摘要
目的:使用脑功能磁共振成像技术(fMRI)研究甜味觉刺激时的脑功能状态及脑激活模式。方法:对11例正常受试者,依照事件相关结构(event-relatedstructure)设计,给予甜味及无味对照的味觉刺激,采集全脑血氧水平依赖对比(BOLD)的fMRI扫描数据,用SPM99软件包进行t检验统计分析,以获取甜味刺激及无味对照刺激对比的脑功能图像。结果:在甜味刺激下最大范围的激活信号出现在左扣带回(24区),其次为左侧脑岛、双侧顶上小叶(5/7区)、左丘脑腹后内侧核及左顶下小叶(40区)、左豆状核、额中回(6/9区)、前额皮质(10区)等脑区。结论:甜味觉引起兴奋的脑区,除传统的神经解剖及神经生理学研究已证明为味觉各级中枢的丘脑、脑岛、前额皮质等,还包括扣带回顶上小叶、顶下小叶、豆状核、额中回等,反映味觉刺激时脑功能状态及其激活模式的复杂性。
Objective: To investigate the brain activation map induced by swee t taste using functional MRI. Methods: BOLD functional MRI scan covering the wh ole brain was performed on 11 healthy human subject during Event- relate designe d stimulation with sweet taste and tasteless control .The fMRI data was analyzed by SPM99(Statistical Parametric Mapping) software with statistic t-test to gene rate the activation map. Result: Cingulate gyrus (BA 24)was the largest activate d area detected. And activations were also found in insula, superior parietal lo bule (BA 5/7), left ventral posteromedial (vpm) nucleus, left inferior parietal lobule(BA 40)?left lenticular nucleus?middle frontal gyrus (BA 6/9)?prefrontal c ortex(BA 10). Conclusions: Activations were found not only in insula , ventral posteromedial (vpm) nucleus and prefrontal cortex(BA 10), areas described as pr imary and secondary gustatory cortex by previous anatomical and electrophysiolog ical studies, but also in Cingulate gyrus ,superior parietal lobule (BA 5/7), le ft inferior parietal lobule(BA 40), left lenticular nucleus and middle frontal g yrus (BA 6/9), indicating the complexity of human gustatory pathways.
出处
《口腔颌面修复学杂志》
2005年第2期89-92,共4页
Chinese Journal of Prosthodontics
基金
首都医学发展科研基金重点项目(2003-2018)
