Use of an Immediate Swallow Protocol to Assess Taste and Aroma Integration in fMRI Studies

Eldeghaidy, Sally; Marciani, Luca; Pfeiffer, Johann C.; Hort, Joanne; Head, Kevin; Taylor, Andrew; Spiller, Robin C.; Gowland, Penny A.; Francis, Susan T.

doi:10.1007/s12078-011-9094-4

Cited by 22 publications

(10 citation statements)

References 25 publications

(79 reference statements)

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“…f MRI provides a great tool to understand the cortical association and integration between the different modalities. Evidence from recent f MRI studies show overlapping brain responses to taste and aroma in areas including anterior insula, ACC, OFC and amygdala (43)(44)(45)(46)(47) . Verhagen and Engelen performed a meta-analysis, which suggested the anterior insula to be a multi-modal area activated by both taste and aroma stimuli (48) .…”

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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“…Five studies reported the body mass index (BMI; mean ± SD) of their participants (Haase et al., , 23.7 without SD; Eldeghaidy et al., , 24 ± 4; Green & Murphy, , 25.0 ± 5.6; Green et al., , 24 ± 2.7; Avery et al., , 29 ± 6). All reported mean BMI values were below 30, the cut‐off threshold of obesity as defined by World Health Organization (World Health Organization, ).…”

Section: Resultsmentioning

confidence: 99%

“…One AFNI study (Green & Murphy, 2012) involved the use of FMRIB Software Library (FSL, another software program). Participants in 13 studies needed to swallow the taste sample liquids (Avery et al, 2015;Bender, Veldhuizen, Meltzer, Gitelman, & Small, 2009;Cerf-Ducastel, Haase, & Murphy, 2012;Eldeghaidy et al, 2011;Green, Jacobson, Haase, & Murphy, 2013;Green & Murphy, 2012;Haase, Cerf-Ducastel, Buracas, & Murphy, 2007;Haase, Cerf-Ducastel, & Murphy, 2009;McCabe & Rolls, 2007; O'Doherty, Rolls, Francis, Bowtell, & McGlone, 2001;Small et al, 2003;Veldhuizen, Bender, Constable, & Small, 2007;Veldhuizen, Nachtigal, Teulings, Gitelman, & Small, 2010), while those in the remaining three studies did not (Kami et al, 2008;Nakamura et al, 2011Nakamura et al, , 2012.…”

Section: Study and Participant Profilesmentioning

confidence: 99%

“…Author affiliations revealed that five studies were from a San Diego (US) research group (Cerf-Ducastel et al, 2012;Green & Murphy, 2012;Green et al, 2013;Haase et al, 2007Haase et al, , 2009, four from a New Haven/ Chicago (US) team (Bender et al, 2009;Small et al, 2003;Veldhuizen et al, 2007Veldhuizen et al, , 2010, three from a Japanese team (Kami et al, 2008;Nakamura et al, 2011Nakamura et al, , 2012, two from an Oxford (UK) team (McCabe & Rolls, 2007;O'Doherty et al, 2001), one from a Nottingham (UK) team (Eldeghaidy et al, 2011), and one from an Oklahoma (US) team (Avery et al, 2015).…”

Section: Study and Participant Profilesmentioning

confidence: 99%

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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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“…Small [] proposed that the oral SSC participates in the process of oral referral and the binding of multimodal inputs into a flavor percept (cf. Eldeghaidy et al, []). Our findings extend these views to the processing of oral fat texture.…”

Section: Discussionmentioning

confidence: 99%

The representation of oral fat texture in the human somatosensory cortex

Grabenhorst

Rolls

2013

Human Brain Mapping

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How fat is sensed in the mouth and represented in the brain is important in relation to the pleasantness of food, appetite control, and the design of foods that reproduce the mouthfeel of fat yet have low energy content. We show that the human somatosensory cortex (SSC) is involved in oral fat processing via functional coupling to the orbitofrontal cortex (OFC), where the pleasantness of fat texture is represented. Using functional MRI, we found that activity in SSC was more strongly correlated with the OFC during the consumption of a high fat food with a pleasant (vanilla) flavor compared to a low fat food with the same flavor. This effect was not found in control analyses using high fat foods with a less pleasant flavor or pleasant-flavored low fat foods. SSC activity correlated with subjective ratings of fattiness, but not of texture pleasantness or flavor pleasantness, indicating a representation that is not involved in hedonic processing per se. Across subjects, the magnitude of OFC-SSC coupling explained inter-individual variation in texture pleasantness evaluations. These findings extend known SSC functions to a specific role in the processing of pleasant-flavored oral fat, and identify a neural mechanism potentially important in appetite, overeating, and obesity.

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Use of an Immediate Swallow Protocol to Assess Taste and Aroma Integration in fMRI Studies

Cited by 22 publications

References 25 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?

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

The representation of oral fat texture in the human somatosensory cortex

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