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PubMed1987

Evidence for a viscerotopic sensory representation in the cortex and thalamus in the rat.

The functional organization of the insular cortex was studied by recording neuronal responses to visceral sensory stimuli. Horseradish peroxidase (HRP) was then iontophoresed at the recording sites to identify afferents from the ventrobasal thalamus to specific visceroceptive sites in the insular cortex. The relationship of the ventrobasal thalamus to the insular cortex and to brainstem relay nuclei for the ascending visceral projections was then examined by using the axonal transport of HRP, wheat germ agglutinin conjugated to HRP (WGA-HRP), and fluorescent dyes. Of a total of 55 neurons that were tested for responses to visceral sensory stimuli, 33 units responded to at least one visceral sensory modality: 6 received gastric mechanoreceptor input, 8 responded to taste inputs, 13 were activated by arterial chemoreceptors and/or showed respiratory related activity, and 6 responded to cardiovascular baroreceptor stimulation. On the basis of its cytoarchitecture and connections with the thalamus, the insular cortex was divided into a dorsal granular area, an intermediate dysgranular region, and a ventral agranular strip. Taste-responsive neurons were located anteriorly, primarily in the dysgranular region, whereas unit responses to general visceral modalities were distributed dorsally and posteriorly in the granular insular cortex. Gastric mechanoreceptor-responsive units were situated more dorsally and anteriorly in the granular insular cortex, while cardiopulmonary inputs were located more ventrally and posteriorly. Injections of HRP into the gustatory insular cortex resulted in retrograde labeling of neurons in the parvicellular part of the ventroposterior medial thalamic nucleus (VPMpc). Injections into the general visceral insular cortex retrogradely labeled neurons lateral to VPMpc in the ventroposterior lateral parvicellular thalamic nucleus (VPLpc). Injections of HRP, WGA-HRP, and fluorescent dyes into VPMpc and VPLpc verified that their projection to the insular cortex is topographically organized. In the same experiments, retrogradely labeled neurons in the parabrachial nucleus identified the likely subnuclei within this nucleus for relay of visceral sensory information to the thalamus. Injections of WGA-HRP into the parabrachial nucleus demonstrated that its projection to the ventrobasal thalamus is also topographically organized. These results demonstrate the relationship of general visceral and special visceral (taste) representations in the insular cortex. The ascending pathway for visceral sensory information appears to be viscerotopically organized at all levels of the neuraxis, including the insular cortex.

Action Potentials↗
PubMed1991

Gustatory neural coding in the monkey cortex: stimulus quality.

1. Extracellular action potentials were recorded from 50 single neurons in the insular-opercular cortex of two alert cynomolgus monkeys during gustatory stimulation of the tongue and palate. 2. Sixteen stimuli, including salts, sugars, acids, alkaloids, monosodium glutamate, and aspartame, were chosen to represent a wide range of taste qualities. Concentrations were selected to elicit a moderate gustatory response, as determined by reference to previous electrophysiological data or to the human psychophysical literature. 3. The cortical region over which taste-evoked activity could be recorded included the frontal operculum and anterior insula, an area of approximately 75 mm3. Taste-responsive cells constituted 50 (2.7%) of the 1,863 neurons tested. Nongustatory cells responded to mouth movement (20.7%), somatosensory stimulation of the tongue (9.6%), stimulus approach or anticipation (1.7%), and tongue extension (0.6%). The sensitivities of 64.6% of these cortical neurons could not be identified by our stimulation techniques. 4. Taste cells had low spontaneous activity levels (3.7 +/- 3.0 spikes/s, mean +/- SD) and showed little inhibition. They were moderately broadly tuned, with a mean entropy coefficient of 0.76 +/- 0.17. Excitatory responses were typically not robust. 5. Hierarchical cluster analysis was used to determine whether neurons could be divided into discrete types, as defined by their response profiles to the entire stimulus array. There was an apparent division of response profiles into four general categories, with primary sensitivities to sodium (n = 18), glucose (n = 15), quinine (n = 12), and acid (n = 5). However, these categories were not statistically independent. Therefore the notion of functionally distinct neuron types was not supported by an analysis of the distribution of response profiles. It was the case, however, that neurons in the sodium category could be distinguished from other neurons by their relative specificity. 6. The similarity among the taste qualities represented by this stimulus array was assessed by calculating correlations between the activity profiles they elicited from these 50 neurons. The results generally confirmed expectations derived from human psychophysical studies. In a multidimensional representation of stimulus similarity, there were groups that contained acids, sodium salts, and chemicals that humans label bitter and sweet. 7. The small proportion of insular-opercular neurons that are taste sensitive and the low discharge rates that taste stimuli are able to evoke from them suggest a wider role for this cortical area than just gustatory coding.(ABSTRACT TRUNCATED AT 400 WORDS)

Action Potentials↗
PubMed1989

Hunger Modulates the Responses to Gustatory Stimuli of Single Neurons in the Caudolateral Orbitofrontal Cortex of the Macaque Monkey.

1. In order to determine whether the responsiveness of neurons in the caudolateral orbitofrontal cortex (a secondary cortical gustatory area) is influenced by hunger, the activity evoked by prototypical taste stimuli (glucose, NaCl, HCl, and quinine hydrochloride) and fruit juice was recorded in single neurons in this cortical area before, while, and after cynomolgous macaque monkeys were fed to satiety with glucose or fruit juice. 2. It was found that the responses of the neurons to the taste of the glucose decreased to zero while the monkey ate it to satiety during the course of which his behaviour turned from avid acceptance to active rejection. 3. This modulation of responsiveness of the gustatory responses of the neurons to satiety was not due to peripheral adaptation in the gustatory system or to altered efficacy of gustatory stimulation after satiety was reached, because modulation of neuronal responsiveness by satiety was not seen at earlier stages of the gustatory system, including the nucleus of the solitary tract, the frontal opercular taste cortex, and the insular taste cortex. 4. The decreases in the responsiveness of the neurons were relatively specific to the food with which the monkey had been fed to satiety. For example, in seven experiments in which the monkey was fed glucose solution, neuronal responsiveness decreased to the taste of the glucose but not to the taste of blackcurrant juice. Conversely, in two experiments in which the monkey was fed to satiety with fruit juice, the responses of the neurons decreased to fruit juice but not to glucose. 5. These and earlier findings lead to a proposed neurophysiological mechanism for sensory-specific satiety in which the information coded by single neurons in the gustatory system becomes more specific through the processing stages consisting of the nucleus of the solitary tract, the taste thalamus, and the frontal opercular and insular taste primary taste cortices, until neuronal responses become relatively specific for the food tasted in the caudolateral orbitofrontal cortex (secondary) taste area. Then sensory-specific satiety occurs because in this caudolateral orbitofrontal cortex taste area (but not earlier in the taste system) it is a property of the synapses that repeated stimulation results in a decreased neuronal response. 6. Evidence was obtained that gustatory processing involved in thirst also becomes interfaced to motivation in the caudolateral orbitofrontal cortex taste projection area, in that neuronal responses here to water were decreased to zero while water was drunk until satiety was produced.

Journal Article↗
PubMed2005

Pictures of appetizing foods activate gustatory cortices for taste and reward.

Increasing research indicates that concepts are represented as distributed circuits of property information across the brain's modality-specific areas. The current study examines the distributed representation of an important but under-explored category, foods. Participants viewed pictures of appetizing foods (along with pictures of locations for comparison) during event-related fMRI. Compared to location pictures, food pictures activated the right insula/operculum and the left orbitofrontal cortex, both gustatory processing areas. Food pictures also activated regions of visual cortex that represent object shape. Together these areas contribute to a distributed neural circuit that represents food knowledge. Not only does this circuit become active during the tasting of actual foods, it also becomes active while viewing food pictures. Via the process of pattern completion, food pictures activate gustatory regions of the circuit to produce conceptual inferences about taste. Consistent with theories that ground knowledge in the modalities, these inferences arise as reenactments of modality-specific processing.

Adolescent↗
PubMed1997

Comparison of fluorescent voltage-sensitive dyes for multisite optical recording in hamster cerebral cortex by measurement of bicuculline-induced epileptiform events.

Two fluorescent voltage-sensitive dyes, RH795 and DI-2-ANEPPQ, were compared for in vivo multisite optical recording from the gustatory insular cortex of the golden Syrian hamster, the first reported use of DI-2-ANEPPQ in a mammalian brain preparation. The exposed cortex of the anesthetized hamster was stained with a 500 microM solution of either dye, and the cortical surface was imaged onto a 124-element photodiode array by an epifluorescence microscope equipped with a 2.5x objective (0.08 na) and appropriate excitation and emission filters for each dye. Background fluorescence was recorded with amplifiers in DC-coupled mode, and the bathing solution changed to one containing 100 microM bicuculline methiodide. Large, widespread epileptiform events were recorded optically, and with a surface electrode, within 2 min. Three experiments were carried out with each dye. The 10 recorded events from each experiment (and five detector records from each of these 10) having the largest signals were selected for comparison. Five measures were derived from the data: (1) The ratio of peak signal fluorescence to background fluorescence (delta F/F), (2) signal-to-noise power ratio (S/N), (3) root mean square noise (RMS noise), (4) an amplitude ratio (AR) consisting of the signal height divided by RMS noise, and (5) the peak value of the surface electrode record (SER). The results indicate a twofold increase in delta F/F and a fivefold increase in S/N (twofold increase in AR) with DI-2-ANEPPQ. No significant difference was found between dyes in the RMS noise or SERs. In addition, signals did not decline detectably over time with DI-2-ANEPPQ, but declined about 25%/h with RH795.

Animals↗
PubMed1984

Anatomical evidence for convergence of olfactory, gustatory, and visceral afferent pathways in mouse cerebral cortex.

Flavor perception requires the neural integration of olfactory, gustatory and, possibly, visceral afferent information. Presently, it is not known where, or how this integration takes place in the brain. Neuroanatomical data presented here suggest that pathways subserving these sensory modalities converge in mouse insular cortex after surprisingly few synaptic relays. Orthograde transport of wheat germ agglutinin conjugated to horseradish peroxidase (WGA-HRP) was used to label main olfactory bulb (MOB) efferents. A projection into layer I of insular cortex was present in every case. Bulb transections were made to provoke anterograde degeneration and EM analysis confirmed that the olfactory projection to insular cortex was a terminal pathway. WGA-HRP injections in the MOB-recipient zone of insular cortex resulted in ortho and retrograde labeling of ascending and descending gustatory-visceral afferent pathways. It is concluded that in the mouse, there is a remarkably direct convergence of olfactory and gustatory-visceral sensory pathways in insular cortex. Together with the descending connections from insular cortex to the amygdala and to brainstem autonomic structures, it is possible that the cortical integration of olfactory and gustatory-visceral information could modulate mechanisms involved in food selection and autonomic reactions relating to the chemical senses. Basic mechanisms subserving flavor perception might be usefully modelled in mouse insular cortex.

Afferent Pathways↗
PubMed1996

Gustatory neural coding in the monkey cortex: mixtures.

1. Psychophysicists have shown that the intensity and quality of a taste stimulus, as perceived by humans, is modified by including that stimulus in a mixture. Gustatory neurons in the primary taste cortex (anterior insula and frontal operculum) of the cynomolgus macaque are involved with the coding of stimulus intensity and quality, and so should reflect the impact of these stimulus interactions. 2. We recorded the activity of 48 neurons in primary taste cortex in response to the oral application of each of the four basic stimuli, their six possible dyads, the four triads, and the tetrad of all four. Stimuli were maintained at a constant intensity in all mixtures by increasing their concentrations as the number of components rose. 3. Glucose was the most effective basic stimulus, followed by quinine HCl, NaCl, and HCl. The mean response to dyads was suppressed by 50% from the sum of responses to the two unmixed components. The response to triads was 62% lower than the sum of responses to their three components, and activity evoked by the tetrad was suppressed by 74% from the sum of all four individual responses. Therefore there was nearly total suppression in the sense that the responses to the mixtures were approximately 1/2, 1/3, and 1/4 the sums of responses to two, three, and four components, respectively. 4. Neurons could be divided into four subtypes: those that responded best to each of the basic stimuli. All subtypes except HCl cells were about equally suppressed when their preferred stimulus was included in a mixture. HCl was a particularly ineffective stimulus, such that this subtype responded poorly and so was less susceptible to mixture suppression. 5. Taste quality, as indexed by correlation coefficients among profiles of activity, was quite predictable for dyads. If the mixture included HCl, the profile it generated correlated poorly (about +0.20) with that of HCl and rather well (about +0.60) with that of the other component. If HCl was not included, the mixture's profile correlated about +0.40 with that of each component. 6. The profile generated by the mixture of three stimuli was predictable only if one of the components was HCl. In that case, the triad elicited a profile midway between those of the other two components, i.e., the contribution of HCl was largely ignored. When HCl was not involved, or when all four basic stimuli were combined, the resulting profiles were poorly correlated with those of all basic stimuli. 7. The contribution made by each basic taste to human perception and to the macaque's neurophysiological response was compared for all mixtures. The contribution was often quite similar for human and macaque, but when differences occurred, they were typically due to lower activity from HCl cells in the macaque, a loss that was replaced mainly by larger responses from glucose neurons. 8. The magnitude of responses to mixtures in the macaque taste cortex matches well with expectations from human psychophysical studies. The presumed quality of the response to mixtures is also similar, except that HCl is less effective in monkeys and sugars more so.

Action Potentials↗
PubMed2004

Molecular signals into the insular cortex and amygdala during aversive gustatory memory formation.

In this paper, we will provide evidence of the putative molecular signals and biochemical events that mediate the formation of long-lasting gustatory memory trace. When an animal drinks a novel taste (the conditioned stimulus; CS) and it is later associated with malaise (unconditioned stimulus; US), the animal will reject it in the next presentation, developing a long-lasting taste aversion, i.e., the taste cue becomes an aversive signal, and this is referred to as conditioning taste aversion. Different evidence indicates that the novel stimulus (taste) induces a rapid and strong cortical acetylcholine activity that decreases when the stimulus becomes familiar after several presentations. Cholinergic activation via muscarinic receptors initiates a series of intracellular events leading to plastic changes that could be related to short- and/or long-term memory gustatory trace. Such plastic changes facilitate the incoming US signals carried out by, in part, the glutamate release induced by the US. Altogether, these events could produce the cellular changes related to the switch from safe to aversive taste memory trace. A proposed working model to explain the biochemical sequence of signals during taste memory formation will be discussed.

Amygdala↗
PubMed2004

Cortical spatial aspects of optical intrinsic signals in response to sucrose and NaCl stimuli.

To examine whether cortical taste neurons use spatial codes for discriminating taste information, we investigated the spatial aspects of optical intrinsic signal (OIS) responses in the gustatory insular cortex (GC) elicited by the administration of two essential tastants, sucrose and NaCl, on the tongue. OIS responses to sucrose appeared in the rostral part of the GC, whereas those to NaCl appeared in the central part of the GC. Local anesthetization of the tongue abolished OIS responses, and the administration of distilled water elicited no OIS response. Thus, taste information elicited by sucrose and NaCl from the peripheral sensory organs is segregated in the GC, suggesting that the information from two essential tastants is assembled as spatial codes in the primary cortical taste area through the process of taste quality perception.

Animals↗
PubMed1994

Gustatory, olfactory, and visual convergence within the primate orbitofrontal cortex.

Behavioral and perceptual responses to food depend on a convergence between gustatory, olfactory, and visual information. In previous studies a secondary cortical taste area has been found in the caudolateral orbitofrontal cortex of the primate. Furthermore, neurons with olfactory responses have been recorded in a more medial part of the orbitofrontal cortex, and visual inputs have been shown to influence neurons in an intermediate region. These studies suggest that the orbitofrontal cortex may act as a region for convergence of multiple sensory modalities including chemosensation. In the present study neurons throughout the caudal two-thirds of the orbitofrontal cortex of the macaque were tested to gustatory, to olfactory, and to visual stimulation to investigate whether convergence occurs. Neurons in this region of cortex were found that responded to stimulation of the taste, olfactory, or visual system. In addition, some neurons were found with bimodal responses, responding for example to both taste and olfactory, or taste and visual stimuli. Since these multimodal neurons were found in very close proximity to unimodal neurons, and the unimodal sensory neurons were intermingled, it is possible that the orbitofrontal cortex represents the first cortical area of convergence for these three modalities in primates.

Acoustic Stimulation↗
PubMed1994

Gustatory neural coding in the monkey cortex: the quality of saltiness.

1. We analyzed the activity of single neurons in the insularopercular cortex of four alert cynomolgus monkeys in response to the oral application of four basic taste stimuli (glucose, NaCl, HCl, and quinine HCl) and fruit juice and to a range of 17 sodium and lithium salts with a variety of anions. 2. Neurons responsive to gustatory stimulation were encountered in an area of 34.5 mm3 (2.0 mm A-P x 2.5 mm M-L x 6.9 mm D-V). Taste cells composed 46 (4.5%) of the 1,028 neurons whose sensitivities were tested. Nongustatory cells included those responsive to mouth movements (20.4%), tactile stimulation in the mouth (3.4%), and visual approach of the stimulus (0.7%). The functions of the remaining 71.0% could not be determined. 3. The mean spontaneous discharge rate of these cortical taste cells was 4.4 spikes/s (range, 0.1-23.8 spikes/s). The mean breadth-of-tuning coefficient was a moderate 0.72 (range, 0.15-1.00). Inhibitory responses were nearly nonexistent. 4. There was no evidence that taste cells with similar functional characteristics were clustered within the cortex, i.e., there was no apparent topographic organization of taste qualities. 5. The 46 taste cells were divisible into three functional types, based on their response profiles to the four basic stimuli used here. The types could be characterized as sweet-, salt-, and quinine-oriented. 6. A taste space was generated from correlations among the response profiles evoked by the stimulus array. The 17 salts formed a coherent group from which the other basic stimuli were separated. Glucose was closest to the salt group, followed by quinine and HCl. 7. Within the salt group, the four halides (NaCl, LiCl, NaBr, LiBr) formed a tight cluster; the 11 stimuli with acetate, citrate, phosphate, sulfate, and tartrate anions joined with monosodium glutamate and Na bicarbonate to form two closely related clusters; Na succinate was somewhat distinct from the others, and Na carbonate was most separate. 8. The relative qualities of the salts did not relate systematically to anionic size, promotion of sodium transport, or molar conductivity. 9. The configuration of stimuli in this taste space was compared with that in a space derived from human descriptions of the relative similarities of many of these same stimuli. Using the position of NaCl as a reference, the distances to all other stimuli common to the two studies was measured.(ABSTRACT TRUNCATED AT 400 WORDS)

Afferent Pathways↗
PubMed1995

Sensory and premotor connections of the orbital and medial prefrontal cortex of macaque monkeys.

Sensory and premotor inputs to the orbital and medial prefrontal cortex (OMPFC) were studied with retrograde axonal tracers. Restricted areas of the lateral and posterior orbital cortex had specific connections with visual-, somatosensory-, olfactory-, gustatory-, and visceral-related structures. More medial areas received few direct sensory inputs. Within the lateral and posterior orbital cortex, area 12l received a substantial projection from visual areas in the inferior temporal cortex (TE). Area 12m received somatosensory input from face, digit, or forelimb regions in the opercular part of area 1-2, in area 7b, in the second somatosensory area (SII), and in the anterior infraparietal area (AIP). Areas 13m and 13l also received a projection from the opercular part of areas 1-2 and 3b. The posteromedial and lateral agranular insular areas (Iapm and Ial, respectively) received fibers from the ventral part of the parvicellular division of the ventroposterior medial nucleus of the thalamus (VPMpc) that may represent a visceral afferent system. The dorsal part of VPMpc projected to the adjacent gustatory cortex. These restricted inputs from several sensory modalities and the convergent corticocortical connections to orbital areas 13l and 13m suggest a network related to feeding. The OMPFC was also connected to premotor cortex in ventral area 6 (areas 6va and 6vb), in cingulate area 24c, and probably in the supplementary eye field. Area 6va projected to area 12m, whereas a region of area 6vb projected to area 13l. The region of the supplementary eye field projected to areas 12l, 12o, and 12r. Area Ial received fibers from area 24c. Lighter and more diffuse projections also reached wider areas of the OMPFC. For example, injections in several orbital areas labeled a few cells scattered through the anterior part of area TE and the superior temporal gyrus. There was also a projection to the intermediate agranular insular area (Iai) and to areas 13a and 12o from the apparently multimodal areas in the superior temporal sulcus and gyrus.

Animals↗
PubMed1986

Gustatory responses in the frontal opercular cortex of the alert cynomolgus monkey.

The responses of 165 single taste neurons in the anterior operculum of the alert cynomolgus monkey were analyzed. Chemicals were deionized water, blackcurrant juice, and the four basic taste stimuli: glucose, NaCl, HCl, and quinine HCl. Taste-evoked responses could be recorded from an opercular region that measured approximately 4.0 mm in its anteroposterior extent, 2.0 mm mediolaterally, and 3.0 mm dorsoventrally. Within this area, taste-responsive neurons were sparsely distributed such that multiunit activity was rarely encountered and neuronal isolation was readily achieved. Intensity-response functions were determined for nine cells. In each case, the lowest concentration of the dynamic response range conformed well to human electrophysiological and psychophysical thresholds for the basic taste stimuli. There was some evidence of chemotopic organization. Cells that responded best to glucose tended to be distributed toward the anterior operculum, whereas most acid-sensitive neurons were located more posteriorly. The proportion of cells responding best to NaCl peaked in the middle of the area, whereas quinine sensitivity was rather evenly distributed throughout. Opercular neurons in the monkey showed moderate breadth of sensitivity compared with taste cells of other species and at other synaptic levels. A breadth-of-tuning coefficient was calculated for each neuron. This is a metric that can range from 0.0 for a cell that responds specifically to only one of the four basic stimuli to 1.0 for one that responds equally to all four stimuli. The mean coefficient for 165 cells in the operculum was 0.67 (range = 0.12-0.99). Efforts were made to determine whether neurons could be divided into a discrete number of types, as defined by their responsiveness to the stimulus array used here. It was concluded that most taste cells may be assigned to a small number of groups, each of which is statistically independent of the others, but within which the constituent neurons are not identical. An analysis of taste quality indicated that the sweet and salty stimuli evoked patterns of activity that were significantly intercorrelated. Similarly, patterns representing HCl, quinine HCl, and water were related.

Animals↗
PubMed2000

An anterograde and retrograde tract-tracing study on the projections from the thalamic gustatory area in the rat: distribution of neurons projecting to the insular cortex and amygdaloid complex.

Projections from the thalamic gustatory nucleus, i.e. the parvicellular part of the posteromedial ventral thalamic nucleus (VPMpc) to the forebrain regions were studied in the rat by the tract-tracing methods with anterograde tracer (biotinylated dextran amine, BDA) and anterograde/retrograde tracer (wheat-germ agglutinin-horseradish peroxidase, WGA-HRP). After BDA injection into the VPMpc, terminal labeling was observed in the insular cortex, amygdaloid complex, and fundus striati. The terminal labeling in the amygdaloid complex was distributed in dorsolateral area of the rostral part of the lateral amygdaloid nucleus and the rostral part of the lateral subdivision of the central amygdaloid nucleus. The terminal labeling in the central amygdaloid nucleus extended to the fundus striati. The retrograde tracing study with WGA-HRP revealed that the projection fibers from the VPMpc to the amygdaloid complex originated from the medial part of the VPMpc and also from the thalamic area medial to the VPMpc. In the rats injected with Fluoro-Gold and WGA-HRP, respectively into the insular cortex and amygdaloid complex, no double-labeled neuronal cell bodies were found in the VPMpc, although neurons labeled singly with Fluoro-Gold were intermingled with those singly labeled with WGA-HRP in the medial part of the VPMpc. The results indicated that VPMpc neurons projecting to the amygdaloid complex constituted a population different from VPMpc neurons projecting to the insular cortex.

Amygdala↗
PubMed2005

Gustatory neural responses in the medial orbitofrontal cortex of the old world monkey.

The primary taste cortex has widespread and occasionally dense projections to the orbitofrontal cortex (OFC) in the macaque. Nonetheless, electrophysiological studies have revealed that only 2-8% of the cells in the OFC are activated by taste stimuli on the tongue. We describe an area centered in Brodmann's area 13m of the medial OFC (mOFC) where taste neurons are more concentrated. It consists of a 12 mm2 core, where gustatory neurons constituted 20% of the population, and a 1 mm perimeter in which 8% of the cells responded to taste. Data were collected from three awake cynomolgus monkeys (Macaca fascicularis) prepared for chronic recording. Single neurons were isolated with epoxylite-coated tungsten microelectrodes and tested for responsiveness to 1.0 m glucose, 0.3 m NaCl, 0.03 m HCl, and 0.001 m QHCl. These stimuli elicited responses that were 96% excitatory and ranged from 5.2 to 5.9 spikes/s. Cells were broadly tuned (H = 0.79), similar to those in the anterior insula (H = 0.70), and decidedly unlike the narrowly tuned taste neurons in the caudolateral OFC (clOFC; H = 0.39). Whereas 82% of the taste cells in the clOFC respond to glucose, in the mOFC, HCl-responsive (56%), glucose-responsive (50%), NaCl-responsive (43%), and QHCl-responsive (40%) cells were almost evenly represented. The mOFC taste area appears to comprise a major gustatory relay that lies anatomically and functionally between the anterior insula and the clOFC.

Animals↗
PubMed1999

Cortical connections of the frontoparietal opercular areas in the rhesus monkey.

The connections of the frontoparietal opercular areas were studied in rhesus monkeys by using antero- and retrograde tracer techniques. The rostral opercular cortex including the gustatory and proisocortical motor (ProM) areas is connected with precentral areas 3, 1, and 2 as well as with the rostral portion of the opercular area which resembles the second somatosensory type of cortex (area SII) and the ventral portion of area 6. Its distant connections are with the ventral portion of prefrontal areas 46, 11, 12, and 13 as well as with the rostral insula and cingulate motor area (CMAr). The mid opercular region (areas 1 and 2) is connected with pre- and postcentral areas 3, 1, and 2 as well as SII. Additionally, it is connected with the ventral portion of area 6, area 44, area ProM, the gustatory area, and the rostral insula. Its distant connections are with area 4, the ventral portion of area 46, area 7b, and area POa in the intraparietal sulcus (IPS). The rostral parietal opercular region is connected with the postcentral portions of areas 3, 1, and 2; areas 5, 7, and SII; the gustatory area; and the vestibular area. Its other connections are with area 4, area 44, the ventral portion of area 46, area ProM, CMAr, and the supplementary motor area (SMA). The caudal opercular region is connected with the dorsal portion of area 3; areas 2, 5, and 7a; and areas PEa as well as IPd of IPS. It is also connected with area SII, insula, and the superior temporal sulcus. Its distant connections are with area 44; the dorsal portion of area 8 and the ventral portion of area 46; as well as CMAr, SMA, and the supplementary sensory area. This connectivity suggests that the ventral somatosensory areas are involved in sensorimotor activities mainly related to head, neck, and face structures as well as to taste. Additionally, these areas may have a role in frontal (working) and temporal (tactile) memory systems.

Afferent Pathways↗