Satiety-responsive neurons in the medial orbitofrontal cortex of the macaque.

Pritchard, Thomas C.; Nedderman, Erin N.; Edwards, Erin M.; Petticoffer, Andrew C.; Schwartz, Gary J.; Scott, Thomas R.

doi:10.1037/0735-7044.122.1.174

Cited by 36 publications

(22 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For example, responses to food stimuli change with the hunger or satiety of the animal (Rolls, 2000;Pritchard et al, 2008). In addition, many neurons appear to code for the presence or expectation of reward (Schultz et al, 1997), and for the relative value of stimuli (Padoa-Schioppa and Assad, 2006).…”

Section: Orbital Prefrontal Networkmentioning

confidence: 99%

Neurocircuitry of Mood Disorders

Price

Drevets

2009

Neuropsychopharmacol

1,400

1,101

View full text Add to dashboard Cite

This review begins with a brief historical overview of attempts in the first half of the 20th century to discern brain systems that underlie emotion and emotional behavior. These early studies identified the amygdala, hippocampus, and other parts of what was termed the 'limbic' system as central parts of the emotional brain. Detailed connectional data on this system began to be obtained in the 1970s and 1980s, as more effective neuroanatomical techniques based on axonal transport became available. In the last 15 years these methods have been applied extensively to the limbic system and prefrontal cortex of monkeys, and much more specific circuits have been defined. In particular, a system has been described that links the medial prefrontal cortex and a few related cortical areas to the amygdala, the ventral striatum and pallidum, the medial thalamus, the hypothalamus, and the periaqueductal gray and other parts of the brainstem. A large body of human data from functional and structural imaging, as well as analysis of lesions and histological material indicates that this system is centrally involved in mood disorders.

show abstract

Section: Orbital Prefrontal Networkmentioning

confidence: 99%

Neurocircuitry of Mood Disorders

Price

Drevets

2009

Neuropsychopharmacol

1,400

1,101

View full text Add to dashboard Cite

show abstract

“…The OFC has been identified as a secondary gustatory cortex and is involved with the rapid learning of associations from visual, olfactory, and taste sensations (41). The OFC receives projections from the insula, striatum, and amygdala.…”

Section: Regional Brain Responses To Cognitive Inhibition During Foodmentioning

confidence: 99%

Evidence of gender differences in the ability to inhibit brain activation elicited by food stimulation

Wang

Volkow

Telang

et al. 2009

Proc. Natl. Acad. Sci. U.S.A.

218

155

View full text Add to dashboard Cite

Although impaired inhibitory control is linked to a broad spectrum of health problems, including obesity, the brain mechanism(s) underlying voluntary control of hunger are not well understood. We assessed the brain circuits involved in voluntary inhibition of hunger during food stimulation in 23 fasted men and women using PET and 2-deoxy-2[ 18 F]fluoro-D-glucose ( 18 FDG). In men, but not in women, food stimulation with inhibition significantly decreased activation in amygdala, hippocampus, insula, orbitofrontal cortex, and striatum, which are regions involved in emotional regulation, conditioning, and motivation. The suppressed activation of the orbitofrontal cortex with inhibition in men was associated with decreases in self-reports of hunger, which corroborates the involvement of this region in processing the conscious awareness of the drive to eat. This finding suggests a mechanism by which cognitive inhibition decreases the desire for food and implicates lower ability to suppress hunger in women as a contributing factor to gender differences in obesity. amygdala ͉ cognitive inhibition ͉ food stimuli ͉ Orbitofrontal cortex T he ability to control and regulate impulses, emotions, and desires is one of the core features of the self and impaired inhibitory control has been linked to a broad spectrum of psychopathologies and problems including obesity (1). Obesity is associated with an increased risk of all-cause morbidity and mortality, which places a sense of urgency on understanding the processes that have contributed to this epidemic. Of particular relevance is the environment, which has made food not only widely available but also increasingly more varied and palatable. It is likely that a gene-environment interaction, in which genetically susceptible individuals respond to an environment with increased availability of palatable energy-dense foods and reduced opportunities for energy expenditure, contributes to the current high prevalence of obesity.We have previously shown that the desire for food during presentation of palatable food stimuli was associated with striatal dopamine (DA) release, measured using PET and [ 11 C]raclopride (2). This response was consistent with the role of DA in modulating the motivation for food (3), an effect that is likely mediated by DA's regulation of regions involved with motivation, salience attribution, conditioning, and inhibitory control (4, 5). Using the same experimental paradigm in normal body weight fasting subjects, we found that food presentation increased metabolism in orbitofrontal cortex (OFC) in proportion to the subjective perception of hunger and the desire to eat (6). The OFC is implicated in controlling and planning behaviors and is regulated by DA both through direct as well as indirect striato-thalamo cortical projections. Indeed a recent fMRI study using the blood oxygen level dependent (BOLD) signal showed obese subjects activated striatum and OFC as well as insula (brain region involved with interoception for food signals that is also innervated by D...

show abstract

“…OFC neurons are exquisitely sensitive to the individual's current hunger state and recent reward history. In particular, processes of satiety, either at a general level or at a stimulus-specific level, may lower the value of any given food reward [13][14][15][16][17]. At the general level, increasing satiety will lower the value ascribed to foods.…”

Section: Influences On Positive Valuationmentioning

confidence: 99%