Improved methods for fMRI studies of combined taste and aroma stimuli

Marciani, Luca; Pfeiffer, Johann C.; Hort, Joanne; Head, Kevin; Bush, Debbie; Taylor, Andy; Spiller, Robin C.; Francis, Susan T.; Gowland, Penny A.

doi:10.1016/j.jneumeth.2006.05.035

Cited by 63 publications

(60 citation statements)

References 69 publications

(88 reference statements)

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“…Flavors were delivered using a computer controlled 'gustometer' (modeled after Marciani et al, 2006), and targeted to 15 ml over 15 min. Beer, Gatorade, and water were delivered via PTFE (Teflon) tubing into a spray nozzle, which was positioned between subject's incisors and aimed onto the tongue.…”

Section: Gustatory Stimulus Deliverymentioning

confidence: 99%

Beer Flavor Provokes Striatal Dopamine Release in Male Drinkers: Mediation by Family History of Alcoholism

Oberlin

Džemidžić

Tran

et al. 2013

Neuropsychopharmacol

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Striatal dopamine (DA) is increased by virtually all drugs of abuse, including alcohol. However, drug-associated cues are also known to provoke striatal DA transmission-a phenomenon linked to the motivated behaviors associated with addiction. To our knowledge, no one has tested if alcohol's classically conditioned flavor cues, in the absence of a significant pharmacologic effect, are capable of eliciting striatal DA release in humans. Employing positron emission tomography (PET), we hypothesized that beer's flavor alone can reduce the binding potential (BP) of [ 11 C]raclopride (RAC; a reflection of striatal DA release) in the ventral striatum, relative to an appetitive flavor control. Forty-nine men, ranging from social to heavy drinking, mean age 25, with a varied family history of alcoholism underwent two [ 11 C]RAC PET scans: one while tasting beer, and one while tasting Gatorade. Relative to the control flavor of Gatorade, beer flavor significantly increased self-reported desire to drink, and reduced [ 11 C]RAC BP, indicating that the alcohol-associated flavor cues induced DA release. BP reductions were strongest in subjects with first-degree alcoholic relatives. These results demonstrate that alcoholconditioned flavor cues can provoke ventral striatal DA release, absent significant pharmacologic effects, and that the response is strongest in subjects with a greater genetic risk for alcoholism. Striatal DA responses to salient alcohol cues may thus be an inherited risk factor for alcoholism.

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Section: Gustatory Stimulus Deliverymentioning

confidence: 99%

Beer Flavor Provokes Striatal Dopamine Release in Male Drinkers: Mediation by Family History of Alcoholism

Oberlin

Džemidžić

Tran

et al. 2013

Neuropsychopharmacol

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“…Scientific articles were categorized specific features to the swallowing cortical representation (3,(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25) . Research on elderly and patients with dysphagia underwent compared to control groups.…”

Section: Population Studiedmentioning

confidence: 99%

“…Later on, studies began to analyze differences in the cortical areas, responsible for each motor phase, differentiating the role of the structures involved. To this end, electrical stimulation (24) , swallowing by means of air pulses in the oral cavity (13,31) , gustatory stimulation (12,17,24) , olfactory (9) and stimulation of the esophagus (1,6,15 ) were employed.…”

Section: Tasks Usedmentioning

confidence: 99%

“…Guidance provided to different groups of surveyed subjects included visual (3,7,8,10,14,(16)(17)(18)(19)(23)(24)(25)(26)(27)(28)(30)(31)(32) , hearing (6,16,21,29) and sensorial clues (5,9,11,13,15,17,19,24,29) . In studies examining the food swallowing, its ingestion was the track for the patient to swallow, i.e., the absence of formal statement was a major factor, differentiating it from studies with other types of tasks.…”

Section: Stimulation Type and Swallowing Monitoringmentioning

confidence: 99%

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Ressonância magnética funcional e deglutição: revisão sistemática

Ardenghi

Signorini

Battezini

et al. 2015

Audiol., Commun. Res.

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Purpose: Evaluate the feasibility and safety of functional magnetic resonance imaging (fMRI) for the evaluation of cortical areas involved in swallowing. Research strategy: The search was conducted from April 2003 to April 2013, using the keywords "functional magnetic resonance imaging" or "fMRI" and "dysphagia" and "functional magnetic resonance imaging" or "fMRI" and "swallowing" in "PubMed" database.

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“…The images generated from each echo can then be combined using a weighted summation. The use of a dual-echo EPI sequence has been used to study flavour processing in brain regions including the OFC and amygdala (Marciani et al, 2006). This is the method that is favoured in our laboratory to study flavour perception.…”

Section: Data Acquisitionmentioning

confidence: 99%

Brain Imaging

Marciani

Eldeghaidy

Spiller

et al. 2010

Food Flavour Technology

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Flavour scientists use a wide range of increasingly sophisticated analytical tools to characterise their samples and assess chemical senses at the receptor level, varying from 'classic' bench instrument techniques to more recent methods of determining the availability of tastants and volatiles at the receptor level, such as mouth swabbing and in-nose atmospheric pressure chemical ionisation mass spectrometry (Taylor et al., 2000). Sensory scientists assess the final perceptual output, for example using panels of trained assessors. Until recently, there has remained a frustrating investigational gap at the interface between these two sciences: flavour input and output scores reported by assessors. This is because the interface occurs at the subject's brain, which has effectively been a 'black box'. Signals from taste, olfactory and somatosensory receptors travel via nerve afferents to primary, secondary and the higher-order brain areas responsible for detecting stimuli and forming associations, decision-making and emotional responses to the flavour experienced. Improved understanding of the neural pathways involved in flavour processing has been facilitated by parallel advances with animal models and human studies. Invasive single-cell recordings and surface electroencephalography (EEG) have facilitated the development of animal models. These studies provide data on cell reactivity to characterise a particular cortical region with millisecond temporal resolution, but they give little detail on how information is processed at several levels. More recently in the past decade, an explosion in the availability and use of non-invasive human brain mapping techniques has allowed serial studies of hierarchical cortical processing in alert healthy human volunteers.Interest in applying brain imaging techniques to study the chemical senses is rapidly growing and to date over 400 studies using different methodologies have been published. The majority of these studies explore the cortical representation of individual sensory attributes of uni-modal stimuli, but there has been recent growth in the study of how the 'cross-modal' integration of sensory inputs in flavour perception is represented in the human brain.This chapter provides a brief outline to human brain anatomy, the cortical pathways used in the experience of taste, aroma and texture and their integration. Functional brain imaging techniques are reviewed, with particular focus on functional magnetic resonance imaging (fMRI) and aspects of experimental design, data acquisition and data processing. This is followed by a brief review of brain imaging studies of the cortical representation of taste and aroma, from early studies investigating the cortical response to pleasant and aversive taste stimuli to recent studies on multi-modal perception and the cortical representation of the oral perception of fat.

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Improved methods for fMRI studies of combined taste and aroma stimuli

Cited by 63 publications

References 69 publications

Beer Flavor Provokes Striatal Dopamine Release in Male Drinkers: Mediation by Family History of Alcoholism

Beer Flavor Provokes Striatal Dopamine Release in Male Drinkers: Mediation by Family History of Alcoholism

Ressonância magnética funcional e deglutição: revisão sistemática

Brain Imaging

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