scholarly journals Activation of the prefrontal cortex during the Trail-Making Test detected with multichannel near-infrared spectroscopy

2007 ◽  
Vol 61 (6) ◽  
pp. 616-621 ◽  
Author(s):  
SUMIKO SHIBUYA-TAYOSHI ◽  
SATSUKI SUMITANI ◽  
KUMIKO KIKUCHI ◽  
TSUNEHIKO TANAKA ◽  
SHIN'YA TAYOSHI ◽  
...  
NeuroImage ◽  
2014 ◽  
Vol 85 ◽  
pp. 583-591 ◽  
Author(s):  
Katja Hagen ◽  
Ann-Christine Ehlis ◽  
Florian B. Haeussinger ◽  
Sebastian Heinzel ◽  
Thomas Dresler ◽  
...  

2021 ◽  
Vol 11 (6) ◽  
pp. 701
Author(s):  
Cheng-Hsuan Chen ◽  
Kuo-Kai Shyu ◽  
Cheng-Kai Lu ◽  
Chi-Wen Jao ◽  
Po-Lei Lee

The sense of smell is one of the most important organs in humans, and olfactory imaging can detect signals in the anterior orbital frontal lobe. This study assessed olfactory stimuli using support vector machines (SVMs) with signals from functional near-infrared spectroscopy (fNIRS) data obtained from the prefrontal cortex. These data included odor stimuli and air state, which triggered the hemodynamic response function (HRF), determined from variations in oxyhemoglobin (oxyHb) and deoxyhemoglobin (deoxyHb) levels; photoplethysmography (PPG) of two wavelengths (raw optical red and near-infrared data); and the ratios of data from two optical datasets. We adopted three SVM kernel functions (i.e., linear, quadratic, and cubic) to analyze signals and compare their performance with the HRF and PPG signals. The results revealed that oxyHb yielded the most efficient single-signal data with a quadratic kernel function, and a combination of HRF and PPG signals yielded the most efficient multi-signal data with the cubic function. Our results revealed superior SVM analysis of HRFs for classifying odor and air status using fNIRS data during olfaction in humans. Furthermore, the olfactory stimulation can be accurately classified by using quadratic and cubic kernel functions in SVM, even for an individual participant data set.


2008 ◽  
Vol 57 (4) ◽  
pp. 188-193 ◽  
Author(s):  
Theresa Schreppel ◽  
Johanna Egetemeir ◽  
Martin Schecklmann ◽  
Michael M. Plichta ◽  
Paul Pauli ◽  
...  

Gesture ◽  
2020 ◽  
Vol 19 (2-3) ◽  
pp. 196-222
Author(s):  
Michela Balconi ◽  
Angela Bartolo ◽  
Giulia Fronda

Abstract The interest of neuroscience has been aimed at the investigation of the neural bases underlying gestural communication. This research explored the intra- and inter-brain connectivity between encoder and decoder. Specifically, adopting a “hyperscanning paradigm” with the functional Near-infrared Spectroscopy (fNIRS) cerebral connectivity in oxygenated (O2Hb) and deoxygenated (HHb) hemoglobin levels were revealed during the reproduction of affective, social, and informative gestures of different valence. Results showed an increase of intra- and inter-brain connectivity in dorsolateral prefrontal cortex for affective gestures, in superior frontal gyrus for social gestures and in frontal eyes field for informative gestures. Moreover, encoder showed a higher intra-brain connectivity in posterior parietal areas more than decoder. Finally, an increasing of inter-brain connectivity more than intra-brain (ConIndex) was observed in left regions for positive gestures. The present research has explored how the individuals neural tuning mechanisms turn out to be strongly influenced by the nature of specific gestures.


2021 ◽  
Author(s):  
Yoko Hasegawa ◽  
Ayumi Sakuramoto ◽  
Joe Sakagami ◽  
Masako Shiramizu ◽  
Tatsuya Suzuki ◽  
...  

Abstract Evidence indicates that distinct brain regions are associated with various emotional states. Cortical activity may be modulated by emotional states that are triggered upon chewing with various flavors. We examined cortical activity during chewing with different tastes/odors using multi-channel near-infrared spectroscopy (NIRS). Thirty-six right-handed subjects participated in a crossover-design trial. Subjects chewed flavorful (palatable) or less flavorful (unpalatable) gum for 5 minutes. During gum-chewing these subjects experienced positive and negative emotions, respectively. Subjects rated the taste/odor/deliciousness of each gum with a visual analog scale. Bilateral hemodynamic responses in the frontal to parietal lobes, bilateral masseter muscle activation, and heart rate were measured during gum-chewing. Data changes during gum-chewing were evaluated. Subjects’ ratings of the tastes and odors of each gum differed (p<0.001). Hemodynamic response changes were significantly elevated in the bilateral primary sensorimotor cortex during gum-chewing, in comparison to resting. The hemodynamic responses of wide brain regions showed little difference between the gum conditions; however, a difference was detected in the corresponding left frontopolar/dorsolateral prefrontal cortex. Muscle activation and heart rate were not significantly different between the gum conditions. Differential processing in the left prefrontal cortex might be responsible for emotional states caused by palatable and unpalatable foods.


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