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Communication Dans Un Congrès Année : 2014

Gustatory evoked cortical activity in humans in response to saccharin stimuli

Résumé

Introduction/Objectives: Gustatory Evoked Potentials (GEP) can be detected in response to an intermittent stimulation of the gustatory receptors by a primary flavour. Contrary the other evoked cortical potentials (visual, auditory or sensory), GEP have not been extensively studied due to their recording heterogeneity. Our aim was to establish a reliable recording of GEP in Humans. Methods: Voluntary and healthy subjects were included in this experiment. A saccharin solution with several concentrations (5, 10 or 20g per 100mL) was used as the gustatory stimulus. Each session was performed on a different day, with an interval of at least 2 hours after eating or drinking. Control session was performed using water or no stimulus. The saccharin solution was presented to the median part of the tongue by intermittent stimulation. The intermittent stimuli were monitored by a specific equipment built for this purpose. Each 1s stimulus was presented 20 times with an inter-stimulus interval of 1min water. Each session was repeated twice. GEP were recorded from 9 cortical sites with EEG sensors: Cz, Fz, Pz, C3, C4, F3, F4, Fp1 and Fp2 of the 10/20 system (referenced against linked earlobes). GEP were obtained after average of all the responses. Results: Fifteen healthy subjects participated in this experiment: 10 women and 5 men, from 25 to 63 years old (mean age 34). GEP consisted in one negative wave, without differences between men and women: their latency varied from 140 to 181ms and their amplitude fluctuated from 7 to 24µV. There is a good inter- and intra-individual reproducibility. None GEP was obtained during the control sessions. The others experiments (stimuli by different saccharin concentrations) are in progress. Discussion/Conclusion: These data demonstrate that record GEP in Humans in response to saccharin stimuli is reliable. These data are in good agreement with the previous works. Studies are currently conducted to assess GE cortical activity in response to other primary flavor and to determine the effect of satiety on these parameters.
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Dates et versions

hal-02743419 , version 1 (03-06-2020)

Identifiants

  • HAL Id : hal-02743419 , version 1
  • PRODINRA : 266241
  • WOS : 000337041300030

Citer

Agnès Jacquin, Sophie Meillon, Vincent Gigot, Luc Pénicaud, Laurent Brondel. Gustatory evoked cortical activity in humans in response to saccharin stimuli. 9. Congrès de Physiologie, Pharmacologie et de Thérapeutique, Université de Poitiers. FRA., Apr 2014, Poitiers, France. 1 p. ⟨hal-02743419⟩
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