Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD, 20892-1013, USA.
Sensory Science and Metabolism Unit, Biobehavioral Branch, National Institute of Nursing Research, National Institutes of Health, 31 Center Drive, Rm 5B03, Bethesda, MD, 20892-2178, USA.
Curr Nutr Rep. 2019 Jun;8(2):108-119. doi: 10.1007/s13668-019-0269-y.
We summarize neuroimaging findings related to processing of taste (fat, salt, umami, bitter, and sour) in the brain and how they influence hedonic responses and eating behaviors and their role in obesity.
Neuroimaging studies in obese individuals have revealed alterations in reward/motivation, executive control/self-regulation, and limbic/affective circuits that are implicated in food and drug addiction. Psychophysical studies show that sensory properties of food ingredients may be associated with anthropometric and neurocognitive outcomes in obesity. However, few studies have examined the neural correlates of taste and processing of calories and nutrient content in obesity. The literature of neural correlated of bitter, sour, and salty tastes remains sparse in obesity. Most published studies have focused on sweet, followed by fat and umami taste. Studies on calorie processing and its conditioning by preceding taste sensations have started to delineate a dynamic pattern of brain activation associated with appetition. Our expanded understanding of taste processing in the brain from neuroimaging studies is poised to reveal novel prevention and treatment targets to help address overeating and obesity.
我们总结了与大脑中味觉（脂肪、盐、鲜味、苦和酸）加工相关的神经影像学发现，以及它们如何影响愉悦反应和饮食行为，以及它们在肥胖中的作用。
肥胖个体的神经影像学研究揭示了奖赏/动机、执行控制/自我调节以及边缘/情感回路的改变，这些改变与食物和药物成瘾有关。心理物理学研究表明，食物成分的感官特性可能与肥胖的人体测量学和神经认知结果有关。然而，很少有研究检查肥胖症中味觉和卡路里及营养成分加工的神经相关性。苦味、酸味和咸味的神经相关研究在肥胖症中的文献仍然很少。大多数已发表的研究都集中在甜味上，其次是脂肪和鲜味。关于卡路里加工及其与先前味觉感觉的 Conditioning 的研究已经开始描绘与食欲相关的大脑激活的动态模式。我们从神经影像学研究中对大脑味觉加工的扩展理解有望揭示新的预防和治疗靶点，以帮助解决暴饮暴食和肥胖问题。
