Search

Contains fulltext : 241277.pdf (Publisher’s version ) (Open Access) According to dual-process signal-detection (DPSD) theories, short- and long-term recognition memory draws upon both familiarity and recollection. It remains unclear how primate prefrontal cortex (PFC) contributes to these processes, but frequency-specific neuronal activities are considered to play a key role. In Experiment 1, nonhuman primate (NHP) local field potential (LFP) electrophysiological recordings in macaque left dorsolateral PFC (dlPFC) revealed performance-related differences in a low-beta frequency range during the sample presentation phase of a visual object recognition memory task. Experiment 2 employed a similar task in humans and targeted left dlPFC (and vertex as a control) with repetitive transcranial magnetic stimulation (rTMS) at 12.5 Hz during occasional sample presentations. This low-beta frequency rTMS to dlPFC decreased DPSD derived indices of recollection, but not familiarity, in subsequent memory tests of the targeted samples after short delays. The same number of rTMS pulses over the same total duration albeit at a random frequency had no effect on either recollection or familiarity. Neither stimulation protocols had any causal effect upon behaviour when targeted to the control site (vertex). In this study, our hypotheses for our human TMS study were derived from our observations in NHPs; this approach might inspire further translational research through investigation of homologous brain regions and tasks across species using similar neuroscientific methodologies to advance the neural mechanism of recognition memory in primates. 28 p.

We investigated whether there are reliable crossmodal associations between foods/flavours and words in neurologically normal individuals. Participants were given a range of foods to taste, and had to rate each one along a number of dimensions. These included scales anchored with the words "takete/maluma" and "bouba/kiki". The results highlight the existence of robust crossmodal associations between complex foods/flavours and words in normal (i.e., nonsynesthetic) individuals. For example, crisps (potato chips) and cranberry sauce are rated as being more "takete" than brie cheese, while mint chocolate is rated as more "kiki" than regular chocolate. On the basis of these results, we suggest that our brains can extract supramodal/conceptual properties from foods/flavours (just as has been demonstrated previously using auditory and visual stimuli) and meaningfully match them crossmodally. The possibility that this process is based on the global Gestalt of a food rather than on any specific sensory qualities is also discussed. © 2010 Psychology Press.