Emotional modulation of cortical activity during gum-chewing: A functional near-infrared spectroscopy study
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.