In addition to impairments in social communication and the presence of restricted interests and repetitive behaviors, deficits in sensory processing are now recognized as a core symptom in autism spectrum disorder (ASD). Our ability to perceive and interact with the external world is rooted in sensory processing. For example, listening to a conversation entails processing the auditory cues coming from the speaker (speech content, prosody, syntax) as well as the associated visual information (facial expressions, gestures). Collectively, the "integration" of these multisensory (i.e., combined audiovisual) pieces of information results in better comprehension. Such multisensory integration has been shown to be strongly dependent upon the temporal relationship of the paired stimuli. Thus, stimuli that occur in close temporal proximity are highly likely to result in behavioral and perceptual benefits--gains believed to be reflective of the perceptual system's judgment of the likelihood that these two stimuli came from the same source. Changes in this temporal integration are expected to strongly alter perceptual processes, and are likely to diminish the ability to accurately perceive and interact with our world. Here, a battery of tasks designed to characterize various aspects of sensory and multisensory temporal processing in children with ASD is described. In addition to its utility in autism, this battery has great potential for characterizing changes in sensory function in other clinical populations, as well as being used to examine changes in these processes across the lifespan.
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http://dx.doi.org/10.3791/52677 | DOI Listing |
iScience
January 2025
Friedrich Miescher Institute for Biomedical Research, Basel, Switzerland.
The recognition of conspecifics, animals of the same species, and keeping track of changes in the social environment is essential to all animals. While molecules, circuits, and brain regions that control social behaviors across species are studied in-depth, the neural mechanisms that enable the recognition of social cues are largely obscure. Recent evidence suggests that social cues across sensory modalities converge in a thalamic area conserved across vertebrates.
View Article and Find Full Text PDFJ Neurophysiol
January 2025
Department of Sports Science, Zhejiang University, Hangzhou, Zhejiang, China.
Human postural control system has the capacity to adapt to balance-challenging perturbations. However, the characteristics and mechanisms of postural adaptation to continuous perturbation under the sensory conflicting environments remain unclear. We aimed to investigate the functional role of oscillatory coupling drive to lower-limb muscles with changes in balance control during postural adaptation under multisensory congruent and incongruent environments.
View Article and Find Full Text PDFCurr Issues Mol Biol
January 2025
Department of Precision and Regenerative Medicine, School of Medicine, University of Bari Aldo Moro, P.za G. Cesare 11, 70100 Bari, Italy.
Sensory processing abnormalities have been noted since the first clinical description of autism in 1940. However, it was not until the release of the fifth edition of the Diagnostic and Statistical Manual of Mental Disorders (DSM-5) in 2013 that sensory challenges were considered as symptoms of autism spectrum disorder (ASD). Multisensory processing is of paramount importance in building a perceptual and cognitive representation of reality.
View Article and Find Full Text PDFFood Res Int
February 2025
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China.
Water-in-oil high internal phase emulsions (W/O-HIPEs) typically rely on large amounts of surfactants to disperse water droplets and usually use crystalline saturated triacylglycerides (TAGs) to enhance processing properties. However, these practices conflict with consumer demands for 'natural' ingredients. This study seeks to develop novel crystal fractions similar to saturated TAGs for the preparation of W/O-HIPEs as low-calorie fat mimetics, focusing on their mechanical and mouthfeel properties, which have received little attention thus far.
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