Supraspinal characterization of the thermal grill illusion with fMRI.

Mol Pain

Department of Anesthesiology, University of California, San Diego, School of Medicine, 9500 Gilman Drive, MC 0818, 92093 La Jolla, CA, USA.

Published: March 2014

Background: Simultaneous presentation of non-noxious warm (40°C) and cold (20°C) stimuli in an interlacing fashion results in a transient hot burning noxious sensation (matched at 46°C) known as the thermal grill (TG) illusion. Functional magnetic resonance imaging and psychophysical assessments were utilized to compare the supraspinal events related to the spatial summation effect of three TG presentations: 20°C/20°C (G2020), 20°C/40°C (G2040) and 40°C/40°C (G4040) with corresponding matched thermode stimuli: 20°C (P20), 46°C (P46) and 40°C (P40) and hot pain (HP) stimuli.

Results: For G2040, the hot burning sensation was only noted during the initial off-line assessment. In comparison to P40, G4040 resulted in an equally enhanced response from all supraspinal regions associated with both pain sensory/discriminatory and noxious modulatory response. In comparison to P20, G2020 presentation resulted in a much earlier diminished/sedative response leading to a statistically significantly (P < 0.01) higher degree of deactivation in modulatory supraspinal areas activated by G4040. Granger Causality Analysis showed that while thalamic activation in HP may cast activation inference in all hot pain related somatosensory, affective and modulatory areas, similar activation in G2040 and G2020 resulted in deactivation inference in the corresponding areas.

Conclusions: In short, the transient TG sensation is caused by a dissociated state derived from non-noxious warm and cold spatial summation interaction. The observed central dissociated state may share some parallels in certain chronic neuropathic pain states.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3995740PMC
http://dx.doi.org/10.1186/1744-8069-10-18DOI Listing

Publication Analysis

Top Keywords

thermal grill
8
grill illusion
8
hot burning
8
supraspinal characterization
4
characterization thermal
4
illusion fmri
4
fmri background
4
background simultaneous
4
simultaneous presentation
4
presentation non-noxious
4

Similar Publications

Modulation of thermal perception by VR-based visual stimulation to the embodied virtual body.

Behav Brain Res

March 2025

Graduate School of Medicine, Oita University, Oita, Japan; Faculty of Welfare and Health Science, Oita University, Oita, Japan; Graduate School of Welfare and Health Science, Oita University, Oita, Japan. Electronic address:

Article Synopsis
  • This study investigates how visual stimuli on a virtual body affect human perception, focusing on the underlying neurophysiological mechanisms.
  • Fifteen participants experienced different visual conditions while undergoing thermal pain stimulation, with their brain activity being measured using electroencephalography (EEG).
  • Results showed that visual stimuli (like fire and water) influenced thermal perception, highlighting the insula's role in processing sensory information and its connection to attention and cognition.
View Article and Find Full Text PDF

Public Health Risks Associated with Food Process Contaminants - A Review.

J Food Prot

December 2024

Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.

The increasing complexity of food production and processing has raised concerns regarding food process contaminants, which pose significant public health risks. Food process contaminants can be introduced during diverse phases of food processing such as drying, heating, grilling, and fermentation, resulting in the synthesis of harmful chemicals including acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan and its naturally occurring derivatives, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), 2-chloropropane-1,2-diol esters (2-MCPDE), and 3-chloropropane-1,2-diol esters (3-MCPDE), ethyl carbamate (EC), glycidyl esters (GE), and 4-methylimidazole (4-MEI), all of these are harmful to human health. Although these compounds can be somewhat prevented during processing, eliminating them can often be challenging due to their unknown formation mechanism.

View Article and Find Full Text PDF

Chronic venous disease of the lower limbs is a highly prevalent pathology and endovenous thermoablation is the technique of choice for treatment of insufficient saphenous veins. However, there is still controversy about the best management for varicose tributaries. This article reports a case of outpatient treatment of reflux of the small saphenous vein and tributary veins in a 52-year-old female patient with post-thrombotic syndrome complaining of pain and edema in the right lower limb.

View Article and Find Full Text PDF

Assessing individual sensitivity to the Thermal Grill Illusion: A two-dimensional adaptive psychophysical approach.

J Pain

November 2024

Center of Functionally Integrative Neuroscience (CFIN), Department of Clinical Medicine, Aarhus University, Denmark; Danish Pain Research Center, Department of Clinical Medicine, Aarhus University, Denmark. Electronic address:

In the Thermal Grill Illusion (TGI), the spatial alternation of non-noxious warm and cool temperatures elicits burning sensations that resemble the presence of noxious stimuli. Previous research has largely relied on the use of specific temperature values (i.e.

View Article and Find Full Text PDF

Effects of Different Marinades and Types of Grills on Polycyclic Aromatic Hydrocarbon Content in Grilled Chicken Breast Tenderloins.

Foods

October 2024

Department of Food Technology and Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland.

Grilling has become a widespread method of thermal food processing. However, food prepared in this way may be a source of carcinogenic organic compounds, such as polycyclic aromatic hydrocarbons (PAHs). The present study aimed to evaluate the impact of different marinades and grilling tools on PAH contamination of chicken breast tenderloins.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!