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Multisensory integration of orally‐sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats
ABSTRACT: Flavour refers to the sensory experience of food, which is a combination of sensory inputs sourced from multiple modalities during consumption, including taste and odour. Previous work has demonstrated that orally‐sourced taste and odour cues interact to determine perceptual judgements of...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9869978/ https://www.ncbi.nlm.nih.gov/pubmed/36385245 http://dx.doi.org/10.1113/JP283873 |
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author | Idris, Ammar Christensen, Brooke A. Walker, Ellen M. Maier, Joost X. |
author_facet | Idris, Ammar Christensen, Brooke A. Walker, Ellen M. Maier, Joost X. |
author_sort | Idris, Ammar |
collection | PubMed |
description | ABSTRACT: Flavour refers to the sensory experience of food, which is a combination of sensory inputs sourced from multiple modalities during consumption, including taste and odour. Previous work has demonstrated that orally‐sourced taste and odour cues interact to determine perceptual judgements of flavour stimuli, although the underlying cellular‐ and circuit‐level neural mechanisms remain unknown. We recently identified a region of the piriform olfactory cortex in rats that responds to both taste and odour stimuli. Here, we investigated how converging taste and odour inputs to this area interact to affect single neuron responsiveness ensemble coding of flavour identity. To accomplish this, we recorded spiking activity from ensembles of single neurons in the posterior piriform cortex (pPC) in awake, tasting rats while delivering taste solutions, odour solutions and taste + odour mixtures directly into the oral cavity. Our results show that taste and odour inputs evoke highly selective, temporally‐overlapping responses in multisensory pPC neurons. Comparing responses to mixtures and their unisensory components revealed that taste and odour inputs interact in a non‐linear manner to produce unique response patterns. Taste input enhances trial‐by‐trial decoding of odour identity from small ensembles of simultaneously recorded neurons. Together, these results demonstrate that taste and odour inputs to pPC interact in complex, non‐linear ways to form amodal flavour representations that enhance identity coding. [Image: see text] KEY POINTS: Experience of food involves taste and smell, although how information from these different senses is combined by the brain to create our sense of flavour remains unknown. We recorded from small groups of neurons in the olfactory cortex of awake rats while they consumed taste solutions, odour solutions and taste + odour mixtures. Taste and smell solutions evoke highly selective responses. When presented in a mixture, taste and smell inputs interacted to alter responses, resulting in activation of unique sets of neurons that could not be predicted by the component responses. Synergistic interactions increase discriminability of odour representations. The olfactory cortex uses taste and smell to create new information representing multisensory flavour identity. |
format | Online Article Text |
id | pubmed-9869978 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-98699782023-01-23 Multisensory integration of orally‐sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats Idris, Ammar Christensen, Brooke A. Walker, Ellen M. Maier, Joost X. J Physiol Neuroscience ABSTRACT: Flavour refers to the sensory experience of food, which is a combination of sensory inputs sourced from multiple modalities during consumption, including taste and odour. Previous work has demonstrated that orally‐sourced taste and odour cues interact to determine perceptual judgements of flavour stimuli, although the underlying cellular‐ and circuit‐level neural mechanisms remain unknown. We recently identified a region of the piriform olfactory cortex in rats that responds to both taste and odour stimuli. Here, we investigated how converging taste and odour inputs to this area interact to affect single neuron responsiveness ensemble coding of flavour identity. To accomplish this, we recorded spiking activity from ensembles of single neurons in the posterior piriform cortex (pPC) in awake, tasting rats while delivering taste solutions, odour solutions and taste + odour mixtures directly into the oral cavity. Our results show that taste and odour inputs evoke highly selective, temporally‐overlapping responses in multisensory pPC neurons. Comparing responses to mixtures and their unisensory components revealed that taste and odour inputs interact in a non‐linear manner to produce unique response patterns. Taste input enhances trial‐by‐trial decoding of odour identity from small ensembles of simultaneously recorded neurons. Together, these results demonstrate that taste and odour inputs to pPC interact in complex, non‐linear ways to form amodal flavour representations that enhance identity coding. [Image: see text] KEY POINTS: Experience of food involves taste and smell, although how information from these different senses is combined by the brain to create our sense of flavour remains unknown. We recorded from small groups of neurons in the olfactory cortex of awake rats while they consumed taste solutions, odour solutions and taste + odour mixtures. Taste and smell solutions evoke highly selective responses. When presented in a mixture, taste and smell inputs interacted to alter responses, resulting in activation of unique sets of neurons that could not be predicted by the component responses. Synergistic interactions increase discriminability of odour representations. The olfactory cortex uses taste and smell to create new information representing multisensory flavour identity. John Wiley and Sons Inc. 2022-12-05 2023-01-01 /pmc/articles/PMC9869978/ /pubmed/36385245 http://dx.doi.org/10.1113/JP283873 Text en © 2022 The Authors. The Journal of Physiology published by John Wiley & Sons Ltd on behalf of The Physiological Society. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made. |
spellingShingle | Neuroscience Idris, Ammar Christensen, Brooke A. Walker, Ellen M. Maier, Joost X. Multisensory integration of orally‐sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats |
title | Multisensory integration of orally‐sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats |
title_full | Multisensory integration of orally‐sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats |
title_fullStr | Multisensory integration of orally‐sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats |
title_full_unstemmed | Multisensory integration of orally‐sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats |
title_short | Multisensory integration of orally‐sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats |
title_sort | multisensory integration of orally‐sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats |
topic | Neuroscience |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9869978/ https://www.ncbi.nlm.nih.gov/pubmed/36385245 http://dx.doi.org/10.1113/JP283873 |
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