Cortical activation induced by intraoral stimulation with water in humans
Cortical activation induced by intraoral stimulation with water in humans
复制标题
DOI：
10.1093/chemse/25.3.267
复制
发表时间：
2000-06-01
期刊：
影响因子：
3.5
通讯作者：
Pardo, JV
中科院分区：
文献类型：
--
作者：
Zald, DH;Pardo, JV
味觉加工的研究经常使用水作为控制刺激。然而，与水的口内刺激的神经表征很少受到关注。我们报告了一系列的正电子发射断层扫描研究涉及口内刺激去离子蒸馏水。试图品尝水产生大，双边激活岛盖，罗兰和小脑皮质相对休息与闭上眼睛或'嗅'无味的空气。当品尝水与自愿吞咽形成对比时，激活的幅度和体积大大减少。这表明水引起的大部分活动反映了口内体感或运动处理。然而，部分的小脑，鳃盖，中央后回和小脑仍然显着激活之间的对比“品尝”水和吞咽。这种活动似乎代表了液体刺激的特定神经相关性，并可能反映了三叉神经，味觉或热编码的方面。这些发现强调了大量的皮层专门用于口内处理，并强调了控制味觉研究中的非味觉因素的重要性。
Studies of gustatory processing frequently utilize water as a control stimulus. However, the neural representations of intraoral stimulation with water have received little attention. We report a series of positron emission tomography studies involving intraoral stimulation with deionized distilled water. Attempting to taste water produced large, bilateral activations in insular opercular, Rolandic and cerebellar cortices relative to resting with eyes closed or 'smelling' odorless air. The magnitude and volume of activation was substantially reduced when tasting water was contrasted with voluntary swallowing. This indicates that much of the activity induced by water reflects intraoral somatosensory or motor processing. Nevertheless, portions of the insula, operculum, post-central gyrus and cerebellum remained significantly activated in the contrast between 'tasting' water and swallowing. This activity appears to represent a specific neural correlate of fluid stimulation, and may reflect aspects of trigeminal, gustatory or thermal coding. These findings emphasize the large volume of cortex dedicated to intraoral processing, and highlight the importance of controlling for nongustatory factors in studies of gustation.