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Neural Regulation01:37

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Digestion begins with a cephalic phase that prepares the digestive system to receive food. When our brain processes visual or olfactory information about food, it triggers impulses in the cranial nerves innervating the salivary glands and stomach to prepare for food.
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Humans detect odors with the help of specialized cells located in the upper part of the nasal cavity, called olfactory receptor neurons (ORNs). ORNs possess hair-like structures called cilia, which are receptive to sensations from the inhaled air. When an odorant molecule binds to a specific receptor on the cell of the cilia, it leads to a series of events that ultimately cause the ORN to send electrical signals to the olfactory bulb in the brain through the olfactory nerves.
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The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
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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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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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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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最初のひと口の前に：嗅覚的期待は胃の感覚と機能に影響を与えるか？

Sofia Ciccarone1, Eleonora Parrotta1, Giuseppina Porciello1

  • 1Department of Psychology, Sapienza University of Rome, Rome, Italy; IRCCS Fondazione Santa Lucia, Rome, Italy.

Neuron
|February 24, 2026
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まとめ

嗅覚信号は、身体の調節と思考に積極的に影響を与える。この研究は、匂いが腸の感覚の予測ガイドとして機能し、それらを期待駆動型にし、内臓の状態の解釈の仕方を形作ると提案している。

キーワード:
嗅覚内受容胃期待知覚ホメオスタシス神経科学

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科学分野:

  • 神経科学
  • 生理学
  • 感覚知覚

背景:

  • 臭いは受動的な感覚入力以上のものです。それらはホメオスタシスと認知に積極的に影響を与えます。
  • 内受容における嗅覚信号の能動的な役割を理解することは重要です。

研究 の 目的:

  • 嗅覚信号が胃の内受容のための予測的プライマーとして機能するという仮説を立てること。
  • 腸の感覚を期待駆動型の経験として再構築すること。
  • 嗅覚手がかりが内受容推論を能動的にどのように形成するかを調査すること。

主な方法:

  • この研究は主に理論的なものであり、新しいフレームワークを提案しています。
  • 神経科学、生理学、心理学の既存の知識を統合しています。

主要な成果:

  • 嗅覚信号は予測的プライマーとして機能し、胃の内受容に影響を与える可能性があります。
  • 腸の感覚は、純粋に受動的な入力ではなく、期待駆動型の経験として再構築されます。
  • 嗅覚手がかりによる内受容推論のこの能動的な形成は、重要な意味を持っています。

結論:

  • 嗅覚入力は、胃の内受容の調節において能動的な役割を果たします。
  • 匂いは、内臓の状態の知覚の重要な調節因子として機能します。
  • このフレームワークは、外部感覚手がかりと内部ホメオスタシス処理との間の相互作用に関する新しい視点を提供します。