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Responses to the Sensory Properties of Fat of Neurons in the Primate Orbitofrontal Cortex
Open accessAbstract
The primate orbitofrontal cortex is a site of convergence of information from primary taste, olfactory, and somatosensory cortical areas. We describe the responses of a population of single neurons in the orbitofrontal cortex that responds to fat in the mouth. The neurons respond, when fatty foods are being eaten, to pure fat such as glyceryl trioleate and also to substances with a similar texture but different chemical composition such as paraffin oil (hydrocarbon) and silicone oil [Si(CH 3)2 O)n]. This is evidence that the neurons respond to the oral texture of fat, sensed by the somatosensory system. Some of the population of neurons respond unimodally to the texture of fat. Other single neurons show convergence of taste inputs, and others of olfactory inputs, onto single neurons that respond to fat. For example, neurons were found that responded to the mouth feel of fat and the taste of monosodium glutamate (both found in milk), or to the mouth feel of fat and to odor. Feeding to satiety reduces the responses of these neurons to the fatty food eaten, but the neurons still respond to some other foods that have not been fed to satiety. Thus sensory-specific satiety for fat is represented in the responses of single neurons in the primate orbitofrontal cortex. Fat is an important constituent of food that affects its palatability and nutritional effects. The findings described provide evidence that the reward value (or pleasantness) of the mouth feel of fat is represented in the primate orbitofrontal cortex and that the representation is relevant to appetite.
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“In the orbitofrontal cortex and amygdala of monkeys, individual neurons responsive to the taste of specific nutrients such as glucose, amino acids, and fat were modulated by hunger in a sensory-specific manner”
From Food reward, hyperphagia, and obesity (2011) · cites this paper as [138]
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Metadata
- Authors
- Rolls, E. T., Critchley, H. D., Browning, A. S., Hernadi, I., & Lenard, L.
- Affiliations
- University of Oxford (GB)
- Venue
- The Journal of Neuroscience
- Publisher
- Society for Neuroscience
- Published
- 1999-02-15
- Volume
- 19
- Issue
- 4
- Pages
- 1532-1540
- ISSN
- 0270-6474 (ISSN-L)
- 1529-2401
- PMC
- PMC6786033
- OpenAlex
- W1629378103
- Cited by
- 278
- References
- 42
- Citations by year
- 2026: 3 · 2025: 3 · 2024: 3 · 2023: 4 · 2022: 4 · 2021: 13 · 2020: 7 · 2019: 7 · 2018: 3 · 2017: 4 · 2016: 12 · 2015: 8 · 2014: 6 · 2013: 6 · 2012: 18
- FWCI
- 3.53
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of Neuroscience (publishedVersion, cc-by-nc-sa)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Magyar Tudományos Akadémia
- Medical Research Council (PG8513790)
- Topics
- Life Sciences › Neuroscience › Endocrine and Autonomic Systems › Regulation of Appetite and Obesity
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Keywords
- orbitofrontal cortex, fat taste, mouthfeel, sensory-specific satiety, single neuron responses, paraffin oil, silicone oil, triolein, monosodium glutamate, reward value, appetite, primate feeding behavior
- MeSH terms
- Animals, Animal Nutritional Physiological Phenomena, Dietary Fats, Hunger, Macaca mulatta, Neurons, Afferent, Satiety Response, Taste, Prefrontal Cortex
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