Cortical Hub for Flavor Sensation in Rodents.
Cortical Hub for Flavor Sensation in Rodents.
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DOI：
10.3389/fnsys.2021.772286
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发表时间：
2021
影响因子：
3
通讯作者：
Vincis R
中科院分区：
文献类型：
--
作者：
Samuelsen CL;Vincis R
进食的体验本质上是多模态的，将口内味觉、嗅觉和体感信号结合成一个单一的感受器，称为风味。当食物和饮料进入口腔时，与咀嚼和吞咽相关的运动激活口腔中的躯体感觉受体，溶解唾液中的促味剂以激活味觉受体，并释放挥发性气味分子以鼻后激活鼻上皮中的嗅觉受体。人类研究表明，感觉皮质区对于口内多模式处理很重要，但其回路水平机制仍不清楚。动物模型允许神经回路的详细分析，由于大量的分子工具可用于跟踪和神经元操作。在这篇综述中，我们集中在解剖学和神经生理学的证据，从啮齿动物模型，以更好地理解的电路水平的机制，皮层处理的味道。虽然还需要更多的工作，但有关食物和饮料的多模式加工的新观点是，梨状，味觉和躯体感觉皮层区域并不仅仅作为独立的区域发挥作用。相反，它们充当口内皮质中枢，同时接收和处理来自口腔的多模态感觉信息，以产生丰富而复杂的风味体验，指导消费行为。
The experience of eating is inherently multimodal, combining intraoral gustatory, olfactory, and somatosensory signals into a single percept called flavor. As foods and beverages enter the mouth, movements associated with chewing and swallowing activate somatosensory receptors in the oral cavity, dissolve tastants in the saliva to activate taste receptors, and release volatile odorant molecules to retronasally activate olfactory receptors in the nasal epithelium. Human studies indicate that sensory cortical areas are important for intraoral multimodal processing, yet their circuit-level mechanisms remain unclear. Animal models allow for detailed analyses of neural circuits due to the large number of molecular tools available for tracing and neuronal manipulations. In this review, we concentrate on the anatomical and neurophysiological evidence from rodent models toward a better understanding of the circuit-level mechanisms underlying the cortical processing of flavor. While more work is needed, the emerging view pertaining to the multimodal processing of food and beverages is that the piriform, gustatory, and somatosensory cortical regions do not function solely as independent areas. Rather they act as an intraoral cortical hub, simultaneously receiving and processing multimodal sensory information from the mouth to produce the rich and complex flavor experience that guides consummatory behavior.
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