Mikiko Kadohisa

Orbitofrontal cortex: neuronal representation of oral temperature and capsaicin in addition to taste and texture.

The primate orbitofrontal cortex is a site of convergence of information from primary taste, olfactory and somatosensory cortical areas. We describe the discovery of a population of single neurons in the macaque orbitofrontal cortex that responds to the temperature of a liquid in the mouth. The temperature stimuli consisted of water at 10 degrees C, 23 degrees C, 37 degrees C and 42 degrees C. Twenty-six of the 1149 neurons analyzed (2.3%) responded to oral temperature. The tuning profiles of the neurons to temperature showed that some of the neurons had graded responses to increasing temperature (27%), others responded to cold (10 degrees C) stimuli (27%), and others were tuned to temperature (46%). The neuronal responses were also measured to taste stimuli, viscosity stimuli (carboxymethyl-cellulose in the range 1-10,000 cP), and capsaicin (10 microM). Of 70 neurons with responses to any of these stimuli, 7.1% were unimodal temperature; 11.3% were temperature and taste-sensitive; 7.1% were temperature and viscosity-sensitive; and 11.3% were temperature, taste and viscosity sensitive. Capsaicin activated 15.7% of the population of responsive neurons tested. These results provide the first evidence of how the temperature of what is in the mouth is represented at the neuronal level in the orbitofrontal cortex and the first evidence for any primate cortical area that in some cases this information converges onto single neurons with inputs produced by other sensory properties of food, including taste and texture. The results provide a basis for understanding how particular combinations of oral temperature, taste, and texture can influence the palatability of foods.

The primate amygdala: Neuronal representations of the viscosity, fat texture, temperature, grittiness and taste of foods.

The primate amygdala is implicated in the control of behavioral responses to foods and in stimulus-reinforcement learning, but only its taste representation of oral stimuli has been investigated previously. Of 1416 macaque amygdala neurons recorded, 44 (3.1%) responded to oral stimuli. Of the 44 orally responsive neurons, 17 (39%) represent the viscosity of oral stimuli, tested using carboxymethyl-cellulose in the range 1-10,000 cP. Two neurons (5%) responded to fat in the mouth by encoding its texture (shown by the responses of these neurons to a range of fats, and also to non-fat oils such as silicone oil ((Si(CH(3))(2)O)(n)) and mineral oil (pure hydrocarbon), but no or small responses to the cellulose viscosity series or to the fatty acids linoleic acid and lauric acid). Of the 44 neurons, three (7%) responded to gritty texture (produced by microspheres suspended in cellulose). Eighteen neurons (41%) responded to the temperature of liquid in the mouth. Some amygdala neurons responded to capsaicin, and some to fatty acids (but not to fats in the mouth). Some amygdala neurons respond to taste, texture and temperature unimodally, but others combine these inputs. These results provide fundamental evidence about the information channels used to represent the texture and flavor of food in a part of the brain important in appetitive responses to food and in learning associations to reinforcing oral stimuli, and are relevant to understanding the physiological and pathophysiological processes related to food intake, food selection, and the effects of variety of food texture in combination with taste and other inputs on food intake.

Dynamic Construction of a Coherent Attentional State in a Prefrontal Cell Population

Summary Prefrontal cortex has been proposed to show highly adaptive information coding, with neurons dynamically allocated to processing task-relevant information. To track this dynamic allocation in monkey prefrontal cortex, we used time-resolved measures of neural population activity in a simple case of competition between target (behaviorally critical) and nontarget objects in opposite visual hemifields. Early in processing, there were parallel responses to competing inputs, with neurons in each hemisphere dominated by the contralateral stimulus. Later, the nontarget lost control of neural activity, with emerging global control by the behaviorally critical target. The speed of transition reflected the competitive weights of different display elements, occurring most rapidly when relative behavioral significance was well established by training history. In line with adaptive coding, the results show widespread reallocation of prefrontal processing resources as an attentional focus is established.

Effects of odor on emotion, with implications

The sense of smell is found widely in the animal kingdom. Human and animal studies show that odor perception is modulated by experience and/or physiological state (such as hunger), and that some odors can arouse emotion, and can lead to the recall of emotional memories. Further, odors can influence psychological and physiological states. Individual odorants are mapped via gene-specified receptors to corresponding glomeruli in the olfactory bulb, which directly projects to the piriform cortex and the amygdala without a thalamic relay. The odors to which a glomerulus responds reflect the chemical structure of the odorant. The piriform cortex and the amygdala both project to the orbitofrontal cortex (OFC) which with the amygdala is involved in emotion and associative learning, and to the entorhinal/hippocampal system which is involved in long-term memory including episodic memory. Evidence that some odors can modulate emotion and cognition is described, and the possible implications for the treatment of psychological problems, for example in reducing the effects of stress, are considered.

Spatial and temporal distribution of visual information coding in lateral prefrontal cortex.

Prefrontal neurons code many kinds of behaviourally relevant visual information. In behaving monkeys, we used a cued target detection task to address coding of objects, behavioural categories and spatial locations, examining the temporal evolution of neural activity across dorsal and ventral regions of the lateral prefrontal cortex (encompassing parts of areas 9, 46, 45A and 8A), and across the two cerebral hemispheres. Within each hemisphere there was little evidence for regional specialisation, with neurons in dorsal and ventral regions showing closely similar patterns of selectivity for objects, categories and locations. For a stimulus in either visual field, however, there was a strong and temporally specific difference in response in the two cerebral hemispheres. In the first part of the visual response (50–250 ms from stimulus onset), processing in each hemisphere was largely restricted to contralateral stimuli, with strong responses to such stimuli, and selectivity for both object and category. Later (300–500 ms), responses to ipsilateral stimuli also appeared, many cells now responding more strongly to ipsilateral than to contralateral stimuli, and many showing selectivity for category. Activity on error trials showed that late activity in both hemispheres reflected the animals final decision. As information is processed towards a behavioural decision, its encoding spreads to encompass large, bilateral regions of prefrontal cortex.

Beyond flavour to the gut and back

This paper describes how food is sensed in both the mouth where it produces food reward and pleasantness that guides food intake and is sensed in the gut where it produces satiety and conditioned effects including learned appetite and learned satiety for the food eaten. Taste and other receptors present in both the mouth and gut are involved in these effects. The signals about the presence of food in the mouth and gut are transferred by separate pathways to the brain where the satiety signals from the gut reduce the reward value and subjective pleasantness of taste and other oral sensory signals including food texture. Food flavour preferences can be associatively conditioned by pairing with food in the gut in brain regions such as the orbitofrontal cortex and amygdala. Current issues considered in this paper are how gut sensing of food influences hormone release including cholecystokinin (CCK), peptide YY (PYY), and glucagon-like peptide-1 (GLP-1); how the sensing of different nutrients in the gut may influence unconditioned satiety and conditioned preference and satiety; and how cognition may modulate the pleasantness of food and thus the control of food intake.