Thermal taster status: Temperature modulation of cortical response to sweetness perception

Simple item page
dc.citation.volume230
dc.contributor.authorEldeghaidy S
dc.contributor.authorYang Q
dc.contributor.authorAbualait T
dc.contributor.authorWilliamson A-M
dc.contributor.authorHort J
dc.contributor.authorFrancis ST
dc.coverage.spatialUnited States
dc.date.accessioned2023-10-19T02:24:22Z
dc.date.accessioned2023-10-19T20:38:43Z
dc.date.available2020-11-24
dc.date.available2023-10-19T02:24:22Z
dc.date.available2023-10-19T20:38:43Z
dc.date.issued2021-03-01
dc.date.updated2023-10-19T00:59:32Z
dc.description.abstractTemperature is known to impact taste perception, but its reported effect on sweet taste perception in humans is inconsistent. Here, we assess whether thermal taste phenotype alters the temperature modulation of the brains' response to sweet samples and sweet taste perception. Participants (n = 24 balanced for thermal tasters (TT) and thermal non-tasters (TnT), 25 ± 7 years (mean ± SD), 10 males) underwent a thermal taste phenotyping session to study responses to cooling and warming of the tongue using a thermode. In a separate session, functional Magnetic Resonance Images (fMRI) were collected during sweet samples (87 mM sucrose) delivery at two temperatures ('cold' (5 ± 2 °C) and 'ambient' (20 ± 2 °C)) and the perceived sweetness intensity rated.In the phenotyping session, TTs had heightened perceptual temperature sensitivity to cooling and warming of the tongue using a thermode compared to TnTs. Although there was no significant effect during the fMRI session, the fMRI response to the 'cold sweet' sample across all participants was significantly increased in anterior insula/frontal operculum and mid-insula compared to the 'ambient sweet' sample, likely to reflect the perceptual difference to temperature rather than taste perception. TTs showed significantly increased fMRI activation patterns compared with TnTs and an interaction effect between thermal taster status and sample temperature, with TTs showing selectively greater cortical responses to 'cold sweet' samples compared to TnTs in somatosensory regions (SI and SII).The increase in cortical activation in somatosensory cortices to the 'cold sweet' stimulus correlated with perceptual ratings of temperature sensitivity to the thermode. The results highlight the importance of investigating the effects of thermal taster phenotype across a range of temperatures representing the reality of consumer consumption to beverages.
dc.description.confidentialfalse
dc.format.extent113266-
dc.identifierARTN 113266
dc.identifierS0031-9384(20)30580-1
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/33246000
dc.identifier.citationEldeghaidy S, Yang Q, Abualait T, Williamson A-M, Hort J, Francis ST. (2021). Thermal taster status: Temperature modulation of cortical response to sweetness perception.. Physiol Behav. 230. (pp. 113266-).
dc.identifier.doi10.1016/j.physbeh.2020.113266
dc.identifier.eissn1873-507X
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0031-9384
dc.identifier.urihttp://hdl.handle.net/10179/20350
dc.languageeng
dc.publisherElsevier Inc
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0031938420305801
dc.relation.isPartOfPhysiol Behav
dc.rights(c) 2020 The Author/sen_US
dc.rightsCC BY 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectInsula
dc.subjectOral somatosensory
dc.subjectSweetness
dc.subjectTemperature
dc.subjectThermal taster status
dc.subjectfMRI
dc.subjectHumans
dc.subjectMale
dc.subjectSucrose
dc.subjectTaste
dc.subjectTaste Perception
dc.subjectTemperature
dc.subjectTongue
dc.titleThermal taster status: Temperature modulation of cortical response to sweetness perception
dc.typeJournal article
pubs.elements-id436128
pubs.organisational-groupOther
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
436128 PDF.pdf
Size:
5.14 MB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Journal Articles