A study on the age dependency of gustatory states: Low-frequency spectral component in the resting-state MEG

Gemousakakis, Triandafillos; Anninos, P. A.; Zissimopoulos, Angelika; Seimenis, Ioannis; Adamopoulos, Adam; Pagonopoulou, Olga; Prassopoulos, Panos; Kotini, A

doi:10.1142/s0219635213500258

Cited by 9 publications

(4 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The main result of this study was the observation of differences in P1 latencies of GEPs between the three sweet stimuli. It is one of the first studies that explored the gustatory pathway activated by sweeteners using GEPs, a higher time resolution technique than fMRI [17,24]. Indeed, contrary to cerebral activation in response to artificial sweeteners, which have been studied by fMRI [14,15,25], taste cortical responses after taste receptor stimulation by Stevia solutions had never been explored.…”

Section: Discussionmentioning

confidence: 99%

Differential Cerebral Gustatory Responses to Sucrose, Aspartame, and Stevia Using Gustatory Evoked Potentials in Humans

et al. 2020

View full text Add to dashboard Cite

Aspartame and Stevia are widely substituted for sugar. Little is known about cerebral activation in response to low-caloric sweeteners in comparison with high-caloric sugar, whereas these molecules lead to different metabolic effects. We aimed to compare gustatory evoked potentials (GEPs) obtained in response to sucrose solution in young, healthy subjects, with GEPs obtained in response to aspartame and Stevia. Twenty healthy volunteers were randomly stimulated with three solutions of similar intensities of sweetness: Sucrose 10 g/100 mL of water, aspartame 0.05 g/100 mL, and Stevia 0.03 g/100 mL. GEPs were recorded with EEG (Electroencephalogram) electrodes. Hedonic values of each solution were evaluated using the visual analog scale (VAS). The main result was that P1 latencies of GEPs were significantly shorter when subjects were stimulated by the sucrose solution than when they were stimulated by either the aspartame or the Stevia one. P1 latencies were also significantly shorter when subjects were stimulated by the aspartame solution than the Stevia one. No significant correlation was noted between GEP parameters and hedonic values marked by VAS. Although sucrose, aspartame, and Stevia lead to the same taste perception, cerebral activation by these three sweet solutions are different according to GEPs recording. Besides differences of taste receptors and cerebral areas activated by these substances, neural plasticity, and change in synaptic connections related to sweet innate preference and sweet conditioning, could be the best hypothesis to explain the differences in cerebral gustatory processing after sucrose and sweeteners activation.

show abstract

Section: Discussionmentioning

confidence: 99%

Differential Cerebral Gustatory Responses to Sucrose, Aspartame, and Stevia Using Gustatory Evoked Potentials in Humans

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Various technical elements in our experiments could also be pointed out. To record latencies in the taste cortex, we used GEP, a technique with higher time resolution than fMRI (Ohla et al, 2012a ; Gemousakakis et al, 2013 ). The high time-resolution technique is more accurate at detecting changes in GEP latencies in cortical taste area activity.…”

Section: Discussionmentioning

confidence: 99%

“…High time resolution is required to obtain reliable measurements of latency of activity in the taste cortex. Electroencephalography and evoked potentials have the advantage of millisecond time resolution (Ohla et al, 2012a ; Gemousakakis et al, 2013 ). Recording gustatory evoked potentials (GEP) on the scalp is a safe and non-invasive method to study gustatory cortex activity (Ohla et al, 2012a ).…”

Section: Introductionmentioning

confidence: 99%

Prandial States Modify the Reactivity of the Gustatory Cortex Using Gustatory Evoked Potentials in Humans

et al. 2016

View full text Add to dashboard Cite

Previous functional Magnetic Resonance Imaging studies evaluated the role of satiety on cortical taste area activity and highlighted decreased activation in the orbito-frontal cortex when food was eaten until satiation. The modulation of orbito-frontal neurons (secondary taste area) by ad libitum food intake has been associated with the pleasantness of the food's flavor. The insula and frontal operculum (primary taste area) are also involved in reward processing. The aim was to compare human gustatory evoked potentials (GEP) recorded in the primary and secondary gustatory cortices in a fasted state with those after food intake. Fifteen healthy volunteers were enrolled in this observational study. In each of two sessions, two GEP recordings were performed (at 11:00 am and 1:30 pm) in response to sucrose gustatory stimulation, and a sucrose-gustatory threshold was determined. During one session, a standard lunch was provided between the two GEP recordings. During the other session, subjects had nothing to eat. Hunger sensation, wanting, liking, and the perception of the solution's intensity were evaluated with visual analog scales. GEP latencies measured in the Pz (p < 0.001), Cz (p < 0.01), Fz (p < 0.001) recordings (primary taste area) were longer after lunch than in the pre-prandial condition. Fp1 and Fp2 latencies (secondary taste area) tended to be longer after lunch, but the difference was not significant. No difference was observed for the sucrose-gustatory threshold regardless of the session and time. Modifications in the primary taste area activity during the post-prandial period occurred regardless of the nature of the food eaten and could represent the activity of the frontal operculum and insula, which was recently shown to be modulated by gut signals (GLP-1, CCK, ghrelin, or insulin) through vagal afferent neurons or metabolic changes of the internal milieu after nutrient absorption. This trial was registered at clinicalstrials.gov as NCT02472444.

show abstract

“…Informed consent for the methodology and the aim of the study was obtained from the patient prior to the procedure. The resting state MEG recordings were carried out in a magnetically shielded room with a whole head 122-channel biomagnetometer (Neuromag-122 TM , Elekta, Sweden) as described in previous studies [6][7][8]. During the recordings the patient sat in in a chair with his head covered by a helmet-shaped dewar.…”

Section: Methodsmentioning

confidence: 99%

Magnetoencephalography and normal pressure hydrocephalus: A case report

2018

J. Integr. Neurosci.

View full text Add to dashboard Cite

In a case study of an 82-year old male spontaneous magnetoencephalography recordings revealed lower magnetic fields at frontal and frontotemporal regions compared to central and posterior regions. This finding correlated well with the significant ventricular distention, and specifically the enlargement of the frontal horns of the lateral ventricles, observed in presurgical computed tomography. The regional pattern of magnetoencephalography signal decrease in normal pressure hydrocephalus seems to be quite different from that encountered in brain atrophy. In the latter case, a more generalized distribution of low magnetic fields is observed, possibly reflecting the high sensitivity of magnetoencephalography to activity originating in sulci. Acquired data suggest that magnetoencephalography may be able to differentiate between normal pressure hydrocephalus and brain atrophy. Furthermore, magnetoencephalography could potentially constitute a non-invasive, non-imaging tool, useful in the selection of patients with normal pressure hydrocephalus suited to undergo shunt surgery.

show abstract

A study on the age dependency of gustatory states: Low-frequency spectral component in the resting-state MEG

Cited by 9 publications

References 21 publications

Differential Cerebral Gustatory Responses to Sucrose, Aspartame, and Stevia Using Gustatory Evoked Potentials in Humans

Differential Cerebral Gustatory Responses to Sucrose, Aspartame, and Stevia Using Gustatory Evoked Potentials in Humans

Prandial States Modify the Reactivity of the Gustatory Cortex Using Gustatory Evoked Potentials in Humans

Magnetoencephalography and normal pressure hydrocephalus: A case report

Contact Info

Product

Resources

About