In der Puppenhandillusion (PHI) wird durch die synchrone Berührung der nicht-sichtbaren Hand des Probanden und einer sichtbaren Puppenhand ein illusio-näres Körperzugehörigkeitsgefühl induziert. Dieses Paradigma erlaubt es zu untersuchen, wie das Gehirn widersprüchliche multisensorische Informationen während einer perzeptiven Inferenz auflöst. Vorausgehende Studien weisen darauf hin, dass der Konflikt zwischen visueller und propriozeptiver Information vor der PHI durch eine Abschwächung des so-matosensiblen Inputs behoben wird. Um herauszufinden, ob eine Exzitabilitäts-Minderung des primären somatosensiblen Kortex die PHI verstärken kann, kam die kathodale transkranielle Gleichstromstimulation (c-tDCS) zum Einsatz. An dreißig gesunden Probanden wurde die PHI ohne (=baseline) und während tDCS untersucht. Jeder Proband erhielt kathodale, anodale und sham-Stimulation an drei unterschiedlichen Tagen im Abstand von je einer Woche. Das PHI-Paradigma wurde in sechs Distanzen (von 17,5 bis 67,5 cm) zwischen der eigenen Hand und der Puppenhand durchgeführt. Das Auftreten der PHI wurde anhand eines Fragebogens (Illusionsscore, IS) und der Abweichung der gefühlten Handposition in Bezug zur realen Position (relativer Drift, RD) evalu-iert. Die kathodale Stimulation war mit einem signifikanten Anstieg des IS im Vergleich zur anodalen Stimulation assoziiert, wohingegen die RD-Werte über alle Stimulationsarten hinweg vergleichbar waren. Die fehlende Signifikanz zwischen Verum und Sham-Stimulation wurde auf die geringe Effektstärke bei vergleichsweise kleinem Probandenkollektiv bezogen. Die Ergebnisse dieser Studie zeigen jedoch eine verstärkte Wahrnehmung der PHI unabhängig von demographischen Faktoren, wenn kathodale tDCS über dem kontralateralen primären somatosensiblen Kortex appliziert wurde. Dies unterstützt unsere Hypothese, dass eine Abschwächung der somatosensiblen Präzision den Weg für eine erleichterte Integration eines fremden Körperteils in das eigene Körperschema ebnet. / In the rubber hand illusion (RHI), illusory bodily ownership is induced by synchronous touch of a participant's hidden hand and a visible surrogate. This paradigm allows investigating how the brain resolves conflicting multisensory evidence during perceptual inference. Previous studies suggest that the conflict between visual and proprioceptive information preceding the RHI is solved by attenuation of the somatosensory input. To investigate whether excitability-decreasing transcranial direct current stimulation (cathodal tDCS) over the primary somatosensory cortex may enhance the RHI, thirty healthy subjects underwent RHI without (baseline) and during tDCS. Each subject received cathodal, anodal, and sham stimulation at independent sessions on three separate days. The RHI paradigm was applied at six interval distances between the real and artificial hand. Occurrence of the RHI was evaluated by a questionnaire (illusion score) and the perceived hand misplacement (relative drift). Compared to sham, neither cathodal, nor anodal tDCS induced significant changes of the illusion score. However, cathodal tDCS was associated with significantly higher illusion scores compared to anodal stimulation. The relative drift was comparable between stimulation modes. Our findings point to a differential impact of cathodal vs. anodal tDCS over the somatosensory region on RHI perception. This may indicate that an attenuation - in contrast to an enhancement - of somatosensory precision might pave the way for the integration of an artificial limb into one's body schema.

Die sensorischen und hedonischen Eigenschaften von Essen sind wichtige Einflussfaktoren für die Nahrungsauswahl und –aufnahme. Was macht die Anziehungskraft von Nahrungsreizen aus? Die sensorischen und hedonsichen Eigenschaften von Nahrungsreizen werden mit allen Sinnen, oftmals sogar gleichzeitig, verarbeitet. Nahrungswahrnehmung ist damit ein mutlisensorisches Phänomen. Der Geruch, der Anblick, der Tasteindruck oder Geräusche können bereits vor der Nahrungsaufnahme wahrgenommen werden und Erwartungen hinsichtlich des Geschmacks auslösen. Diese prä-ingestiven Wahrnehmungseindrücke spielen daher auch eine maßgebliche Rolle bei der Entstehung von Verlangen und Gelüsten. Während der Nahrungsaufnahme, beim Kauen und Schlucken, spielen die chemischen Sinne, Schmecken und Riechen, eine besondere Rolle. Der Gesamtsinneseindruck aus den chemischen Sinneskanälen wird auch als Flavor bezeichnet. Wobei angemerkt sein soll, dass auch nicht-chemische Sinne, Sehen, Hören und Tasten, in die Flavordefinition einbezogen werden können. Zweifelsohne stellt die Nahrungsaufnahme ein komplexes Verhalten dar, das perzeptuelle, kognitive und Stoffwechselprozesse gleichermaßen umfasst. Die vorliegende Habilitationsschrift widmet sich der Untersuchung der neurokognitiven Mechanismen der visuellen, gustatorischen und flavour Wahrnehmung von Nahrungsobjekten und umfasst Untersuchungen zur Vulnerabilität der neuronalen Repräsentationen durch kontextuelle Reize. Zusammenfassend schließt die Arbeit mit der Feststellung, dass ein umfassendes Verständnis der psychophysiologischen Mechanismen der sensorischen und hedonischen Verarbeitung von Nahrungsreizen über alle Sinne die perzeptuelle Grundlage für nahrungsbezogenes Urteilen und Entscheiden darstellt. / What characterizes food and makes it so tempting? Sensory and hedonic information about food is conveyed by all senses, activated more or less simultaneously, having led to the notion that food perception is a multisensory experience. The smell, sight, touch or sound of a food can be experienced before ingestion and elicit expectations about the "taste" of that food based on previous encounters. It is, therefore, not surprising that these so-called pre-ingestive sensory experiences play a role in the formation of cravings and the elicitation of appetitive responses. Only during consumption, the chemical senses, smell, taste and oral touch and irritation, are experienced in the oral cavity as food is masticated and swallowed and gives rise to the overall experience commonly referred to as taste. While the term taste is, strictly speaking, incorrect as it does not refer to the gustatory perception, many languages including German lack an appropriate term for the holistic flavor experience arising from the food-induced stimulation of the chemical senses, gustation, olfaction and oral somatosensation in a minimalist interpretation, or, in a broader sense, of all our senses, including hearing and vision. Undoubtedly, feeding behavior is characterized by a complex interplay of perceptual, cognitive and metabolic processes and research on the mechanisms by which these processes regulate food intake behavior is only in its infancy. In this thesis, I present a series of studies aiming to elucidate the cortical representations of the visual, gustatory and flavor components of food objects along with evidence for the vulnerability of these presentations to contextual information. Together, I reckon that an understanding of the psychophysiological mechanisms of the sensory and affective processing of food objects mediated by our senses, seeing, smelling, tasting, feeling and hearing, represents the perceptual basis of food-related decision making.

The present study aimed to investigate intranasal trigeminal sensitivity in a large sample of patients with anosmia due to different etiologies. We investigated the trigeminal detection threshold for formic acid in healthy controls (n = 96) and patients with anosmia due to head trauma (n = 18) or sinonasal disease (n = 54). Anosmics exhibited higher thresholds compared with normosmics (p < 0.001). In addition, thresholds were found to be higher in patients with posttraumatic anosmia compared to anosmics with sinonasal disease (p < 0.001). The data indicate that (1) loss of olfactory sensitivity in humans may be associated with a decreased sensitivity towards trigeminal stimuli and (2) alteration of intranasal trigeminal function is stronger in patients with posttraumatic anosmia compared to patients with sinonasal disease. This may have implications for the medicolegal investigation of anosmic patients where trigeminal stimuli are frequently used to assess the patient’s response bias. / Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG-geförderten) Allianz- bzw. Nationallizenz frei zugänglich.

Background. In everyday life it is often required to integrate multisensory input to successfully conduct response inhibition (RI) and thus major executive control processes. Both RI and multisensory processes have been suggested to be altered in autism spectrum disorder (ASD). It is, however, unclear which neurophysiological processes relate to changes in RI in ASD and in how far these processes are affected by possible multisensory integration deficits in ASD. Method. Combining high-density EEG recordings with source localization analyses, we examined a group of adolescent ASD patients (n = 20) and healthy controls (n = 20) using a novel RI task. Results. Compared to controls, RI processes are generally compromised in adolescent ASD. This aggravation of RI processes is modulated by the content of multisensory information. The neurophysiological data suggest that deficits in ASD emerge in attentional selection and resource allocation processes related to occipito-parietal and middle frontal regions. Most importantly, conflict monitoring subprocesses during RI were specifically modulated by content of multisensory information in the superior frontal gyrus. Conclusions. RI processes are overstrained in adolescent ASD, especially when conflicting multisensory information has to be integrated to perform RI. It seems that the content of multisensory input is important to consider in ASD and its effects on cognitive control processes.

The present study aimed to investigate intranasal trigeminal sensitivity in a large sample of patients with anosmia due to different etiologies. We investigated the trigeminal detection threshold for formic acid in healthy controls (n = 96) and patients with anosmia due to head trauma (n = 18) or sinonasal disease (n = 54). Anosmics exhibited higher thresholds compared with normosmics (p < 0.001). In addition, thresholds were found to be higher in patients with posttraumatic anosmia compared to anosmics with sinonasal disease (p < 0.001). The data indicate that (1) loss of olfactory sensitivity in humans may be associated with a decreased sensitivity towards trigeminal stimuli and (2) alteration of intranasal trigeminal function is stronger in patients with posttraumatic anosmia compared to patients with sinonasal disease. This may have implications for the medicolegal investigation of anosmic patients where trigeminal stimuli are frequently used to assess the patient’s response bias. / Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG-geförderten) Allianz- bzw. Nationallizenz frei zugänglich.

Within dementia care, there is a need to facilitate appropriate sensory experiences and opportunities for meaningful engagement for people living with dementia, particularly in later stages. As such, the provision of multisensory environments designed to meet the needs of these individuals and offering suitable occupation and stimulation, have increasingly gained significance. In this context, this paper explores the meaning of experience-focused, sensory design and the importance of appropriate sensory stimulation for wellbeing. It refers to recent interdisciplinary research in this area and a new guide advising on design of sensory enhanced spaces in residential dementia care. The primary focus of the paper is a case study showcasing the implementation of sensory design, based on these guidelines. The case study reports on the co-creation of a sensory, experience-focused space for residents with dementia in a London care-home. Based on this example, the paper highlights the value and impact of appropriate sensory design on the wellbeing of people with dementia and their carers. The conclusion discusses the learning and knowledge gained from this process as well as perspectives on further research activities including the analysis of user feedback and evaluation of the design intervention.