Neural activity and connectivity are related to food preference changes induced by food go/no-go training.

Simply withholding a response while viewing an appetizing food, over the course of many presentations (i.e., during food go/no-go training) can modify individuals' food preferences-which could, in turn, promote healthier eating behaviors. However, the neural mechanisms underlying this food go/no-go training-induced change in food preferences are still relatively unclear. We addressed this issue in the present functional magnetic resonance imaging (fMRI) study. To this end, we administered a novel passive viewing task before and after food go/no-go training to 91 participants in the scanner. Participants' food preferences were measured with a binary food choice task. At the behavioral level, we found the expected training effect on food preferences: Participants preferred go over no-go foods following training. At the neural level, we found that changes in food preferences were associated with training-related go vs. no-go differences in activity and functional connectivity, such as less activity in the anterior cingulate cortex and superior frontal gyrus but greater functional connectivity between the superior frontal gyrus and middle occipital gyrus. Critically, Dynamic causal modeling showed that this preference change effect was largely driven by top-down influence from the superior frontal gyrus to the middle occipital gyrus. Together, these findings suggest a neural mechanism of the food go/no-go training effect-namely, that the food-viewing-related interplay between prefrontal regions and visual regions might be related to the food preference change following food go/no-go training.

Altered neural representation of olfactory food reward in the nucleus accumbens after acute stress.

Acute stress impairs reward processing. The nucleus accumbens (NAcc) plays an important role in the processing of primary rewards such as food. The present study investigates how acute stress affects the olfactory food reward processing in the NAcc using the representational similarity analysis. Forty-eight participants underwent an olfactory fMRI session following either an acute psychosocial stress (N = 24; stress group) or a control (N = 24; control group). Brain activation was recorded during the anticipatory and the perceptual phases of high-calorie food, low-calorie food, and non-food odor stimuli. Compared to the control group, the stress group rated the high-calorie food odor as significantly more pleasant (p = 0.005). In the NAcc, acute stress significantly reduced the dissimilarity of food and non-food odors in the perceptual phase (p = 0.027) and marginally reduced the dissimilarity of high- and low-calorie foods in the anticipatory phase (p = 0.095). Significant negative correlations were observed between the level of NAcc representational differentiation for high- and low-calorie food odors during perception and the difference in pleasantness ratings between high- and low-calorie food odors (r = -0.40, p = 0.005). These findings suggest that acute stress may impair participants' ability to discriminate between olfactory food rewards, leading individuals to seek out more palatable foods in stressful situations in order to maintain positive emotions.

Reduced neural responses to pleasant odor stimuli after acute psychological stress is associated with cortisol reactivity.

Acute stress alters olfactory perception. However, little is known about the neural processing of olfactory stimuli after acute stress exposure and the role of cortisol in such an effect. Here, we used an event-related olfactory fMRI paradigm to investigate brain responses to odors of different valence (unpleasant, pleasant, or neutral) in healthy young adults following an acute stress (Trier Social Stress Test, TSST) induction (N = 22) or a non-stressful resting condition (N = 22). We obtained the odor pleasantness, intensity, and familiarity ratings after the acute stress induction or resting condition. We also measured the participants' perceived stress and salivary cortisol at four time points during the procedure. We found a stress-related decrease in brain activation in response to the pleasant, but not to the neutral or unpleasant odor stimuli in the right piriform cortex extending to the right amygdala, the right orbitofrontal cortex, and the right insula. In addition, activation of clusters within the regions of interest were negatively associated with individual baseline-to-peak increase in salivary cortisol levels after stress. We also found increased functional connectivity between the right piriform cortex and the right insula after stress when the pleasant odor was presented. The strength of the connectivity was positively correlated with increased perceived stress levels immediately after stress exposure. These results provide novel evidence for the effects of acute stress in attenuating the neural processing of a pleasant olfactory stimulus. Together with previous findings, the effect of acute stress on human olfactory perception appears to depend on both the valence and the concentration (e.g., peri-threshold or suprathreshold levels) of odor stimuli.

Neural correlates underlying preference changes induced by food Go/No-Go training.

Consistently not responding to appetitive foods during food go/no-go training could change individuals' food choices and sometimes even body weight, however, fewer studies have explored the neural pathways underlying the effects of food go/no-go training. In this study, we scanned eighty-six female participants using functional magnetic resonance imaging and investigated the neural bases of preference changes in a binary food choice task following action (e.g., go) or inaction (e.g., no-go) toward distinct foods within a food go/no-go training paradigm. In line with prior behavioral work, we found that participants' food preferences changed as a function of food go/no-go training, with participants choosing more "go" over "no-go" foods for consumption following training. At a neural level, preference changes were inversely associated with frontoparietal and salience network activity when choosing go (vs. no-go) foods. Additionally, task-related functional connectivities from the inferior parietal lobule to the pre-supplementary motor cortex, dorsolateral prefrontal cortex, and dorsal anterior cingulate cortex were related to these preference changes. Together, current work supports that food go/no-go training reliably changes people's preferences. More importantly, our findings suggest that a neural pathway centered on areas traditionally associated with selective attention may interface with prefrontal regions to guide preference changes induced by food go/no-go training, though future studies using other tasks (e.g., passive viewing tasks) are still needed to test this potential neural mechanism.

Increased sensitivity to unpleasant odor following acute psychological stress.

Previous studies have reported increased sensitivity to malodor after acute stress in humans. However, it is unclear whether stress-related "hypersensitivity" to odors depends on odor pleasantness. Forty participants (mean age 19.13 ± 1.14 years, 21 men and 19 women) completed a stress (Trier Social Stress Test, TSST) and a control session in randomized order. Detection threshold to three odors varying in pleasantness (pleasant: ß-Citronellol; neutral: 2-Heptanol; unpleasant: 4-Methylpentanoic acid), odor discrimination, odor identification, sensitivity to trigeminal odor, and suprathreshold odor perception were assessed after participants' completion of the stress or the control tasks. Salivary cortisol, subjective stress, and heart rate were assessed throughout the experiment. After TSST, participants showed an increased sensitivity for the unpleasant odor. Moreover, there were correlations between stress-related salivary cortisol and the increased sensitivity for the unpleasant odor (r = 0.32, p = 0.05) and the neutral odor (r = 0.34, p < 0.05). Besides, salivary cortisol response was correlated to the increased odor discrimination performance (Δ stress - control) (r = 0.34, p < 0.05). The post-TSST perceived stress was correlated with decreased odor identification and decreased sensitivity to the unpleasant odor. After stress, participants rated lower pleasantness for ß-Citronellol than the control condition. Overall, these results suggest the impact of acute psychological stress on odor sensitivity depends on the odor valence, and that the stress-related cortisol responses may play an important role in this effect.

Comparison between human olfactory sensitivity in the fasted and fed states: A systematic review and meta-analysis.

INTRODUCTION: Olfaction is tightly regulated by internal status such as hunger level. The influence of fasted and fed states on olfactory sensitivity in humans has reached mixed results. This study aims to systematically review, integrate and meta-analyze evidence of the impact of fasting on olfactory sensitivity in humans and to explore the impact of potential moderators. METHOD: Electronic databases (PubMed, PsycINFO, Web of Science, COCHRANE and Ovid) were searched for studies with human participants investigating the effect of fasting on olfactory sensitivity. Studies were included in the review if they measured odor threshold both at fasted and sated status. The data extraction was determined based on the change in odor threshold from the fasted state to the fed state. Meta-analysis was conducted using a random-effect model to estimate the standardized mean difference transformed olfactory sensitivity change between fasted and fed states with 95% confidence interval (CI). RESULTS: Thirteen studies (12 articles) were included in the meta-analysis with a total of 550 participants. Olfactory sensitivity was higher in the fasted state compared to the fed state (SMD = -0.251, 95% CI = -0.426, -0.075, Z = -2.804, p = 0.005). Separated analyses for food and non-food odors revealed a significant elevated sensitivity to non-food odors during the fasted state compared to the fed state. The meta-regression analysis revealed that fasting time positively moderate the increased olfactory sensitivity from the fasted to fed states (ß = -0.013, 95% CI = -0.023, -0.002, p = 0.016). CONCLUSION: Fasting improves human olfactory sensitivity to non-food odors, and this effect increases with longer fasting time. Future research design on olfactory sensitivity should take both the fasted state and fasting period of the participants into consideration.

Controllable synthesis of 3D BiVO4 superstructures with visible-light-induced photocatalytic oxidation of NO in the gas phase and mechanistic analysis.

A surfactant-free solvothermal method was developed for the controlled synthesis of diverse 3D ms-BiVO4 superstructures, including a flower, a double-layer half-open flower and a hollow tube with square cross-sections, via facilely adjusting the pH values with the aid of NH3·H2O. The effects of the morphologies of the prepared 3D ms-BiVO4 superstructure on the photocatalytic oxidation of NO were investigated, indicating that the enhanced photoactivity was not related to the surface area, but associated with the unique morphology, surface structure and good crystallinity. Moreover, the flower-like ms-BiVO4 photocatalyst with a more (040) reactive crystal plane exhibited higher photoactivity than those of other samples. The unique morphology helped with flushing the oxidation products accumulated on the surface of photocatalysts in the H2O2 system, and further improved the photoactivity. A trapping experiment was also conducted to examine the effects of the active species involved in the PCO of NO intuitively.

Efficient visible-light photocatalytic oxidation of gaseous NO with graphitic carbon nitride (g-C3N4) activated by the alkaline hydrothermal treatment and mechanism analysis.

In this paper, an enhanced visible-light photocatalytic oxidation (PCO) of NO (∼ 400 ppm) in the presence of the graphitic carbon nitride (g-C3N4) treated by the alkaline hydrothermal treatment is evaluated. Various g-C3N4 samples were treated in different concentrations of NaOH solutions and the sample treated in 0.12 mol L(-1) of NaOH solution possesses the largest BET specific surface area as well as the optimal ability of the PCO of NO. UV-vis diffuse reflection spectra (DRS) and photoluminescence (PL) spectra were also conducted, and the highly improved photocatalytic performance is ascribed to the large specific surface area and high pore volume, which provides more adsorption and active sites, the wide visible-light adsorption edge and the narrow band gap, which is favorable for visible-light activation, as well as the decreased recombination rate of photo-generated electrons and holes, which could contribute to the production of active species. Fluorescence spectra and a trapping experiment were conducted to further the mechanism analysis of the PCO of NO, illustrating that superoxide radicals (O2(-)) play the dominant role among active species in the PCO of NO.