1
|
Tai APL, Leung MK, Lau BWM, Ngai SPC, Lau WKW. Olfactory dysfunction: A plausible source of COVID-19-induced neuropsychiatric symptoms. Front Neurosci 2023; 17:1156914. [PMID: 37021130 PMCID: PMC10067586 DOI: 10.3389/fnins.2023.1156914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 03/06/2023] [Indexed: 04/07/2023] Open
Abstract
Olfactory dysfunction and neuropsychiatric symptoms are commonly reported by patients of coronavirus disease 2019 (COVID-19), a respiratory infection caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). Evidence from recent research suggests linkages between altered or loss of smell and neuropsychiatric symptoms after infection with the coronavirus. Systemic inflammation and ischemic injury are believed to be the major cause of COVID-19-related CNS manifestation. Yet, some evidence suggest a neurotropic property of SARS-CoV-2. This mini-review article summarizes the neural correlates of olfaction and discusses the potential of trans-neuronal transmission of SARS-CoV-2 or its particles within the olfactory connections in the brain. The impact of the dysfunction in the olfactory network on the neuropsychiatric symptoms associated with COVID-19 will also be discussed.
Collapse
Affiliation(s)
- Alan Pui-Lun Tai
- Department of Special Education and Counselling, The Education University of Hong Kong, Hong Kong, Hong Kong SAR, China
- Integrated Centre for Wellbeing, The Education University of Hong Kong, Hong Kong, Hong Kong SAR, China
- Bioanalytical Laboratory for Educational Sciences, The Education University of Hong Kong, Hong Kong, Hong Kong SAR, China
| | - Mei-Kei Leung
- Department of Counselling and Psychology, Hong Kong Shue Yan University, Hong Kong, Hong Kong SAR, China
| | - Benson Wui-Man Lau
- Department of Rehabilitation Sciences, The Hong Kong Polytechnic University, Hong Kong, Hong Kong SAR, China
| | - Shirley Pui-Ching Ngai
- Department of Rehabilitation Sciences, The Hong Kong Polytechnic University, Hong Kong, Hong Kong SAR, China
| | - Way Kwok-Wai Lau
- Department of Special Education and Counselling, The Education University of Hong Kong, Hong Kong, Hong Kong SAR, China
- Integrated Centre for Wellbeing, The Education University of Hong Kong, Hong Kong, Hong Kong SAR, China
- Bioanalytical Laboratory for Educational Sciences, The Education University of Hong Kong, Hong Kong, Hong Kong SAR, China
| |
Collapse
|
2
|
Smelling our appetite? The influence of food odors on congruent appetite, food preferences and intake. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103959] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
3
|
Joshi A, Han P, Faria V, Larsson M, Hummel T. Neural processing of olfactory-related words in subjects with congenital and acquired olfactory dysfunction. Sci Rep 2020; 10:14377. [PMID: 32873836 PMCID: PMC7463010 DOI: 10.1038/s41598-020-71245-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Accepted: 08/10/2020] [Indexed: 11/09/2022] Open
Abstract
Olfactory loss can be acquired (patients with a history of olfactory experiences), or inborn (patients without olfactory experiences/life-long inability to smell). Inborn olfactory loss, or congenital anosmia (CA), is relatively rare and there is a knowledge gap regarding the compensatory neural mechanisms involved in this condition. The study aimed to investigate the top-down olfactory processing in patients with CA or idiopathic acquired anosmia (IA) in comparison to normosmia controls (NC) during expectancy and reading of odor-associated words. Functional magnetic resonance imaging was used to assess brain activations in 14 patients with CA, 8 patients with IA, and 16 NC healthy participants during an expectancy and reading task. Words with strong olfactory associations (OW) (e.g. “banana”) or with little or no olfactory associations (CW) (e.g. “chair”) were used as stimuli and were presented with a block design Analyses were conducted to explore the brain activation in response to OW expectancy or OW reading between groups (CW as baseline). During the expectancy condition of OW, IA and NC groups showed stronger activation in posterior OFC extending to right insula, caudate region and frontal medial OFC respectively. Whereas during the reading condition of OW, CA patients showed stronger activation in posterior OFC extending to the insula. Increased activation of higher-order brain regions related to multisensory integration among CA patients suggests a compensatory mechanism for processing semantic olfactory cues.
Collapse
Affiliation(s)
- Akshita Joshi
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Fetscherstrasse 74, 01307, Dresden, Germany. .,Gösta Ekman Laboratory, Department of Psychology, Stockholm University, Frescati Hagväg, 9A 106 91, Stockholm, Sweden.
| | - Pengfei Han
- Faculty of Psychology, Southwest University, Chongqing, China
| | - Vanda Faria
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Fetscherstrasse 74, 01307, Dresden, Germany.,Department of Psychology, Uppsala University, Uppsala, Sweden.,Centre for Pain and the Brain, Department of Anaesthesiology, Perioperative and Pain Medicine, Boston Children's Hospital, Harvard Medical School, Boston, MA, USA
| | - Maria Larsson
- Gösta Ekman Laboratory, Department of Psychology, Stockholm University, Frescati Hagväg, 9A 106 91, Stockholm, Sweden
| | - Thomas Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Fetscherstrasse 74, 01307, Dresden, Germany
| |
Collapse
|
4
|
Yao Y, Ying Y, Deng Q, Zhang W, Zhu H, Lin Z, Zhang S, Ma J, Zhao Y. Non-invasive 40-Hz Light Flicker Ameliorates Alzheimer's-Associated Rhythm Disorder via Regulating Central Circadian Clock in Mice. Front Physiol 2020; 11:294. [PMID: 32390857 PMCID: PMC7193101 DOI: 10.3389/fphys.2020.00294] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Accepted: 03/16/2020] [Indexed: 12/21/2022] Open
Abstract
Alzheimer’s disease (AD) patients often exhibit perturbed circadian rhythm with fragmented sleep before disease onset. This study was designed to evaluate the effect of a 40-Hz light flicker on circadian rhythm in an AD mouse model (APP/PS1). Locomotor rhythms recordings were conducted to examine the circadian clock rhythm in APP/PS1 mice. Molecular biology analyses, including western blot and real-time qPCR assays, were conducted to assess the changes in circadian locomotor output cycles kaput (CLOCK), brain and muscle arnt-like protein-1 (BMAL1), and period 2 (PER2). In addition to determining the direct effect of a 40-Hz light flicker on hypothalamic central clock, whole-cell voltage-clamp electrophysiology was employed to record individual neurons of suprachiasmatic nucleus (SCN) sections. The results reported herein demonstrate that a 40-Hz light flicker relieves circadian rhythm disorders in APP/PS1 mice and returns the expression levels of key players in the central circadian clock, including Clock, Bmal1, and Per2, to baseline. Moreover, the frequency of spontaneous inhibitory postsynaptic currents (sIPSCs) in SCN neurons is significantly lower in APP/PS1 mice than in the control, and the amplitude of sIPSCs is decreased. Exposure to a 40-Hz light flicker significantly increases the sIPSC frequency in SCN neurons of APP/PS1 mice, with little effect on the amplitude. However, the frequency and amplitude of spontaneous excitatory postsynaptic currents (sEPSCs) are both unaffected by a 40-Hz light flicker. The data suggest that a 40-Hz light flicker can ameliorate AD-associated circadian rhythm disorders, presenting a new type of therapeutic treatment for rhythm disorders caused by AD.
Collapse
Affiliation(s)
- Youli Yao
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Health Science Center, Shenzhen University, Shenzhen, China.,College of Electronics and Information Engineering, Shenzhen University, Shenzhen, China
| | - Ying Ying
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Health Science Center, Shenzhen University, Shenzhen, China
| | - Qiyu Deng
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Health Science Center, Shenzhen University, Shenzhen, China
| | - Wenjiang Zhang
- College of Electronics and Information Engineering, Shenzhen University, Shenzhen, China
| | - Huazhang Zhu
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Health Science Center, Shenzhen University, Shenzhen, China
| | - Zhenglong Lin
- College of Electronics and Information Engineering, Shenzhen University, Shenzhen, China
| | - Shengli Zhang
- College of Electronics and Information Engineering, Shenzhen University, Shenzhen, China
| | - Junxian Ma
- College of Electronics and Information Engineering, Shenzhen University, Shenzhen, China
| | - Yingying Zhao
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Health Science Center, Shenzhen University, Shenzhen, China
| |
Collapse
|
5
|
Impact of Exercise Timing on Chemosensory Response, Appetite, and Energy Intake in Lean Males. Int J Sport Nutr Exerc Metab 2020; 30:145–152. [PMID: 32023541 DOI: 10.1123/ijsnem.2019-0237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 10/18/2019] [Accepted: 11/11/2019] [Indexed: 11/18/2022]
Abstract
BACKGROUND High-intensity exercise can have an anorectic impact, leading to negative energy balance. Several studies have reported that the practice of physical activity could also cause a shift in perceptions and preferences, causing a change in food intakes. OBJECTIVE This study aimed to question to what extent the timing of exercise in relation to a meal could have an impact on olfaction and gustation, appetite, and food choices. METHODS Twelve males aged 25 (4) years with a body mass index of 22.4 (2.0) kg/m2 attended two experimental visits in a counterbalanced fashion. The participants consumed a standardized breakfast between 7:00 and 7:30 a.m. and were subjected to smell and taste tests upon arrival at the laboratory (8:30 a.m.). In the EX9:40 visit, the participants performed a 30-min exercise session (70% of maximum oxygen uptake) at 9:40 a.m., followed by a 90-min sedentary break. In EX10:30, the participants first took part in the 90-min sedentary break and then performed the 30-min exercise session at 10:30 a.m. Taste and smell tests were performed again at 11:40 a.m., immediately followed by an ad libitum buffet-style meal. Visual analog scales were used to report appetite sensations during the session and satiety quotients around the lunch. RESULTS There was no difference in energy intakes between the EX9:40 (596 [302] kcal) and EX10:30 (682 [263] kcal) conditions (p = .459). There was no condition effect for the taste and smell sensations (all ps > .05), appetite sensation, or satiety quotients around the meal (all ps > .05). CONCLUSION Exercise timing in the morning had no effect on taste and smell perceptions, appetite sensations, or energy intakes.
Collapse
|
6
|
Mouillot T, Parise A, Greco C, Barthet S, Brindisi MC, Penicaud L, Leloup C, Brondel L, Jacquin-Piques A. Differential Cerebral Gustatory Responses to Sucrose, Aspartame, and Stevia Using Gustatory Evoked Potentials in Humans. Nutrients 2020; 12:nu12020322. [PMID: 32012665 PMCID: PMC7071252 DOI: 10.3390/nu12020322] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/23/2020] [Accepted: 01/24/2020] [Indexed: 11/25/2022] Open
Abstract
Aspartame and Stevia are widely substituted for sugar. Little is known about cerebral activation in response to low-caloric sweeteners in comparison with high-caloric sugar, whereas these molecules lead to different metabolic effects. We aimed to compare gustatory evoked potentials (GEPs) obtained in response to sucrose solution in young, healthy subjects, with GEPs obtained in response to aspartame and Stevia. Twenty healthy volunteers were randomly stimulated with three solutions of similar intensities of sweetness: Sucrose 10 g/100 mL of water, aspartame 0.05 g/100 mL, and Stevia 0.03 g/100 mL. GEPs were recorded with EEG (Electroencephalogram) electrodes. Hedonic values of each solution were evaluated using the visual analog scale (VAS). The main result was that P1 latencies of GEPs were significantly shorter when subjects were stimulated by the sucrose solution than when they were stimulated by either the aspartame or the Stevia one. P1 latencies were also significantly shorter when subjects were stimulated by the aspartame solution than the Stevia one. No significant correlation was noted between GEP parameters and hedonic values marked by VAS. Although sucrose, aspartame, and Stevia lead to the same taste perception, cerebral activation by these three sweet solutions are different according to GEPs recording. Besides differences of taste receptors and cerebral areas activated by these substances, neural plasticity, and change in synaptic connections related to sweet innate preference and sweet conditioning, could be the best hypothesis to explain the differences in cerebral gustatory processing after sucrose and sweeteners activation.
Collapse
Affiliation(s)
- Thomas Mouillot
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
- Department of Hepatology and Gastroenterology, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
| | - Anaïs Parise
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
| | - Camille Greco
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
| | - Sophie Barthet
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
| | - Marie-Claude Brindisi
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
- Department of Hepatology and Gastroenterology, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
- Department of Endocrinology and Nutrition, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
| | - Luc Penicaud
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
- Department of Hepatology and Gastroenterology, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
- Department of Endocrinology and Nutrition, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
| | - Corinne Leloup
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
| | - Laurent Brondel
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
- Department of Hepatology and Gastroenterology, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
| | - Agnès Jacquin-Piques
- Centre des Sciences du goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (T.M.); (A.P.); (C.G.); (S.B.); (M.-C.B.); (L.P.); (C.L.); (L.B.)
- Department of Clinical Neurophysiology, 14, CHU Dijon Bourgogne, Rue Paul Gaffarel, F-21000 Dijon, France
- Correspondence: ; Tel.: +33-3-80-29-59-02; Fax: +33-3-80-29-33-5
| |
Collapse
|
7
|
Han P, Zang Y, Akshita J, Hummel T. Magnetic Resonance Imaging of Human Olfactory Dysfunction. Brain Topogr 2019; 32:987-997. [PMID: 31529172 DOI: 10.1007/s10548-019-00729-5] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Accepted: 09/06/2019] [Indexed: 12/11/2022]
Abstract
Olfactory dysfunctions affect a larger portion of population (up to 15% with partial olfactory loss, and 5% with complete olfactory loss) as compared to other sensory dysfunctions (e.g. auditory or visual) and have a negative impact on the life quality. The impairment of olfactory functions may happen at each stage of the olfactory system, from epithelium to cortex. Non-invasive neuroimaging techniques such as the magnetic resonance imaging (MRI) have advanced the understanding of the advent and progress of olfactory dysfunctions in humans. The current review summarizes recent MRI studies on human olfactory dysfunction to present an updated and comprehensive picture of the structural and functional alterations in the central olfactory system as a consequence of olfactory loss and regain. Furthermore, the review also highlights recent progress on optimizing the olfactory functional MRI as well as new approaches for data processing that are promising for future clinical practice.
Collapse
Affiliation(s)
- Pengfei Han
- Faculty of Psychology, Southwest University, Chongqing, China. .,Key Laboratory of Cognition and Personality, Ministry of Education, Southwest University, Chongqing, China. .,Department of Otorhinolaryngology, Interdisciplinary Center Smell and Taste, TU Dresden, Dresden, Germany.
| | - Yunpeng Zang
- Department of Otorhinolaryngology, Interdisciplinary Center Smell and Taste, TU Dresden, Dresden, Germany
| | - Joshi Akshita
- Department of Otorhinolaryngology, Interdisciplinary Center Smell and Taste, TU Dresden, Dresden, Germany
| | - Thomas Hummel
- Department of Otorhinolaryngology, Interdisciplinary Center Smell and Taste, TU Dresden, Dresden, Germany
| |
Collapse
|
8
|
Han P, Croy I, Raue C, Bensafi M, Larsson M, Cavazzana A, Hummel T. Neural processing of odor-associated words: an fMRI study in patients with acquired olfactory loss. Brain Imaging Behav 2019; 14:1164-1174. [DOI: 10.1007/s11682-019-00062-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
9
|
Han P, Mohebbi M, Unrath M, Hummel C, Hummel T. Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami Exposure. Neuroscience 2018; 383:74-83. [DOI: 10.1016/j.neuroscience.2018.05.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 05/02/2018] [Accepted: 05/03/2018] [Indexed: 10/16/2022]
|
10
|
Jacquin-Piques A, Mouillot T, Gigot V, Meillon S, Leloup C, Penicaud L, Brondel L. Preference for Sucrose Solutions Modulates Taste Cortical Activity in Humans. Chem Senses 2016; 41:591-9. [DOI: 10.1093/chemse/bjw063] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
|
11
|
Jacquin-Piques A, Gaudillat S, Mouillot T, Gigot V, Meillon S, Leloup C, Penicaud L, Brondel L. Prandial States Modify the Reactivity of the Gustatory Cortex Using Gustatory Evoked Potentials in Humans. Front Neurosci 2016; 9:490. [PMID: 26778949 PMCID: PMC4700205 DOI: 10.3389/fnins.2015.00490] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Accepted: 12/10/2015] [Indexed: 11/20/2022] Open
Abstract
Previous functional Magnetic Resonance Imaging studies evaluated the role of satiety on cortical taste area activity and highlighted decreased activation in the orbito-frontal cortex when food was eaten until satiation. The modulation of orbito-frontal neurons (secondary taste area) by ad libitum food intake has been associated with the pleasantness of the food's flavor. The insula and frontal operculum (primary taste area) are also involved in reward processing. The aim was to compare human gustatory evoked potentials (GEP) recorded in the primary and secondary gustatory cortices in a fasted state with those after food intake. Fifteen healthy volunteers were enrolled in this observational study. In each of two sessions, two GEP recordings were performed (at 11:00 am and 1:30 pm) in response to sucrose gustatory stimulation, and a sucrose-gustatory threshold was determined. During one session, a standard lunch was provided between the two GEP recordings. During the other session, subjects had nothing to eat. Hunger sensation, wanting, liking, and the perception of the solution's intensity were evaluated with visual analog scales. GEP latencies measured in the Pz (p < 0.001), Cz (p < 0.01), Fz (p < 0.001) recordings (primary taste area) were longer after lunch than in the pre-prandial condition. Fp1 and Fp2 latencies (secondary taste area) tended to be longer after lunch, but the difference was not significant. No difference was observed for the sucrose-gustatory threshold regardless of the session and time. Modifications in the primary taste area activity during the post-prandial period occurred regardless of the nature of the food eaten and could represent the activity of the frontal operculum and insula, which was recently shown to be modulated by gut signals (GLP-1, CCK, ghrelin, or insulin) through vagal afferent neurons or metabolic changes of the internal milieu after nutrient absorption. This trial was registered at clinicalstrials.gov as NCT02472444.
Collapse
Affiliation(s)
- Agnès Jacquin-Piques
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-ComtéDijon, France; Department of Clinical Neurophysiology, University HospitalDijon, France
| | - Stéphanie Gaudillat
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-Comté Dijon, France
| | - Thomas Mouillot
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-ComtéDijon, France; Department of Hepato-gastro-enterology, University HospitalDijon, France
| | - Vincent Gigot
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-Comté Dijon, France
| | - Sophie Meillon
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-Comté Dijon, France
| | - Corinne Leloup
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-Comté Dijon, France
| | - Luc Penicaud
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-Comté Dijon, France
| | - Laurent Brondel
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-ComtéDijon, France; Department of Hepato-gastro-enterology, University HospitalDijon, France
| |
Collapse
|
12
|
Forde CG, Almiron-Roig E, Brunstrom JM. Expected Satiety: Application to Weight Management and Understanding Energy Selection in Humans. Curr Obes Rep 2015; 4:131-40. [PMID: 26627096 PMCID: PMC4881812 DOI: 10.1007/s13679-015-0144-0] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Recent advances in the approaches used to quantify expectations of satiation and satiety have led to a better understanding of how humans select and consume food, and the associated links to energy intake regulation. When compared calorie for calorie some foods are expected to deliver several times more satiety than others, and multiple studies have demonstrated that people are able to discriminate between similar foods reliably and with considerable sensitivity. These findings have implications for the control of meal size and the design of foods that can be used to lower the energy density of diets. These methods and findings are discussed in terms of their implications for weight management. The current paper also highlights why expected satiety may also play an important role beyond energy selection, in moderating appetite sensations after a meal has been consumed, through memory for recent eating and the selection of foods across future meals.
Collapse
Affiliation(s)
- Ciarán G Forde
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore, 117599, Singapore.
| | | | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol, UK.
| |
Collapse
|
13
|
Abstract
Mood is widely assessed in nutrition research, usually with rating scales. A core assumption is that positive mood reinforces ingestion, so it is important to measure mood well. Four relevant theoretical issues are reviewed: (i) the distinction between protracted and transient mood; (ii) the distinction between mood and emotion; (iii) the phenomenology of mood as an unstable tint to consciousness rather than a distinct state of consciousness; (iv) moods can be caused by social and cognitive processes as well as physiological ones. Consequently, mood is difficult to measure and mood rating is easily influenced by non-nutritive aspects of feeding, the psychological, social and physical environment where feeding occurs, and the nature of the rating system employed. Some of the difficulties are illustrated by reviewing experiments looking at the impact of food on mood. The mood-rating systems in common use in nutrition research are then reviewed, the requirements of a better mood-rating system are described, and guidelines are provided for a considered choice of mood-rating system including that assessment should: have two main dimensions; be brief; balance simplicity and comprehensiveness; be easy to use repeatedly. Also mood should be assessed only under conditions where cognitive biases have been considered and controlled.
Collapse
|
14
|
Gagnon L, Vestergaard M, Madsen K, Karstensen HG, Siebner H, Tommerup N, Kupers R, Ptito M. Neural correlates of taste perception in congenital olfactory impairment. Neuropsychologia 2014; 62:297-305. [PMID: 25080191 DOI: 10.1016/j.neuropsychologia.2014.07.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2014] [Revised: 06/25/2014] [Accepted: 07/16/2014] [Indexed: 10/25/2022]
Abstract
Olfaction and gustation contribute both to the appreciation of food flavours. Although acquired loss of smell has profound consequences on the pleasure of eating, food habits and body weight, less is known about the impact of congenital olfactory impairment on gustatory processing. Here we examined taste identification accuracy and its neural correlates using functional magnetic resonance imaging (fMRI) in 12 congenitally olfactory impaired individuals and 8 normosmic controls. Results showed that taste identification was worse in congenitally olfactory impaired compared to control subjects. The fMRI results demonstrated that olfactory impaired individuals had reduced activation in medial orbitofrontal cortex (mOFC) relative to normosmic subjects while tasting. In addition, olfactory performance as measured with the Sniffin' Sticks correlated positively with taste-induced blood-oxygen-level dependent (BOLD) signal increases in bilateral mOFC and anterior insula. Our data provide a neurological underpinning for the reduced taste perception in congenitally olfactory impaired individuals.
Collapse
|
15
|
Gallo M, Rolls E. Chemosensory learning and memory. Front Syst Neurosci 2012; 6:73. [PMID: 23112766 PMCID: PMC3480658 DOI: 10.3389/fnsys.2012.00073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2012] [Accepted: 10/05/2012] [Indexed: 11/24/2022] Open
|
16
|
Taste, olfactory and food texture reward processing in the brain and the control of appetite. Proc Nutr Soc 2012; 71:488-501. [PMID: 22989943 DOI: 10.1017/s0029665112000821] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Complementary neuronal recordings and functional neuroimaging in human subjects show that the primary taste cortex in the anterior insula provides separate and combined representations of the taste, temperature and texture (including fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal cortex (OFC), these sensory inputs are for some neurons combined by learning with olfactory and visual inputs, and these neurons encode food reward in that they only respond to food when hungry, and in that activations correlate with subjective pleasantness. Cognitive factors, including word-level descriptions, and attention modulate the representation of the reward value of food in the OFC and a region to which it projects, the anterior cingulate cortex. Further, there are individual differences in the representation of the reward value of food in the OFC. It is argued that over-eating and obesity are related in many cases to an increased reward value of the sensory inputs produced by foods, and their modulation by cognition and attention that over-ride existing satiety signals. It is proposed that control of all rather than one or several of these factors that influence food reward and eating may be important in the prevention and treatment of overeating and obesity.
Collapse
|
17
|
The brain's response to an essential amino acid-deficient diet and the circuitous route to a better meal. Mol Neurobiol 2012; 46:332-48. [PMID: 22674217 DOI: 10.1007/s12035-012-8283-8] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2012] [Accepted: 05/24/2012] [Indexed: 12/16/2022]
Abstract
The essential (indispensable) amino acids (IAA) are neither synthesized nor stored in metazoans, yet they are the building blocks of protein. Survival depends on availability of these protein precursors, which must be obtained in the diet; it follows that food selection is critical for IAA homeostasis. If even one of the IAA is depleted, its tRNA becomes quickly deacylated and the levels of charged tRNA fall, leading to disruption of global protein synthesis. As they have priority in the diet, second only to energy, the missing IAA must be restored promptly or protein catabolism ensues. Animals detect and reject an IAA-deficient meal in 20 min, but how? Here, we review the molecular basis for sensing IAA depletion and repletion in the brain's IAA chemosensor, the anterior piriform cortex (APC). As animals stop eating an IAA-deficient meal, they display foraging and altered choice behaviors, to improve their chances of encountering a better food. Within 2 h, sensory cues are associated with IAA depletion or repletion, leading to learned aversions and preferences that support better food selection. We show neural projections from the APC to appetitive and consummatory motor control centers, and to hedonic, motivational brain areas that reinforce these adaptive behaviors.
Collapse
|
18
|
|