Interaction of gustatory and lingual somatosensory perceptions at the cortical level in the human: a functional magnetic resonance imaging study
Interaction of gustatory and lingual somatosensory perceptions at the cortical level in the human: a functional magnetic resonance imaging study
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DOI：
10.1093/chemse/26.4.371
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发表时间：
2001-05-01
期刊：
影响因子：
3.5
通讯作者：
Faurion, A
中科院分区：
文献类型：
--
作者：
Cerf-Ducastel, B;Ven de Moortele, PF;Faurion, A
本研究探讨了在人类的两个主要组成部分的味道感知，纯化学味觉和舌体感觉知觉在皮层水平之间的相互作用。12名受试者参加了功能性磁共振成像研究，并品尝了6种刺激，施加在整个舌头上，其中4种是纯味觉刺激（NaCl，奎宁，奎宁和盐酸，pH 2.4或2.2），两种是味觉和舌体感觉刺激，即体味觉刺激（盐酸，pH 1.6或1.5，和铝钾硫酸盐）。在3T系统上用回波平面序列采集功能图像，并通过与时间感知轮廓的相关性进行单独处理。两组刺激显示激活在相同的皮层区域，即在大脑皮层，罗兰岛盖（基地的前和后中央回），额岛盖和颞岛盖，确认了广泛的重叠的味道和舌头的体感代表。然而，跨区域的相对激活和对每组刺激的所有运行中的共激活区域的分析允许区分味觉和体感方式。因子分析的对应关系表明，不同的模式激活整个岛下和鳃盖区，这取决于味觉或躯体味觉性质的刺激。对于味觉刺激不同的激活模式的上级和下级的部分建议这两个岛屿子区域之间的功能差异。此外，左下丘脑与左角回共同激活，这是一个参与语义加工的结构。与此相反，只有躯体味觉刺激专门产生的同时和对称激活的左，右罗兰岛盖，其中包括一部分的感觉侏儒致力于口腔结构的触觉表示。
The present study has investigated interaction at the cortical level in the human between two major components of flavor perception, pure chemical gustatory and lingual somatosensory perception. Twelve subjects participated in a functional magnetic resonance imaging study and tasted six stimuli, applied on the whole tongue, among which four were pure gustatory stimuli (NaCl, aspartame, quinine and HCl, pH 2.4 or 2.2) and two were both taste and lingual somatosensory stimuli, i.e. somato-gustatory stimuli (HCl, pH 1.6 or 1.5, and aluminum potassium sulfate). Functional images were acquired with an echo planar sequence on a 3 T system and were individually processed by correlation with the temporal perception profile. Both sets of stimuli showed activation in the same cortical areas, namely the insula, the rolandic operculum (base of the pre- and post-central gyri), the frontal operculum and the temporal operculum, confirming a wide overlap of taste and lingual somatosensory representations. However, the relative activation across areas and the analysis of co-activated areas across all runs for each set of stimuli allowed discrimination of taste and somatosensory modalities. Factor analysis of correspondences indicated different patterns of activation across the sub-insular and opercular regions, depending on the gustatory or somato-gustatory nature of the stimuli. For gustatory stimuli different activation patterns for the superior and inferior parts of the insula suggested a difference in function between these two insular sub-regions. Furthermore, the left inferior insula was co-activated with the left angular gyrus, a structure involved in semantic processing. In contrast, only somato-gustatory stimuli specifically produced a simultaneous and symmetrical activation of both the left and right rolandic opercula, which include a part of the sensory homunculus dedicated to the tactile representation of oral structures.