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Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Failure to attend to the relationship of degree of preference to amounts of chemical stimulation has repeatedly disrupted progress in research into the role of taste or smell in nutrition. The reality needs to be faced that each individual has a most preferred level of a sensory factor in a context of food choice and a particular sensitivity to deviations from that ideal point. Those are the characteristics of ingestive behavior that should be profiled across people and foods, as illustrated elsewhere in this chapter. Instead, the raw scores for quantities of pleasantness or ranks of liking have been averaged across groups. Worse, aversion has been confounded with preference by putting unpleasantness or dislike into those scores or rankings of preference using the term “pleasant” or “like.”
Vagal Afferent Mechanisms of Mechano- and Chemoreception
Published in Sue Ritter, Robert C. Ritter, Charles D. Barnes, Neuroanatomy and Physiology of Abdominal Vagal Afferents, 2020
Afferent fibers innervating a distensible region like the gastric corpus, while capable of responding to contraction, are more sensitive to distension.3 They monitor the degree of gastric filling. The feeling of fullness after a heavy meal may, in part, be mediated by such distension sensitive afferents. Their involvement in satiety is indicated by the negative correlation between gastric volume and food intake.27 Moreover, neurons in the lateral hypothalamus receive input from distension sensitive gastric afferents.1 In addition to its potential role in ingestive behavior, gastric distension serves as a trigger for many motor and secretory responses to food intake, including gastric secretion20 and postprandial patterns of motility.8
The Hungry Brain
Published in Emily Crews Splane, Neil E. Rowland, Anaya Mitra, Psychology of Eating, 2019
Emily Crews Splane, Neil E. Rowland, Anaya Mitra
When you start to consume food, there is often a short “warm up” or appetition (Sclafani, 2013) phase during which the rate of intake accelerates. Later, as satiation approaches, eating rate often declines and when eating stops it is operationally zero. Aside from nutrient-related mechanisms of hunger and satiety that we discussed previously, the sensory experience of food changes over this time course. The decrease in the pleasantness and ultimately the acceptability of a given food late in a meal or bout of ingestive behavior is known as negative alliesthesia. In fact, to overcome negative alliesthesia, many cuisines employ both variety and a sequencing of foods that progresses from savory to sweet.
Nutrient infusion evoked magnetic resonance imaging signal in the human hypothalamus
Published in Nutritional Neuroscience, 2022
Yuko Nakamura, Mariko Takahashi, Yukiko Inoue, Shintaro Yanagimoto, Kazuo Okanoya, Shinsuke Koike
Ingestive behaviors are influenced not only by environmental food cues and orosensory stimuli but also by the post-ingestive effects of food. Post-prandial nutrient information is conveyed to the central nervous system (CNS) via the gut–brain axis, which is the neural communication network that connects the gut and brain [1,2]. Ingested nutrients, such as carbohydrates, proteins, and fats, are primarily broken down inside the intestinal lumen and sensed by intestinal epithelial cells through nutrient-specific receptors [3]. Such nutrient information is relayed to the CNS from the gut via the sensory afferent vagus nerve through the nucleus tractus solitarius (NTS) [4,5]. Post-prandial nutrient information conveyed to the CNS is related to the development of food preference [6–8], metabolism [9], homeostatic sensations (hunger and fullness) [10], and the regulation of food intake [11–14].
Association of stress-related neural activity and baseline interleukin-6 plasma levels in healthy adults
Published in Stress, 2022
Johanna F. Voges, Laura Müller-Pinzler, Miriam Neis, Finn Luebber, Tanja Lange, Jennifer E. Hundt, Meike Kasten, Ulrike M. Krämer, Sören Krach, Lena Rademacher
Prior to the experiments, all participants gave informed and written consent. The study was approved by the local ethics committee at the University of Lübeck (AZ 13–159). Participants were recruited through local advertisement and contact addresses provided by the residents' registration office. As the current study was part of an interdisciplinary project which also examined ingestive behavior and obesity, participants had to meet the following inclusion criteria: scanner compatibility, no metabolic disorders, no current episode of major depression, mania or schizophrenia, no eating disorder, no alcohol misuse classified as ≥8 points in the alcohol use disorder identification test (Saunders et al., 1993), and no intake of antidepressants, antipsychotics, antihistamines, beta blockers, corticosteroids, valproate, lithium, antiemetics, laxatives, amphetamines, or other stimulants.
Induction of Fos expression in the rat brain after intragastric administration of dried bonito dashi
Published in Nutritional Neuroscience, 2021
Takashi Kondoh, Mitsuhiro Yoshimura, Satomi Sonoda, Hiroaki Fujihara, Tetsuro Matsunaga, Yoichi Ueta
Experiments with intragastric nutrient/food administration exclude orosensory stimuli but represent postingestive consequences among whole ingestive behavior. If association of pre- and postingestive stimuli was important for brain responses, the observed responses in the present study might represent an incomplete picture of actual feeding. Second, the volume of administration is less than one tenth of daily voluntary ingestion. This might reduce sensitivity of detection. Third, the subjects used in the present study were naïve animals to dashi. As the dashi preference is greatly enhanced by experience of prior dashi ingestion [4], brain activation sites may be different in dashi-experienced animals. Forth, Fos technique can detect brain activities only in the limited areas (regions of interest) but not in the whole ones. It is also difficult to detect temporal activation of the brain and does not provide any information on activated neuronal types, released transmitters, and activated neural networks. To compensate these limitations, combination with other experimental techniques is needed. Further studies are needed in the future to clarify brain mechanisms after dashi ingestion.