Effect of odor pleasantness on heat-induced pain: An fMRI study
Effect of odor pleasantness on heat-induced pain: An fMRI study
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DOI：
10.1007/s11682-020-00328-0
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发表时间：
2020-08-08
影响因子：
3.2
通讯作者：
Habel, Ute
中科院分区：
文献类型：
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作者：
Jo, Han-Gue;Wudarczyk, Olga;Habel, Ute
气味调节疼痛的体验，但是中枢神经系统中嗅觉和疼痛这两种感觉模式是如何联系在一起的神经基础还远不清楚。在这项研究中，我们研究了大脑在并发气味刺激下调节疼痛体验的机制。我们使用2 × 3因子设计进行了一项功能磁共振成像研究，其中两种温度（温暖，炎热）中的一种和三种气味（愉快，不愉快，无气味）中的一种同时呈现。“热”温度被单独定义为那些感觉疼痛的温度（平均温度= 46.9摄氏度）。无痛的“温暖”温度被设定为40摄氏度，参与者认为与温暖的刺激相比，热的刺激更强烈、更令人不快，尤其是在有难闻气味的情况下。基于强度等级的参数化建模激活了疼痛网络，覆盖了被热刺激激活的大脑区域。一种气味的存在，无论其价态如何，都会激活杏仁核。此外，杏仁体与右侧边缘上回和左侧额上回表现出刺激依赖的功能耦合。右杏仁核和左额上回之间的耦合与疼痛体验的强度和不愉快程度有关。我们的研究结果表明，这些功能连接可能反映了两种感觉模式的整合过程，从而使嗅觉对疼痛体验产生影响。
Odor modulates the experience of pain, but the neural basis of how the two sensory modalities, olfaction and pain, are linked in the central nervous system is far from clear. In this study, we investigated the mechanisms by which the brain modulates the pain experience under concurrent odorant stimulation. We conducted an fMRI study using a 2 x 3 factorial design, in which one of two temperatures (warm, hot) and one of three types of odors (pleasant, unpleasant, no odor) were presented simultaneously. "Hot" temperatures were individually determined as those perceived as painful (mean temperature = 46.9 degrees C). The non-painful "warm" temperature was set to 40 degrees C. Participants rated hot compared to warm stimuli as more intense and unpleasant, especially in the presence of an unpleasant odor. Parametric modeling on the intensity ratings activated the pain network, covering brain regions activated by the hot stimuli. The presence of an odor, irrespective of its valence, activated the amygdalae. In addition, the amygdalae showed stimulus-dependent functional couplings with the right supramarginal gyrus and with the left superior frontal gyrus. The coupling between the right amygdala and the left superior frontal gyrus was related to the intensity and unpleasantness ratings of the pain experience. Our results suggest that these functional connections may reflect the integrating process of the two sensory modalities, enabling olfactory influence on the pain experience.