摄入干波尼托后功能连接性增加
Takatoshi Satake1, Ai Taki1,2, Kazuya Ouchi1,2
1Human Informatics and Interaction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba, Japan.
Frontiers in nutrition
|April 18, 2024
概括
喝干燥的波尼托可以增强大脑的连接,特别是小脑和中央皮层之间的连接. 这项研究揭示了对umami味道激活的神经通路的新见解.
科学领域:
- 神经科学是一个神经科学.
- 食品科学 食品科学 食品科学
- 人体生理学 人体生理学
背景情况:
- 干燥的波尼托是日本传统的富含乌玛米的食物.
- 以前的研究使用功能磁共振成像 (fMRI) 来研究大脑对碳水化合物和umami的反应.
- 摄入干燥的波尼托的神经效应,特别是功能连接,仍然未被探索.
研究的目的:
- 为了研究摄入干燥波尼托后大脑功能连接的变化.
- 为了比较神经对干燥的波尼托和热水的反应.
主要方法:
- 在健康志愿者中利用功能磁共振成像 (fMRI).
- 在食之前和之后,测量了大脑区域之间的功能连接.
- 评估生理和度的水平.
主要成果:
- 摄入干燥的波尼托显著增加了小脑 (vermis) 和双边中央关皮层之间的功能连接.
- 与热水相比,干燥的波尼托没有增加腹感.
- 功能性连接性增加与消化后处理干燥的波尼托相关.
结论:
- 干燥的波尼托的消费改变了大脑的功能连接.
- 小脑和中部皮质在处理干燥的波尼托中的神经信息方面发挥着作用.
- 这些发现为传统食品的乌玛米味道对神经生物学影响提供了新的见解.
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