Identification of human gustatory cortex by activation likelihood estimation

Veldhuizen, Maria G.; Albrecht, J.; Zelano, Christina; Boesveldt, Sanne; Breslin, Paul A.S.; Lundström, Johan N.

doi:10.1002/hbm.21188

Cited by 179 publications

(187 citation statements)

References 83 publications

(129 reference statements)

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“…Although taste stimulation has consistently activated the same brain regions across multiple f MRI studies, including insula and overlaying operculum, the transduction mechanisms remain incompletely characterised. Previous studies reported the primary taste cortex is located within the anterior insula/frontal operculum (13)(14)(15) with secondary projections to the orbitofrontal cortex (OFC) (16) , amygdala (17) , anterior cingulate cortex (ACC) (18) , ventral striatum (19) and dorsolateral prefrontal cortex (20) . O'Doherty et al were the first to investigate the cortical response to pleasant (glucose) and aversive (salt) taste stimuli by assessing stimuli against a tasteless control stimulus (21) .…”

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.

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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 regulated by taste and smell,203, 204 and chemosensory dysfunction could influence dietary intake. Nordén et al .…”

Section: Compromised Dietary Intakementioning

confidence: 99%

Cachexia in chronic obstructive pulmonary disease: new insights and therapeutic perspective

Sanders¹,

Kneppers²,

Bool³

et al. 2015

Journal of Cachexia, Sarcopenia and Muscle

119

101

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Cachexia and muscle wasting are well recognized as common and partly reversible features of chronic obstructive pulmonary disease (COPD), adversely affecting disease progression and prognosis. This argues for integration of weight and muscle maintenance in patient care. In this review, recent insights are presented in the diagnosis of muscle wasting in COPD, the pathophysiology of muscle wasting, and putative mechanisms involved in a disturbed energy balance as cachexia driver. We discuss the therapeutic implications of these new insights for optimizing and personalizing management of COPD‐induced cachexia.

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“…Of course, once ingestion has started, gastrointestinal neural and hormonal signals also start to contribute. Summaries and detail on the basic processing of food stimuli in the brain can be found in several reviews and meta-analyses addressing visual food stimuli (food images) (9) , odour (10) , taste (11,12) and flavour (taste, odour and somatosensory stimulation) (13,14) . A well-known phenomenon driven by cephalic stimulation is sensory-specific satiety (15) .…”

Section: Food-brain Interactionmentioning

confidence: 99%

Food-induced brain responses and eating behaviour

et al. 2012

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The brain governs food intake behaviour by integrating many different internal and external state and trait-related signals. Understanding how the decisions to start and to stop eating are made is crucial to our understanding of (maladaptive patterns of) eating behaviour. Here, we aim to (1) review the current state of the field of 'nutritional neuroscience' with a focus on the interplay between food-induced brain responses and eating behaviour and (2) highlight research needs and techniques that could be used to address these. The brain responses associated with sensory stimulation (sight, olfaction and taste), gastric distension, gut hormone administration and food consumption are the subject of increasing investigation. Nevertheless, only few studies have examined relations between brain responses and eating behaviour. However, the neural circuits underlying eating behaviour are to a large extent generic, including reward, selfcontrol, learning and decision-making circuitry. These limbic and prefrontal circuits interact with the hypothalamus, a key homeostatic area. Target areas for further elucidating the regulation of food intake are: (eating) habit and food preference formation and modification, the neural correlates of self-control, nutrient sensing and dietary learning, and the regulation of body adiposity. Moreover, to foster significant progress, data from multiple studies need to be integrated. This requires standardisation of (neuroimaging) measures, data sharing and the application and development of existing advanced analysis and modelling techniques to nutritional neuroscience data. In the next 20 years, nutritional neuroscience will have to prove its potential for providing insights that can be used to tackle detrimental eating behaviour. Functional MRI: Eating behaviour: Peptide hormones: Personality characteristicsFood is required for survival and therefore is a primary reward. Abundance of food has become a greater problem than food shortage: the number of overweight and obese people exceeds that of those suffering from undernutrition (1) . Obesity is driven by rapid changes in our food environment (2,3) which promote overeating. Such eating behaviour is maladaptive in the longer term. This review addresses the interactions between foods, the gut and the brain, which give rise to eating behaviour (Fig. 1). With 'eating behaviour' we refer to food choice, meal frequency and meal size (where a 'meal' includes eating occasions such as eating a snack food or drinking something energetic). Eating behaviour is determined by eating decisions, namely what to eat, when to start and when to stop eating. These decisions are taken in the brain, which integrates a multitude of neural and hormonal signals reflecting internal state and the environment. They determine diet nutrient composition, eating frequency and portion size, i.e., a person's diet. Understanding how eating decisions come about is crucial for understanding maladaptive patterns of Abbreviations: ALE, activation-likelihood estimation; fMRI, f...

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Identification of human gustatory cortex by activation likelihood estimation

Cited by 179 publications

References 83 publications

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

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

Cachexia in chronic obstructive pulmonary disease: new insights and therapeutic perspective

Food-induced brain responses and eating behaviour

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