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.
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http://dx.doi.org/10.1186/1744-8069-10-18 | DOI Listing |
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:
J Food Prot
December 2024
Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
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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.
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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.
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