RESUMEN
The cingulum is a prominent white matter tract that supports prefrontal, parietal, and temporal lobe interactions. Despite being composed of both short and long association fibres, many MRI-based reconstructions (tractography) of the cingulum depict an essentially uniform tract that almost encircles the corpus callosum. The present study tested the validity of dividing this tract into subdivisions corresponding to the 'parahippocampal', 'retrosplenial', and 'subgenual' portions of the cingulum. These three cingulum subdivisions occupied different medial-lateral locations, producing a topographic arrangement of cingulum fibres. Other comparisons based on these different reconstructions indicate that only a small proportion of the total white matter in the cingulum traverses the length of the tract. In addition, both the radial diffusivity and fractional anisotropy of the subgenual subdivision differed from that of the retrosplenial subdivision which, in turn, differed from that of the parahippocampal subdivision. The extent to which the radial diffusivity scores and the fractional anisotropy scores correlated between the various cingulum subdivisions proved variable, illustrating how one subdivision may not act as a proxy for other cingulum subdivisions. Attempts to relate the status of the cingulum, as measured by MRI-based fibre tracking, with cognitive or affective measures will, therefore, depend greatly on how and where the cingulum is reconstructed. The present study provides a new framework for subdividing the cingulum, based both on its known connectivity and MRI-based properties.
Asunto(s)
Mapeo Encefálico , Cuerpo Calloso/anatomía & histología , Cuerpo Calloso/fisiología , Giro del Cíngulo/anatomía & histología , Pruebas Neuropsicológicas , Adulto , Anisotropía , Femenino , Giro del Cíngulo/fisiología , Humanos , Procesamiento de Imagen Asistido por Computador , Observación , Estimulación Luminosa , Reproducibilidad de los ResultadosRESUMEN
A tomato flavor enhancer, 2-isobutylthiazole (IBT), was added (5 mg/kg) to dressings emulsified with either a whey protein concentrate-80 (WPC-80), a WPC-80 hydrolysate or ß-lactoglobulin at high pressure (70 MPa) at either 20 or 75 °C. The short (2-4 min), high-temperature treatment left the proteins essentially unchanged. IBT addition gave a dominant, green tomato flavor that masked the intrinsic odor of the WPC-80 hydrolysate but enhanced bitter flavor. The sensory IBT odor intensity was determined by oil level (5-30%) and pH; pH 4.0 gave higher IBT odor than pH 6.5. The green (IBT) odor release correlated with the sensory viscosity (p = 0.001) and with instrumentally determined complex modulus (p = 0.001), but not to the dressings' microstructure. The presence of small (<<1.5 µm) oil particles that were difficult to identify from images may explain why no correlation between green odor and microstructure was found. Headspace analysis significantly detected differences in the release of IBT from the different protein types: WPC-80 dressings released the most and ß-lactoglobulin the least amounts of IBT into headspace. As this difference in release of IBT among proteins could not be verified by sensory analysis, it may bear no relevance for perception.