Superadditive opercular activation to food flavor is mediated by enhanced temporal and limbic coupling
Superadditive opercular activation to food flavor is mediated by enhanced temporal and limbic coupling
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DOI：
10.1002/hbm.22728
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发表时间：
2015-05
影响因子：
4.8
通讯作者：
J. Seubert;K. Ohla;Y. Yokomukai;T. Kellermann;J. Lundström
中科院分区：
文献类型：
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作者：
J. Seubert;K. Ohla;Y. Yokomukai;T. Kellermann;J. Lundström
食物知觉的特征是从最初的嗅觉和味觉特性的单独感觉过渡到它们在消费过程中的组合感官体验。当嗅觉和味觉融合时发生的整体风味体验超出了两种化学感觉方式的简单添加，通常被认为更像物体，强烈和有益。为了探索皮质机制，引起嗅觉味觉结合在自然的食物消费，大脑激活消费过程中的一个愉快的熟悉的饮料进行了对比，其味道和orthonasal气味单独的介绍。在执行和化学感觉关联区观察到所有呈现模式的会聚激活。味道，而不是单独的嗅觉或味觉，刺激额盖，支持其核心作用的形成的味道感受器先前的帐户。观察到的功能性分离的前部分的特点是感觉会聚，而mid-dorsal部分激活专门的组合味道刺激。心理-生理相互作用分析表明，在风味呈现期间，额盖和前盖之间的神经耦合增加。连接也增加了与外侧内嗅皮层，中继记忆网络和中央节点的上下文调制的嗅觉处理。这些研究结果表明，在从单纯的检测化学感觉收敛到超添加剂的味道表示的过渡中，岛叶皮层的核心作用。在嗅觉-味觉联合刺激过程中，额叶盖和内侧颞叶记忆结构之间的联系增加，这表明了一种潜在的机制，这种机制是味觉偏好的获得和改变的基础。《脑地图》36：1662-1676，2015年。© 2014 Wiley Periodicals，Inc.
Food perception is characterized by a transition from initially separate sensations of the olfactory and gustatory properties of the object toward their combined sensory experience during consumption. The holistic flavor experience, which occurs as the smell and taste merge, extends beyond the mere addition of the two chemosensory modalities, being usually perceived as more object‐like, intense and rewarding. To explore the cortical mechanisms which give rise to olfactory–gustatory binding during natural food consumption, brain activation during consumption of a pleasant familiar beverage was contrasted with presentation of its taste and orthonasal smell alone. Convergent activation to all presentation modes was observed in executive and chemosensory association areas. Flavor, but not orthonasal smell or taste alone, stimulated the frontal operculum, supporting previous accounts of its central role in the formation of the flavor percept. A functional dissociation was observed in the insula: the anterior portion was characterized by sensory convergence, while mid‐dorsal sections activated exclusively to the combined flavor stimulus. psycho‐physiological interaction analyses demonstrated increased neural coupling between the frontal operculum and the anterior insula during flavor presentation. Connectivity was also increased with the lateral entorhinal cortex, a relay to memory networks and central node for contextual modulation of olfactory processing. These findings suggest a central role of the insular cortex in the transition from mere detection of chemosensory convergence to a superadditive flavor representation. The increased connections between the frontal operculum and medial temporal memory structures during combined olfactory–gustatory stimulation point to a potential mechanism underlying the acquisition and modification of flavor preferences. Hum Brain Mapp 36:1662–1676, 2015. © 2014 Wiley Periodicals, Inc.