FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2912497980> ?p ?o ?g. }

• W2912497980 endingPage "554" @default.
• W2912497980 startingPage "552" @default.
• W2912497980 abstract "Let me make a toast to the cranial nerves. To this purpose, I would use, for example, a Spanish red wine. Many different types of red wine would perfectly serve the purpose. Young wine, oak barrel-aged wine, Crianza, or Reserva wine. Grapes from the native varieties tempranillo, bobal, garnacha, or mencía. Alone, with olives, or accompanied by local cuisine. No matter the combination, all of these possibilities will bring you to distinguish the color of the wine, the smell but also the aroma, if its taste contains notes of wood, grass, red or green fruit, a thousand different possibilities come to a zenith when you try, besides, to get the best of a perfect marriage of the wine and the food. From your senses to the brain, all the complexity of wine savoring is made by means of highly specialized sensory organs and the incredible information-processing machine that is our brain. But all of this information is never lost along its travel; its way from senses to brain and back is made by means of the most intricate and complex bulk of neural projections ever: the cranial nerves. In the Special Issue Cranial Nerves of The Anatomical Record, our Guest Editors Professor Alino Martínez-Marcos (UCLM, Ciudad Real) and Professor José Ramón Sañudo (UCM, Madrid) compiled an excellent list of papers divided in two volumes. In Volume 1 devoted to Phylogeny and Ontogeny, our Guest Editors grouped papers analyzing the development, the evolution, and the basic organization of cranial nerves. That work is now completed with Volume 2 devoted to the Morphology and Clinical Significance of the cranial nerves. The complexity of the organization and function of the cranial nerves is well represented in the papers grouped in these two volumes. My Commentary to Volume 1 (Trejo, 2019) drew a scheme of how and why cranial nerves show an extraordinarily intricate development serving the purpose of cephalization throughout species evolution. In Volume 2, my commentary focuses on describing one example of how this complex machinery carries the information up to the brain and to transfer the cerebral orders back to the skull, the jaws, the glands, the muscles, and the sensory organs to perform an apparently simple task. After testing the first sip of wine, we will let it breathe for a while to permit the plethora of visual, olfactory, and taste stimuli to arise. Meanwhile, I will expand upon what happened after that first contact with the wine. First, and according to the recommendations of the sommeliers, we have to see the wine. From violet blue to tile or brick red, through crimson or granate tones, the colors of wine talk about its age, health, and evolution. The intensity, luminosity (brightness), and clarity talk about other aspects of the wine's quality. All of the visual properties of the wine are processed by the retina and sent to the thalamic lateral geniculate nucleus (diencephalus), through the second cranial pair, the optic nerve. Visual information ends its trip into the occipital visual cortex. If you wonder why the color of the wine is so relevant, let me cite here the legendary paper by Morrot (Morrot et al., 2001) demonstrating that students of a school of sommeliers confused a red wine with a white one during a wine testing after the experimenters tinted the white wine with a dye without flavor. The perception and processing of the color attribute of the wine is also very relevant for the next “sommelier” step: smelling. The reason is that the color of the wine (or food) influences our perception of its taste (Engen, 1972; for a revision, see Shepherd, 2012). The smell and aroma of wine, either orthonasal (through the nose -smell-) or retronasal (through the back part of the mouth -aroma-), are certainly core aspects of wine savoring. They inform about the age, the grape variety, and the procedure to make the wine. Expert sommeliers talk about coffee, flowers, or thyme scents among a hundred others, as well as about humidity or cork. The wine smell/aroma reports typical features of the wine strain, the fermentation process, and the bouquet or maturation. For all these reasons, smell is considered as the first proper pleasure of wine savoring. The odors stimulate receptor neurons in the olfactory mucosa. This information is sent to the olfactory bulb (first synapse) from where the processed information travels to the olfactory cortex, all this way constituting the first cranial pair, the olfactory nerve. The main output of the olfactory nerve is the orbitofrontal cortex, from which the processed information is sent to other brain regions related to the reception of information from other sensory organs. This way, the sense of smell influences our subjective perception of all the other senses. One of the best ways to understand the relevance of this path from the nose to the brain (Lopez-Mascaraque and Trejo, 2013) is to take into account the data by Takagi's group (reviewed by Takagi, 1986), demonstrating that the cells involved in the processing of olfactory information are increasingly more tuned along the neural pathway, with the most finely tuned being at the orbitofrontal cortex. Next, our sommelier will ask for us to “go to the mouth.” Here is when most properties of the wine appear, when a wine reaches its fullness or sinks. Some good or bad perspectives raised from our eye or nose about the visual or scent aspects can dramatically change or accompany what it is still to come with the taste. The taste of the wine can report about the age, grape variety, climate, geographical place of origin, and vintage. Not in vain, all of this complexity needs to be processed and sent through three cranial nerves. The facial (7th), the glossopharyngeal (9th), and the vagus (10th) receive information directly from the papillae at the tongue and send the information to the nucleus of the solitary tract at the brain stem, where the information is again processed and sent to the thalamus and then to the cerebral cortex (anterior insula and operculum). Still not overwhelmed by the extraordinary complexity of the simple gesture of tasting a wine? You should know that as the information of retronasal smell comes necessarily from the wine (or food), specific information of each sense travels selectively segregated by its own cranial nerve or group of nerves to the cerebral cortex. The most important concept to bear in mind is that while this segregation permits the sensory information to be analyzed isolated as enters the central nervous system, later our brain will mix these single-sensory perceptions. So, for example, taste information will also travel to the orbitofrontal cortex. This is the basis for the most sublime savoring of wine, even including synesthesia (for an excellent discussion of all these processes, see Shepherd, 2012). This process is not trivial because as the information from each sensory organ stimulates primary cerebral cortices, but when the same stimuli are given to testers combined, secondary cortical areas become activated besides those primary brain areas (Small et al., 2005). There is no doubt that we are facing one of the most complex neural processes. This complex processing is not in vain because the information processing related to drink and food is the sustenance of the living being. A more deep analysis of the taste of the wine will also reveal some perceptions of touch. Wine stimulates only a few touch sensations, compared to solid foods. Viscosity, effervescence of sparkling wines, and stimulation produced by the tannin-mucin precipitate after our saliva is mixed with the wine add to sensory perceptions. These perceptions inform us respectively about creaminess (smoothness), size of the bubbles, or adherence/grading of the wine. All of these perceptions clearly contribute to the adequate classification of a wine and undoubtedly contribute to the complexity of its tasting. The information travels through the trigeminal nerve (fifth) to the trigeminal nucleus in the brain stem. It is processed and sent to the thalamus and from here to the somatosensory cortex. It is the sum of all of these different perceptions from distinct sensory organs and the mixed information that our cerebral cortex processes later, that makes a wine or any food or drink to have a unique flavor (Shepherd, 2012). Particularly at this stage is when the sommelier will advise to take care of filling all of the mouth with the wine to perceive all of the flavor. However, to move the wine throughout the mouth requires muscles. In fact, to drink (and eat) is all about an engineering task to move the drink and food forward and backwards and sideways, to masticate, and finally, to swallow. All of these tasks have to be executed together with breathing. Successful execution is through a coordinated series of orders coming from the motor area of the cerebral cortex, through the brain stem and directly sent to the tongue, the salivary glands, and the jaws and throat. The motor orders travel by means of the hypoglossal nerve (12th, the tongue), the trigeminal nerve (5th, the rest of the mouth), the motor facial nerve (7th, the salivary glands), and a group of cranial nerves devoted to swallowing. These are the glossopharyngeal (9th) and vagus (10th) nerves for the pharynx and the nucleus ambiguous (cranial pairs 9th, 10th, and 11th) for the esophagus. Other muscles participate in swallowing, as for example, the cricopharyngeus and the inferior pharyngeal constrictor (innervated by the vagus nerve, 10th) and the suprahyoids (innervated by trigeminal nerve -5th-, facial -7th-, and hypoglossal -12th- nerves). This small overview of wine tasting cannot finish without remembering that swallowing the wine is achieved by means of movements of the tongue and throat, which nevertheless produce a satisfying sound of gulp. This sound is perfectly sensed through the vestibulocochlear nerve (8th). Examples of all this morphological and functional complexity, with obvious consequences for the clinical aspects of the cranial nerves, are provided by the papers in this second volume of the Special Issue Cranial Nerves of The Anatomical Record. The papers provide perspectives about the surgical anatomy of the orbit, with special emphasis on oculomotor, trochlear, and abducens nerves (Apaydin et al., 2018), the importance of the variability of the facial nerve to other surrounding structures within the petrous portion of the temporal bone (Arístegui et al., 2018), as well as through the extra-cranial course (Martínez Pascual et al., 2018), the vascular relationships of the trigeminal nerve in patients with classic trigeminal neuralgia (Ruiz-Juretschke et al., 2018), the extra-cranial course and branching pattern of the glossopharyngeal nerve (Sakamoto, 2018b), the spatial relationships of the hypoglossal nerve with the tongue and associated muscles (Sakamoto, 2018a), the clinical implications of the anatomy and function of the carotid sinus nerve (originated from the glossopharyngeal nerve, Porzionato et al., 2018), the innervation of the masticatory muscles (Akita et al., 2018), the morphology, embryology, surgical anatomy, and clinical manifestations of the accessory nerve (Johal et al., 2018), and the innervation of human larynx, describing the difficulty of carrying out laryngeal nerve reinnervation procedures (Martín-Oviedo et al., 2018). The information provided in these papers demonstrates how the difficulty in obtaining a complete comprehension of the anatomical structure of the cranial nerves is conditioning our ability to repair lesions and diseases of the cranial nerves. The papers that comprise both volumes of the Special Issue focus on the anatomical aspects of cranial nerves to reveal their clinical relevance, showing the possibilities of modern approaches to address reinnervation of cranial nerves. With all of this information in mind, it is possible to think that now we will be able to taste much more adequately the next sips of the wine waiting in our glass. The next time you make a toast to anything with a cup of wine in your hand, mind the cranial nerves, and make a toast to them, too. The author thanks the co-guest Editors of this Special Issue of The Anatomical Record, Alino Martínez-Marcos, and José Ramón Sañudo, unstoppable workers of the Spanish anatomy, for compiling and managing this double Special Issue “Cranial Nerves” and for their suggestions about these Commentaries, and all the authors that contributed manuscripts to this Issue, as well as the peer-reviewers of the manuscripts and the Editorial staff of The Anatomical Record who always help with their dedicated efficiency. Special thanks to Laura López-Mascaraque for her suggestions and help, and to Kurt Albertine, Editor-In-Chief, and Jeff Laitman, Senior Editor, who effectively guided this job and gave the most appropriate and useful advice at each time." @default.
• W2912497980 created "2019-02-21" @default.
• W2912497980 creator A5048166089 @default.
• W2912497980 date "2019-03-05" @default.
• W2912497980 modified "2023-09-26" @default.
• W2912497980 title "A Toast to the Cranial Nerves" @default.
• W2912497980 cites W1790895856 @default.
• W2912497980 cites W2014964564 @default.
• W2912497980 cites W2016938432 @default.
• W2912497980 cites W2099135546 @default.
• W2912497980 cites W2117102834 @default.
• W2912497980 cites W2799349743 @default.
• W2912497980 cites W2801549769 @default.
• W2912497980 cites W2801816320 @default.
• W2912497980 cites W2801827314 @default.
• W2912497980 cites W2801886639 @default.
• W2912497980 cites W2802098475 @default.
• W2912497980 cites W2802310446 @default.
• W2912497980 cites W2896331335 @default.
• W2912497980 cites W2897278441 @default.
• W2912497980 cites W2899089244 @default.
• W2912497980 cites W2913914112 @default.
• W2912497980 doi "https://doi.org/10.1002/ar.24074" @default.
• W2912497980 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/30730105" @default.
• W2912497980 hasPublicationYear "2019" @default.
• W2912497980 type Work @default.
• W2912497980 sameAs 2912497980 @default.
• W2912497980 citedByCount "2" @default.
• W2912497980 countsByYear W29124979802019 @default.
• W2912497980 countsByYear W29124979802020 @default.
• W2912497980 crossrefType "journal-article" @default.
• W2912497980 hasAuthorship W2912497980A5048166089 @default.
• W2912497980 hasBestOaLocation W29124979801 @default.
• W2912497980 hasConcept C105702510 @default.
• W2912497980 hasConcept C2778034410 @default.
• W2912497980 hasConcept C2779300802 @default.
• W2912497980 hasConcept C2911217788 @default.
• W2912497980 hasConcept C71924100 @default.
• W2912497980 hasConceptScore W2912497980C105702510 @default.
• W2912497980 hasConceptScore W2912497980C2778034410 @default.
• W2912497980 hasConceptScore W2912497980C2779300802 @default.
• W2912497980 hasConceptScore W2912497980C2911217788 @default.
• W2912497980 hasConceptScore W2912497980C71924100 @default.
• W2912497980 hasIssue "4" @default.
• W2912497980 hasLocation W29124979801 @default.
• W2912497980 hasLocation W29124979802 @default.
• W2912497980 hasLocation W29124979803 @default.
• W2912497980 hasOpenAccess W2912497980 @default.
• W2912497980 hasPrimaryLocation W29124979801 @default.
• W2912497980 hasRelatedWork W1963621947 @default.
• W2912497980 hasRelatedWork W1977771615 @default.
• W2912497980 hasRelatedWork W2070993070 @default.
• W2912497980 hasRelatedWork W2241341193 @default.
• W2912497980 hasRelatedWork W2374310687 @default.
• W2912497980 hasRelatedWork W2378496850 @default.
• W2912497980 hasRelatedWork W2378578051 @default.
• W2912497980 hasRelatedWork W2437062621 @default.
• W2912497980 hasRelatedWork W3019902262 @default.
• W2912497980 hasRelatedWork W4312430753 @default.
• W2912497980 hasVolume "302" @default.
• W2912497980 isParatext "false" @default.
• W2912497980 isRetracted "false" @default.
• W2912497980 magId "2912497980" @default.
• W2912497980 workType "article" @default.