Sabine Frank-Podlech \u25cf Jaana M. Heinze \u25cf Ju\u0308rgen Machann \u25cf Klaus \r\nScheffler \u25cf Guido Camps \u25cf Andreas Fritsche \u25cf Melanie Rosenberger \u25cf\u00a0\r\nJ\u00f6rg Hinrichs \u25cf Ralf Veit and Hubert Preiss<\/pre>\n
Abstract<\/h2>\n
Background: The amount of fat in ingested food dictates specific activation patterns
\nin the brain, particularly in homeostatic and reward-related areas. Taste-specific brain
\nactivation changes have also been shown and the sensitivity to the oral perception
\nof fat is associated with differential eating behavior and physiological parameters. The
\nassociation between oral fat sensitivity and neuronal network functions has, however,
\nnot yet been defined.
\nObjective: We aimed to investigate the association between fat-dependent neuronal
\nfunctional connectivity patterns and oral fat sensitivity.
\nDesign: To investigate the underlying changes in network dynamics caused by fat
\nintake, we measured resting-state functional connectivity in 11 normal-weight male
\nparticipants before and after a high- vs. a low-fat meal on two separate study days.
\nOral fat sensitivity was also measured on both days. We used a high-resolution
\nfunctional magnetic resonance imaging (MRI) sequence to measure any connectivity
\nchanges in networks with the seed in the brainstem (nucleus tractus solitarii, NTS), in
\nhomeostatic (hypothalamus) and in reward regions (ventral and dorsal striatum). Seedbased
\nfunctional connectivity (FC) maps were analyzed using factorial analyses and
\ncorrelation analyses with oral fat sensitivity were also performed.
\nResults: Regardless of fat content, FC between NTS and reward and gustatory areas
\nwas lower after ingestion. Oral fat sensitivity was positively correlated with FC between homeostatic regions and limbic areas in the high-fat condition, but negatively correlated
\nwith FC between the dorsal striatum and somatosensory regions in the low-fat condition.
\nConclusion: Our results show the interaction of oral fat sensitivity with the network
\nbased neuronal processing of high- vs. low-fat meals. Variations in neuronal connectivity
\nnetwork patterns might therefore be a possible moderator of the association of oral fat
\nsensitivity and eating behavior.<\/p>\n
Full Text<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"
Sabine Frank-Podlech \u25cf Jaana M. Heinze \u25cf Ju\u0308rgen Machann \u25cf Klaus Scheffler \u25cf Guido Camps \u25cf Andreas Fritsche \u25cf Melanie Rosenberger \u25cf\u00a0 J\u00f6rg Hinrichs \u25cf Ralf Veit and Hubert Preiss Abstract Background: The amount of … Functional Connectivity Within the Gustatory Network Is Altered by Fat Content and Oral Fat Sensitivity \u2013 A Pilot Study<\/span> weiterlesen →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[141],"tags":[169,171,170],"translation":{"provider":"WPGlobus","version":"2.10.8","language":"de","enabled_languages":["en","de"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"de":{"title":false,"content":false,"excerpt":false}}},"yoast_head":"\n