Experience-dependent neural integration of taste and smell in the human brain
Experience-dependent neural integration of taste and smell in the human brain
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DOI：
10.1152/jn.00050.2004
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发表时间：
2004-09-01
影响因子：
2.5
通讯作者：
Gitelman, D
中科院分区：
文献类型：
--
作者：
Small, DM;Voss, J;Gitelman, D
风味感知来自外围不同感官输入（味道，气味，质地，温度，视觉，甚至食物的声音）的中央整合。人类心理物理学和神经影像学研究的结果与动物的电生理学研究结果相一致，一幅关于风味加工的神经相关性的图片开始出现。在这里，我们使用事件相关的功能磁共振成像来评估大脑在感知味道时的反应（即，味道/气味液体混合物在温度或质地上没有差异）与其成分（味道和/或气味）的独立呈现的总和相比。所有的刺激都以液体形式呈现，因此嗅觉刺激是通过鼻后途径。嗅觉传递的模式是重要的，因为当气味通过正鼻途径传递并需要受试者嗅闻时，在一致的味觉-气味对期间在化学感觉区域中观察到神经抑制。有两种口味。一个包含熟悉/一致的味道-气味对（香草/甜），另一个包含不熟悉/不一致的味道-气味对（香草/咸）。呈现了三种单峰刺激，包括2种味道（甜和咸）和一种气味（香草），以及无味/无味液体（基线）。超加性反应的感知过程中的一致性的味道相比，其组成部分的总和，观察到在前扣带皮层（ACC），背侧颞叶，前腹侧颞叶延伸到尾侧眶额皮层（OFC），额盖，腹侧前额叶皮层，后顶叶皮层。这些地区不存在于一个类似的分析不一致的味道相比，其成分的总和。除腹外侧前额叶皮层外，所有这些区域也在一致-不一致的直接对比中被分离。此外，前扣带回、后顶叶皮质、额盖和腹侧/尾侧眶额皮层在香草+咸味减去不一致中也更活跃，这表明传递不熟悉的味道-气味组合可能导致神经反应受到抑制。结合文献中先前的发现，这些结果表明，嗅觉区、OFC和ACC是风味感知网络的关键组成部分，并且这些区域和其他区域内的味觉-嗅觉整合取决于1）嗅觉传递模式和2）先前的味觉/嗅觉组合经验。
Flavor perception arises from the central integration of peripherally distinct sensory inputs ( taste, smell, texture, temperature, sight, and even sound of foods). The results from psychophysical and neuroimaging studies in humans are converging with electrophysiological findings in animals and a picture of the neural correlates of flavor processing is beginning to emerge. Here we used event-related fMRI to evaluate brain response during perception of flavors (i.e., taste/odor liquid mixtures not differing in temperature or texture) compared with the sum of the independent presentation of their constituents ( taste and/or odor). All stimuli were presented in liquid form so that olfactory stimulation was by the retronasal route. Mode of olfactory delivery is important because neural suppression has been observed in chemosensory regions during congruent taste - odor pairs when the odors are delivered by the orthonasal route and require subjects to sniff. There were 2 flavors. One contained a familiar/ congruent taste - odor pair (vanilla/sweet) and the other an unfamiliar/ incongruent taste - odor pair (vanilla/salty). Three unimodal stimuli, including 2 tastes ( sweet and salty) and one odor ( vanilla), as well as a tasteless/odorless liquid ( baseline) were presented. Superadditive responses during the perception of the congruent flavor compared with the sum of its constituents were observed in the anterior cingulate cortex (ACC), dorsal insula, anterior ventral insula extending into the caudal orbitofrontal cortex (OFC), frontal operculum, ventral lateral prefrontal cortex, and posterior parietal cortex. These regions were not present in a similar analysis of the incongruent flavor compared with the sum of its constituents. All of these regions except the ventrolateral prefrontal cortex were also isolated in a direct contrast of congruent - incongruent. Additionally, the anterior cingulate, posterior parietal cortex, frontal operculum, and ventral insula/caudal OFC were also more active in vanilla + salty minus incongruent, suggesting that delivery of an unfamiliar taste - odor combination may lead to suppressed neural responses. Taken together with previous findings in the literature, these results suggest that the insula, OFC, and ACC are key components of the network underlying flavor perception and that taste - smell integration within these and other regions is dependent on 1) mode of olfactory delivery and 2) previous experience with taste/ smell combinations.