Justus Valentijn Verhagen

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The primate amygdala is implicated in the control of behavioral responses to foods and in stimulus-reinforcement learning, but only its taste representation of oral stimuli has been investigated previously. Of 1416 macaque amygdala neurons recorded, 44 (3.1%) responded to oral stimuli. Of the 44 orally responsive neurons, 17 (39%) represent the viscosity of(More)
The primate orbitofrontal cortex (OFC) is a site of convergence from primary taste, olfactory, and somatosensory cortical areas. We describe the responses of a population of single neurons in the OFC that respond to orally applied fat (e.g., safflower oil) and to substances with a similar texture but different chemical composition, such as mineral oil(More)
The responses of 3687 neurons in the macaque primary taste cortex in the insula/frontal operculum, orbitofrontal cortex (OFC) and amygdala to oral sensory stimuli reveals principles of representation in these areas. Information about the taste, texture of what is in the mouth (viscosity, fat texture and grittiness, which reflect somatosensory inputs),(More)
The primate orbitofrontal cortex is a site of convergence of information from primary taste, olfactory and somatosensory cortical areas. We describe the discovery of a population of single neurons in the macaque orbitofrontal cortex that responds to the temperature of a liquid in the mouth. The temperature stimuli consisted of water at 10 degrees C, 23(More)
The primate orbitofrontal cortex (OFC) is a site of convergence from taste, olfactory, and somatosensory cortical areas. We describe a population of single neurons in the macaque OFC that responds to the texture of food in the mouth. Use of oral viscosity stimuli consisting of carboxymethylcellulose (CMC) in the range 1-10,000 centipoise showed that the(More)
Extracellular action potentials were recorded from 73 neurons in the parvicellular division of the ventroposteromedial (VPMpc) nucleus of the thalamus of anesthetized Wistar rats during gustatory, thermal, and tactile stimulation of the whole oral cavity. The stimulus array consisted of 16 room-temperature (23 degrees C) sapid stimuli, distilled water at(More)
Epoxy-insulated tungsten microelectrodes can be used once or twice in our lab before the impedance becomes too low. Dipping the electrodes in epoxy followed by curing restores their initial high impedance which is associated with good isolation of single neurons. It is a cost effective and simple procedure.
The existence of gustatory neuron types has been demonstrated in the chorda tympani nerve and the nucleus of the solitary tract (NTS) of rats and hamsters through the oral application of amiloride, a sodium channel blocker. At these lower-order levels, amiloride was shown to reduce the response to sodium and lithium salts in sodium- and sugar-oriented(More)
Primate insular/opercular taste cortex: neuronal representations of the viscosity, fat texture, grittiness, temperature, and taste of foods. shown that the primate primary taste cortex represents not only taste but also information about many nontaste properties of oral stimuli. Of 1,122 macaque anterior insular/frontal opercular neurons recorded, 62 (5.5%)(More)
It is shown that the primate primary taste cortex represents not only taste but also information about many nontaste properties of oral stimuli. Of 1,122 macaque anterior insular/frontal opercular neurons recorded, 62 (5.5%) responded to oral stimuli. Of the orally responsive neurons, some (53%) represented the viscosity, tested using(More)