在患有中风后食障碍的患者的口味刺激下吞皮质网络特征-来自fNIRS研究的见解
Jie Wang1, Yanping Ma1, Haiping Zhang1
1Rehabilitation Center, Qilu Hospital of Shandong University, No. 107, Wenhuaxi Road, Jinan, Shandong 250012, China.
Brain research bulletin
|March 6, 2025
概括
脑卒中后失足症患者在吞任务期间,运动区域的大脑活化减少. 味觉刺激可以增强大脑的可塑性,为吞困难提供新的治疗策略.
科学领域:
- 神经科学是一个神经科学.
- 吞障碍 吞障碍 吞障碍
- 脑卒中康复治疗 脑卒中康复治疗
背景情况:
- 脑卒中后食障碍影响全球数百万人,影响生活质量.
- 在消化不良症中,滋味调节的吞背后的神经机制尚不清楚.
研究的目的:
- 为了研究脑功能活动的变化,在口味刺激的吞中,在中风后的消化不良患者中.
- 探索吞网络中的功能连接变化.
主要方法:
- 功能近红外光谱学 (fNIRS) 用于测量28名失调患者和24名对照者的大脑活动.
- 参与者接受了休息状态和吞任务,用水和盐水刺激.
- 在传感运动区域进行了功能连接 (FC) 分析.
主要成果:
- 与对照人群相比,患者在吞任务期间显示了补充运动区域 (SMA) 和主要感官区域 (S1) 的激活减少.
- 在患者的半球感官运动区域之间观察到减少的FC.
- 喜欢的味道刺激显示了增强大脑可塑性的潜力.
结论:
- 脑卒中引起的消化不良与皮层吞网络受损有关.
- 味觉刺激,特别是喜欢的味道,可能具有提高大脑可塑性和改善吞功能的治疗潜力.
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