Neurons in the primate orbitofrontal cortex respond to fat texture independently of viscosity.
The primate orbitofrontal cortex (OFC) is a site of convergence from primary taste, olfactory, and somatosensory cortical areas. We describe the responses of a population of single neurons in the OFC that respond to orally applied fat (e.g., safflower oil) and to substances with a similar texture bu...
| Hauptverfasser: | , , |
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| Format: | Journal article |
| Sprache: | English |
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2003
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| _version_ | 1826269092960534528 |
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| author | Verhagen, J Rolls, E Kadohisa, M |
| author_facet | Verhagen, J Rolls, E Kadohisa, M |
| author_sort | Verhagen, J |
| collection | OXFORD |
| description | The primate orbitofrontal cortex (OFC) is a site of convergence from primary taste, olfactory, and somatosensory cortical areas. We describe the responses of a population of single neurons in the OFC that respond to orally applied fat (e.g., safflower oil) and to substances with a similar texture but different chemical composition, such as mineral oil (hydrocarbon) and silicone oil [(Si(CH3)2O)n]. These findings provide evidence that the neurons respond to the oral texture of fat, sensed by the somatosensory system. Use of an oral viscosity stimulus consisting of carboxymethyl-cellulose in the range 1-10,000 centipoise (cP) showed that the responses of these fat-sensitive neurons are not related to stimulus viscosity. Thus a textural component independent of viscosity and related to the slick or oily property is being used to activate these oral fat-sensitive neurons. Moreover, a separate population of neurons responds to viscosity (produced, e.g., by the carboxymethyl-cellulose series), but not to fat with the same viscosity. Thus there is a dissociation between texture channels used to sense fat viscosity and non-fat-produced viscosity. Further, free fatty acids such as linoleic acid do not activate these neurons, providing further evidence that the oral fat-sensing mechanism through which these OFC neurons are activated is not gustatory but textural. Most of this population of fat-sensitive neurons receive convergent taste inputs. These results provide evidence about how oral fat is sensed and are relevant to understanding the physiological and pathophysiological processes related to fat intake. |
| first_indexed | 2024-03-06T21:19:39Z |
| format | Journal article |
| id | oxford-uuid:4101a5a9-ea14-4081-aa8e-fd16a84846c3 |
| institution | University of Oxford |
| language | English |
| last_indexed | 2024-03-06T21:19:39Z |
| publishDate | 2003 |
| record_format | dspace |
| spelling | oxford-uuid:4101a5a9-ea14-4081-aa8e-fd16a84846c32022-03-26T14:41:04ZNeurons in the primate orbitofrontal cortex respond to fat texture independently of viscosity.Journal articlehttp://purl.org/coar/resource_type/c_dcae04bcuuid:4101a5a9-ea14-4081-aa8e-fd16a84846c3EnglishSymplectic Elements at Oxford2003Verhagen, JRolls, EKadohisa, MThe primate orbitofrontal cortex (OFC) is a site of convergence from primary taste, olfactory, and somatosensory cortical areas. We describe the responses of a population of single neurons in the OFC that respond to orally applied fat (e.g., safflower oil) and to substances with a similar texture but different chemical composition, such as mineral oil (hydrocarbon) and silicone oil [(Si(CH3)2O)n]. These findings provide evidence that the neurons respond to the oral texture of fat, sensed by the somatosensory system. Use of an oral viscosity stimulus consisting of carboxymethyl-cellulose in the range 1-10,000 centipoise (cP) showed that the responses of these fat-sensitive neurons are not related to stimulus viscosity. Thus a textural component independent of viscosity and related to the slick or oily property is being used to activate these oral fat-sensitive neurons. Moreover, a separate population of neurons responds to viscosity (produced, e.g., by the carboxymethyl-cellulose series), but not to fat with the same viscosity. Thus there is a dissociation between texture channels used to sense fat viscosity and non-fat-produced viscosity. Further, free fatty acids such as linoleic acid do not activate these neurons, providing further evidence that the oral fat-sensing mechanism through which these OFC neurons are activated is not gustatory but textural. Most of this population of fat-sensitive neurons receive convergent taste inputs. These results provide evidence about how oral fat is sensed and are relevant to understanding the physiological and pathophysiological processes related to fat intake. |
| spellingShingle | Verhagen, J Rolls, E Kadohisa, M Neurons in the primate orbitofrontal cortex respond to fat texture independently of viscosity. |
| title | Neurons in the primate orbitofrontal cortex respond to fat texture independently of viscosity. |
| title_full | Neurons in the primate orbitofrontal cortex respond to fat texture independently of viscosity. |
| title_fullStr | Neurons in the primate orbitofrontal cortex respond to fat texture independently of viscosity. |
| title_full_unstemmed | Neurons in the primate orbitofrontal cortex respond to fat texture independently of viscosity. |
| title_short | Neurons in the primate orbitofrontal cortex respond to fat texture independently of viscosity. |
| title_sort | neurons in the primate orbitofrontal cortex respond to fat texture independently of viscosity |
| work_keys_str_mv | AT verhagenj neuronsintheprimateorbitofrontalcortexrespondtofattextureindependentlyofviscosity AT rollse neuronsintheprimateorbitofrontalcortexrespondtofattextureindependentlyofviscosity AT kadohisam neuronsintheprimateorbitofrontalcortexrespondtofattextureindependentlyofviscosity |