Representation of Salty Taste Stimulus Concentrations in the Primary Gustatory Area in Humans

Kobayakawa, Tatsu; Saito, Sachiko; Gotow, Naomi; Ogawa, Hisashi

doi:10.1007/s12078-008-9030-4

Cited by 25 publications

(15 citation statements)

References 30 publications

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“…The significant clusters in anterior insula reported in this study were close to the clusters previously reported for valence involvement (Dalenberg, Hoogeveen, Renken, Langers, & ter Horst, ; Jabbi, Swart, & Keysers, ; Small et al., ). Similarly, the significant clusters in middle insula reported in this study were close to the ones previously reported for processing intensity/ concentration (Kobayakawa, Saito, Gotow, & Ogawa, ; Small et al., ; Spetter, Smeets, de Graaf, & Viergever, ).…”

Section: Discussionsupporting

confidence: 91%

Basic taste processing recruits bilateral anteroventral and middle dorsal insulae: An activation likelihood estimation meta‐analysis of fMRI studies

2017

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Background and PurposeNumerous task‐based functional magnetic resonance imaging (fMRI) studies have reported the locations of basic taste representations in the human brain, but they usually employed a limited number of subjects (<20) with different methodologies and stimuli. Moreover, the reported brain regions were sometimes inconsistent. Thus, we aimed at performing a meta‐analysis of the published data to identify locations consistently activated across studies, and performed a connectivity analysis to reveal how these taste processing regions connect with other brain regions.Materials and MethodsA meta‐analysis was performed based on 34 experiments, with 238 total participants in 16 studies, to establish the activation likelihood estimation (ALE) of taste‐mediated regional activation. Meta‐analytic connectivity modeling (MACM) and data stored in BrainMap database were employed to reveal the functional connectivity of the regions identified by ALE with other brain regions, across all types of experiments that caused activation among healthy subjects.Results ALE identified nine activated clusters in bilateral anteroventral and middle dorsal insulae, bilateral thalamus and caudate, bilateral pre‐/postcentral gyrus, and right hippocampus. The concurrence between studies was moderate, with at best 38% of experiments contributed to the significant clusters activated by taste stimulation. Sweet taste was the predominant contributing taste. MACM revealed that at least 50% of the nine clusters coactivated with the middle cingulate cortex, medial frontal gyrus, inferior parietal lobule, and putamen.ConclusionResults suggested that fMRI studies have reported reproducible patterns of activations across studies. The basic taste stimulations resulted in activations in a mostly bilateral network. Moreover, they were connected with cognitive and emotional relevant brain regions.

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Section: Discussionsupporting

confidence: 91%

Basic taste processing recruits bilateral anteroventral and middle dorsal insulae: An activation likelihood estimation meta‐analysis of fMRI studies

2017

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“…With EEG, the effect of concentration on both the gERP's amplitude and latency has been reported for acetic and citric acids (Kobal, 1985; Hummel et al, 2010) but not for MSG and NaCl (Singh et al, 2011). Three MEG studies using NaCl reported effects of concentration on amplitudes and reaction times (Saito et al, 1998; Kobayakawa et al, 2008, 2012) but failed to observe an effect on latencies. Many factors can account for these inconsistencies such as the number of participants, of repetitions and of electrodes, as well as stimulus concentrations and presentation paradigm (same block or separately).…”

Section: Discussionmentioning

confidence: 99%

Dietary fat induces sustained reward response in the human brain without primary taste cortex discrimination

Tzieropoulos¹,

Rytz²,

Hudry³

et al. 2013

Front. Hum. Neurosci.

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To disentangle taste from reward responses in the human gustatory cortex, we combined high density electro-encephalography with a gustometer delivering tastant puffs to the tip of the tongue. Stimuli were pure tastants (salt solutions at two concentrations), caloric emulsions (two milk preparations identical in composition except for fat content) and a mixture of high fat milk with the lowest salt concentration. Early event-related potentials (ERPs) showed a dose-response effect for increased taste intensity, with higher amplitude and shorter latency for high compared to low salt concentration, but not for increased fat content. However, the amplitude and distribution of late potentials were modulated by fat content independently of reported intensity and discrimination. Neural source estimation revealed a sustained activation of reward areas to the two high-fat stimuli. The results suggest calorie detection through specific sensors on the tongue independent of perceived taste. Finally, amplitude variation of the first peak in the event-related potential to the different stimuli correlated with papilla density, suggesting a higher discrimination power for subjects with more fungiform papillae.

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“…Likewise, it has been suggested that the concentration of a tastant is signaled by the firing rate of taste-responsive cells (Ganchrow and Erickson 1970; Scott and Perrotto 1980), resulting in an increase of the amplitude of the evoked potential at the scalp. However, previous attempts to investigate the effects of taste intensity yielded inconsistent findings in that shorter latencies and higher amplitudes were observed when the concentration of acetic acid was increased (Hummel et al 2010), while increases in salt concentration led to augmented amplitudes only (Saito et al 1998; Kobayakawa et al. 2008).…”

Section: Gustatory Event-related Responsesmentioning

confidence: 92%

Time for Taste—A Review of the Early Cerebral Processing of Gustatory Perception

2011

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The first successfully recorded event-related potential (ERP) for taste, one of our basic senses, was published nearly half a century ago. Despite this large time span, surprisingly little is known about the early neural processing of taste perception. Here, we are providing a comprehensive and critical overview of over four decades of research, with a focus on the temporal dimension of cerebral taste processing in healthy humans. For this purpose, we review studies using techniques that permit a high temporal resolution, namely, electroencephalography and magnetoencephalography, ERP, and event-related magnetic fields (ERF). Our current knowledge of taste ERP is interpreted in the context of our understanding of other, nonchemical senses. Gaps in the existing literature are identified and discussed. Finally, we suggest directions for future investigations using gustatory ERP/ERF.

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Representation of Salty Taste Stimulus Concentrations in the Primary Gustatory Area in Humans

Cited by 25 publications

References 30 publications

Basic taste processing recruits bilateral anteroventral and middle dorsal insulae: An activation likelihood estimation meta‐analysis of fMRI studies

Basic taste processing recruits bilateral anteroventral and middle dorsal insulae: An activation likelihood estimation meta‐analysis of fMRI studies

Dietary fat induces sustained reward response in the human brain without primary taste cortex discrimination

Time for Taste—A Review of the Early Cerebral Processing of Gustatory Perception

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