1992 Fiscal Year Final Research Report Summary
Studies on taste cognition processing by means of the gustatory evoked potential
| Project/Area Number |
03454472
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| Research Category |
Grant-in-Aid for General Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
外科・放射線系歯学
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| Research Institution | Tokyo Medical College |
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Principal Investigator |
NARITA Yoshihiro Tokyo Medical College, School of Medicine, Professor, 医学部, 教授 (00074526)
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| Co-Investigator(Kenkyū-buntansha) |
MATSUZAKI Toshiya Tokyo Medical College, School of Medicine, Assistant, 医学部, 助手 (10241051)
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| Project Period (FY) |
1991 – 1992
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| Keywords | Imipramine / Carbamazepine / Somatosensory evoked potential / Event related potential / Pain-related late positive component / Gustatory evoked potential / N100 / Process of selecting the taste quality |
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| Research Abstract |
We analyzed analgesic effects of psychotropic drugs, imipramine and carbamazepin, quantitatively and objectively using somatosensory evoked potential (SEP) elicited by electric dental stimulation and event related potential (ERP) assessed by the right-left discriminatory response task by means of auditory stimulation. In SEP, N_2-P_2 amplitude (pain related late positive component) decreased significantly and N_2-peak latency was prolonged. In ERP, a significant decrease in amplitude of P_3 component (P 300) and prolongation of latency were observed. These suggested that psychotropic drugs would inhibit high CNS exhibiting analgesic effect secondarily.
Next, we recorded gustatory evoked potential (GEP) elicited by electric stimulation of the tongue to assess gustation objectively and quantitatively by comparing subjective sensation with GEP and SEP wave shapes. An increase in electric intensity resulted in a significant increase in N_2-P_2 amplitude of SEP. Furthermore, in GEP when gustation was induced, N 100 which is a characteristic negative component appeared between N_1 and P_1 of SEP. N100 reflected the acceptance and transmission processes for information on taste and was suggested as a component related to the process of selecting taste quality.
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