Neural correlates of tasting concentrated quinine and sugar solutions.
Neural correlates of tasting concentrated quinine and sugar solutions.
复制标题
品尝浓缩奎宁和糖溶液的神经相关性。
DOI：
10.1152/jn.00358.2001
复制
发表时间：
2002
影响因子：
2.5
通讯作者：
Pardo,JoséV
中科院分区：
文献类型：
--
作者：
Zald,DavidH;Hagen,MathewC;Pardo,JoséV
行为学、行为学和电生理学证据表明，浓缩盐酸奎宁（QHCL）的高度令人不快的苦味应该会激活人类杏仁核。在本研究中，健康受试者品尝0.02 M QHCL或水，同时用H215 O PET测定局部脑血流量（rCBF）。受试者还在品尝令人愉快的蔗糖溶液并闭上眼睛休息（ECR）时进行了研究。品尝QHCL显着增加rCBF在左杏仁核相对于对照条件的品尝水和ECR。蔗糖和水引起杏仁核相对于ECR的小到中度rCBF增加，但蔗糖并没有显着增加杏仁核相对于水的活动。在额叶，QHCL和蔗糖都激活右后眶额皮质（OFC）相对于水，但部分的前OFC和下额极显示价特异性反应QHCL。这些数据表明，左杏仁核对QHCL的反应强烈，对非厌恶性味觉刺激的反应则较为温和，愉快和不愉快的味觉刺激都会激活右后眶额皮质，而左额下极/前眶额皮质对厌恶性味觉刺激表现出价特异性反应。
Behavioral, ethological, and electrophysiological evidence suggests that the highly unpleasant, bitter taste of a concentrated quinine hydrochloride (QHCL) should activate the human amygdala. In the present study, healthy subjects tasted 0.02 M QHCL or water while regional cerebral blood flow (rCBF) was assayed with H215O PET. Subjects were also studied while tasting a pleasant sucrose solution and resting with eyes closed (ECR). Tasting QHCL significantly increased rCBF within the left amygdala relative to control conditions of tasting water and ECR. Sucrose and water caused small to moderate rCBF increases in the amygdala relative to ECR, but sucrose did not significantly increase activity within either amygdalae relative to water. In the frontal lobe, QHCL and sucrose both activated the right posterior orbitofrontal cortex (OFC) relative to water, but portions of the anterior OFC and inferior frontal pole showed valence specific responses to QHCL. These data indicate that the left amygdala responds robustly to QHCL and more moderately to nonaversive sapid stimuli, both pleasant and unpleasant gustatory stimuli activate the right posterior OFC, and the left inferior frontal pole/anterior OFC demonstrates valence-specific responses to aversive gustatory stimuli.