Representation of pleasant and aversive taste in the human brain
Representation of pleasant and aversive taste in the human brain
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DOI：
10.1152/jn.2001.85.3.1315
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发表时间：
2001-03-01
影响因子：
2.5
通讯作者：
McGlone, F
中科院分区：
文献类型：
--
作者：
O'Doherty, J;Rolls, ET;McGlone, F
在这项研究中，在眶额皮质的代表性的味道进行了调查，以确定是否一个愉快的和厌恶的味道有不同的或重叠的表示在这个地区。所用的令人愉快的刺激是甜味（1 M葡萄糖），而令人不愉快的刺激是咸味（0.1M NaCl）。我们在3 T fMRI扫描仪中使用了ON/OFF模块设计，在OFF期间提供无味溶液以控制体感或吞咽相关效应。结果发现，部分眶额皮质被葡萄糖（6/7例）和盐（6/7例）激活（P < 0.005校正）。在分组分析中，研究人员发现，令人愉快的和令人厌恶的味道会激活眶额皮层的不同区域。杏仁核参与愉快的以及厌恶的味道的代表也进行了调查。杏仁核被葡萄糖的愉快味道（5/7名受试者）以及盐的厌恶味道（4/7名受试者）激活（感兴趣区域分析，P < 0.025校正）。激活这两种刺激也被发现在额叶鳃盖/岛（初级）味觉皮层。我们的结论是，眶额皮质参与处理的口味，有积极和消极的情感价和眶额皮质的不同领域可能会被激活的愉快和不愉快的味道。我们还得出结论，杏仁核不仅被情感上不愉快的味道激活，而且被情感上愉快的味道激活，从而提供证据表明杏仁核参与了积极情感刺激和消极情感刺激产生的效应。
In this study, the representation of taste in the orbitofrontal cortex was investigated to determine whether or not a pleasant and an aversive taste have distinct or overlapping representations in this region. The pleasant stimulus used was sweet taste (1 M glucose), and the unpleasant stimulus was salt taste (0.1 M NaCl). We used an ON/OFF block design in a 3T fMRI scanner with a tasteless solution delivered in the OFF period to control for somatosensory or swallowing-related effects. It was found that parts of the orbitofrontal cortex were activated (P < 0.005 corrected) by glucose (in 6/7 subjects) and by salt (in 6/7 subjects). In the group analysis, separate areas of the orbitofrontal cortex were found to be activated by pleasant and aversive tastes. The involvement of the amygdala in the representation of pleasant as well as aversive tastes was also investigated. The amygdala was activated (region of interest analysis, P < 0.025 corrected) by the pleasant taste of glucose (5/7 subjects) as well as by the aversive taste of salt (4/7 subjects). Activation by both stimuli was also found in the frontal opercular/insular (primary) taste cortex. We conclude that the orbitofrontal cortex is involved in processing tastes that have both positive and negative affective valence and that different areas of the orbitofrontal cortex may be activated by pleasant and unpleasant tastes. We also conclude that the amygdala is activated not only by an affectively unpleasant taste, but also by a taste that is affectively pleasant, thus providing evidence that the amygdala is involved in effects produced by positively affective as well as by negatively affective stimuli.