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Edmund T Rolls - One of the best experts on this subject based on the ideXlab platform.
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the texture and Taste of food in the brain
Journal of Texture Studies, 2019Co-Authors: Edmund T RollsAbstract:Oral texture is represented in the brain areas that represent Taste, including the Primary Taste Cortex, the orbitofrontal Cortex, and the amygdala. Some neurons represent viscosity, and their responses correlate with the subjective thickness of a food. Other neurons represent fat in the mouth, and represent it by its texture not by its chemical composition, in that they also respond to paraffin oil and silicone in the mouth. The discovery has been made that these fat-responsive neurons encode the coefficient of sliding friction and not viscosity, and this opens the way for the development of new foods with the pleasant mouth feel of fat and with health-promoting designed nutritional properties. A few other neurons respond to free fatty acids (such as linoleic acid), do not respond to fat in the mouth, and may contribute to some "off" Tastes in the mouth. Some other neurons code for astringency. Others neurons respond to other aspects of texture such as the crisp fresh texture of a slice of apple versus the same apple after blending. Different neurons respond to different combinations of these texture properties, oral temperature, Taste, and in the orbitofrontal Cortex to olfactory and visual properties of food. In the orbitofrontal Cortex, the pleasantness and reward value of the food is represented, but the Primary Taste Cortex represents Taste and texture independently of value. These discoveries were made in macaques that have similar cortical brain areas for Taste and texture processing as humans, and complementary human functional neuroimaging studies are described.
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Age differences in the brain mechanisms of good Taste
NeuroImage, 2015Co-Authors: Edmund T Rolls, Michele B. Kellerhals, Thomas E. NicholsAbstract:There is strong evidence demonstrating age-related differences in the acceptability of foods and beverages. To examine the neural foundations underlying these age-related differences in the acceptability of different flavors and foods, we performed an fMRI study to investigate brain and hedonic responses to orange juice, orange soda, and vegetable juice in three different age groups: Young (22), Middle (40) and Elderly (60 years). Orange juice and orange soda were found to be liked by all age groups, while vegetable juice was disliked by the Young, but liked by the Elderly. In the insular Primary Taste Cortex, the activations to these stimuli were similar in the 3 age groups, indicating that the differences in liking for these stimuli between the 3 groups were not represented in this first stage of cortical Taste processing. In the agranular insula (anterior to the insular Primary Taste Cortex) where flavor is represented, the activations to the stimuli were similar in the Elderly, but in the Young the activations were larger to the vegetable juice than to the orange drinks; and the activations here were correlated with the unpleasantness of the stimuli. In the anterior midcingulate Cortex, investigated as a site where the activations were correlated with the unpleasantness of the stimuli, there was again a greater activation to the vegetable than to the orange stimuli in the Young but not in the Elderly. In the amygdala (and orbitofrontal Cortex), investigated as sites where the activations were correlated with the pleasantness of the stimuli, there was a smaller activation to the vegetable than to the orange stimuli in the Young but not in the Elderly. The Middle group was intermediate with respect to the separation of their activations to the stimuli in the brain areas that represent the pleasantness or unpleasantness of flavors. Thus age differences in the activations to different flavors can in some brain areas be related to, and probably cause, the differences in pleasantness of foods as they differ for people of different ages. This novel work provides a foundation for understanding the underlying neural bases for differences in food acceptability between age groups.
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Taste and Smell, Psychology of
International Encyclopedia of the Social & Behavioral Sciences: Second Edition, 2015Co-Authors: Edmund T RollsAbstract:There are five types of Taste receptor cell, sweet, salt, bitter, sour, and umami (protein Taste). There are 1000 olfactory receptor genes each specifying a different type of receptor each for a set of odors. Tastes are Primary, unlearned, rewards and punishers, and are important in emotion. Pheromones and some other olfactory stimuli are Primary reinforcers, but for many odors the reward value is learned by stimulus-reinforcer association learning. The Primary Taste Cortex in the anterior insula provides separate and combined representations of the Taste, temperature, and texture (including fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal Cortex, these sensory inputs are for some neurons combined by learning with olfactory and visual inputs, and these neurons encode food reward value in that they only respond to food when hungry, and in that activations correlate with subjective pleasantness. Cognitive factors, including word-level descriptions, and attention, modulate the representation of the reward value of Taste, odor, and flavor in the orbitofrontal Cortex and a region to which it projects, the anterior cingulate Cortex. Further, there are individual differences in the representation of the reward value of food in the orbitofrontal Cortex. Overeating and obesity are related in many cases to an increased reward value of the sensory inputs produced by foods, and their modulation by cognition and attention that override existing satiety signals.
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2003b) Human cortical responses to water in the mouth, and the effects of thirst
2013Co-Authors: Ivan E. T. De Araujo, Morten L Kringelbach, Edmund T Rolls, Francis McgloneAbstract:mouth, and the effects of thirst. J Neurophysiol 90: 1865–1876, 2003. First published May 28, 2003; 10.1152/jn.00297.2003. In an eventrelated functional magnetic resonance imaging (fMRI) study in humans it was shown, first, that water produces activations in cortical Taste areas (in particular the frontal operculum/anterior insula which is the primate Primary Taste Cortex, and the caudal orbitofrontal/secondary Taste Cortex) comparable to those produced by the prototypical tastants salt and glucose. Second, the activations in the frontal operculum/anterior insula produced by water when thirsty were still as large after the subjects had consumed water to satiety. Third, in contrast, the responses to water in the caudal orbitofrontal Cortex were modulated by the physiological state of the body, in that responses to the oral delivery of water in this region were not found after the subjects had drunk water to satiety. Fourth, further evidence that the reward value or pleasantness of water is represented in the orbitofrontal Cortex was that a positive correlation with th
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Mechanisms for Sensing Fat in Food in the Mouth ∗ Presented at the Symposium “The Taste for Fat: New Discoveries on the Role of Fat in Sensory Perception, Metabolism, Sensory Pleasure and Beyond ” held at the Institute
2013Co-Authors: Edmund T RollsAbstract:Abstract: The brain areas that represent Taste including the Primary Taste Cortex and the orbitofrontal Cortex also provide a representation of oral texture. Fat texture is represented by neurons independently of viscosity: some neurons respond to fat independently of viscosity, and other neurons encode viscosity. The neurons that respond to fat also respond to silicone and paraffin oil, indicating that the sensing is texture-specific not chemo-specific. This fat sensing is not related to free fatty acids such as linoleic acid, and a few other neurons that respond to free fatty acids typically do not respond to fat in the mouth. Complementary human functional neuroimaging studies show that the pleasantness of food texture is represented in the orbitofrontal Cortex. These findings have implications for the design of foods that mimic the pleasant texture of fat in the mouth but have low energy content, and thus for the prevention and treatment of obesity
Francis Mcglone - One of the best experts on this subject based on the ideXlab platform.
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2003b) Human cortical responses to water in the mouth, and the effects of thirst
2013Co-Authors: Ivan E. T. De Araujo, Morten L Kringelbach, Edmund T Rolls, Francis McgloneAbstract:mouth, and the effects of thirst. J Neurophysiol 90: 1865–1876, 2003. First published May 28, 2003; 10.1152/jn.00297.2003. In an eventrelated functional magnetic resonance imaging (fMRI) study in humans it was shown, first, that water produces activations in cortical Taste areas (in particular the frontal operculum/anterior insula which is the primate Primary Taste Cortex, and the caudal orbitofrontal/secondary Taste Cortex) comparable to those produced by the prototypical tastants salt and glucose. Second, the activations in the frontal operculum/anterior insula produced by water when thirsty were still as large after the subjects had consumed water to satiety. Third, in contrast, the responses to water in the caudal orbitofrontal Cortex were modulated by the physiological state of the body, in that responses to the oral delivery of water in this region were not found after the subjects had drunk water to satiety. Fourth, further evidence that the reward value or pleasantness of water is represented in the orbitofrontal Cortex was that a positive correlation with th
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Human Cortical Responses to Water in the Mouth, and the Effects of Thirst
Journal of Neurophysiology, 2003Co-Authors: Ivan E. De Araujo, Morten L Kringelbach, Edmund T Rolls, Francis McgloneAbstract:In an event-related functional magnetic resonance imaging (fMRI) study in humans it was shown, first, that water produces activations in cortical Taste areas (in particular the frontal operculum/anterior insula which is the primate Primary Taste Cortex, and the caudal orbitofrontal/secondary Taste Cortex) comparable to those produced by the prototypical tastants salt and glucose. Second, the activations in the frontal operculum/anterior insula produced by water when thirsty were still as large after the subjects had consumed water to satiety. Third, in contrast, the responses to water in the caudal orbitofrontal Cortex were modulated by the physiological state of the body, in that responses to the oral delivery of water in this region were not found after the subjects had drunk water to satiety. Fourth, further evidence that the reward value or pleasantness of water is represented in the orbitofrontal Cortex was that a positive correlation with the subjective ratings of the pleasantness of the water was found with activations in the caudal and anterior orbitofrontal Cortex, and also in the anterior cingulate Cortex. Fifth, it was found that a region of the middle part of the insula was also activated by water in the mouth, and further, that this activation only occurred when thirsty. Sixth, analyses comparing pre- and postsatiety periods (i.e., when thirsty and when not thirsty) independently of stimulus delivery revealed higher activity levels in the rostral anterior cingulate Cortex. The activity of the rostral anterior cingulate Cortex thus appears to reflect the thirst level or motivational state of the subjects.
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Taste-olfactory convergence, and the representation of the pleasantness of flavour
2003Co-Authors: Ivan E. T. De Araujo, Morten L Kringelbach, Edmund T Rolls, Francis Mcglone, Nicola PhillipsAbstract:The functional architecture of the central Taste and olfactory systems in primates provides evidence that the convergence of Taste and smell information onto single neurons is realized in the caudal orbitofrontal Cortex (and immediately adjacent agranular insula). These higher-order association cortical areas thus support ¯avour processing. Much less is known, however, about homologous regions in the human Cortex, or how Taste±odour interactions, and thus ¯avour perception, are implemented in the human brain. We performed an event-related fMRI study to investigate where in the human brain these interactions between Taste and odour stimuli (administered retronasally) may be realized. The brain regions that were activated by both Taste and smell included parts of the caudal orbitofrontal Cortex, amygdala, insular Cortex and adjoining areas, and anterior cingulate Cortex. It was shown that a small part of the anterior (putatively agranular) insula responds to unimodal Taste and to unimodal olfactory stimuli, and that a part of the anterior frontal operculum is a unimodal Taste area (putatively Primary Taste Cortex) not activated by olfactory stimuli. Activations to combined olfactory and Taste stimuli where there was little or no activation to either alone (providing positive evidence for interactions between the olfactory and Taste inputs) were found in a lateral anterior part of the orbitofrontal Cortex. Correlations with consonance ratings for the smell and Taste combinations, and for their pleasantness, were found in a medial anterior part of the orbitofrontal Cortex. These results provide evidence on the neural substrate for the convergence of Taste and olfactory stimuli to produce ¯avour in humans, and where th
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Taste-olfactory convergence, and the representation of the pleasantness of flavour, in the human brain
The European journal of neuroscience, 2003Co-Authors: Ivan E. T. De Araujo, Morten L Kringelbach, Edmund T Rolls, Francis Mcglone, Nicola PhillipsAbstract:The functional architecture of the central Taste and olfactory systems in primates provides evidence that the convergence of Taste and smell information onto single neurons is realized in the caudal orbitofrontal Cortex (and immediately adjacent agranular insula). These higher-order association cortical areas thus support flavour processing. Much less is known, however, about homologous regions in the human Cortex, or how Taste-odour interactions, and thus flavour perception, are implemented in the human brain. We performed an event-related fMRI study to investigate where in the human brain these interactions between Taste and odour stimuli (administered retronasally) may be realized. The brain regions that were activated by both Taste and smell included parts of the caudal orbitofrontal Cortex, amygdala, insular Cortex and adjoining areas, and anterior cingulate Cortex. It was shown that a small part of the anterior (putatively agranular) insula responds to unimodal Taste and to unimodal olfactory stimuli, and that a part of the anterior frontal operculum is a unimodal Taste area (putatively Primary Taste Cortex) not activated by olfactory stimuli. Activations to combined olfactory and Taste stimuli where there was little or no activation to either alone (providing positive evidence for interactions between the olfactory and Taste inputs) were found in a lateral anterior part of the orbitofrontal Cortex. Correlations with consonance ratings for the smell and Taste combinations, and for their pleasantness, were found in a medial anterior part of the orbitofrontal Cortex. These results provide evidence on the neural substrate for the convergence of Taste and olfactory stimuli to produce flavour in humans, and where the pleasantness of flavour is represented in the human brain.
Fabrizio Esposito - One of the best experts on this subject based on the ideXlab platform.
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Cortical representation of different Taste modalities on the gustatory Cortex: A pilot study
PloS one, 2017Co-Authors: Anna Prinster, Rosario Cuomo, Maurizio Iengo, Elena Cantone, Francesco Di Salle, Viviana Verlezza, Mario Magliulo, Giovanni Sarnelli, Fabrizio EspositoAbstract:Background Right insular Cortex is involved in Taste discrimination, but its functional organization is still poorly known. In general, sensory cortices represent the spatial prevalence of relevant features for each sensory modality (visual, auditory, somatosensory) in an ordered way across the cortical space. Following this analogy, we hypothesized that Primary Taste Cortex is organized in similar ordered way in response to six Tastes with known receptorial mechanisms (sweet, bitter, sour, salt, umami, CO2). Design Ten normal subjects were enrolled in a pilot study. We used functional magnetic resonance imaging (fMRI), a high resolution cortical registration method, and specialized procedures of feature prevalence localization, to map fMRI responses within the right insular Cortex, to water solutions of quinine hydrochloride (bitter), Acesulfamate K (sweet), sodium chloride (salt), mono potassium glutamate + inosine 5' mono phosphate (Umami), citric acid (sour) and carbonated water (CO2). During an fMRI scan delivery of the solutions was applied in pseudo-random order interleaved with cleaning water. Results Two subjects were discarded due to excessive head movements. In the remaining subjects, statistically significant activations were detected in the fMRI responses to all Tastes in the right insular Cortex (p
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cortical representation of different Taste modalities on the gustatory Cortex a pilot study
PLOS ONE, 2017Co-Authors: Anna Prinster, Rosario Cuomo, Maurizio Iengo, Elena Cantone, Francesco Di Salle, Viviana Verlezza, Mario Magliulo, Giovanni Sarnelli, Fabrizio EspositoAbstract:Background Right insular Cortex is involved in Taste discrimination, but its functional organization is still poorly known. In general, sensory cortices represent the spatial prevalence of relevant features for each sensory modality (visual, auditory, somatosensory) in an ordered way across the cortical space. Following this analogy, we hypothesized that Primary Taste Cortex is organized in similar ordered way in response to six Tastes with known receptorial mechanisms (sweet, bitter, sour, salt, umami, CO2). Design Ten normal subjects were enrolled in a pilot study. We used functional magnetic resonance imaging (fMRI), a high resolution cortical registration method, and specialized procedures of feature prevalence localization, to map fMRI responses within the right insular Cortex, to water solutions of quinine hydrochloride (bitter), Acesulfamate K (sweet), sodium chloride (salt), mono potassium glutamate + inosine 5' mono phosphate (Umami), citric acid (sour) and carbonated water (CO2). During an fMRI scan delivery of the solutions was applied in pseudo-random order interleaved with cleaning water. Results Two subjects were discarded due to excessive head movements. In the remaining subjects, statistically significant activations were detected in the fMRI responses to all Tastes in the right insular Cortex (p<0.05, family-wise corrected for multiple comparisons). Cortical representation of Taste prevalence highlighted two spatially segregated clusters, processing two and three Tastes coupled together (sweet-bitter and salt-umami-sour), with CO2 in between. Conclusions Cortical representation of Taste prevalence within the right Primary Taste Cortex appears to follow the ecological purpose of enhancing the discrimination between safe nutrients and harmful substances.
Anna Prinster - One of the best experts on this subject based on the ideXlab platform.
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cortical representation of different Taste modalities on the gustatory Cortex a pilot study
PLOS ONE, 2017Co-Authors: Anna Prinster, Rosario Cuomo, Maurizio Iengo, Elena Cantone, Francesco Di Salle, Viviana Verlezza, Mario Magliulo, Giovanni Sarnelli, Fabrizio EspositoAbstract:Background Right insular Cortex is involved in Taste discrimination, but its functional organization is still poorly known. In general, sensory cortices represent the spatial prevalence of relevant features for each sensory modality (visual, auditory, somatosensory) in an ordered way across the cortical space. Following this analogy, we hypothesized that Primary Taste Cortex is organized in similar ordered way in response to six Tastes with known receptorial mechanisms (sweet, bitter, sour, salt, umami, CO2). Design Ten normal subjects were enrolled in a pilot study. We used functional magnetic resonance imaging (fMRI), a high resolution cortical registration method, and specialized procedures of feature prevalence localization, to map fMRI responses within the right insular Cortex, to water solutions of quinine hydrochloride (bitter), Acesulfamate K (sweet), sodium chloride (salt), mono potassium glutamate + inosine 5' mono phosphate (Umami), citric acid (sour) and carbonated water (CO2). During an fMRI scan delivery of the solutions was applied in pseudo-random order interleaved with cleaning water. Results Two subjects were discarded due to excessive head movements. In the remaining subjects, statistically significant activations were detected in the fMRI responses to all Tastes in the right insular Cortex (p<0.05, family-wise corrected for multiple comparisons). Cortical representation of Taste prevalence highlighted two spatially segregated clusters, processing two and three Tastes coupled together (sweet-bitter and salt-umami-sour), with CO2 in between. Conclusions Cortical representation of Taste prevalence within the right Primary Taste Cortex appears to follow the ecological purpose of enhancing the discrimination between safe nutrients and harmful substances.
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Cortical representation of different Taste modalities on the gustatory Cortex: A pilot study
PloS one, 2017Co-Authors: Anna Prinster, Rosario Cuomo, Maurizio Iengo, Elena Cantone, Francesco Di Salle, Viviana Verlezza, Mario Magliulo, Giovanni Sarnelli, Fabrizio EspositoAbstract:Background Right insular Cortex is involved in Taste discrimination, but its functional organization is still poorly known. In general, sensory cortices represent the spatial prevalence of relevant features for each sensory modality (visual, auditory, somatosensory) in an ordered way across the cortical space. Following this analogy, we hypothesized that Primary Taste Cortex is organized in similar ordered way in response to six Tastes with known receptorial mechanisms (sweet, bitter, sour, salt, umami, CO2). Design Ten normal subjects were enrolled in a pilot study. We used functional magnetic resonance imaging (fMRI), a high resolution cortical registration method, and specialized procedures of feature prevalence localization, to map fMRI responses within the right insular Cortex, to water solutions of quinine hydrochloride (bitter), Acesulfamate K (sweet), sodium chloride (salt), mono potassium glutamate + inosine 5' mono phosphate (Umami), citric acid (sour) and carbonated water (CO2). During an fMRI scan delivery of the solutions was applied in pseudo-random order interleaved with cleaning water. Results Two subjects were discarded due to excessive head movements. In the remaining subjects, statistically significant activations were detected in the fMRI responses to all Tastes in the right insular Cortex (p
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CO2 Modulates the Central Neural Processing of Sucrose Perception
Journal of neurological disorders, 2015Co-Authors: Elena Cantone, Rossella Cuofano, Antonella Miriam Di Lullo, Rosario Cuomo, Anna Prinster, Francesco Di Salle, Maurizio IengoAbstract:The five universally accepted Tastes, sweet, salty, sour, bitter, and umami (a savory sensation elicited by monosodium glutamate) have specific receptors in oral, pharyngeal and laryngeal regions [1]. The most credited candidates to the function of human Primary Taste Cortex are the frontal operculum and the anterior insula; while the opercular Cortex and the orbitofrontal Cortex are thought to code for secondary gustatory functions, while the amygdale and the dorsolateral prefrontal Cortex are involved as hierarchically superior processing units [2]. Conversely, more is known on the peripheral pathway of Taste, including the molecular dynamics of many receptors [3].
Hugo D. Critchley - One of the best experts on this subject based on the ideXlab platform.
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The Representation of Information About Taste and Odor in the Orbitofrontal Cortex
Chemosensory Perception, 2010Co-Authors: Edmund T Rolls, Hugo D. Critchley, Justus V. Verhagen, Mikiko KadohisaAbstract:Complementary neurophysiological recordings in macaques and functional neuroimaging in humans show that the Primary Taste Cortex in the rostral insula and adjoining frontal operculum provides separate and combined representations of the Taste, temperature, and texture (including viscosity and fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal Cortex, these sensory inputs are for some neurons combined by learning with olfactory and visual inputs, and these neurons encode food reward in that they only respond to food when hungry and in that activations here correlate with subjective pleasantness and with individual differences in and cognitive modulation of the hedonic value of food. Information theory analysis shows a robust representation of Taste in the orbitofrontal Cortex, with an average mutual information of 0.45 bits for each neuron about which of six tastants (glucose, NaCl, HCl, quinine-HCl, monosodium glutamate, and water) was present, averaged across 135 gustatory neurons. The information increased with the number of neurons in the ensemble, but less than linearly, reflecting some redundancy. There was less information per neuron about which of six odors was present from orbitofrontal olfactory neurons, but the code was robust in that the information increased linearly with the number of neurons, reflecting independent information encoded by different neurons. Although some neurons were sharply tuned to individual tastants, the average encoding was quite distributed.
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Olfactory neuronal responses in the primate orbitofrontal Cortex: analysis in an olfactory discrimination task
Journal of neurophysiology, 1996Co-Authors: Hugo D. Critchley, Edmund T RollsAbstract:1.The primate orbitofrontal Cortex receives inputs from the Primary olfactory (pyriform) Cortex and also from the Primary Taste Cortex. To investigate how olfactory information is encoded in the or...
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Olfactory neuronal responses in the primate orbitofrontal Cortex: Analysis in an olfactory discrimination task
1996Co-Authors: Hugo D. Critchley, T. RollsAbstract:I. The primate orbitofrontal Cortex receives inputs from the Primary olfactory (pyriform) Cortex and also from the Primary Taste Cortex. To investigate how olfactory information is encoded in the orbitofrontal Cortex, the responses of single neurons in the orbitofrontal Cortex and surrounding areas were recorded during the performance of an olfactory discrimination task. In the task, the delivery of one of eight different odors indicated that the mon-key could lick to obtain a Taste of sucrose. If one of two other odors was delivered from the olfactometer, the monkey had to refrain from licking, otherwise he received a Taste of saline. 2. Of the 1,580 neurons recorded in the orbitofrontal Cortex, 3.1 % (48) had olfactory responses and 34 (2.2%) responded differ-ently to the different odors in the task. The neurons responded with a typical latency of 180 ms from the onset of odorant delivery. 3. Of the olfactory neurons with differential responses in the task, 35 % responded solely on the basis of the Taste reward associa-tion of the odorants. Such neurons responded either to all the rewarded stimuli, and none of the saline-associated stimuli, or vice versa. 4. The remaining 65 % of these neurons showed differential selectivity for the stimuli based on the odor quality and not on the Taste reward association of the odor. 5. The findings show that the olfactory representation within the orbitofrontal Cortex reflects for some neurons (65%) which odor is present independently of its association with Taste reward, and that for other neurons (35%), the olfactory response reflects (and encodes) the Taste association of the odor. The additional finding that some of the odor-responsive neurons were also respon-sive to Taste stimuli supports the hypothesis that odor-Taste associa-tion learning at the level of single neurons in the orbitofrontal Cortex enables such cells to show olfactory responses that reflect the Taste association of the odor