Dedicated odor-taste stimulation design for fMRI flavor studies.

Autor: Santoyo-Zedillo M; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; Doctorado en Ciencias Biológicas y de la Salud - Universidad Autónoma Metropolitana (UAM), France; Health Sciences Department Metropolitan Autonomous University (UAM), Campus Lerma, Mexico., Andriot I; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; ChemoSens, CNRS, INRAE, PROBE Research Infrastructure, ChemoSens Facility, F-21000 Dijon, France., Lucchi G; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; ChemoSens, CNRS, INRAE, PROBE Research Infrastructure, ChemoSens Facility, F-21000 Dijon, France., Pacheco-Lopez G; Health Sciences Department Metropolitan Autonomous University (UAM), Campus Lerma, Mexico., Escalona-Buendía H; Biotechnology Department Metropolitan Autonomous University (UAM), Campus Iztapalapa, Mexico., Thomas-Danguin T; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France., Sinding C; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France. Electronic address: charlotte.sinding@inrae.fr.
Jazyk: angličtina
Zdroj: Journal of neuroscience methods [J Neurosci Methods] 2023 Jun 01; Vol. 393, pp. 109881. Date of Electronic Publication: 2023 May 10.
DOI: 10.1016/j.jneumeth.2023.109881
Abstrakt: Background: Flavor is a mental representation that results from the brain's integration of at least odor and taste, and fMRI can highlight brain-related areas. However, delivering stimuli during fMRI can be challenging especially when administrating liquid stimuli in supine position. It remains unclear how and when odorants are released in the nose and how to improve odorant release.
New Method: We used a proton transfer reaction mass spectrometer (PTR-MS) to monitor the in vivo release of odorants via the retronasal pathway during retronasal odor-taste stimulation in a supine position. We tested techniques to improve odorant release, including avoiding or delaying swallowing and velum open training (VOT).
Results: Odorant release was observed during retronasal stimulation, before swallowing, and in a supine position. VOT did not improve odorant release. Odorant release during stimulation had a latency more optimal for fitting with BOLD timing than after swallowing.
Comparison With Existing Method(s): Previous in vivo measurements of odorant release under fMRI-like conditions showed that odorant release occurred only after swallowing. On the contrary, a second study found that aroma release could occur before swallowing, but participants were sitting.
Conclusion: Our method shows optimal odorant release during the stimulation phase, meeting the criteria for high-quality brain imaging of flavor processing without swallowing-related motion artifacts. These findings provide an important advancement in understanding the mechanisms underlying flavor processing in the brain.
Competing Interests: Declaration of Competing Interest None.
(Copyright © 2023 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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