Activity of frontal pole cortex reflecting hedonic tone of food and drink: fNIRS study in humans

Cognitive and hedonic aspects of taste have been studied using different neuroimaging techniques in humans. However, the methods used are unsuitable for easy monitoring of hedonics induced by intake of foods and beverages. Here we have tried to monitor changes in oxygenated hemoglobin (oxyHb) levels...

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Bibliographic Details
Published in:Scientific reports 2018-11, Vol.8 (1), p.16197-13, Article 16197
Main Authors: Minematsu, Yuji, Ueji, Kayoko, Yamamoto, Takashi
Format: Article
Language:English
Subjects:
Beverages
Bitter taste
Brodmann's area
Cognitive ability
Cortex (frontal)
Experiments
Food
Food intake
Hedonic response
Hemoglobin
Medical imaging
Neuroimaging
Prefrontal cortex
Sweet taste
Time series
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Summary:Cognitive and hedonic aspects of taste have been studied using different neuroimaging techniques in humans. However, the methods used are unsuitable for easy monitoring of hedonics induced by intake of foods and beverages. Here we have tried to monitor changes in oxygenated hemoglobin (oxyHb) levels in the anterior prefrontal cortex (aPFC, frontopolar cortex, Brodmann area 10) in response to intake of hedonically different edibles in healthy adults. When subjects tasted sweet and bitter solutions freely without any particular instruction, cortical activation varied greatly among subjects and between the two stimuli, and no consistent results were obtained. Subjects then ate or drank preferred (hedonically positive) and disliked (hedonically negative) edibles. Although these stimuli differed among subjects, hedonically positive stimuli decreased oxyHb, whereas hedonically negative stimuli increased oxyHb, particularly in the ventral aPFC. When subjects tasted 4 kinds of jellies with different flavors and evaluated the degree of pleasantness, oxyHb level in the ventral region correlated negatively with pleasantness score. These results revealed that pleasant and unpleasant edibles tended to elicit decreased and increased oxyHb levels, respectively, within the ventral aPFC, suggesting that monitoring of oxyHb in this region may prove useful for objective evaluation of pleasantness of food and drink.
ISSN:2045-2322
2045-2322
DOI:10.1038/s41598-018-34690-3