Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis
Understanding neural pathways and cognitive processes involved in the transformation of dietary fats into sensory experiences has profound implications for nutritional well-being. This study presents an efficient approach to comprehending the neural perception of fat taste using electroencephalogram...
Gespeichert in:
Veröffentlicht in: | Food chemistry 2024-08, Vol.450, p.139353-139353, Article 139353 |
---|---|
Hauptverfasser: | , , , , , , , , , , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | 139353 |
---|---|
container_issue | |
container_start_page | 139353 |
container_title | Food chemistry |
container_volume | 450 |
creator | Yang, Tianyi Zhang, Peng Hu, Jin Xu, Wei Jiang, Wei Feng, Rui Lou, Yajun Jin, Xiaofei Qian, Zhiyu Gao, Fan Gao, Keqiang Liu, Rui Yang, Yamin |
description | Understanding neural pathways and cognitive processes involved in the transformation of dietary fats into sensory experiences has profound implications for nutritional well-being. This study presents an efficient approach to comprehending the neural perception of fat taste using electroencephalogram (EEG). Through the examination of neural responses to different types of fatty acids (FAs) in 45 participants, we discerned distinct neural activation patterns associated with saturated versus unsaturated fatty acids. The spectrum analysis of averaged EEG signals revealed notable variations in δ and α-frequency bands across FA types. The topographical distribution and source localization results suggested that the brain encodes fat taste with specific activation timings in primary and secondary gustatory cortices. Saturated FAs elicited higher activation in cortical associated with emotion and reward processing. This electrophysiological evidence enhances our understanding of fundamental mechanisms behind fat perception, which is helpful for guiding strategies to manage hedonic eating and promote balanced fat consumption.
[Display omitted]
•EEG analysis reveals neural processes in the brain during fat taste perception.•SFAs and UFAs differ in activating brain functions in δ and α-frequency ranges.•The brain distinguishes FA types based on activation latencies in specific regions.•Source localization shows FA activates primary and secondary gustatory cortices.•SFAs elicit higher activation in regions associated with appetite and reward. |
doi_str_mv | 10.1016/j.foodchem.2024.139353 |
format | Article |
fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_3043075372</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0308814624010021</els_id><sourcerecordid>3043075372</sourcerecordid><originalsourceid>FETCH-LOGICAL-c315t-3bdbe91bbe41f7ae0457b68c1f1ba04478749c73993e4e4b84139242ba9fef783</originalsourceid><addsrcrecordid>eNqFkE9PJCEQxclGs47ufgXDcS89QsM09J7WGFdNTLzomQBdzDChm15g_PPtl8moV0-VVN6rV--H0DklS0pod7FduhgHu4Fx2ZKWLynr2Yp9QwsqBWsEEe0RWhBGZCMp707Qac5bQkhLqPyOTpjsWMdEt0Av169ziMlPa1w2gCfYJR2wjSlB0AUyjg47XXDRuQCeIVmYi48T1tOAB59t8qOf9H71G99N2a83JWOX4oghgC0pwlQtGx3iOumx2nR4yz7_QMdOhww_3-cZevp7_Xh129w_3NxdXd43ltFVaZgZDPTUGODUCQ2Er4TppKWOGk04F1Lw3grW9ww4cCN5BdHy1ujegROSnaFfh7tziv92kIsa69MQgp4g7rJihDMiVky0VdodpDbFnBM4NddyOr0pStQeutqqD-hqD10doFfj-XvGzowwfNo-KFfBn4MAatNnD0ll6_dcBp8qIzVE_1XGf0AqmT8</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3043075372</pqid></control><display><type>article</type><title>Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis</title><source>Elsevier ScienceDirect Journals Complete</source><creator>Yang, Tianyi ; Zhang, Peng ; Hu, Jin ; Xu, Wei ; Jiang, Wei ; Feng, Rui ; Lou, Yajun ; Jin, Xiaofei ; Qian, Zhiyu ; Gao, Fan ; Gao, Keqiang ; Liu, Rui ; Yang, Yamin</creator><creatorcontrib>Yang, Tianyi ; Zhang, Peng ; Hu, Jin ; Xu, Wei ; Jiang, Wei ; Feng, Rui ; Lou, Yajun ; Jin, Xiaofei ; Qian, Zhiyu ; Gao, Fan ; Gao, Keqiang ; Liu, Rui ; Yang, Yamin</creatorcontrib><description>Understanding neural pathways and cognitive processes involved in the transformation of dietary fats into sensory experiences has profound implications for nutritional well-being. This study presents an efficient approach to comprehending the neural perception of fat taste using electroencephalogram (EEG). Through the examination of neural responses to different types of fatty acids (FAs) in 45 participants, we discerned distinct neural activation patterns associated with saturated versus unsaturated fatty acids. The spectrum analysis of averaged EEG signals revealed notable variations in δ and α-frequency bands across FA types. The topographical distribution and source localization results suggested that the brain encodes fat taste with specific activation timings in primary and secondary gustatory cortices. Saturated FAs elicited higher activation in cortical associated with emotion and reward processing. This electrophysiological evidence enhances our understanding of fundamental mechanisms behind fat perception, which is helpful for guiding strategies to manage hedonic eating and promote balanced fat consumption.
[Display omitted]
•EEG analysis reveals neural processes in the brain during fat taste perception.•SFAs and UFAs differ in activating brain functions in δ and α-frequency ranges.•The brain distinguishes FA types based on activation latencies in specific regions.•Source localization shows FA activates primary and secondary gustatory cortices.•SFAs elicit higher activation in regions associated with appetite and reward.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2024.139353</identifier><identifier>PMID: 38636376</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Brain ; Chemical senses ; EEG ; Fat taste ; Source localization</subject><ispartof>Food chemistry, 2024-08, Vol.450, p.139353-139353, Article 139353</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c315t-3bdbe91bbe41f7ae0457b68c1f1ba04478749c73993e4e4b84139242ba9fef783</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2024.139353$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38636376$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yang, Tianyi</creatorcontrib><creatorcontrib>Zhang, Peng</creatorcontrib><creatorcontrib>Hu, Jin</creatorcontrib><creatorcontrib>Xu, Wei</creatorcontrib><creatorcontrib>Jiang, Wei</creatorcontrib><creatorcontrib>Feng, Rui</creatorcontrib><creatorcontrib>Lou, Yajun</creatorcontrib><creatorcontrib>Jin, Xiaofei</creatorcontrib><creatorcontrib>Qian, Zhiyu</creatorcontrib><creatorcontrib>Gao, Fan</creatorcontrib><creatorcontrib>Gao, Keqiang</creatorcontrib><creatorcontrib>Liu, Rui</creatorcontrib><creatorcontrib>Yang, Yamin</creatorcontrib><title>Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>Understanding neural pathways and cognitive processes involved in the transformation of dietary fats into sensory experiences has profound implications for nutritional well-being. This study presents an efficient approach to comprehending the neural perception of fat taste using electroencephalogram (EEG). Through the examination of neural responses to different types of fatty acids (FAs) in 45 participants, we discerned distinct neural activation patterns associated with saturated versus unsaturated fatty acids. The spectrum analysis of averaged EEG signals revealed notable variations in δ and α-frequency bands across FA types. The topographical distribution and source localization results suggested that the brain encodes fat taste with specific activation timings in primary and secondary gustatory cortices. Saturated FAs elicited higher activation in cortical associated with emotion and reward processing. This electrophysiological evidence enhances our understanding of fundamental mechanisms behind fat perception, which is helpful for guiding strategies to manage hedonic eating and promote balanced fat consumption.
[Display omitted]
•EEG analysis reveals neural processes in the brain during fat taste perception.•SFAs and UFAs differ in activating brain functions in δ and α-frequency ranges.•The brain distinguishes FA types based on activation latencies in specific regions.•Source localization shows FA activates primary and secondary gustatory cortices.•SFAs elicit higher activation in regions associated with appetite and reward.</description><subject>Brain</subject><subject>Chemical senses</subject><subject>EEG</subject><subject>Fat taste</subject><subject>Source localization</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkE9PJCEQxclGs47ufgXDcS89QsM09J7WGFdNTLzomQBdzDChm15g_PPtl8moV0-VVN6rV--H0DklS0pod7FduhgHu4Fx2ZKWLynr2Yp9QwsqBWsEEe0RWhBGZCMp707Qac5bQkhLqPyOTpjsWMdEt0Av169ziMlPa1w2gCfYJR2wjSlB0AUyjg47XXDRuQCeIVmYi48T1tOAB59t8qOf9H71G99N2a83JWOX4oghgC0pwlQtGx3iOumx2nR4yz7_QMdOhww_3-cZevp7_Xh129w_3NxdXd43ltFVaZgZDPTUGODUCQ2Er4TppKWOGk04F1Lw3grW9ww4cCN5BdHy1ujegROSnaFfh7tziv92kIsa69MQgp4g7rJihDMiVky0VdodpDbFnBM4NddyOr0pStQeutqqD-hqD10doFfj-XvGzowwfNo-KFfBn4MAatNnD0ll6_dcBp8qIzVE_1XGf0AqmT8</recordid><startdate>20240830</startdate><enddate>20240830</enddate><creator>Yang, Tianyi</creator><creator>Zhang, Peng</creator><creator>Hu, Jin</creator><creator>Xu, Wei</creator><creator>Jiang, Wei</creator><creator>Feng, Rui</creator><creator>Lou, Yajun</creator><creator>Jin, Xiaofei</creator><creator>Qian, Zhiyu</creator><creator>Gao, Fan</creator><creator>Gao, Keqiang</creator><creator>Liu, Rui</creator><creator>Yang, Yamin</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20240830</creationdate><title>Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis</title><author>Yang, Tianyi ; Zhang, Peng ; Hu, Jin ; Xu, Wei ; Jiang, Wei ; Feng, Rui ; Lou, Yajun ; Jin, Xiaofei ; Qian, Zhiyu ; Gao, Fan ; Gao, Keqiang ; Liu, Rui ; Yang, Yamin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c315t-3bdbe91bbe41f7ae0457b68c1f1ba04478749c73993e4e4b84139242ba9fef783</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Brain</topic><topic>Chemical senses</topic><topic>EEG</topic><topic>Fat taste</topic><topic>Source localization</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yang, Tianyi</creatorcontrib><creatorcontrib>Zhang, Peng</creatorcontrib><creatorcontrib>Hu, Jin</creatorcontrib><creatorcontrib>Xu, Wei</creatorcontrib><creatorcontrib>Jiang, Wei</creatorcontrib><creatorcontrib>Feng, Rui</creatorcontrib><creatorcontrib>Lou, Yajun</creatorcontrib><creatorcontrib>Jin, Xiaofei</creatorcontrib><creatorcontrib>Qian, Zhiyu</creatorcontrib><creatorcontrib>Gao, Fan</creatorcontrib><creatorcontrib>Gao, Keqiang</creatorcontrib><creatorcontrib>Liu, Rui</creatorcontrib><creatorcontrib>Yang, Yamin</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yang, Tianyi</au><au>Zhang, Peng</au><au>Hu, Jin</au><au>Xu, Wei</au><au>Jiang, Wei</au><au>Feng, Rui</au><au>Lou, Yajun</au><au>Jin, Xiaofei</au><au>Qian, Zhiyu</au><au>Gao, Fan</au><au>Gao, Keqiang</au><au>Liu, Rui</au><au>Yang, Yamin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-08-30</date><risdate>2024</risdate><volume>450</volume><spage>139353</spage><epage>139353</epage><pages>139353-139353</pages><artnum>139353</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>Understanding neural pathways and cognitive processes involved in the transformation of dietary fats into sensory experiences has profound implications for nutritional well-being. This study presents an efficient approach to comprehending the neural perception of fat taste using electroencephalogram (EEG). Through the examination of neural responses to different types of fatty acids (FAs) in 45 participants, we discerned distinct neural activation patterns associated with saturated versus unsaturated fatty acids. The spectrum analysis of averaged EEG signals revealed notable variations in δ and α-frequency bands across FA types. The topographical distribution and source localization results suggested that the brain encodes fat taste with specific activation timings in primary and secondary gustatory cortices. Saturated FAs elicited higher activation in cortical associated with emotion and reward processing. This electrophysiological evidence enhances our understanding of fundamental mechanisms behind fat perception, which is helpful for guiding strategies to manage hedonic eating and promote balanced fat consumption.
[Display omitted]
•EEG analysis reveals neural processes in the brain during fat taste perception.•SFAs and UFAs differ in activating brain functions in δ and α-frequency ranges.•The brain distinguishes FA types based on activation latencies in specific regions.•Source localization shows FA activates primary and secondary gustatory cortices.•SFAs elicit higher activation in regions associated with appetite and reward.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>38636376</pmid><doi>10.1016/j.foodchem.2024.139353</doi><tpages>1</tpages></addata></record> |
fulltext | fulltext |
identifier | ISSN: 0308-8146 |
ispartof | Food chemistry, 2024-08, Vol.450, p.139353-139353, Article 139353 |
issn | 0308-8146 1873-7072 |
language | eng |
recordid | cdi_proquest_miscellaneous_3043075372 |
source | Elsevier ScienceDirect Journals Complete |
subjects | Brain Chemical senses EEG Fat taste Source localization |
title | Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-07T16%3A56%3A39IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Exploring%20the%20neural%20correlates%20of%20fat%20taste%20perception%20and%20discrimination:%20Insights%20from%20electroencephalogram%20analysis&rft.jtitle=Food%20chemistry&rft.au=Yang,%20Tianyi&rft.date=2024-08-30&rft.volume=450&rft.spage=139353&rft.epage=139353&rft.pages=139353-139353&rft.artnum=139353&rft.issn=0308-8146&rft.eissn=1873-7072&rft_id=info:doi/10.1016/j.foodchem.2024.139353&rft_dat=%3Cproquest_cross%3E3043075372%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=3043075372&rft_id=info:pmid/38636376&rft_els_id=S0308814624010021&rfr_iscdi=true |