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Mouillot T, Brindisi MC, Gauthier C, Barthet S, Quere C, Litime D, Perrignon-Sommet M, Grall S, Lienard F, Fenech C, Devilliers H, Rouland A, Georges M, Penicaud L, Brondel L, Leloup C, Jacquin-Piques A. Prolonged latency of the gustatory evoked potentials for sucrose solution in subjects living with obesity compared with normal-weight subjects. Int J Obes (Lond) 2024:10.1038/s41366-024-01607-2. [PMID: 39183345 DOI: 10.1038/s41366-024-01607-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 07/19/2024] [Accepted: 08/07/2024] [Indexed: 08/27/2024]
Abstract
OBJECTIVES A difference in cortical treatment of taste information could alter food intake promoting the development of obesity. The main purpose was to compare, in subjects living with obesity (OB) and normal-weight subjects (NW), the characteristics of gustatory evoked potentials (GEP) for sucrose solution (10 g.100 mL-1) before and after a standard lunch. The secondary objective was to evaluate the correlations between GEP and the plasmatic levels of acylated ghrelin, leptin, insulin and serotonin. METHODS Each subject had 2 randomized sessions spaced by an interval of 2 days. During one session, subjects were fasting and during the other, subjects took a lunch low in sugar. In each session, subjects had a blood test before a first GEP recording followed by a second GEP recording either after a lunch (feeding session) or no lunch (fasting session). RESULTS Twenty-eight OB (BMI: 38.6 ± 9.0 kg.m-2) were matched to 22 NW (BMI: 22.3 ± 2.2 kg.m-2). GEP latencies were prolonged in OB regardless the sessions and the time before and after lunch, compared with NW (in Cz at the morning: 170 ± 33 ms vs 138 ± 25 ms respectively; p < 0.001). The increase in latency observed in NW after lunch was not observed in OB. Negative or positive correlations were noted in all participants between GEP latencies and ghrelin, leptin, insulin plasmatic levels (P1Cz, r = -0.38, r = 0.33, r = 0.37 respectively, p < 0.0001). CONCLUSIONS This study highlights a slower activation in the taste cortex in OB compared with NW.
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Affiliation(s)
- Thomas Mouillot
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France.
- Hepato-gastroenterology Department, CHU F. Mitterrand, 21000, Dijon, France.
| | - Marie-Claude Brindisi
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
- Endocrinology and Diabetology Department, CHU F. Mitterrand, 21000, Dijon, France
| | - Cyril Gauthier
- Espace Médical Nutrition et Obésité, Ramsay Santé, Valmy medical center, 21000, Dijon, France
| | - Sophie Barthet
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Clémence Quere
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Djihed Litime
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Manon Perrignon-Sommet
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Sylvie Grall
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Fabienne Lienard
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Claire Fenech
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Hervé Devilliers
- Clinical Investigation Center, CHU F. Mitterrand, 21000, Dijon, France
| | - Alexia Rouland
- Endocrinology and Diabetology Department, CHU F. Mitterrand, 21000, Dijon, France
| | - Marjolaine Georges
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
- Pneumology Department, CHU F. Mitterrand, 21000, Dijon, France
| | - Luc Penicaud
- RESTORE, UMR INSERM 1301, CNRS 5070, University of Toulouse III - Paul Sabatier, EFS, ENVT, 31432, Toulouse, France
| | - Laurent Brondel
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
- Hepato-gastroenterology Department, CHU F. Mitterrand, 21000, Dijon, France
| | - Corinne Leloup
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Agnès Jacquin-Piques
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
- Clinical Neurophysiology Department, CHU F. Mitterrand, 21000, Dijon, France
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von Atzingen GV, Arteaga H, da Silva AR, Ortega NF, Costa EJX, Silva ACDS. The convolutional neural network as a tool to classify electroencephalography data resulting from the consumption of juice sweetened with caloric or non-caloric sweeteners. Front Nutr 2022; 9:901333. [PMID: 35928831 PMCID: PMC9343958 DOI: 10.3389/fnut.2022.901333] [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: 03/21/2022] [Accepted: 06/27/2022] [Indexed: 11/17/2022] Open
Abstract
Sweetener type can influence sensory properties and consumer's acceptance and preference for low-calorie products. An ideal sweetener does not exist, and each sweetener must be used in situations to which it is best suited. Aspartame and sucralose can be good substitutes for sucrose in passion fruit juice. Despite the interest in artificial sweeteners, little is known about how artificial sweeteners are processed in the human brain. Here, we applied the convolutional neural network (CNN) to evaluate brain signals of 11 healthy subjects when they tasted passion fruit juice equivalently sweetened with sucrose (9.4 g/100 g), sucralose (0.01593 g/100 g), or aspartame (0.05477 g/100 g). Electroencephalograms were recorded for two sites in the gustatory cortex (i.e., C3 and C4). Data with artifacts were disregarded, and the artifact-free data were used to feed a Deep Neural Network with tree branches that applied a Convolutions and pooling for different feature filtering and selection. The CNN received raw signal as input for multiclass classification and with supervised training was able to extract underling features and patterns from the signal with better performance than handcrafted filters like FFT. Our results indicated that CNN is an useful tool for electroencephalography (EEG) analyses and classification of perceptually similar tastes.
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Affiliation(s)
| | - Hubert Arteaga
- Escuela Ingeniería de Industrias Alimentarias, Universidad Nacional de Jaén, Jaén, Peru
| | | | - Nathalia Fontanari Ortega
- Departamento de Ciências Básicas, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, São Paulo, Brazil
| | - Ernane Jose Xavier Costa
- Departamento de Ciências Básicas, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, São Paulo, Brazil
| | - Ana Carolina de Sousa Silva
- Departamento de Ciências Básicas, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, São Paulo, Brazil
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3
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Chen Z, Hu C, Zhang Y, Xie H, Wei Y. Gustatory event-related potential alterations in olfactory dysfunction patients. Neurol Sci 2022; 43:2899-2908. [PMID: 35106693 PMCID: PMC8807141 DOI: 10.1007/s10072-022-05876-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Accepted: 01/01/2022] [Indexed: 11/25/2022]
Abstract
The phenomenon that longstanding impaired olfactory function is associated with the decreased gustatory function was described in present studies, which was seems attributed to mutual chemosensory interactions. And the interaction between olfaction and gustation still needs more research to figure out. The objective of the study was to investigate how the taste was influenced by olfactory impairment in the central pathway. We tested 33 subjects with normal (n = 19) or impaired (n = 14) olfactory function for their gustatory event-related potentials (gERPs). Validated tests were used for olfactory and gustatory testing (Sniffin’ Sticks, gERPs, and three-drop test). This study reported an objective gustatory function decline in olfactory dysfunction participants. However, it also reported the increased gustatory event-related potentials of olfactory dysfunction participants, especially at the frontal electrode (FZ) and electrode 16 (E16), and the reduced latency of P2 peak of them at electrode 21 (E21), while no obvious difference was observed at the centro-parietal electrode (PZ). Inferior insula might be the main response area for the increase in gERPs, and this increase averaged amplitude of the P2 component may attribute to compensation of the secondary gustatory response that occurred in the gustatory processing of olfactory-impaired patients.
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Affiliation(s)
- Zirong Chen
- Beijing Institute of Heart, Lung and Blood Vessel Diseases, Anzhen Road, Beijing, Chaoyang District, China
- Department of Otolaryngology, Smell and Taste Center, Beijing Anzhen Hospital, Capital Medical University, Anzhen Road 2, Beijing, Chaoyang District, 100010, China
| | - Chunhua Hu
- Department of Otolaryngology, Smell and Taste Center, Beijing Anzhen Hospital, Capital Medical University, Anzhen Road 2, Beijing, Chaoyang District, 100010, China
| | - Yaru Zhang
- Department of Psychiatry, National Clinical Research Center for Mental Disorders, China National Technology Institute On Mental Disorders, The Second Xiangya Hospital of Central South University, Changsha, Hunan, China
| | - Hongbo Xie
- Beijing Institute of Heart, Lung and Blood Vessel Diseases, Anzhen Road, Beijing, Chaoyang District, China
- Department of Otolaryngology, Smell and Taste Center, Beijing Anzhen Hospital, Capital Medical University, Anzhen Road 2, Beijing, Chaoyang District, 100010, China
| | - Yongxiang Wei
- Department of Otorhinolaryngology-Head and Neck Surgery, Capital Institute of Pediatrics, Yabao Road 2, Chaoyang District, 100029, Beijing, China.
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4
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A new gustometer: Template for the construction of a portable and modular stimulator for taste and lingual touch. Behav Res Methods 2020; 51:2733-2747. [PMID: 30511156 DOI: 10.3758/s13428-018-1145-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Taste research has been hampered by technical difficulties, mostly because liquid taste stimuli are difficult to control in terms of timing and application area. Exact stimulus control requires a gustometer, but the existing devices are either not well-documented or rather inflexible. We designed a gustometer based on a computer-controlled, modular pump system, which can be extended via additional hardware modules-for example, for heating of the stimuli or sending and receiving triggers. All components are available for purchase "off the shelf." The pumps deliver liquids through plastic tubing and can be connected to commercially available or custom-made mouthpieces. We determined the temporal precision of the device. Onset delays showed minuscule variation within pumps (SD < 3 ms) and small differences between pumps (< 4.5 ms). The rise time was less than 2 ms (SD < 2 ms), and the dosage volume bias was only 2%. To test whether hemitongues could be stimulated independently, we conducted a behavioral experiment. A total of 18 participants received tasteless stimuli to the left, right, or both sides of the tongue. The side of stimulation was correctly identified on 91% of trials, indicating that the setup is suitable for lateralized stimulation. Electroencephalographic responses to water and salty stimuli were recorded from two participants; the stimulation successfully evoked event-related responses, demonstrating the suitability of the device for use in electrophysiological investigations. We provide a Python-based open-source software package and a Web interface to easily operate the system. We thereby hope to facilitate access to state-of-the-art taste research methods and to increase reproducibility across laboratories.
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Mouillot T, Parise A, Greco C, Barthet S, Brindisi MC, Penicaud L, Leloup C, Brondel L, Jacquin-Piques A. Differential Cerebral Gustatory Responses to Sucrose, Aspartame, and Stevia Using Gustatory Evoked Potentials in Humans. Nutrients 2020; 12:nu12020322. [PMID: 32012665 PMCID: PMC7071252 DOI: 10.3390/nu12020322] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/23/2020] [Accepted: 01/24/2020] [Indexed: 11/25/2022] Open
Abstract
Aspartame and Stevia are widely substituted for sugar. Little is known about cerebral activation in response to low-caloric sweeteners in comparison with high-caloric sugar, whereas these molecules lead to different metabolic effects. We aimed to compare gustatory evoked potentials (GEPs) obtained in response to sucrose solution in young, healthy subjects, with GEPs obtained in response to aspartame and Stevia. Twenty healthy volunteers were randomly stimulated with three solutions of similar intensities of sweetness: Sucrose 10 g/100 mL of water, aspartame 0.05 g/100 mL, and Stevia 0.03 g/100 mL. GEPs were recorded with EEG (Electroencephalogram) electrodes. Hedonic values of each solution were evaluated using the visual analog scale (VAS). The main result was that P1 latencies of GEPs were significantly shorter when subjects were stimulated by the sucrose solution than when they were stimulated by either the aspartame or the Stevia one. P1 latencies were also significantly shorter when subjects were stimulated by the aspartame solution than the Stevia one. No significant correlation was noted between GEP parameters and hedonic values marked by VAS. Although sucrose, aspartame, and Stevia lead to the same taste perception, cerebral activation by these three sweet solutions are different according to GEPs recording. Besides differences of taste receptors and cerebral areas activated by these substances, neural plasticity, and change in synaptic connections related to sweet innate preference and sweet conditioning, could be the best hypothesis to explain the differences in cerebral gustatory processing after sucrose and sweeteners activation.
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Affiliation(s)
- Thomas Mouillot
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
- Department of Hepatology and Gastroenterology, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
| | - Anaïs Parise
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
| | - Camille Greco
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
| | - Sophie Barthet
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
| | - Marie-Claude Brindisi
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
- Department of Hepatology and Gastroenterology, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
- Department of Endocrinology and Nutrition, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
| | - Luc Penicaud
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
- Department of Hepatology and Gastroenterology, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
- Department of Endocrinology and Nutrition, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
| | - Corinne Leloup
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
| | - Laurent Brondel
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
- Department of Hepatology and Gastroenterology, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
| | - Agnès Jacquin-Piques
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
- Department of Clinical Neurophysiology, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
- Correspondence: ; Tel.: +33-3-80-29-59-02; Fax: +33-3-80-29-33-5
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Andersen CA, Kring ML, Andersen RH, Larsen ON, Kjær TW, Kidmose U, Møller S, Kidmose P. EEG discrimination of perceptually similar tastes. J Neurosci Res 2019; 97:241-252. [PMID: 30080270 PMCID: PMC6586070 DOI: 10.1002/jnr.24281] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 06/07/2018] [Accepted: 06/12/2018] [Indexed: 12/20/2022]
Abstract
Perceptually similar stimuli, despite not being consciously distinguishable, may result in distinct cortical brain activations. Hypothesizing that perceptually similar tastes are discriminable by electroencephalography (EEG), we recorded 22 human participants' response to equally intense sweet-tasting stimuli: caloric sucrose, low-caloric aspartame, and a low-caloric mixture of aspartame and acesulfame K. Time-resolved multivariate pattern analysis of the 128-channel EEG was used to discriminate the taste responses at single-trial level. Supplementing the EEG study, we also performed a behavioral study to assess the participants' perceptual ability to discriminate the taste stimuli by a triangle test of all three taste pair combinations. The three taste stimuli were found to be perceptually similar or identical in the behavioral study, yet discriminable from 0.08 to 0.18 s by EEG analysis. Comparing the participants' responses in the EEG and behavioral study, we found that brain responses to perceptually similar tastes are discriminable, and we also found evidence suggesting that perceptually identical tastes are discriminable by the brain. Moreover, discriminability of brain responses was related to individual participants' perceptual ability to discriminate the tastes. We did not observe a relation between brain response discriminability and calorie content of the taste stimuli. Thus, besides demonstrating discriminability of perceptually similar and identical tastes with EEG, we also provide the first proof of a functional relation between brain response and perception of taste stimuli at individual level.
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Affiliation(s)
- Camilla Arndal Andersen
- Department of EngineeringAarhus UniversityAarhusDenmark
- Division of Technology and InnovationDuPont Nutrition & HealthBrabrandDenmark
| | - Marianne Leonard Kring
- Division of Technology and InnovationDuPont Nutrition & HealthBrabrandDenmark
- Department of Food ScienceAarhus UniversityAarslevDenmark
| | - Rasmus Holm Andersen
- Department of EngineeringAarhus UniversityAarhusDenmark
- Division of Technology and InnovationDuPont Nutrition & HealthBrabrandDenmark
| | | | - Troels Wesenberg Kjær
- Neurophysiological CenterZealand University HospitalRoskildeDenmark
- Department of Clinical MedicineUniversity of CopenhagenCopenhagenDenmark
| | - Ulla Kidmose
- Department of Food ScienceAarhus UniversityAarslevDenmark
| | - Stine Møller
- Division of Technology and InnovationDuPont Nutrition & HealthBrabrandDenmark
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7
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Mouillot T, Szleper E, Vagne G, Barthet S, Litime D, Brindisi MC, Leloup C, Penicaud L, Nicklaus S, Brondel L, Jacquin-Piques A. Cerebral gustatory activation in response to free fatty acids using gustatory evoked potentials in humans. J Lipid Res 2018; 60:661-670. [PMID: 30587521 DOI: 10.1194/jlr.m086587] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 12/04/2018] [Indexed: 12/17/2022] Open
Abstract
There is some evidence of specific oro-detection of FFAs in rodents and humans. The aim of this study was to record gustatory evoked potentials (GEPs) in response to FFA solutions and to compare GEPs in response to linoleic acid solution with GEPs obtained after stimulation with sweet and salty tastants. Eighteen healthy men were randomly stimulated with fatty (linoleic acid), sweet (sucrose), and salty (NaCl) solutions at two concentrations in the first experiment. Control recordings (n = 14) were obtained during stimulation by a paraffin oil mixture without FFA or by water. In the second experiment, 28 men were randomly stimulated with five FFA solutions and a paraffin emulsion. GEPs were recorded with electroencephalographic electrodes at Cz, Fz, and Pz. GEPs were observed in response to FFA in all participants. GEP characteristics did not differ according to the quality and the concentration of the solutions in the first experiment and according to the FFA in the second experiment. This study describes for the first time GEPs in response to FFA and demonstrates that the presence of FFA in the mouth triggers an activation of the gustatory cortex. These data reinforce the concept that fat taste could be the sixth primary taste.
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Affiliation(s)
- Thomas Mouillot
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France.,Departments of Hepato-Gastro-Enterology CHU Dijon Bourgogne, F-21000 Dijon, France
| | - Emilie Szleper
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Gaspard Vagne
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Sophie Barthet
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Djihed Litime
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Marie-Claude Brindisi
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France.,Endocrinology and Nutrition CHU Dijon Bourgogne, F-21000 Dijon, France
| | - Corinne Leloup
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Luc Penicaud
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Sophie Nicklaus
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Laurent Brondel
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France.,Departments of Hepato-Gastro-Enterology CHU Dijon Bourgogne, F-21000 Dijon, France
| | - Agnès Jacquin-Piques
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France .,Endocrinology and Nutrition CHU Dijon Bourgogne, F-21000 Dijon, France
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