0000000001053006
AUTHOR
Agnes Jacquin-piques
Gustatory evoked potentials activity and fatty taste
International audience; Introduction: Gustatory evoked potentials (GEP), detected in response to an intermittent stimulation of the gustatory receptors by a primary flavor, are a reliable and safe record of the human gustatory function. We previously highlighted the modifications of GEP in response to saccharose stimulation by the concentration of the saccharose solution and its hedonic sensation. Fatty taste might be considered as the sixth primary flavor. We aimed to demonstrate that GEP in response to fatty taste stimulation do exist, and to compare these GEP with the GEP in response to saccharose and salty taste.Methods: Healthy and voluntary male subjects were included. Each subject un…
Gustatory evoked cortical activity in humans in response to saccharose stimuli
National audience
Gustatory evoked potentials and cerebral control of food intake in obese subjects (PEGASE study)
Cortical taste activity in response to sucrose and sweeteners solutions: a study using gustatory evoked potential
Introduction: Sweeteners are widespread in overweight or diabetic patients because of their high sweetening power and their light effect on glycaemia. Sweeteners effects on cortical activity, reflecting both cortical analysis and gustatory signalization pathway, are not well known. We observed previously that gustatory evoked potentials (GEPs) in response to sucrose varied in latency and/or in amplitude with sucrose concentration of the solution, the pleasantness of taste and the feeding status. The aim was to compare the gustatory cortical activity by recording GEPs in response to sucrose, aspartame and stevia solutions.Methods: Twenty healthy non-smoker adult volunteers were included (mea…