Prolonged insula activation during perception of aftertaste
Prolonged insula activation during perception of aftertaste
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DOI：
10.1097/wnr.0b013e32831d2441
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发表时间：
2009-02-18
期刊：
影响因子：
1.7
通讯作者：
Hu, Xiaoping P.
中科院分区：
文献类型：
--
作者：
James, George Andrew;Li, Xuebing;Hu, Xiaoping P.
虽然是味觉感知的重要组成部分，但余味感知的神经基础尚未得到神经影像学的阐明。这项功能性神经影像学研究评估了8名健康志愿者对蔗糖和阿斯巴甜的神经反应的时间动态。阿斯巴甜的甜味与蔗糖相似，但持续时间更长。参与者接受功能性磁共振成像，同时品尝蔗糖和阿斯巴甜溶液，这些溶液通过磁共振成像兼容的传递装置进行管理。脑岛对阿斯巴甜的激活时间明显长于蔗糖，而其他被任务激活的区域（体感皮层、丘脑、杏仁核和基底神经节）对这两种味道都没有表现出长时间的反应。这些发现暗示脑岛参与回味感知。神经报告20:245-250 (C) 2009 Wolters Kluwer Health垂直bar Lippincott Williams & Wilkins。
Although a critical component of taste perception, the neural basis of aftertaste perception has yet to be elucidated with neuroimaging. This functional neuroimaging study assessed the temporal dynamics of neural responses to sucrose and aspartame in eight healthy volunteers. Aspartame has a sweetness flavor profile similar to sucrose but a longer temporal profile. Participants underwent functional magnetic resonance imaging while tasting sucrose and aspartame solutions administered through a magnetic resonance imaging compatible delivery device. The insula showed significantly longer activation to aspartame than sucrose, whereas other regions activated by the task (somatosensory cortex thalamus, amygdala, and basal ganglia) did not show a prolonged response to either tastant These findings implicate the insula in aftertaste perception. NeuroReport 20:245-250 (C) 2009 Wolters Kluwer Health vertical bar Lippincott Williams & Wilkins.