Dissociated representations of pleasant and unpleasant olfacto-trigeminal mixtures: an FMRI study.
Dissociated representations of pleasant and unpleasant olfacto-trigeminal mixtures: an FMRI study.
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DOI：
10.1371/journal.pone.0038358
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发表时间：
2012
期刊：
影响因子：
3.7
通讯作者：
Hummel T
中科院分区：
文献类型：
--
作者：
Bensafi M;Iannilli E;Poncelet J;Seo HS;Gerber J;Rouby C;Hummel T
人类大脑如何处理气味或鼻内三叉神经化合物等化学感觉刺激的愉悦感，一直是最近相当感兴趣的焦点。然而，到目前为止，只有单峰形式的这种享乐加工已被探讨，而不是其双峰形式的嗅觉和三叉神经刺激的跨通道整合。本研究的主要目的是探讨这一问题。为此，功能性磁共振成像（fMRI）被用于一项实验，比较大脑激活与一个愉快的和一个相对不愉快的嗅觉三叉神经的混合物，以及他们的个别组成部分（CO2单独，橙子单独，玫瑰单独）。结果显示，第一个共同的神经活动模式，在一些地区的混合物：特别是上级颞回和尾状核。在右侧皮层中也观察到了常见的激活，尽管令人愉快的混合物激活了右侧皮层，而令人不快的混合物激活了左侧皮层。然而，特定的激活前扣带回和腹侧被盖区只观察到在愉快的混合物的知觉。这些发现强调了第一次参与后结构在处理过程中的愉快crossmodal整合的化学感觉刺激。
How the pleasantness of chemosensory stimuli such as odorants or intranasal trigeminal compounds is processed in the human brain has been the focus of considerable recent interest. Yet, so far, only the unimodal form of this hedonic processing has been explored, and not its bimodal form during crossmodal integration of olfactory and trigeminal stimuli. The main purpose of the present study was to investigate this question. To this end, functional magnetic resonance imaging (fMRI) was used in an experiment comparing brain activation related to a pleasant and a relatively unpleasant olfacto-trigeminal mixture, and to their individual components (CO2 alone, Orange alone, Rose alone). Results revealed first common neural activity patterns in response to both mixtures in a number of regions: notably the superior temporal gyrus and the caudate nucleus. Common activations were also observed in the insula, although the pleasant mixture activated the right insula whereas the unpleasant mixture activated the left insula. However, specific activations were observed in anterior cingulate gyrus and the ventral tegmental area only during the perception of the pleasant mixture. These findings emphasized for the firs time the involvement of the latter structures in processing of pleasantness during crossmodal integration of chemosensory stimuli.
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影响因子：
64.8
作者：
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通讯作者：
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影响因子：
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作者：
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作者：
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Hummel, T.
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作者：
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通讯作者：
Hummel, T.