated with a significant increase in taste intensities, with higher scores for sour and bitter, and a significantly reduced bitter-induced pleasantness. Conclusions: The perception of basic tastes is similar in normal-weight and severely obese subjects. Sleeve-gastrectomy-induced weight loss significantly increases basic taste-induced intensity, and selectively reduces bitter-related pleasantness without affecting the ability to identify the tastes. Our findings reveal that taste perception is influenced by body mass index changes, likely supporting the hypothesis that centrally mediated mechanisms modulate taste perception in severe obesity.
Collapse
Affiliation(s)
- Sara Rurgo
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Elena Cantone
- Department of Neuroscience, Reproductive and Odontostomatologic Science, ENT Section, ‘Federico II’ University of Naples, 80131 Naples, Italy;
| | - Marcella Pesce
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Eleonora Efficie
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Mario Musella
- Advanced Biomedical Sciences Department, Naples “Federico II” University, AOU “Federico II”—Via S. Pansini 5, 80131 Naples, Italy;
| | - Barbara Polese
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Barbara De Conno
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Marta Pagliaro
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Luisa Seguella
- Department of Physiology and Pharmacology, Faculty of Pharmacy and Medicine, Sapienza University of Rome, 00161 Rome, Italy; (L.S.); (G.E.)
| | - Bruna Guida
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Giuseppe Esposito
- Department of Physiology and Pharmacology, Faculty of Pharmacy and Medicine, Sapienza University of Rome, 00161 Rome, Italy; (L.S.); (G.E.)
| | - Giovanni Sarnelli
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
- UNESCO Chair on Health Education and Sustainable Development, “Federico II” University, 80131 Naples, Italy
| |
Collapse
|
4
|
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09308-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
5
|
von Molitor E, Riedel K, Krohn M, Hafner M, Rudolf R, Cesetti T. Sweet Taste Is Complex: Signaling Cascades and Circuits Involved in Sweet Sensation. Front Hum Neurosci 2021; 15:667709. [PMID: 34239428 PMCID: PMC8258107 DOI: 10.3389/fnhum.2021.667709] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Accepted: 05/20/2021] [Indexed: 12/13/2022] Open
Abstract
Sweetness is the preferred taste of humans and many animals, likely because sugars are a primary source of energy. In many mammals, sweet compounds are sensed in the tongue by the gustatory organ, the taste buds. Here, a group of taste bud cells expresses a canonical sweet taste receptor, whose activation induces Ca2+ rise, cell depolarization and ATP release to communicate with afferent gustatory nerves. The discovery of the sweet taste receptor, 20 years ago, was a milestone in the understanding of sweet signal transduction and is described here from a historical perspective. Our review briefly summarizes the major findings of the canonical sweet taste pathway, and then focuses on molecular details, about the related downstream signaling, that are still elusive or have been neglected. In this context, we discuss evidence supporting the existence of an alternative pathway, independent of the sweet taste receptor, to sense sugars and its proposed role in glucose homeostasis. Further, given that sweet taste receptor expression has been reported in many other organs, the physiological role of these extraoral receptors is addressed. Finally, and along these lines, we expand on the multiple direct and indirect effects of sugars on the brain. In summary, the review tries to stimulate a comprehensive understanding of how sweet compounds signal to the brain upon taste bud cells activation, and how this gustatory process is integrated with gastro-intestinal sugar sensing to create a hedonic and metabolic representation of sugars, which finally drives our behavior. Understanding of this is indeed a crucial step in developing new strategies to prevent obesity and associated diseases.
Collapse
Affiliation(s)
- Elena von Molitor
- Institute of Molecular and Cell Biology, Hochschule Mannheim, Mannheim, Germany
| | | | | | - Mathias Hafner
- Institute of Molecular and Cell Biology, Hochschule Mannheim, Mannheim, Germany
| | - Rüdiger Rudolf
- Institute of Molecular and Cell Biology, Hochschule Mannheim, Mannheim, Germany.,Interdisciplinary Center for Neurosciences, Heidelberg University, Heidelberg, Germany
| | - Tiziana Cesetti
- Institute of Molecular and Cell Biology, Hochschule Mannheim, Mannheim, Germany
| |
Collapse
|
6
|
Wu B, Eldeghaidy S, Ayed C, Fisk ID, Hewson L, Liu Y. Mechanisms of umami taste perception: From molecular level to brain imaging. Crit Rev Food Sci Nutr 2021; 62:7015-7024. [PMID: 33998842 DOI: 10.1080/10408398.2021.1909532] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodium or fat to increase food palatability. Umami is not only known to increase appetite, but also to increase satiety, and hence could be used to control food intake. Therefore, it is important to understand the mechanism(s) involved in umami taste perception. This review discusses current knowledge of the mechanism(s) of umami perception from receptor level to human brain imaging. New findings regarding the molecular mechanisms for detecting umami tastes and their pathway(s), and the peripheral and central coding to umami taste are reviewed. The representation of umami in the human brain and the individual variation in detecting umami taste and associations with genotype are discussed. The presence of umami taste receptors in the gastrointestinal tract, and the interactions between the brain and gut are highlighted. The review concludes that more research is required into umami taste perception to include not only oral umami taste perception, but also the wider "whole body" signaling mechanisms, to explore the interaction between the brain and gut in response to umami perception and ingestion.
Collapse
Affiliation(s)
- Ben Wu
- Department of Food Science & Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Sally Eldeghaidy
- Division of Food, Nutrition and Dietetics, and Future Food Beacon, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.,Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University Park Campus, University of Nottingham, UK
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.,The University of Adelaide, North Terrace, Adelaide, South Australia, Australia
| | - Louise Hewson
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Yuan Liu
- Department of Food Science & Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| |
Collapse
|
7
|
Agarwal K, Manza P, Leggio L, Livinski AA, Volkow ND, Joseph PV. Sensory cue reactivity: Sensitization in alcohol use disorder and obesity. Neurosci Biobehav Rev 2021; 124:326-357. [PMID: 33587959 DOI: 10.1016/j.neubiorev.2021.02.014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 02/03/2021] [Accepted: 02/07/2021] [Indexed: 12/21/2022]
Abstract
Neuroimaging techniques to measure the function of the human brain such as electroencephalography (EEG), positron emission tomography (PET), and functional magnetic resonance imaging (fMRI), are powerful tools for understanding the underlying neural circuitry associated with alcohol use disorder (AUD) and obesity. The sensory (visual, taste and smell) paradigms used in neuroimaging studies represent an ideal platform to investigate the connection between the different neural circuits subserving the reward/executive control systems in these disorders, which may offer a translational mechanism for novel intervention predictions. Thus, the current review provides an integrated summary of the recent neuroimaging studies that have applied cue-reactivity paradigms and neuromodulation strategies to explore underlying alterations in neural circuitry as well in treatment strategies in AUD and obesity. Finally, we discuss literature on mechanisms associated with increased alcohol sensitivity post-bariatric surgery (BS) which offers guidance for future research to use sensory percepts in elucidating the relation of reward signaling in AUD development post-BS.
Collapse
Affiliation(s)
- Khushbu Agarwal
- National Institute on Alcohol Abuse and Alcoholism, Bethesda, MD, USA; National Institute of Nursing Research, Bethesda, MD, USA
| | - Peter Manza
- National Institute on Alcohol Abuse and Alcoholism, Bethesda, MD, USA
| | - Lorenzo Leggio
- National Institute on Alcohol Abuse and Alcoholism, Bethesda, MD, USA; National Institute on Drug Abuse, Bethesda and Baltimore, MD, USA
| | | | - Nora D Volkow
- National Institute on Alcohol Abuse and Alcoholism, Bethesda, MD, USA; National Institute on Drug Abuse, Bethesda and Baltimore, MD, USA
| | - Paule Valery Joseph
- National Institute on Alcohol Abuse and Alcoholism, Bethesda, MD, USA; National Institute of Nursing Research, Bethesda, MD, USA.
| |
Collapse
|
8
|
Avery JA. Against gustotopic representation in the human brain: There is no Cartesian Restaurant. CURRENT OPINION IN PHYSIOLOGY 2021; 20:23-28. [PMID: 33521413 PMCID: PMC7839947 DOI: 10.1016/j.cophys.2021.01.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The insular cortex is still one of the least understood cortical regions in the human brain. This review will highlight research on taste quality representation within the human insular cortex. Much of the controversy surrounding this topic is based in the ongoing debate over different theories of peripheral taste coding. When translated to the study of gustatory cortex, this has generated a distinct set of theoretical models, namely the topographic (or 'gustotopic') and population coding models of taste organization. Recent investigations into this topic have employed high-resolution functional neuroimaging methods and multivariate analytic approaches to examine taste quality coding in the human brain. Collectively, these recent studies do not support the topographic model of taste quality representation, but rather one where taste quality is represented by distributed patterns of activation within gustatory regions of the insula.
Collapse
Affiliation(s)
- Jason A Avery
- Laboratory of Brain and Cognition, National Institute of Mental Health, Bethesda, MD, United States, 20892
| |
Collapse
|
9
|
Bales MB, Spector AC. Chemospecific deficits in taste sensitivity following bilateral or right hemispheric gustatory cortex lesions in rats. J Comp Neurol 2020; 528:2729-2747. [PMID: 32671857 PMCID: PMC8008699 DOI: 10.1002/cne.24928] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 04/14/2020] [Accepted: 04/14/2020] [Indexed: 01/10/2023]
Abstract
Our prior studies showed bilateral gustatory cortex (GC) lesions significantly impair taste sensitivity to salts (NaCl and KCl) and quinine ("bitter") but not to sucrose ("sweet"). The range of qualitative tastants tested here has been extended in a theoretically relevant way to include the maltodextrin, Maltrin, a preferred stimulus by rats thought to represent a unique taste quality, and the "sour" stimulus citric acid; NaCl was also included as a positive control. Male rats (Sprague-Dawley) with histologically confirmed neurotoxin-induced bilateral (BGCX, n = 13), or right (RGCX, n = 13) or left (LGCX, n = 9) unilateral GC lesions and sham-operated controls (SHAM, n = 16) were trained to discriminate a tastant from water in an operant two-response detection task. A mapping system was used to determine placement, size, and symmetry (when bilateral) of the lesion. BGCX significantly impaired taste sensitivity to NaCl, as expected, but not to Maltrin or citric acid, emulating our prior results with sucrose. However, in the case of citric acid, there was some disruption in performance at higher concentrations. Interestingly, RGCX, but not LGCX, also significantly impaired taste sensitivity, but only to NaCl, suggesting some degree of lateralized function. Taken together with our prior findings, extensive bilateral lesions in GC do not disrupt basic taste signal detection to all taste stimuli uniformly. Moreover, GC lesions do not preclude the ability of rats to learn and perform the task, clearly demonstrating that, in its absence, other brain regions are able to maintain sensory-discriminative taste processing, albeit with attenuated sensitivity for select stimuli.
Collapse
Affiliation(s)
- Michelle B Bales
- Department of Psychology and Program in Neuroscience, Florida State University, Tallahassee, Florida, USA
| | - Alan C Spector
- Department of Psychology and Program in Neuroscience, Florida State University, Tallahassee, Florida, USA
| |
Collapse
|
10
|
Yeung AWK, Wong NSM, Eickhoff SB. Empirical assessment of changing sample-characteristics in task-fMRI over two decades: An example from gustatory and food studies. Hum Brain Mapp 2020; 41:2460-2473. [PMID: 32216124 PMCID: PMC7267904 DOI: 10.1002/hbm.24957] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 01/08/2020] [Accepted: 02/11/2020] [Indexed: 12/29/2022] Open
Abstract
Over the past two decades, functional neuroimaging has not only grown into a large field of research, but also substantially evolved. Here we provide a quantitative assessment of these presumed in sample composition and data analysis, using fMRI studies on food/taste research published between 1998 and 2019 as an exemplary case in which the scientific objectives themselves have remained largely stable. A systematic search for papers written in English was done using multiple databases and identified 426 original articles that were subsequently analyzed. The median sample size significantly increased from 11.5 to 35.5 while the ratio of male to female subjects remained stable. There were, however, more papers involving female subjects only, rather than male subjects only, since 2003. There was a decline in uncorrected results and statistical correction by false-discovery rate. Reflecting a trend toward more conservative thresholding, the number of foci reported per paper did not change significantly and sample size (power) did not correlate with the number of reported foci. The median journal impact factor and the normalized number of citations (citations per year) of the papers, in turn, showed a significantly decreasing trend. Number of citations negatively correlated to sample size, publication year but positively correlated to journal impact factor, and was also influenced by statistical correction method. There was a decreasing trend in studies recruiting both left-handed and right-handed subjects. In summary, the present paper quantifies several large-scale trends that have often been anecdotally discussed and reveals the changing nature of neuroimaging studies that may be considered when pursuing meta-analytic approaches.
Collapse
Affiliation(s)
- Andy W K Yeung
- Oral and Maxillofacial Radiology, Applied Oral Sciences and Community Dental Care, Faculty of Dentistry, The University of Hong Kong, Hong Kong, China
| | - Natalie S M Wong
- Oral and Maxillofacial Surgery, Faculty of Dentistry, The University of Hong Kong, Hong Kong, China
| | - Simon B Eickhoff
- Institute of Systems Neuroscience, Medical Faculty, Heinrich Heine University Düsseldorf, Düsseldorf, Germany.,Institute of Neuroscience and Medicine, Brain & Behaviour (INM-7), Research Centre Jülich, Jülich, Germany
| |
Collapse
|
11
|
Sensing Senses: Optical Biosensors to Study Gustation. SENSORS 2020; 20:s20071811. [PMID: 32218129 PMCID: PMC7180777 DOI: 10.3390/s20071811] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 03/19/2020] [Accepted: 03/21/2020] [Indexed: 12/11/2022]
Abstract
The five basic taste modalities, sweet, bitter, umami, salty and sour induce changes of Ca2+ levels, pH and/or membrane potential in taste cells of the tongue and/or in neurons that convey and decode gustatory signals to the brain. Optical biosensors, which can be either synthetic dyes or genetically encoded proteins whose fluorescence spectra depend on levels of Ca2+, pH or membrane potential, have been used in primary cells/tissues or in recombinant systems to study taste-related intra- and intercellular signaling mechanisms or to discover new ligands. Taste-evoked responses were measured by microscopy achieving high spatial and temporal resolution, while plate readers were employed for higher throughput screening. Here, these approaches making use of fluorescent optical biosensors to investigate specific taste-related questions or to screen new agonists/antagonists for the different taste modalities were reviewed systematically. Furthermore, in the context of recent developments in genetically encoded sensors, 3D cultures and imaging technologies, we propose new feasible approaches for studying taste physiology and for compound screening.
Collapse
|
12
|
Macroscopic information-based taste representations in insular cortex are shaped by stimulus concentration. Proc Natl Acad Sci U S A 2020; 117:7409-7417. [PMID: 32179687 DOI: 10.1073/pnas.1916329117] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Taste processing is an essential ability in all animals signaling potential harm or benefit of ingestive behavior. However, current evidence for cortical taste representations remains contradictory. To address this issue, high-resolution functional MRI (fMRI) and multivariate pattern analysis were used to characterize taste-related informational content in human insular cortex, which contains primary gustatory cortex. Human participants judged pleasantness and intensity of low- and high-concentration tastes (salty, sweet, sour, and bitter) in two fMRI experiments on two different days to test for task- and concentration-invariant taste representations. We observed patterns of fMRI activity within insular cortex narrowly tuned to specific tastants consistently across tasks in all participants. Fewer patterns responded to more than one taste category. Importantly, changes in taste concentration altered the spatial layout of putative taste-specific patterns with distinct, almost nonoverlapping patterns for each taste category at different concentration levels. Together, our results point at macroscopic representations in human insular cortex as a complex function of taste category and concentration rather than representations based solely on taste identity.
Collapse
|
13
|
Khong TK, Selvanayagam V, Yusof A. Effect of glucose and sodium chloride mouth rinses on neuromuscular fatigue: a preliminary study. Eur J Sport Sci 2020; 21:224-230. [PMID: 32056510 DOI: 10.1080/17461391.2020.1730980] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Carbohydrate (CHO) mouth rinse has been shown to improve endurance performance and maintain the central drive of contracting muscles. Salt (NaCl) mouth rinse solution, often used in dentistry to desensitise the oral cavity to pain, could also activate cortical areas of the brain. Hence, the objective of this preliminary study was to investigate whether CHO (glucose) and NaCl mouth rinses could attenuate the reduction in maximum voluntary contraction (MVC) and sustained MVC (sMVC) following an endurance exercise (30-minute cycling at 70% VO2max). Ten subjects (male, age: 22 ± 1 years, weight: 65.3 ± 12.4 kg, height: 164.5 ± 7.5 cm, VO2max: 48.3 ± 6.1 mL kg-1 min-1) completed three trials of 30-minute cycling exercise. In a randomised cross-over study, in each trial, the participants rinsed using either water, 6% glucose, or 6% NaCl solution for 5 s immediately prior to and every 10 min during the cycling exercise. The MVC and sMVC were measured pre and post cycling. Analysis of variance showed significant interaction and time effects for MVC, while for sMVC there was a significant interaction with time and group effects. Both MVC and sMVC were higher post cycling in the glucose and NaCl groups compared to the water group, which suggests that activation of glucose and NaCl oral receptors could better preserve post-exercise force production. This is the first study to show that NaCl mouth rinse can produce a comparable effect on glucose. Hence, mouth rinses may be able to activate other distinct pathways that could attenuate fatigue.
Collapse
Affiliation(s)
- Teng Keen Khong
- Centre of Sport and Exercise Sciences, University of Malaya, Kuala Lumpur, Malaysia.,Faculty of Applied Sciences, Department of Sports Sciences, Tunku Abdul Rahman University College, Kuala Lumpur, Malaysia
| | - Victor Selvanayagam
- Centre of Sport and Exercise Sciences, University of Malaya, Kuala Lumpur, Malaysia
| | - Ashril Yusof
- Centre of Sport and Exercise Sciences, University of Malaya, Kuala Lumpur, Malaysia
| |
Collapse
|
14
|
Taste Quality Representation in the Human Brain. J Neurosci 2019; 40:1042-1052. [PMID: 31836661 DOI: 10.1523/jneurosci.1751-19.2019] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 10/15/2019] [Accepted: 12/03/2019] [Indexed: 12/17/2022] Open
Abstract
In the mammalian brain, the insula is the primary cortical substrate involved in the perception of taste. Recent imaging studies in rodents have identified a "gustotopic" organization in the insula, whereby distinct insula regions are selectively responsive to one of the five basic tastes. However, numerous studies in monkeys have reported that gustatory cortical neurons are broadly-tuned to multiple tastes, and tastes are not represented in discrete spatial locations. Neuroimaging studies in humans have thus far been unable to discern between these two models, though this may be because of the relatively low spatial resolution used in taste studies to date. In the present study, we examined the spatial representation of taste within the human brain using ultra-high resolution functional magnetic resonance imaging (MRI) at high magnetic field strength (7-tesla). During scanning, male and female participants tasted sweet, salty, sour, and tasteless liquids, delivered via a custom-built MRI-compatible tastant-delivery system. Our univariate analyses revealed that all tastes (vs tasteless) activated primary taste cortex within the bilateral dorsal mid-insula, but no brain region exhibited a consistent preference for any individual taste. However, our multivariate searchlight analyses were able to reliably decode the identity of distinct tastes within those mid-insula regions, as well as brain regions involved in affect and reward, such as the striatum, orbitofrontal cortex, and amygdala. These results suggest that taste quality is not represented topographically, but by a distributed population code, both within primary taste cortex as well as regions involved in processing the hedonic and aversive properties of taste.SIGNIFICANCE STATEMENT The insula is the primary cortical substrate involved in taste perception, yet some question remains as to whether this region represents distinct tastes topographically or via a population code. Using high field (7-tesla), high-resolution functional magnetic resonance imaging in humans, we examined the representation of different tastes delivered during scanning. All tastes activated primary taste cortex within the bilateral mid-insula, but no brain region exhibited any consistent taste preference. However, multivariate analyses reliably decoded taste quality within the bilateral mid-insula as well as the striatum, orbitofrontal cortex, and bilateral amygdala. This suggests that taste quality is represented by a spatial population code within regions involved in sensory and appetitive properties of taste.
Collapse
|
15
|
Dietsch AM, Dorris HD, Pearson WG, Dietrich-Burns KE, Solomon NP. Taste Manipulation and Swallowing Mechanics in Trauma-Related Sensory-Based Dysphagia. JOURNAL OF SPEECH, LANGUAGE, AND HEARING RESEARCH : JSLHR 2019; 62:2703-2712. [PMID: 31335240 DOI: 10.1044/2019_jslhr-s-18-0381] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Purpose This study explored the effects of high-concentration taste manipulation trials on swallow function in persons with sensory-based dysphagia. Method Dysphagia researchers partnered with clinical providers to prospectively identify traumatically injured U.S. military service members (N = 18) with sensory-based dysphagia as evidenced by delayed initiation and/or decreased awareness of residue/penetration/aspiration. Under videofluoroscopy, participants swallowed trials of 3 custom-mixed taste stimuli: unflavored (40% weight/volume [wt/vol] barium sulfate in distilled water), sour (2.7% wt/vol citric acid in 40% wt/vol barium suspension), and sweet-sour (1.11% wt/vol citric acid plus 8% wt/vol sucrose in 40% wt/vol barium suspension). Trials were analyzed and compared via clinical rating tools (the Modified Barium Swallow Impairment Profile [Martin-Harris et al., 2008] and the Penetration-Aspiration Scale [Rosenbek, Robbins, Roecker, Coyle, & Wood, 1996]). Additionally, a computational analysis of swallowing mechanics (CASM) was applied to a subset of 9 swallows representing all 3 tastants from 3 participants. Results Friedman's tests for the 3 stimuli revealed significantly (p < .05) improved functional ratings for Penetration-Aspiration Scale and pharyngoesophageal opening. CASM indicated differences in pharyngeal swallowing mechanics across all tastant comparisons (p ≤ .0001). Eigenvectors revealed increased tongue base retraction, hyoid elevation, and pharyngeal shortening for sweet-sour and, to a lesser extent, sour than for unflavored boluses. Conclusion Advantageous changes in certain parameters of oropharyngeal swallowing physiology were noted with high-intensity tastants per both clinical ratings and subsequent CASM, suggesting potential therapeutic application for taste manipulation.
Collapse
Affiliation(s)
- Angela M Dietsch
- University of Nebraska-Lincoln
- Walter Reed National Military Medical Center, Bethesda, MD
| | | | | | | | | |
Collapse
|
16
|
Sarnelli G, Annunziata G, Magno S, Oriolo C, Savastano S, Colao A. Taste and the Gastrointestinal tract: from physiology to potential therapeutic target for obesity. INTERNATIONAL JOURNAL OF OBESITY SUPPLEMENTS 2019; 9:1-9. [PMID: 31391920 DOI: 10.1038/s41367-019-0012-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Flavor is the combination of gustatory, olfactory and trigeminal sensations, representing the three main sensory pathways that allow detecting environmental chemical substances. Taste, in particular, is a complex chemosensory path that allows identification of substances present in ingested foods and beverages. In this manuscript, we propose a conceptual roadmap from aspects related to the evolution and the physiological role of taste, up to the current knowledge about its implication in the modulation of a healthy state, or obesity. More specifically, we focused on the role of stimulation of taste receptors in releasing gut hormones (also known as enterohormones), and their effects on the regulation of food intake, by inducing satiety, either by locally acting (in the gastrointestinal tract), or centrally (in the brain). Recent evidence demonstrated that some enterohormones are able to modulate gastrointestinal motility, thus affecting an orexigenic responses in the central nervous system. In keeping with this, we discuss the ability of the gustatory system to be a final checkpoint control for food intake regulation, and we speculate about taste perception manipulation in the management of obesity.
Collapse
Affiliation(s)
- Giovanni Sarnelli
- 1Department of Clinical Medicine and Surgery, Division of Gastroenterology, University of Naples Federico II, Naples, Italy
| | | | - Silvia Magno
- Obesity Center at the Endocrinology Unit, Department of Clinical and Experimental Medicine, Pisa, Italy
| | - Claudia Oriolo
- 4Endocrinology Unit, Medical Department of Care Continuity and Disability, University of Bologna, Bologna, Italy
| | - Silvia Savastano
- 5Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Napoli, Italy
| | - Annamaria Colao
- 5Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Napoli, Italy
| | | |
Collapse
|
17
|
Raghu ALB, Parker T, van Wyk A, Green AL. Insula stroke: the weird and the worrisome. Postgrad Med J 2019; 95:497-504. [PMID: 31296791 DOI: 10.1136/postgradmedj-2019-136732] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 06/10/2019] [Accepted: 06/23/2019] [Indexed: 01/10/2023]
Abstract
Infarction of the insula is a common scenario with large tissue-volume strokes in the middle cerebral artery territory. Considered to be part of the central autonomic network, infarction of this region is associated with autonomic disturbances, in particular cardiovascular dysregulation. Risk of aspiration following stroke is also associated with involvement of the insula, consistent with its purported participation in complex functions of the mouth and pharynx. Strokes restricted to the insula are rare and present with a broad range of symptoms that offer a window of insight into the diverse functionality of the insular cortex. Chemosensory, autonomic, vestibular, auditory, somatosensory, language and oropharyngeal functional deficits are all recognised, among others. Long-term sequelae are unknown but profound symptoms, such as hemiparesis, are usually transient. Understanding the patterns of dysfunction highlighted provides the basis for future strategies to optimise stroke management on the discovery of insula involvement.
Collapse
Affiliation(s)
| | - Tariq Parker
- Nuffield Department of Surgical Sciences, University of Oxford, Oxford, UK
| | - André van Wyk
- Acute Stroke Unit, Royal Berkshire Hospital, Reading, UK
| | - Alexander Laurence Green
- Nuffield Department of Surgical Sciences, University of Oxford, Oxford, UK.,Neurosurgery, Oxford University Hospitals NHS Foundation Trust, Oxford, UK
| |
Collapse
|
18
|
Kure Liu C, Joseph PV, Feldman DE, Kroll DS, Burns JA, Manza P, Volkow ND, Wang GJ. Brain Imaging of Taste Perception in Obesity: a Review. Curr Nutr Rep 2019; 8:108-119. [PMID: 30945140 PMCID: PMC6486899 DOI: 10.1007/s13668-019-0269-y] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
PURPOSE OF REVIEW We summarize neuroimaging findings related to processing of taste (fat, salt, umami, bitter, and sour) in the brain and how they influence hedonic responses and eating behaviors and their role in obesity. RECENT FINDINGS Neuroimaging studies in obese individuals have revealed alterations in reward/motivation, executive control/self-regulation, and limbic/affective circuits that are implicated in food and drug addiction. Psychophysical studies show that sensory properties of food ingredients may be associated with anthropometric and neurocognitive outcomes in obesity. However, few studies have examined the neural correlates of taste and processing of calories and nutrient content in obesity. The literature of neural correlated of bitter, sour, and salty tastes remains sparse in obesity. Most published studies have focused on sweet, followed by fat and umami taste. Studies on calorie processing and its conditioning by preceding taste sensations have started to delineate a dynamic pattern of brain activation associated with appetition. Our expanded understanding of taste processing in the brain from neuroimaging studies is poised to reveal novel prevention and treatment targets to help address overeating and obesity.
Collapse
Affiliation(s)
- Christopher Kure Liu
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
| | - Paule Valery Joseph
- Sensory Science and Metabolism Unit, Biobehavioral Branch, National Institute of Nursing Research, National Institutes of Health, 31 Center Drive, Rm 5B03, Bethesda, MD 20892-2178 USA
| | - Dana E. Feldman
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
| | - Danielle S. Kroll
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
| | - Jamie A. Burns
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
| | - Peter Manza
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
| | - Nora D. Volkow
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
- National Institute on Drug Abuse, National Institutes of Health, 6001 Executive Blvd., Suite 5274, Bethesda, MD 20892-9581 USA
| | - Gene-Jack Wang
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
| |
Collapse
|
19
|
Canna A, Prinster A, Cantone E, Ponticorvo S, Russo AG, Di Salle F, Esposito F. Intensity-related distribution of sweet and bitter taste fMRI responses in the insular cortex. Hum Brain Mapp 2019; 40:3631-3646. [PMID: 31066980 DOI: 10.1002/hbm.24621] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 03/30/2019] [Accepted: 04/29/2019] [Indexed: 12/22/2022] Open
Abstract
The human gustatory cortex analyzes the chemosensory properties of tastants, particularly the quality, intensity, and affective valence, to determine whether a perceived substance should be ingested or rejected. Among previous studies, the spatial distribution of taste intensity-related activations within the human insula has been scarcely addressed. To spatially characterize a specialized or distributed nature of the cortical responses to taste intensities, a functional magnetic resonance imaging study was performed at 3 T in 44 healthy subjects where sweet and bitter tastants were administered at five increasing concentrations and cortex-based factorial and parametric analyses were performed. Two clusters in the right middle-posterior and left middle insula were found specialized for taste intensity processing, exhibiting a highly nonlinear profile across concentrations. Multiple clusters were found activated by sweet and bitter taste stimuli at most concentrations, in the anterior, middle-posterior, and inferior portion of the bilateral insula. Across these clusters, respectively, for the right and left insula, a superior-to-inferior and an anterior-to-posterior spatial gradient for high-to-low concentrations were observed for the most responsive intensity of both tastes. These findings may gather new insights regarding how the gustatory cortex is spatially organized during the perceptual processing of taste intensity for two basic tastants.
Collapse
Affiliation(s)
- Antonietta Canna
- Department of Medicine, Surgery and Dentistry, Scuola Medica Salernitana, University of Salerno, Salerno, Italy
| | - Anna Prinster
- Biostructure and Bioimaging Institute, National Research Council, Naples, Italy
| | - Elena Cantone
- Section of ENT, Department of Neuroscience, Federico II University, Naples, Italy
| | - Sara Ponticorvo
- Department of Medicine, Surgery and Dentistry, Scuola Medica Salernitana, University of Salerno, Salerno, Italy
| | - Andrea Gerardo Russo
- Department of Political, Social and Communication Sciences, University of Salerno, Salerno, Italy
| | - Francesco Di Salle
- Department of Medicine, Surgery and Dentistry, Scuola Medica Salernitana, University of Salerno, 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, Salerno, Italy.,Department of Diagnostic Imaging, University Hospital San Giovanni di Dio e Ruggi D'Aragona, Salerno, Italy
| |
Collapse
|
20
|
Ohla K, Yoshida R, Roper SD, Di Lorenzo PM, Victor JD, Boughter JD, Fletcher M, Katz DB, Chaudhari N. Recognizing Taste: Coding Patterns Along the Neural Axis in Mammals. Chem Senses 2019; 44:237-247. [PMID: 30788507 PMCID: PMC6462759 DOI: 10.1093/chemse/bjz013] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
The gustatory system encodes information about chemical identity, nutritional value, and concentration of sensory stimuli before transmitting the signal from taste buds to central neurons that process and transform the signal. Deciphering the coding logic for taste quality requires examining responses at each level along the neural axis-from peripheral sensory organs to gustatory cortex. From the earliest single-fiber recordings, it was clear that some afferent neurons respond uniquely and others to stimuli of multiple qualities. There is frequently a "best stimulus" for a given neuron, leading to the suggestion that taste exhibits "labeled line coding." In the extreme, a strict "labeled line" requires neurons and pathways dedicated to single qualities (e.g., sweet, bitter, etc.). At the other end of the spectrum, "across-fiber," "combinatorial," or "ensemble" coding requires minimal specific information to be imparted by a single neuron. Instead, taste quality information is encoded by simultaneous activity in ensembles of afferent fibers. Further, "temporal coding" models have proposed that certain features of taste quality may be embedded in the cadence of impulse activity. Taste receptor proteins are often expressed in nonoverlapping sets of cells in taste buds apparently supporting "labeled lines." Yet, taste buds include both narrowly and broadly tuned cells. As gustatory signals proceed to the hindbrain and on to higher centers, coding becomes more distributed and temporal patterns of activity become important. Here, we present the conundrum of taste coding in the light of current electrophysiological and imaging techniques at several levels of the gustatory processing pathway.
Collapse
Affiliation(s)
- Kathrin Ohla
- Cognitive Neuroscience, Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, Jülich, Germany
| | - Ryusuke Yoshida
- Section of Oral Neuroscience and OBT Research Center, Faculty of Dental Science, Kyushu University, Fukuoka, Japan
- Department of Oral Physiology, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Okayama City, Japan
| | - Stephen D Roper
- Department of Physiology and Biophysics, Department of Otolaryngology, University of Miami Miller School of Medicine, Miami, FL, USA
| | | | - Jonathan D Victor
- Feil Family Brain and Mind Research Institute, Weill Cornell Medical College, New York, NY, USA
| | - John D Boughter
- Department of Anatomy and Neurobiology, University of Tennessee Health Science Center, Memphis, TN, USA
| | - Max Fletcher
- Department of Anatomy and Neurobiology, University of Tennessee Health Science Center, Memphis, TN, USA
| | - Donald B Katz
- Volen Center for Complex Systems, Brandeis University, Waltham, MA, USA
| | - Nirupa Chaudhari
- Department of Physiology and Biophysics, Department of Otolaryngology, University of Miami Miller School of Medicine, Miami, FL, USA
| |
Collapse
|
21
|
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.
Collapse
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
| |
Collapse
|
22
|
Abstract
The senses of taste and smell developed early in evolution and are of high ecological and clinical relevance in humans. Chemosensory systems function, in large part, as hazard avoidance systems, thereby ensuring survival. Moreover, they play a critical role in nutrition and in determining the flavor of foods and beverages. Their dysfunction has been shown to be a key element of early stages of a number of diseases, including Alzheimer's and Parkinson's diseases. Advanced neuroimaging methods provide a unique means for understanding, in vivo, neural and psychological processing of smell, taste, and flavor, and how diseases can impact such processing. This chapter provides, from a neuroimaging perspective, a comprehensive overview of the anatomy and physiology involved in the odor and taste processing in the central nervous system. Some methodological challenges associated with chemosensory neuroimaging research are discussed. Multisensory integration, the mechanisms that enable holistic sensory experiences, is emphasized.
Collapse
Affiliation(s)
- Jonas K Olofsson
- Gösta Ekman Laboratory, Department of Psychology, Stockholm University, Stockholm, Sweden.
| | - Jessica Freiherr
- Department of Psychiatry and Psychotherapy, University Hospital, Friedrich Alexander University Erlangen-Nürnberg, Erlangen, Germany
| |
Collapse
|
23
|
Taste Perception and Caffeine Consumption: An fMRI Study. Nutrients 2018; 11:nu11010034. [PMID: 30586867 PMCID: PMC6356791 DOI: 10.3390/nu11010034] [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: 10/09/2018] [Revised: 11/21/2018] [Accepted: 12/18/2018] [Indexed: 12/14/2022] Open
Abstract
Caffeine is ubiquitous, yet its impact on central taste processing is not well understood. Although there has been considerable research on caffeine’s physiological and cognitive effects, there is a paucity of research investigating the effects of caffeine on taste. Here we used functional magnetic resonance imaging (fMRI) to investigate group differences between caffeine consumers and non-consumers in blood-oxygenation-level-dependent (BOLD) activation during hedonic evaluation of taste. We scanned 14 caffeine consumers and 14 caffeine non-consumers at 3 Tesla, while they rated three tastes: caffeine (bitter), sucrose (sweet), and saccharin (sweet with bitter after taste), in aqueous solutions. Differences in BOLD activation were analyzed using voxel wise independent samples t-tests within Analysis of Functional Neuroimage (AFNI). Results indicated that during the hedonic evaluation of caffeine or sucrose, caffeine non-consumers had significantly greater activation in neuronal areas associated with memory and reward. During the hedonic evaluation of saccharin, caffeine consumers had significantly greater activation in areas associated with memory and information processing. The findings suggest caffeine consumption is associated with differential activation in neuronal areas involved in reward, memory, and information processing. Further research on intensity and hedonics of bitter and sweet stimuli in caffeine consumers and non-consumers will be of great interest to better understand the nature of differences in taste perception between caffeine consumers and non-consumers.
Collapse
|
24
|
Han P, Mohebbi M, Unrath M, Hummel C, Hummel T. Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami Exposure. Neuroscience 2018; 383:74-83. [DOI: 10.1016/j.neuroscience.2018.05.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 05/02/2018] [Accepted: 05/03/2018] [Indexed: 10/16/2022]
|