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A new gustometer: Template for the construction of a portable and modular stimulator for taste and lingual touch. Behav Res Methods 2020; 51:2733-2747. [PMID: 30511156 DOI: 10.3758/s13428-018-1145-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Taste research has been hampered by technical difficulties, mostly because liquid taste stimuli are difficult to control in terms of timing and application area. Exact stimulus control requires a gustometer, but the existing devices are either not well-documented or rather inflexible. We designed a gustometer based on a computer-controlled, modular pump system, which can be extended via additional hardware modules-for example, for heating of the stimuli or sending and receiving triggers. All components are available for purchase "off the shelf." The pumps deliver liquids through plastic tubing and can be connected to commercially available or custom-made mouthpieces. We determined the temporal precision of the device. Onset delays showed minuscule variation within pumps (SD < 3 ms) and small differences between pumps (< 4.5 ms). The rise time was less than 2 ms (SD < 2 ms), and the dosage volume bias was only 2%. To test whether hemitongues could be stimulated independently, we conducted a behavioral experiment. A total of 18 participants received tasteless stimuli to the left, right, or both sides of the tongue. The side of stimulation was correctly identified on 91% of trials, indicating that the setup is suitable for lateralized stimulation. Electroencephalographic responses to water and salty stimuli were recorded from two participants; the stimulation successfully evoked event-related responses, demonstrating the suitability of the device for use in electrophysiological investigations. We provide a Python-based open-source software package and a Web interface to easily operate the system. We thereby hope to facilitate access to state-of-the-art taste research methods and to increase reproducibility across laboratories.
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Mouillot T, Barthet S, Janin L, Creteau C, Devilliers H, Brindisi MC, Penicaud L, Leloup C, Brondel L, Jacquin-Piques A. Taste Perception and Cerebral Activity in the Human Gustatory Cortex Induced by Glucose, Fructose, and Sucrose Solutions. Chem Senses 2019; 44:435-447. [PMID: 31168584 DOI: 10.1093/chemse/bjz034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
Glucose, fructose, and sucrose are important carbohydrates in Western diets with particular sweetness intensity and metabolisms. No study has compared their cerebral detection and their taste perception. Gustatory evoked potentials (GEPs), taste detection thresholds, intensity perception, and pleasantness were compared in response to glucose, fructose, and sucrose solutions at similar sweetness intensities and at identical molar concentrations. Twenty-three healthy subjects were randomly stimulated with 3 solutions of similar sweetness intensity (0.75 M of glucose, 0.47 M of fructose and 0.29 M of sucrose - sit. A), and with an identical molar concentration (0.29 M - sit. B). GEPs were recorded at gustatory cortex areas. Intensity perception and hedonic values of each solution were evaluated as were gustatory thresholds of the solutions. No significant difference was observed concerning the GEP characteristics of the solutions according to their sweetness intensities (sit. A) or their molar concentration (sit. B). In sit. A, the 3 solutions were perceived to have similar intensities and induced similar hedonic sensations. In sit. B, the glucose solution was perceived to be less intense and pleasant than the fructose and the sucrose solutions (P < 0.001) and the fructose solution was perceived to be less intense and pleasant than the sucrose (P < 0.001). Since GEP recordings were similar for glucose, fructose, and sucrose solutions whatever the concentrations, activation of same taste receptor induces similar cortical activation, even when the solutions were perceived differently. Sweet taste perception seems to be encoded by a complex chemical cerebral neuronal network.
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Affiliation(s)
- Thomas Mouillot
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France
| | - Sophie Barthet
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Lucie Janin
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Camille Creteau
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Hervé Devilliers
- CHU Dijon - Bourgogne - CIC-EC INSERM, Rue Paul Gaffarel, Dijon, France
| | - Marie-Claude Brindisi
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - CIC-EC INSERM, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - Department of Endocrinology and Nutrition, Rue Paul Gaffarel, Dijon, France
| | - Luc Penicaud
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - CIC-EC INSERM, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - Department of Endocrinology and Nutrition, Rue Paul Gaffarel, Dijon, France
| | - Corinne Leloup
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Laurent Brondel
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France
| | - Agnès Jacquin-Piques
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - CIC-EC INSERM, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - Department of Endocrinology and Nutrition, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - Department of Clinical Neurophysiology, Rue Paul Gaffarel, Dijon, France
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Jestrović I, Coyle JL, Sejdić E. Decoding human swallowing via electroencephalography: a state-of-the-art review. J Neural Eng 2015; 12:051001. [PMID: 26372528 PMCID: PMC4596245 DOI: 10.1088/1741-2560/12/5/051001] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Swallowing and swallowing disorders have garnered continuing interest over the past several decades. Electroencephalography (EEG) is an inexpensive and non-invasive procedure with very high temporal resolution which enables analysis of short and fast swallowing events, as well as an analysis of the organizational and behavioral aspects of cortical motor preparation, swallowing execution and swallowing regulation. EEG is a powerful technique which can be used alone or in combination with other techniques for monitoring swallowing, detection of swallowing motor imagery for diagnostic or biofeedback purposes, or to modulate and measure the effects of swallowing rehabilitation. This paper provides a review of the existing literature which has deployed EEG in the investigation of oropharyngeal swallowing, smell, taste and texture related to swallowing, cortical pre-motor activation in swallowing, and swallowing motor imagery detection. Furthermore, this paper provides a brief review of the different modalities of brain imaging techniques used to study swallowing brain activities, as well as the EEG components of interest for studies on swallowing and on swallowing motor imagery. Lastly, this paper provides directions for future swallowing investigations using EEG.
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Affiliation(s)
- Iva Jestrović
- Department of Electrical and Computer Engineering, Swanson School of Engineering, University of Pittsburgh, Pittsburgh, PA, USA
| | - James L. Coyle
- Department of Communication Science and Disorders, School of Health and Rehabilitation Sciences, University of Pittsburgh, Pittsburgh, PA, USA
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Ohla K, Busch NA, Lundström JN. Time for Taste-A Review of the Early Cerebral Processing of Gustatory Perception. CHEMOSENS PERCEPT 2012; 5:87-99. [PMID: 23606923 PMCID: PMC3630074 DOI: 10.1007/s12078-011-9106-4] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The first successfully recorded event-related potential (ERP) for taste, one of our basic senses, was published nearly half a century ago. Despite this large time span, surprisingly little is known about the early neural processing of taste perception. Here, we are providing a comprehensive and critical overview of over four decades of research, with a focus on the temporal dimension of cerebral taste processing in healthy humans. For this purpose, we review studies using techniques that permit a high temporal resolution, namely, electroencephalography and magnetoencephalography, ERP, and event-related magnetic fields (ERF). Our current knowledge of taste ERP is interpreted in the context of our understanding of other, nonchemical senses. Gaps in the existing literature are identified and discussed. Finally, we suggest directions for future investigations using gustatory ERP/ERF.
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Affiliation(s)
- Kathrin Ohla
- Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104, USA
| | - Niko A. Busch
- Institute of Medical Psychology, Charité—University Medicine, Berlin,
Germany. Berlin School of Mind and Brain, Humboldt University, Luisenstrasse 56, 10099 Berlin,
Germany
| | - Johan N. Lundström
- Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104, USA.
Department of Psychology, University of Pennsylvania, Philadelphia, PA, USA. Department of Clinical
Neuroscience, Karolinska Institute, Stockholm, Sweden
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Lundström JN, Boesveldt S, Albrecht J. Central Processing of the Chemical Senses: an Overview. ACS Chem Neurosci 2011; 2:5-16. [PMID: 21503268 PMCID: PMC3077578 DOI: 10.1021/cn1000843] [Citation(s) in RCA: 150] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2010] [Accepted: 11/04/2010] [Indexed: 11/28/2022] Open
Abstract
Our knowledge regarding the neural processing of the three chemical senses has been lagging behind that of our other senses considerably. It is only during the last 25 years that significant advances have been made in our understanding of where in the human brain odors, tastants, and trigeminal stimuli are processed. Here we provide an overview of the current knowledge of how the human brain processes chemical stimuli based on findings in neuroimaging studies using positron emission tomography and functional magnetic resonance imaging. Additionally, we provide new insights from recent meta-analyses, based on all published neuroimaging studies of the chemical senses, of where the chemical senses converge in the brain.
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Affiliation(s)
- Johan N. Lundström
- Monell Chemical Senses Center, Philadelphia, Pennsylvania, United States
- Department of Psychology, University of Pennsylvania, Pennsylvania, United States
- Department of Clinical Neuroscience, Karolinska Institute, Stockholm, Sweden
| | - Sanne Boesveldt
- Monell Chemical Senses Center, Philadelphia, Pennsylvania, United States
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
| | - Jessica Albrecht
- Monell Chemical Senses Center, Philadelphia, Pennsylvania, United States
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Fitzsimons M, Sheahan NF, van der Putten W, Malone JF. The application of d.c. electrical stimulation in evoking and recording gustatory brain potentials. Physiol Meas 1999; 20:385-400. [PMID: 10593232 DOI: 10.1088/0967-3334/20/4/306] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Evidence exists which supports the hypothesis that electrical stimulation of appropriate parameters can fulfil the fundamental requirements for an effective evoked potential taste stimulus. Nevertheless, it had previously been considered that electrical taste stimulation is inadequate for evoking gustatory brain potentials. Consequently, the majority of the earlier attempts to record gustatory evoked potentials (GEPs) reported in the literature have employed chemical stimulus techniques. The design of an electrical taste stimulator and its interface to an evoked potential recording unit is described. The first human brain potentials recorded with this system are presented, among which are those attributable to taste pathway activation. Following future work to unequivocally confirm that taste evoked brain potentials are achievable with this system, it has potential to become a clinically valuable tool.
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Affiliation(s)
- M Fitzsimons
- Department of Medical Physics and Bioengineering and Mercers Institute for Research in Ageing, St James's Hospital, Dublin, Ireland.
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