Interoceptive accuracy refers to the ability to consciously perceive the physical condition of the inner body, including one’s heartbeat. In younger adults, interoceptive accuracy is correlated with insular and orbitofrontal cortical connectivity within the salience network (SN). As interoceptive accuracy and insular cortex volume are known to decrease with aging, we aimed to evaluate the correlation between SN connectivity and interoceptive accuracy in older adults. 27 older adults (mean age, 77.29 years, SD = 6.24; 19 female) underwent resting-state functional magnetic resonance imaging, followed by a heartbeat counting task and neuropsychological test. We evaluated the correlation between interoceptive accuracy and SN connectivity with age, sex, cognitive function, and total gray matter volume as covariates. Region of interest-to-region of interest analyses showed that interoceptive accuracy was positively correlated with the functional connectivity (FC) of the left rostral prefrontal cortex with the right insular, right orbitofrontal, and anterior cingulate cortices [F(6,16) = 4.52, false discovery rate (FDR)-corrected p < 0.05]. Moreover, interoceptive accuracy was negatively correlated to the FC of the left anterior insular cortex with right intra-calcarine and visual medial cortices (F(6,16) = 2.04, FDR-corrected p < 0.10). These findings suggest that coordination between systems, with a positive correlation between left rostral prefrontal cortex and the SN and a negative correlation between left insular cortex and vision-related exteroceptive brain regions, is important for maintaining interoceptive accuracy in older adults.

The flavor of food is not just limited to the sense of taste, but also it changes according to the perceived information from other perception such as the auditory, visual, tactile senses, or through individual experiences or cultural background, etc. We proposed "Gravitamine Spice", a system that focuses on the cross-modal interaction between our perception; mainly the weight of food we perceived when we carry the utensils. This system consists of a fork and a seasoning called the "OMOMI". User can change the weight of the food by sprinkling seasoning onto it. Through this sequence of actions, users can enjoy different dining experiences, which may change the taste of their food or the feeling towards the food when they are chewing it.

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We propose to organize a Superhuman Sports Games1 in Laval Virtual. Superhuman Sports is a new form of sports based on the human-machine integration technology that provides new experiences by augmenting our body. Through superhuman sports experiences, people can realize what when our body and machine integrate naturally, human can overcome individual physical differences, and simultaneously, people can believe human can exceed our physical limitations. For this event, we prepared 3 games to provide physical augmentation experiences. Bubble Jumper augments our jumping function and shock absorption function without using any motors, Sli-de-rift adds new foot function with assist motor and Omni wheels, and Carry Otto augments running with in wheel motor.