State Key Laboratory of Cognitive Neuroscience and Learning, Beijing Normal University, 19 Xinjiekouwai Street, Beijing, China.
Cortex. 2010 Jan;46(1):49-67. doi: 10.1016/j.cortex.2009.02.017. Epub 2009 Mar 13.
Combining structural equation modeling (SEM) and voxel-based morphometry (VBM), this study investigated the interactions among neural structures in the basal ganglia-thalamocortical circuit (BGTC) in the left hemisphere of stuttering and non-stuttering speakers. Stuttering speakers (n=12) and non-stuttering controls (n=12) were scanned while performing a picture-naming task and a passive-viewing (baseline) task. Results showed significant differences between stuttering and non-stuttering speakers in both effective connectivity and anatomical structures in the BGTC in the left brain. Specifically, compared to non-stuttering speakers, stuttering speakers showed weaker negative connectivity from the left posterior middle temporal gyrus (PMTG) to the putamen, but stronger positive connectivity from the putamen to the thalamus, from the thalamus to the PMTG and anterior supplementary motor area (preSMA), and from the anterior superior temporal gyrus (ASTG) to the preSMA. Accompanying such altered connectivity were anatomical differences: compared to non-stuttering controls, stuttering speakers showed more grey matter (GM) volume concentration in the left putamen, less GM volume concentration in the left medial frontal gyrus and ASTG, and less white matter volume concentration underlying the left posterior superior temporal gyrus inside the BGTC. These results shed significant light on the neural mechanisms (in terms of both functional connectivity and neural anatomy) of stuttering.
本研究采用结构方程建模(SEM)和基于体素的形态计量学(VBM)相结合的方法,探讨了左侧基底节-丘脑皮质回路(BGTC)中神经结构之间的相互作用。研究对象为 12 名口吃者和 12 名非口吃者,他们在进行图片命名任务和被动观看(基线)任务时接受了扫描。结果显示,口吃者和非口吃者在左侧大脑的 BGTC 中,无论是有效连接还是解剖结构都存在显著差异。具体来说,与非口吃者相比,口吃者的左侧后颞中回(PMTG)到壳核的负连接较弱,但壳核到丘脑、丘脑到 PMTG 和辅助运动前区(preSMA)、以及前上颞回(ASTG)到 preSMA 的正连接较强。伴随着这种连接的改变是解剖结构的差异:与非口吃者相比,口吃者的左侧壳核灰质(GM)体积浓度更高,左侧额内侧回和 ASTG 的 GM 体积浓度更低,以及左侧 BGTC 后上颞回下的白质体积浓度更低。这些结果为口吃的神经机制(包括功能连接和神经解剖)提供了重要的启示。