Tazuko K. Goto

Reduction of dark-band-like metal artifacts caused by dental implant bodies using hypothetical monoenergetic imaging after dual-energy computed tomography.

OBJECTIVEnThe aim of this study was to evaluate the usefulness of hypothetical monoenergetic images after dual-energy computed tomography (DECT) for assessment of the bone encircling dental implant bodies.nnnSTUDY DESIGNnSeventy-two axial images of implantation sites clipped out from image data scanned using DECT in dual-energy mode were used. Subjective assessment on reduction of dark-band-like artifacts (R-DBAs) and diagnosability of adjacent bone condition (D-ABC) in 3 sets of DECT images-a fused image set (DE120) and 2 sets of hypothetical monoenergetic images (ME100, ME190)-was performed and the results were statistically analyzed.nnnRESULTSnWith regards to R-DBAs and D-ABC, significant differences among DE120, ME100, and ME190 were observed. The ME100 and ME190 images revealed more artifact reduction and diagnosability than those of DE120.nnnCONCLUSIONSnDECT imaging followed by hypothetical monoenergetic image construction can cause R-DBAs and increase D-ABC and may be potentially used for the evaluation of postoperative changes in the bone encircling implant bodies.

The Changing Landscape of Neuroscience Research, 2006–2015: A Bibliometric Study

Background: It is beneficial to evaluate changes in neuroscience research field regarding research directions and topics over a defined period. Such information enables stakeholders to quickly identify the most influential research and incorporate latest evidence into research-informed education. To our knowledge, no study reported changes in neuroscience literature over the last decade. Therefore, the current study determined research terms with highest citation scores, compared publication shares of research areas and contributing countries in this field from 2006 to 2015 and identified the most productive journals. Methods: Data were extracted from Web of Science and Journal Citation Reports (JCR). Only articles and reviews published in journals classified under the JCR “Neurosciences” category over the period of interest were included. Title and abstract fields of each included publication were extracted and analyzed via VOSviewer to identify recurring terms with high relative citation scores. Two term maps were produced for publications over the study period to illustrate the extent of co-occurrence, and the impact of terms was evaluated based on their relative citation scores. To further describe the recent research priority or “hot spots,” 10 terms with the highest relative citation scores were identified annually. In addition, by applying Bradfords law, we identified 10 journals being the most productive journals per annum over the survey period and evaluated their bilbiometric performances. Results: From 2006 to 2015, there were 47 terms involved in the annual lists of top 10 terms with highest relative citation scores. The most frequently recurring terms were autism (8), meta-analysis (7), functional connectivity (6), default mode network (4) and neuroimaging (4). Neuroscience research related to psychology and behavioral sciences showed an increase in publication share over the survey period, and China has become one of the major contributors to neuroscience research. Ten journals were frequently identified (≥8 years) as core journals within the survey period. Discussion: The landscape of neuroscience research has changed recently, and this paper provides contemporary overview for researchers and health care workers interested in this fields research and developments. Brain imaging and brain connectivity terms had high relative citation scores.

Basic taste processing recruits bilateral anteroventral and middle dorsal insulae: An activation likelihood estimation meta-analysis of fMRI studies

Numerous task‐based functional magnetic resonance imaging (fMRI) studies have reported the locations of basic taste representations in the human brain, but they usually employed a limited number of subjects (<20) with different methodologies and stimuli. Moreover, the reported brain regions were sometimes inconsistent. Thus, we aimed at performing a meta‐analysis of the published data to identify locations consistently activated across studies, and performed a connectivity analysis to reveal how these taste processing regions connect with other brain regions.

Taste intensity modulates effective connectivity from the insular cortex to the thalamus in humans

Evaluation of taste intensity is one of the most important perceptual abilities in our daily life. In contrast with extensive research findings regarding the spatial representation of taste in the insula and thalamus, little is known about how the thalamus and insula communicate and reciprocally influence their activities for processing taste intensity. To examine this neurophysiological relationship, we investigated the modulatory effect of intensity of saltiness on connections in the network processing taste signals in the human brain. These effective connectivity relationships refer to the neurophysiological influence (including direction and strength of influence) of one brain region on another. Healthy adults (N=34), including 17 males and 17 females (mean age=21.3years, SD=2.4; mean body mass index (BMI)=20.2kg/m(2), SD=2.1) underwent functional magnetic resonance imaging as they tasted three concentrations of sodium chloride solutions. By effective connectivity analysis with dynamic causal modeling, we show that taste intensity enhances top-down signal transmission from the insular cortex to the thalamus. These results are the first to demonstrate the modulatory effect of taste intensity on the taste network in the human brain.

Localization of the primary taste cortex by contrasting passive and attentive conditions

The primary taste cortex is located in the insula. However, exactly where in the insula the human primary taste cortex is located remains a controversial issue. Human neuroimaging studies have shown prominent variation concerning the location of taste-responsive activation within the insula. A standard protocol for gustatory testing in neuroimaging studies has not been developed, which might underlie such variations. In order to localize the primary taste cortex in an fMRI experiment, we used a taste delivery system to suppress non-taste stimuli and psychological effects. Then, we compared brain response to taste solution during a passive tasting task condition and a taste quality identification task condition to verify whether this cognitive task affected the location of taste-responsive activation within the insula. To examine which part of insula is the primary taste area, we performed dynamic causal modeling (DCM) to verify the neural network of the taste coding-related region and random-effects Bayesian model selection (BMS) at the family level to reveal the optimal input region. Passive tasting resulted in activation of the right middle insula (MI), and the most favorable model selected by DCM analysis showed that taste effect directly influenced the MI. Additionally, BMS results at the family level suggested that the taste inputs entered into the MI. Taken together, our results suggest that the human primary taste cortex is located in the MI.

Affective value, intensity and quality of liquid tastants/food discernment in the human brain: An activation likelihood estimation meta-analysis

ABSTRACT The primary dimensions of taste are affective value, intensity and quality. Numerous studies have reported the role of the insula in evaluating these dimensions of taste; however, the results were inconsistent. Therefore, in the current study, we performed meta‐analyses of published data to identify locations consistently activated across studies and evaluate whether different regions of the human brain could be responsible for processing different dimensions of taste. Meta‐analyses were performed on 39 experiments, with 846 total healthy subjects (without psychiatric/neurological disorders) in 34 studies reporting whole‐brain results. The aim was to establish the activation likelihood estimation (ALE) of taste‐mediated regional activation across the whole brain. Apart from one meta‐analysis for all studies in general, three analyses were performed to reveal the clusters of activation that were attributable to processing the affective value (data from 323 foci), intensity (data from 43 foci) and quality (data from 45 foci) of taste. The ALE revealed eight clusters of activation outside the insula for processing affective value, covering the middle and posterior cingulate, pre‐/post‐central gyrus, caudate and thalamus. The affective value had four clusters of activation (two in each hemisphere) in the insula. The intensity and quality activated only the insula, each with one cluster on the right. The concurrence between studies was moderate; at best, 53% of the experiments contributed to the significant clusters attributable to the affective value, 60% to intensity and 50% to quality. The affective value was processed bilaterally in the anterior to middle insula, whereas intensity was processed in the right antero‐middle insula, and quality was processed in the right middle insula. The right middle dorsal insula was responsible for processing both the affective value and quality of taste. The exploratory analysis on taste quality did not have a significant result if the studies using liquid food stimuli were excluded. Results from the meta‐analyses on studies involving the oral delivery of liquid tastants or liquid food stimuli confirmed that the insula is involved in processing all three dimensions of taste. More experimental studies are required to investigate whether brain activations differ between liquid tastants and food. The coordinates of activated brain areas and brain maps are provided to serve as references for future taste/food studies. HighlightsData was pooled from 34 whole‐brain taste fMRI papers (39 experiments, 846 subjects).Affective value of taste appeared to be processed by bilateral anterior and middle insula, cingulate cortex, striatum and orbitofrontal cortexIntensity of taste was processed in right antero‐middle insula.Quality of taste was processed in right middle dorsal insula.This study provided brain maps and coordinates for future taste/food studies.

High resolution time-intensity recording with synchronized solution delivery system for the human dynamic taste perception.

BACKGROUNDnTime-intensity sensory evaluation of human taste perception is useful to know the feedback of a taste stimulus from tongue. However, it has not been profiled together with reaction time under the constant stimulating tongue in high time resolution.nnnNEW METHODnWe first made intra-oral device to deliver taste solution to anterior, lateral and posterior tongue in standardized condition. Second, we developed a time-intensity sensory evaluation meter linked to synchronized taste solution delivery system. Time-intensity profiles were recorded in higher temporal resolution than our past study. Third, we analyzed the corrected taste quality reaction time from raw sensory perception data, and following sensory evaluation profile.nnnRESULTSnThe new method acquired taste sensory evaluation data with 1 ms temporal resolution and found the reaction timing was 908 ms, the corrected taste quality reaction time was 712 ms, maximum intensity was 3.47, and corrected time to reach maximum intensity was 1312 ms. The coefficient of variation ranged from 0.007 to 0.236 indicating low variance.nnnCOMPARISON WITH EXISTING METHODSnTime-intensity sensory evaluation in this study did not sacrifice the feature of raw data. The relative comparison of time-intensity sensory profile among subjects will be available in this system in future study, while it was still difficult to define the absolute value of reaction time.nnnCONCLUSIONSnOur method could gather real-time feedback for the time-intensity sensory evaluation of a taste stimulus under the standardized stimulating tongue. This could be useful for establishing database of time-intensity sensory profiles for comparison of delicate taste perceptions.

The validity of using surface meshes for evaluation of three-dimensional maxillary and mandibular surgical changes.

The three-dimensional (3D) changes in hard tissue position following orthognathic surgery have been reported using 3D cephalometry, changes in volume, principal component analysis, and changes based on the surface model of the hard tissue. The aim of this study was to determine the validity of using surface models as a method of assessing positional changes of the maxilla and mandible. The actual unidirectional movement of the maxilla (advancement or downgraft) and the mandible (advancement), together with bidirectional movement of the maxilla (simultaneous advancement and downgraft) were simulated on a plastic skull. Following cone beam computed tomography scanning of each surgical simulation, the actual surgical movement was compared to the analysis based on surface model movement using the mean absolute distance of all points, the 90th percentile, and the root mean square (RMS) distance. All three methods of assessment of analysis consistently underestimated the actual amount of surgical movement. The movement was approximately one-third to one-half of the actual surgical movement. The use of surface meshes and point-to-point measurements grossly underestimates the 3D changes in the maxilla and mandible in simulated surgical procedures. Currently there are limitations in fully describing the true positional changes of the maxilla or the mandible in three dimensions.

Calcifying tissue regeneration via biomimetic materials chemistry.

Materials chemistry is making a fundamental impact in regenerative sciences providing many platforms for tissue development. However, there is a surprising paucity of replacements that accurately mimic the structure and function of the structural fabric of tissues or promote faithful tissue reconstruction. Methodologies in biomimetic materials chemistry have shown promise in replicating morphologies, architectures and functional building blocks of acellular mineralized tissues dentine, enamel and bone or that can be used to fully regenerate them with integrated cell populations. Biomimetic materials chemistry encompasses the two processes of crystal formation and mineralization of crystals into inorganic formations on organic templates. This review will revisit the successes of biomimetics materials chemistry in regenerative medicine, including coccolithophore simulants able to promote in vivo bone formation. In-depth knowledge of biomineralization throughout evolution informs the biomimetic materials chemist of the most effective techniques for regenerative framework construction exemplified via exploitation of liquid crystals (LCs) and complex self-organizing media. Therefore, a new innovative direction would be to create chemical environments that perform reaction–diffusion exchanges as the basis for building complex biomimetic inorganic structures. This has evolved widely in biology, as have LCs, serving as self-organizing templates in pattern formation of structural biomaterials. For instance, a study is highlighted in which artificially fabricated chiral LCs, made from bacteriophages are transformed into a faithful copy of enamel. While chemical-based strategies are highly promising at creating new biomimetic structures there are limits to the degree of complexity that can be generated. Thus, there may be good reason to implement living or artificial cells in ‘morphosynthesis’ of complex inorganic constructs. In the future, cellular construction is probably key to instruct building of ultimate biomimetic hierarchies with a totality of functions.

Enhancement of Combined Umami and Salty Taste by Glutathione in the Human Tongue and Brain.

Glutathione, a natural substance, acts on calcium receptors on the tongue and is known to enhance basic taste sensations. However, the effects of glutathione on brain activity associated with taste sensation on the tongue have not been determined under standardized taste delivery conditions. In this study, we investigated the sensory effect of glutathione on taste with no effect of the smell when glutathione added to a combined umami and salty taste stimulus. Twenty-six volunteers (12 women and 14 men; age 19-27 years) performed a sensory evaluation of taste of a solution of monosodium L-glutamate and sodium chloride, with and without glutathione. The addition of glutathione changed taste qualities and significantly increased taste intensity ratings under standardized taste delivery conditions (P < 0.001). Functional magnetic resonance imaging showed that glutathione itself elicited significant activation in the left ventral insula. These results are the first to demonstrate the enhancing effect of glutathione as reflected by brain data while tasting an umami and salty mixture.