Human cortical representation of oral temperature

Guest, Steve; Grabenhorst, Fabian; Essick, Greg K.; Chen, Yasheng; Young, Mike; McGlone, Francis; Araújo, Ivan de; Rolls, Edmund T.

doi:10.1016/j.physbeh.2007.07.004

Cited by 114 publications

(99 citation statements)

References 37 publications

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“…The correlations with subjective intensity thus may arise because different subjects rate the intensity of the stimuli differently but nevertheless as individual subjects have brain areas where the activations correlate with the intensity, or because of trial-by-trial variation in the rated intensity and the BOLD signal. Consistent with the effects described here, non-noxious thermal stimuli have been shown to activate the insular cortex (Casey et al, 1996;Craig et al, 2000;Guest et al, 2007;Hua le et al, 2005); and stroke-induced lesions of the insular cortex can produce selective loss of non-painful thermal sensation (Cattaneo et al, 2007).…”

Section: Discussionsupporting

confidence: 85%

“…We investigated how the thermal component stimuli and the mixtures were represented in brain areas identified by prior hypotheses such as the orbitofrontal and anterior cingulate cortex and ventral striatum where the pleasantness and unpleasantness of touch and oral temperature are represented (Guest et al, 2007;Rolls et al, 2003b), and in the insula and somatosensory cortex where thermal stimuli are represented (Brooks et al, 2005;Craig et al, 2000Craig et al, , 1996Tracey et al, 2000). Given the aims of the investigation, we used both SPM (Wellcome Institute of Cognitive Neurology) correlation analyses between the subjective ratings and the activations in these brain areas, and SPM contrasts between the activations produced to the different thermal stimuli, in these brain areas, to investigate the effects of the thermal stimuli.…”

Section: Designmentioning

confidence: 99%

“…Moreover, some of these neurons are thermo-specific, and others combine thermal sensitivity with responses to taste, and/or oral texture (including viscosity and/or fat texture) (Kadohisa et al, , 2005aVerhagen et al, 2004). In a related study, it was shown in humans that oral temperature stimuli can activate the insular taste cortex, the orbitofrontal and pregenual cingulate cortex, and the somatosensory cortex (Guest et al, 2007), but stimulation of the external body surface was not investigated, nor were mixtures of thermal stimuli investigated. The novel aims of the present study were to investigate the representation of affective but non-noxious thermal stimuli, and mixtures of them, in the brain, and to relate these to subjective ratings of the pleasantness, unpleasantness and intensity of the stimuli.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Warm pleasant feelings in the brain

Rolls¹,

Grabenhorst²,

Parris³

2008

NeuroImage

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202

161

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Warm and cold stimuli have affective components such as feeling pleasant or unpleasant, and these components may have survival value, for approach to warmth and avoidance of cold may be reinforcers or goals for action built into us during evolution to direct our behaviour to stimuli that are appropriate for survival. Understanding the brain processing that underlies these prototypical reinforcers provides a direct approach to understanding the brain mechanisms of emotion. In an fMRI investigation in humans, we showed that the mid-orbitofrontal and pregenual cingulate cortex and the ventral striatum have activations that are correlated with the subjective pleasantness ratings made to warm (41°C) and cold (12°C) stimuli, and combinations of warm and cold stimuli, applied to the hand. Activations in the lateral and some more anterior parts of the orbitofrontal cortex were correlated with the unpleasantness of the stimuli. In contrast, activations in the somatosensory cortex and ventral posterior insula were correlated with the intensity but not the pleasantness of the thermal stimuli. A principle thus appears to be that processing related to the affective value and associated subjective emotional experience of thermal stimuli that are important for survival is performed in different brain areas to those where activations are related to sensory properties of the stimuli such as their intensity. This conclusion appears to be the case for processing in a number of sensory modalities, and the finding with such prototypical stimuli as warm and cold provides strong support for this principle.

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Section: Discussionsupporting

confidence: 85%

Section: Designmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Warm pleasant feelings in the brain

Rolls¹,

Grabenhorst²,

Parris³

2008

NeuroImage

Self Cite

202

161

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“…Further breadth to the representation is provided by the taste and olfactory inputs to some fat-sensitive neurons (Critchley and Rolls, 1996c;Rolls et al, 1999;Verhagen et al, 2003a). This is consistent with the hypothesis that a food's fl avor (and appearance) is represented in the orbitofrontal cortex by integration of somatosensory, gustatory, temperature, olfactory, visual, and cognitive information in such multimodal neurons (Rolls and Baylis, 1994;Critchley and Rolls, 1996a,c;Rolls et al, 1996aRolls et al, , 2008bKadohisa et al, 2004;Guest et al, 2007;Rolls, 2007;.…”

supporting

confidence: 70%

Neural Representation of Fat Texture in the Mouth

Rolls¹

2009

Frontiers in Neuroscience

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“…However, the mechanism of interaction is poorly understood. In addition, the cortical representation to oral somatosensation and taste was shown to overlap in the insula and operculum (31)(32)(33) . Although f MRI provides a powerful method in revealing the cortical response to flavour perception, much is still to be discovered in flavour perception.…”

Section: Functional Mri Responses To Taste Aroma and Oral Somatosensmentioning

confidence: 99%

Imaging methodologies and applications for nutrition research: what can functional MRI offer?

Francis

Eldeghaidy

2014

Proc. Nutr. Soc.

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Food intake is influenced by a complex regulatory system involving the integration of a wide variety of sensory inputs across multiple brain areas. Over the past decade, advances in neuroimaging using functional MRI (f MRI) have provided valuable insight into these pathways in the human brain. This review provides an outline of the methodology of f MRI, introducing the widely used blood oxygenation level-dependent contrast for f MRI and direct measures of cerebral blood flow using arterial spin labelling. A review of f MRI studies of the brain's response to taste, aroma and oral somatosensation, and how fat is sensed and mapped in the brain in relation to the pleasantness of food, and appetite control is given. The influence of phenotype on individual variability in cortical responses is addressed, and an overview of f MRI studies investigating hormonal influences (e.g. peptide YY, cholecystokinin and ghrelin) on appetiterelated brain processes provided. Finally, recent developments in MR technology at ultrahigh field (7 T) are introduced, highlighting the advances this can provide for f MRI studies to investigate the neural underpinnings in nutrition research. In conclusion, neuroimaging methods provide valuable insight into the mechanisms of flavour perception and appetite behaviour. Over the past decade, advances in neuroimaging techniques, particularly functional MRI (f MRI), have provided valuable insight into central food-related pathways in the human brain. This review outlines recent advances in f MRI to understand flavour perception and human appetitive behaviour. A brief overview of the method of f MRI and the blood oxygenation level-dependent (BOLD) contrast generally used in f MRI is provided, together with how more direct measures of cerebral blood flow (CBF) can be assessed. f MRI studies of the brain's response to taste, aroma and flavour perception are outlined. The question of how fat is sensed and mapped in the brain in relation to the pleasantness of food, appetite control and hormonal influences is addressed. The role of neuroimaging studies to assess eating behaviour in obesity will be outlined. Finally, recent developments in MR technology, and the advances they can provide for future f MRI studies to investigate the neural underpinnings in nutrition research will be described. Principles of functional MRIf MRI has revolutionised the research of functional brain mapping and is now the most widely used method for mapping brain activity. f MRI measures brain activity *Corresponding author: Dr S. Francis, email susan.francis@nottingham.ac.uk ‡ The original version of this article was published with incorrect conference details. A notice detailing this has been published and the error rectified in the online and print PDF and HTML copies.

show abstract

Human cortical representation of oral temperature

Cited by 114 publications

References 37 publications

Warm pleasant feelings in the brain

Warm pleasant feelings in the brain

Neural Representation of Fat Texture in the Mouth

Imaging methodologies and applications for nutrition research: what can functional MRI offer?

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