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Related Concept Videos

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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The cerebral cortex, the brain's outermost layer, is pivotal in processing complex cognitive tasks, emotions, and various sensory inputs and executing voluntary motor activities. This intricate structure is divided into three primary functional areas: the motor areas, sensory areas, and association areas.
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Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
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Gustatory Cortex Is Involved in Evidence Accumulation during Food Choice.

Ali Ataei1, Arash Amini1, Ali Ghazizadeh2

  • 1Electrical Engineering Department, Sharif University of Technology, Tehran 1458889694, Iran.

Eneuro
|May 4, 2022
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Summary
This summary is machine-generated.

Researchers identified brain regions involved in food decisions using EEG-fMRI. "EEG energy" successfully mapped neural activity in the right temporal-parietal operculum and insula during food choices.

Keywords:
EEG energyEEG-informed fMRI analysisfood choicegustatory cortexvalue-based decision-making

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Area of Science:

  • Neuroscience
  • Decision Science

Background:

  • Food choice is a fundamental value-based decision.
  • Neural mechanisms underlying food decisions are not fully understood.
  • Simultaneous electroencephalography (EEG)-fMRI is valuable for studying rapid decision processes.

Purpose of the Study:

  • To investigate the neural circuitry of binary food choices using EEG-informed fMRI.
  • To identify specific brain regions involved in processing food-related value-based decisions.

Main Methods:

  • Simultaneous EEG-fMRI recording during a food choice task.
  • Analysis using "EEG energy" (EEG power 2) as a regressor for BOLD signal.
  • Comparison with conventional EEG signal analysis and higher EEG power analyses.

Main Results:

  • Significant BOLD signal increases in the right temporal-parietal operculum (PO) and medial insula (including gustatory cortex, GC) were identified.
  • These activations were detected using "EEG energy" but missed with conventional EEG signal analysis.
  • No significant correlations were found with higher EEG powers (3 or 4), indicating specificity.

Conclusions:

  • The right PO and medial insula play a significant role in value-based food decision-making.
  • "EEG energy" is a specific and sufficient correlate of BOLD response for simultaneous EEG-fMRI.
  • This extends the known function of palatability processing areas to decision-making.