Search results for "gustatory evoked potential"
showing 4 items of 4 documents
Gustatory evoked potentials activity and fatty taste
2015
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
2015
National audience
Etude du contrôle hédonique de la prise alimentaire par l'analyse des potentiels évoqués gustatifs
2016
Hedonic control of food intake has been studied using neurophysiological investigations in animals and functional imaging in humans. Gustatory evoked potentials (GEPs), a higher time resolution technique than functional imaging, have never been used for this purpose. The first aim of this thesis was to establish a reliable recording of GEPs in humans, in response to a sapid stimulus. The second aim was to determine the GEPs modifications according to the hedonic value of food intake. GEPs recording was performed in response to an intermittent stimulation of a sapid solution in more than 100 young healthy subjects. The comparisons between cerebral recordings in response to water or paraffin …
Gustatory evoked cortical activity in humans in response to saccharin stimuli
2014
National audience; Introduction/Objectives: Gustatory Evoked Potentials (GEP) can be detected in response to an intermittent stimulation of the gustatory receptors by a primary flavour. Contrary the other evoked cortical potentials (visual, auditory or sensory), GEP have not been extensively studied due to their recording heterogeneity. Our aim was to establish a reliable recording of GEP in Humans. Methods: Voluntary and healthy subjects were included in this experiment. A saccharin solution with several concentrations (5, 10 or 20g per 100mL) was used as the gustatory stimulus. Each session was performed on a different day, with an interval of at least 2 hours after eating or drinking. Co…