Food-Related Odors and the Reward Circuit: Functional MRI

Cortical Representation of Food-Related Odors in Gustatory Areas Differs According to Their Taste Association: An fMRI Study

Background/Objectives: Gustatory stimuli are primarily processed in the insula, while the primary olfactory cortex involves the piriform cortex. Relatively little is known about the central-nervous integration of stimuli from foods. The main aim of this study in healthy participants was to evaluate the processing of olfactory stimuli which are associated with gustatory sensations. Methods: Using a 3T MRI scanner, 47 healthy, right-handed women (mean age: 26.2 ± 4.7 years) with normal senses of taste and smell underwent functional scans. During the analysis, we presented isointense odors (2 "sweet" and 2 "sour") to subjects using air-dilution olfactometry. Odor delivery (8 s) was alternated with the presentation of odorless air (12 s) and was repeated 10 times. Between each session, participants were asked to associate a taste with the odor. Results: The gustatory areas (insula and frontal operculum) were activated by exposure to odors. In addition, increased activations were observed in the bilateral angular gyrus, orbitofrontal cortex, and right caudate and nucleus accumbens during the perception of sour-like odors compared to sweet-like odors. Conclusions: The distinct neural responses to different odor categories suggest that the brain processes odors with varying hedonic and sensory characteristics through distinct neural pathways. Future research could explore how these findings translate to real-world food preferences and dietary behaviors, particularly in relation to individual differences in taste perception.

Factors affecting aroma compounds in orange juice and their sensory perception: A review

Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas and high nutritional value. Aromas, contributed by free and bound aroma compounds, are an important attribute and determine the quality of orange juice and consumer choices. Aldehydes, alcohols, esters, and terpenoids have been shown to play important roles in the aroma quality of orange juice. Many factors affect the aroma compounds in orange juice, such as genetic makeup, maturity, processing, matrix compounds, packaging, and storage. This paper reviews identified aroma compounds in free and bound form, the biosynthetic pathways of aroma-active compounds, and factors affecting aroma from a molecular perspective. This review also outlines the effect of variations in aroma on the sensory profile of orange juice and discusses the sensory perception pathways in human systems. Sensory perception of aromas is affected by aroma variations but also converges with taste perception. This review could provide critical information for further research on the aromas of orange juice and their manipulation during the development of products.

The neural substrates responsible for food odor processing: an activation likelihood estimation meta-analysis

In many species including humans, food odors appear to play a distinct role when compared with other odors. Despite their functional distinction, the neural substrates responsible for food odor processing remain unclear in humans. This study aimed to identify brain regions involved in food odor processing using activation likelihood estimation (ALE) meta-analysis. We selected olfactory neuroimaging studies conducted with sufficient methodological validity using pleasant odors. We then divided the studies into food and non-food odor conditions. Finally, we performed an ALE meta-analysis for each category and compared the ALE maps of the two categories to identify the neural substrates responsible for food odor processing after minimizing the confounding factor of odor pleasantness. The resultant ALE maps revealed that early olfactory areas are more extensively activated by food than non-food odors. Subsequent contrast analysis identified a cluster in the left putamen as the most likely neural substrate underlying food odor processing. In conclusion, food odor processing is characterized by the functional network involved in olfactory sensorimotor transformation for approaching behaviors to edible odors, such as active sniffing.

Olfactory brain activations in patients with Major Depressive Disorder

Depression is associated with reduced olfactory function. This relationship is assumed to be based on either a reduced olfactory bulb volume or diminished functioning of higher cortical areas. As previous results are controversial, we aimed to re-evaluate central olfactory processing in depression. We recorded the BOLD signal of 21 patients with Major Depressive Disorder and 21 age and gender matched healthy controls during odor presentation. In addition, we measured the individual olfactory bulb volume, tested odor identification and odor threshold, and asked for hedonic odor perception. In both groups, odor presentation led to a pronounced activation of primary olfactory areas. However, secondary olfactory areas were significantly less activated in depressed individuals. The two groups did not differ in olfactory bulb volume. Our results point towards altered olfactory processing in patients in those regions that relate to sensory integration and attention allocation. Difficulties in cognitive processing could impact olfactory function in depression. We are therefore in favor of a top-down mechanism originating in higher cortical areas explaining parts of the relation between depression and olfaction.

Neural Processing of Odors with Different Well-Being Associations—Findings from Two Consecutive Neuroimaging Studies

Much is known about the effect of odors on mood, cognition and behavior, but little is known about the relationship between odors and well-being. We investigated the neural processing of odors with different degrees of association with well-being (WB) through two large independent datasets. The study encompassed pre-testing and fMRI. During pre-testing, 100 and 80 (studies 1 and 2) young, healthy subjects participated, rating intensity, valence, and WB association for 14 (study 1) and 8 (study 2) different odors. Pre-testing resulted in the selection of two odors with high WB association (WB-associated) and two odors with lower WB association (neutral odors) for each study. Odors were delivered intranasally to the subjects who underwent fMRI scanning (44 and 41 subjects, respectively, for studies 1 and 2). We assessed brain activity for subjects when they experienced WB-associated versus neutral odors. In study 1, WB-associated odors showed increased activation in the right angular gyrus whereas in study 2, increased activity in the left angular gyrus existed, together with increased activity in the anterior cingulate cortex and posterior orbitofrontal cortex. The increased activity of higher-order cognitive and emotional regions during the processing of WB-associated odors in the two independent studies suggests a role of odors in influencing individual well-being. Moreover, the consistent activation of the angular gyrus might suggest its key role in shifting attention toward relevant emotional stimuli.

Obesity and dietary fat influence dopamine neurotransmission: exploring the convergence of metabolic state, physiological stress, and inflammation on dopaminergic control of food intake

The aim of this review is to explore how metabolic changes induced by diets high in saturated fat (HFD) affect nucleus accumbens (NAc) dopamine neurotransmission and food intake, and to explore how stress and inflammation influence this process. Recent evidence linked diet-induced obesity and HFD with reduced dopamine release and reuptake. Altered dopamine neurotransmission could disrupt satiety circuits between NAc dopamine terminals and projections to the hypothalamus. The NAc directs learning and motivated behaviours based on homeostatic needs and psychological states. Therefore, impaired dopaminergic responses to palatable food could contribute to weight gain by disrupting responses to food cues or stress, which impacts type and quantity of food consumed. Specifically, saturated fat promotes neuronal resistance to anorectic hormones and activation of immune cells that release proinflammatory cytokines. Insulin has been shown to regulate dopamine neurotransmission by enhancing satiety, but less is known about effects of diet-induced stress. Therefore, changes to dopamine signalling due to HFD warrant further examination to characterise crosstalk of cytokines with endocrine and neurotransmitter signals. A HFD promotes a proinflammatory environment that may disrupt neuronal endocrine function and dopamine signalling that could be exacerbated by the hypothalamic-pituitary-adrenal and κ-opioid receptor stress systems. Together, these adaptive changes may dysregulate eating by changing NAc dopamine during hedonic versus homeostatic food intake. This could drive palatable food cravings during energy restriction and hinder weight loss. Understanding links between HFD and dopamine neurotransmission will inform treatment strategies for diet-induced obesity and identify molecular candidates for targeted therapeutics.

FMRI activation to cannabis odor cues is altered in individuals at risk for a cannabis use disorder

INTRODUCTION

The smell of cannabis is a cue with universal relevance to cannabis users. However, most cue reactivity imaging studies have solely utilized visual images, auditory imagery scripts, or tactile cues in their experiments. This study introduces a multimodal cue reactivity paradigm that includes picture, odor, and bimodal picture + odor cues.

METHODS

Twenty-eight adults at risk for cannabis use disorder (CUD; defined as at least weekly use and Substance Involvement Score of ≥4 on the Cannabis sub-test of the Alcohol, Smoking and Substance Involvement Screening Test) and 26 cannabis-naive controls were exposed to cannabis and floral cues during event-related fMRI. Between-group differences in fMRI activation and correlations were tested using FMRIB's Local Analyses of Mixed Effects and corrected for multiple comparisons using a voxelwise threshold of z > 2.3 and a corrected cluster threshold of p < .05.

RESULTS

Both visual and olfactory modalities resulted in significant activation of craving and reward systems, with cannabis odor cues eliciting a significantly greater response in regions mediating anticipation and reward (nucleus accumbens, pallidum, putamen, and anterior insular cortex, supplementary motor area, angular gyrus and superior frontal gyrus) and cannabis picture cues eliciting a significantly greater response in the occipital cortex and amygdala. Furthermore, the CUD group showed significantly increased activation in the ventral tegmental area (VTA), the insula, and the pallidum compared to controls. Within the CUD group, activation in the insula, anterior cingulate, and occipital cortex to bimodal cannabis cues was significantly correlated with self-reported craving.

CONCLUSION

Our multimodal cue reactivity paradigm is sensitive to neural adaptations associated with problematic cannabis use.

Synergistic effects of edible plants with light environment on the emotion and sleep of humans in long-duration isolated environment

The emotion and sleep-related problems of humans who are on mission of deep-space and deep-sea exploration are topics of special interest because of the isolated environment. Effective regulatory approaches should be developed to manage the positive emotions and sleep quality in a long-duration isolated environment. The results reported that emotion and sleep were closely linked to each other because plants could significantly regulate humans' emotion and sleep through their own color and fragrance. Additionally, the light conditions prevailing in that location also had significant influence on humans' emotion and sleep. There have been few reports on the synergistic effects of plants with light environment on humans' physical and mental health. In this research, three species of edible plants and three color temperature levels that were commonly used in people's living environment were selected. Then orthogonal tests were conducted in the cabins of "Lunar Palace I" in the middle of the third phase of the "Lunar Palace 365″ experiment, and salivary cortisol levels, emotion, and sleep conditions of the volunteers were measured. The results showed that in the long-duration isolated environment, strawberry had a better effect than purple rape and coriander on improving positive emotion. Exposure to coriander before bedtime might help people to rapidly go to sleep, increase sleep integrity, and sleep efficiency in the isolated environment. Moreover, there appeared to be a positive synergistic effect of edible plants with light environment on micro-awakening index and sleep efficiency. These results provided a scientific basis for improving the physiological and psychological health of people in the long-duration isolated environment by changing the light environment with appropriate plants.

Behavioral responses to emotional challenges in female rats living in a seminatural environment: The role of estrogen receptors

Estrogen receptors (ERs) are involved in sexual as well as non-sexual behaviors. In the present study we assessed the effects of stimuli inducing positive or negative affect on sociosexual, exploratory and fear-related behaviors of female rats housed in groups (4 females, 3 males) in a seminatural environment. Ovariectomized females were treated with oil, 17β‑estradiol benzoate (EB, 18 μg/kg), the ERα agonist propylpyrazoletriol (PPT), or the ERβ agonist diarylpropionitrile (DPN) (both 2 × 10 mg/rat). On the test day, the females were exposed to a sequence of events consisting of lavender odor, Mozart's Sonata for Two Pianos K448, chocolate pellets, white noise and fox odor (2,3,5‑Trimethyl‑3‑thiazoline, TMT). All these events are known to induce positive or negative affect. Behavior was carefully observed from the video record. White noise suppressed sexual behaviors and reduced the time spent in the open area of the environment. TMT had no consistent effect whereas exposure to music caused avoidance of the open area. Exposure to chocolate increased exploratory and social behavior. Lavender odor enhanced exploratory behavior. PPT and EB stimulated sexual behaviors, whereas DPN was ineffective. Co-occurrence analyses of the sequence of behavioral patterns revealed that PPT and EB consistently belonged to clusters different from oil and DPN, whereas DPN was separate from oil only under fear-inducing experimental conditions. These data, from a procedure with external validity, confirm that the ERα is crucial for sexual behaviors, that these behaviors are reduced under stressful conditions, and that the ERβ may have some role in fear-related behaviors.

Food-Related Odors Activate Dopaminergic Brain Areas

Food-associated cues of different sensory categories have often been shown to be a potent elicitor of cerebral activity in brain reward circuits. Smells influence and modify the hedonic qualities of eating experience, and in contrast to smells not associated with food, perception of food-associated odors may activate dopaminergic brain areas. In this study, we aimed to verify previous findings related to the rewarding value of food-associated odors by means of an fMRI design involving carefully preselected odors of edible and non-edible substances. We compared activations generated by three food and three non-food odorants matching in terms of intensity, pleasantness and trigeminal qualities. We observed that for our mixed sample of 30 hungry and satiated participants, food odors generated significantly higher activation in the anterior cingulate cortex (right and left), insula (right), and putamen (right) than non-food odors. Among hungry subjects, regardless of the odor type, we found significant activation in the ventral tegmental area in response to olfactory stimulation. As our stimuli were matched in terms of various perceptual qualities, this result suggests that edibility of an odor source indeed generates specific activation in dopaminergic brain areas.