Cerebral bases of emotion regulation toward odours: A first approach

Billot, Pierre-Edouard; Andrieu, Patrice; Biondi, Alessandra; Vieillard, Sandrine; Moulin, Thierry; Millot, Jean-Louis

doi:10.1016/j.bbr.2016.09.027

Cited by 21 publications

(10 citation statements)

References 58 publications

(72 reference statements)

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“…The ingredient A, mainly composed of C. sinensis extracts, was able to elicit higher brain responses in brain areas involved in pleasantness, compared to ingredient B that was principally composed of O. vulgarae and C. flexuosus extracts. Our findings might find relevance in the scope of the growing interest in the understanding of emotion regulation through olfaction modulation (Billot et al, 2017;Soudry et al, 2011).…”

Section: Resultsmentioning

confidence: 67%

“…Besides an obvious postingestive impact on microbiota (Cairo et al., ; Dudek‐Wicher, Junka, & Bartoszewicz, ), intestinal physiology (Patra, Amasheh, & Aschenbach, ), hormonal regulation (Bower, Real Hernandez, Berhow, & de Mejia, ), and immunity (Williams et al., ), food ingredients from natural plant extracts might also act directly on exteroception, and notably olfaction. Olfactory stimulations can elicit specific brain responses related to emotions and hedonic valuation (Billot et al., ; Sorokowska et al., ; Soudry, Lemogne, Malinvaud, Consoli, & Bonfils, ).…”

Section: Introductionmentioning

confidence: 99%

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fMRI‐Based Brain Responses to Olfactory Stimulation with Two Putatively Orexigenic Functional Food Ingredients at Two Different Concentrations in the Pig Model

Coquery¹,

Menneson

Meurice³

et al. 2019

Journal of Food Science

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Natural plant extracts are increasingly used as functional feed ingredients in animal husbandry and food ingredients in human alternative medicine to improve welfare and health. We investigated in 20 growing pigs via functional magnetic resonance imaging (fMRI) the brain blood oxygen level–dependent (BOLD) responses to olfactory stimulation with two sensory functional feed ingredients, A and B, at two different concentrations. Functional ingredient A contained extracts from Citrus sinensis (60% to 80%), and ingredient B contained a mixture of extracts Oreganum vulgarae (40% to 55%) and Cymbopogon flexuosus (20% to 25%). Increased concentration of ingredients induced a higher activation in reward and cognitive areas compared to lower concentrations. Moreover, considering both ingredients at the highest concentration, the ingredient A elicited higher brain responses in brain areas involved in hedonism/pleasantness compared to ingredient B, and more specifically in the caudate nucleus and orbitofrontal cortex. Our findings shed new light in the scope of emotion regulation through olfactory modulation via sensory functional ingredients, which opens the way to further preclinical studies in animal models and translational research in the context of nutrition, welfare, and health. Practical Application Functional food/feed ingredients are gaining interest for improving health and welfare in humans and animals. Besides representing an alternative to antibiotics for example, food ingredients and their sensory characteristics might have a positive impact on emotions and consequently on well‐being. Functional brain imaging in large animals such as in the pig model is a promising approach to investigate the central and behavioural effects of food ingredients, and determine the most effective blends and concentrations to modulate internal and emotional states.

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Section: Resultsmentioning

confidence: 67%

Section: Introductionmentioning

confidence: 99%

fMRI‐Based Brain Responses to Olfactory Stimulation with Two Putatively Orexigenic Functional Food Ingredients at Two Different Concentrations in the Pig Model

Coquery¹,

Menneson

Meurice³

et al. 2019

Journal of Food Science

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“…Thioglycolic acid has a repulsive, somewhat sour odour [ 64 , 65 ]. The degree to which thioglycolic acid is capable of producing trigeminally-mediated sensations of nasal pungency is unclear, but no nasal irritation has been reported even at concentrations higher than those employed in the present study [ 67 ]. To determine odour intensities optimal for olfactory stimulation, we prepared several solutions of different concentrations for both of the stimulus odours.…”

Section: Methodsmentioning

confidence: 99%

Olfaction-Related Factors Affecting Chemosensory Dream Content in a Sleep Laboratory

et al. 2021

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Mental activity in sleep often involves visual and auditory content. Chemosensory (olfactory and gustatory) experiences are less common and underexplored. The aim of the study was to identify olfaction-related factors that may affect the occurrence of chemosensory dream content. Specifically, we investigated the effects of all-night exposure to an ambient odour, participants’ appraisal of their current olfactory environment, their general propensity to notice odours and act on them (i.e., odour awareness), and their olfactory acuity. Sixty pre-screened healthy young adults underwent olfactory assessment, completed a measure of odour awareness, and spent three nights in weekly intervals in a sleep laboratory. The purpose of the first visit was to adapt to the experimental setting. On the second visit, half of them were exposed to the smell of vanillin or thioglycolic acid and the other half to an odourless control condition. On the third visit, they received control or stimulation in a balanced order. On each visit, data were collected twice: once from the first rapid eye movement (REM) stage that occurred after 3 a.m., and then shortly before getting up, usually from a non-REM stage. Participants were asked to report the presence of sensory dream content and to assess their current olfactory environment. Neither exposure, nor participants’ assessments of the ambient odour, or olfactory acuity affected reports of chemosensory dream content but they were more frequent in individuals with greater odour awareness. This finding may have implications for treatment when such experiences become unwanted or bothersome.

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“…Based on the Brodmann area, the CHs were located in the frontal pole (Ba10) and the dorsolateral prefrontal cortex (Ba9/46). Although the stimulation method was different from that used in this study, changes in cerebral blood flow in the regions of Ba10 (Minematsu et al, 2018) and Ba9/46 (Billot et al, 2017) have been reported to be related to sensations of pleasantness and un- To confirm the gradual change during the footbath, we grouped the data in 60-s intervals and analyzed all the data at every 60 s. The z-score for every 2 s was used to calculate the average alteration in the value for each period relative to the baseline. Because the data obtained were nonnormally distributed, differences in cerebral blood flow in both the left and right prefrontal cortices between the WFB and control conditions were statistically analyzed using the Wilcoxon signed-rank test.…”

Section: Nirs Data and Mri Imagesmentioning

confidence: 93%

Effects of footbaths on prefrontal cortex activity and autonomic nervous function: A randomized controlled crossover trial

Maeda

Ohba

Kato

et al. 2023

JINR

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Objective: Footbaths are employed in nursing practice in East Asian countries. Assessing the effects of footbaths based on the findings of multiple physiological responses is relevant to ensuring evidence-based nursing practice. This study aimed to investigate the effects of thermal stimulation by a footbath on prefrontal cortex activity and autonomic nervous function. Methods: This study was a randomized controlled crossover trial conducted on healthy participants from a college student population. Each participant underwent a footbath in warm water and a control condition for 10 min on two different days. The order of the two treatments was randomized. The oxygenated hemoglobin concentration in the prefrontal cortex, laterality scores of the oxygenated hemoglobin concentration changes, and autonomic responses were evaluated. Results: A total of 17 healthy participants were recruited. A footbath in warm water significantly reduced both the prefrontal cortex and sympathetic nerve activities 7 min after the start of the footbath compared with the control condition. Moreover, a footbath in warm water tended to activate the left prefrontal cortex rather than the right prefrontal cortex. Conclusions: The changes in the prefrontal cortex activity and autonomic nervous function were associated with the relaxing effect of the thermal stimulation by the footbath. Furthermore, this effect was highest at 7 min after the start of the footbath. This study has the potential to contribute to the evidence-based use of footbaths.

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Cerebral bases of emotion regulation toward odours: A first approach

Cited by 21 publications

References 58 publications

fMRI‐Based Brain Responses to Olfactory Stimulation with Two Putatively Orexigenic Functional Food Ingredients at Two Different Concentrations in the Pig Model

fMRI‐Based Brain Responses to Olfactory Stimulation with Two Putatively Orexigenic Functional Food Ingredients at Two Different Concentrations in the Pig Model

Olfaction-Related Factors Affecting Chemosensory Dream Content in a Sleep Laboratory

Effects of footbaths on prefrontal cortex activity and autonomic nervous function: A randomized controlled crossover trial

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