visual-gustatory interaction orbitofrontal and insular cortices mediate the effect of high-calorie visual food cues on taste pleasantnessvisual-gustatory交互前额和岛皮质调节食物高热量的影响视觉线索在品尝愉快.pdfVIP

Visual-Gustatory Interaction: Orbitofrontal and Insular Cortices Mediate the Effect of High-Calorie Visual Food Cues on Taste Pleasantness 1 2 1,3 1 Kathrin Ohla , Ulrike Toepel , Johannes le Coutre *, Julie Hudry ´ 1 Perception Physiology, Nestle Research Center, Vers-chez-les-Blanc, Lausanne, Switzerland, 2 Departments for Clinical Neurosciences and Radiology, Centre Hospitalier Universitaire Vaudois and University of Lausanne, Lausanne, Switzerland, 3 Organization for Interdisciplinary Research Projects, The University of Tokyo, Tokyo, Japan Abstract Vision provides a primary sensory input for food perception. It raises expectations on taste and nutritional value and drives acceptance or rejection. So far, the impact of visual food cues varying in energy content on subsequent taste integration remains unexplored. Using electrical neuroimaging, we assessed whether high- and low-calorie food cues differentially influence the brain processing and perception of a subsequent neutral electric taste. When viewing high-calorie food images, participants reported the subsequent taste to be more pleasant than when low-calorie food images preceded the identical taste. Moreover, the taste-evoked neural activity was stronger in the bilateral insula and the adjacent frontal operculum (FOP) within 100 ms after taste onset when preceded by high- versus low-calorie cues. A similar pattern evolved in the anterior cingulate (ACC) and medial orbitofrontal cortex (OFC) around 180 ms, as well as, in the right insula, around 360 ms. The activation differences in the OFC correla