Enhancement of orbitofrontal and insular cortices responses to spicy perception increases high salt sensation: An event-related potentials study
Enhancement of orbitofrontal and insular cortices responses to spicy perception increases high salt sensation: An event-related potentials study
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眶额皮质和岛叶皮质对辛辣感知的反应增强会增加高盐感觉：一项事件相关电位研究
DOI：
10.4103/hm.hm_48_19
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发表时间：
2019-07
期刊：
影响因子：
--
通讯作者：
Zhiming Zhu
中科院分区：
文献类型：
--
作者：
Qiang Li;Qiang Li;Fang Sun;Guoyi Yan;Hongmei Lang;Zhiming Zhu
背景：味觉和盐感之间的相互作用对于盐的摄入至关重要。我们的血流动力学神经影像学研究表明，服用辣椒素（辣椒的主要辛辣成分）可增强岛叶和眶额皮质 (OFC) 对高盐摄入量的代谢活动。目的：目的是研究大脑在刺激后的第一秒内如何处理潜在的咸味和辛辣感知。背景和设计： 这项电生理学研究包括 25 名参与者（10 名男性），他们是通过重庆的广告传单招募的。对象和方法：本研究通过记录事件相关电位（ERP）来调查 OFC 和岛叶对辛辣味和咸味相互作用的反应。将含有或不含 0.5 μM 辣椒素的两种浓度的氯化钠溶液（150 和 200 mmol/L）涂在研究参与者的舌头上。使用的统计分析：使用 Games-Howell 的多重比较事后检验和线性回归分析进行单向方差分析。结果：N1 振幅与参与者的盐摄入水平及其咸味偏好得分呈正相关。对 120-180 ms 时间窗口内的 ERP N1 波进行的源分析表明，源大约位于岛叶和 OFC。 200 mmol/L NaCl组N1和P2分量的幅值高于150 mmol/L NaCl组，但与施用150 mmol/L NaCl和0.5 μmol/L辣椒素组没有显着差异。结论：本研究提供了关于使用风味或咸味增强剂通过皮层对辛辣-咸相互作用的反应来减少人体盐摄入量的新见解。
Context: The interplay between taste perception and salt sensation is crucial for salt intake. Our hemodynamic neuroimaging research has shown that the administration of capsaicin (the major spicy component of chili peppers) enhances the metabolic activity of the insula and orbitofrontal cortex (OFC) in response to high salt intake. Aims: The aim is to study how the brain processes underlying salty taste and spicy perception within the first second after stimulation. Settings and Design: This electrophysiological study included 25 participants (10 males) who were recruited by advertisement flyers in Chongqing. Subjects and Methods: The present study investigated the responses of the OFC and insular to the interaction of spicy flavor and salty taste by recording the event-related potentials (ERPs). Two concentrations of sodium chloride solution (150 and 200 mmol/L) with or without 0.5 μM capsaicin were applied to the tongue of the study's participants. Statistical Analysis Used: One-way ANOVA with Games-Howell's multiple comparison post-hoc tests and linear regression analysis. Results: N1 amplitudes were positively correlated with participants' levels of salt intake and their salty preference scores. Source analysis performed on the ERP N1 wave in the 120–180 ms time window showed that the sources were located approximately in the insula and OFC. The amplitudes of the N1 and P2 components in the 200 mmol/L NaCl group were higher than those in 150 mmol/L NaCl group, but not significantly different than the group administered 150 mmol/L of NaCl and 0.5 μmol/L of capsaicin. Conclusions: The present study provides novel insights into the use of flavor or saltiness enhancers for salt reduction in humans through cortical responses to the spicy-salty interaction.
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影响因子：
3.5
作者：
Cerf-Ducastel, B;Ven de Moortele, PF;Faurion, A
通讯作者：
Faurion, A
影响因子：
3.7
作者：
Grabenhorst, Fabian;Rolls, Edmund T.;Bilderbeck, Amy
通讯作者：
Bilderbeck, Amy
影响因子：
3.5
作者：
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影响因子：
3.3
作者：
Iannilli, E.;Noennig, N.;Schoenfeld, A. M.
通讯作者：
Schoenfeld, A. M.
影响因子：
1
作者：
Kobayakawa, Tatsu;Saito, Sachiko;Ogawa, Hisashi
通讯作者：
Ogawa, Hisashi