Domain-General Neural Effects of Associative Learning and Expectations on Pain and Hedonic Taste Perception
Yili Zhao1, In-Seon Lee2, Margaret Rose-McCandlish3,4
1National Center for Complementary and Integrative Health, National Institutes of Health, Bethesda, Maryland 20892 yili.zhao@nih.gov lauren.atlas@nih.gov.
Summary
Learned cues shape our perception of pain and taste similarly across different domains. Shared brain circuits, including the orbitofrontal cortex, mediate these expectation effects, revealing a unified framework for subjective experience.
Area of Science:
- Neuroscience
- Cognitive Science
- Psychology
Background:
- Predictive cues influence perception via associative learning.
- It remains unclear if these associative learning circuits are conserved across different sensory and affective domains.
Purpose of the Study:
- Investigate how associative learning affects perceived intensity and valence of pain and hedonic taste.
- Determine if expectancy-based modulation varies by aversiveness or sensory modality.
Main Methods:
- Sixty participants underwent functional magnetic resonance imaging (fMRI) while receiving painful heat, unpleasant saline, or pleasant sucrose.
- Participants were conditioned with cues associated with low or high intensity outcomes, followed by medium intensity stimuli.
- Analyzed cue-induced modulation of subjective outcomes and brain activity using single-trial fMRI.
Main Results:
- Learned cues modulated expectations and subjective outcomes similarly across pain and taste domains.
- The orbitofrontal cortex showed domain-general anticipatory activation.
- Left anterior insula and thalamus mediated cue effects on perceived intensity and valence, respectively, overlapping with pain expectancy regions.
- Pain specificity was observed mainly with variations in stimulus intensity, not modality or aversiveness.
Conclusions:
- Shared neural circuits mediate the influence of learned expectations on perception across aversive and hedonic domains.
- The findings suggest a unified framework for how the brain constructs subjective experience through associative learning and expectation.
- Highlights overlapping neural pathways in processing sensory and affective information based on learned predictions.
Related Concept Videos
The Physiology of Taste
7.0K
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...
7.0K
Conditioned Taste Aversion
504
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).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
A notable characteristic of conditioned taste aversion is that it often requires only a single...
504
Classical Conditioning in Daily Life
2.0K
Classical conditioning, a fundamental principle of associative learning, explains various phenomena observed in daily life, such as fear development, the placebo effect, taste aversion, and drug habituation. These applications demonstrate the profound impact of associative learning on human behavior and physiological responses.
John B. Watson and Rosalie Rayner famously demonstrated the development of fear through classical conditioning in their experiment with Little Albert. They paired the...
John B. Watson and Rosalie Rayner famously demonstrated the development of fear through classical conditioning in their experiment with Little Albert. They paired the...
2.0K
Gustation
51.8K
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.
51.8K
Taste Buds and Receptors
4.5K
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,...
4.5K
Nociception
33.0K
Nociception—the ability to feel pain—is essential for an organism’s survival and overall well-being. Noxious stimuli such as piercing pain from a sharp object, heat from an open flame, or contact with corrosive chemicals are first detected by sensory receptors, called nociceptors, located on nerve endings. Nociceptors express ion channels that convert noxious stimuli into electrical signals. When these signals reach the brain via sensory neurons, they are perceived as pain.
33.0K


