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首页> 外文期刊>The European Journal of Neuroscience >Grey matter changes of the pain matrix in patients with burning mouth syndrome
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Grey matter changes of the pain matrix in patients with burning mouth syndrome

机译：口腔灼热综合征患者疼痛基质的灰质变化

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Burning mouth syndrome (BMS) is characterized by a burning sensation in the mouth, usually in the absence of clinical and laboratory findings. Latest findings indicate that BMS could result from neuropathic trigeminal conditions. While many investigations have focused on the periphery, very few have examined possible central dysfunctions. To highlight changes of the central system of subjects with BMS, we analysed the grey matter concentration in 12 subjects using voxel-based morphometry. Data were compared with a control group (Ct). To better understand the brain mechanisms underlying BMS, the grey matter concentration of patients was also compared with those of dysgeusic patients (Dys). Dysgeusia is another oral dysfunction condition, characterized by a distorted sense of taste and accompanied by a reduced taste function. We found that a major part of the pain matrix' presented modifications of the grey matter concentration in subjects with BMS. Six regions out of eight were affected [anterior and posterior cingulate gyrus, lobules of the cerebellum, insula/frontal operculum, inferior temporal area, primary motor cortex, dorsolateral pre-frontal cortex (DLPFC)]. In the anterior cingulate gyrus, the lobules of the cerebellum, the inferior temporal lobe and the DLPFC, pain intensity correlated with grey matter concentration. Dys also presented changes in grey matter concentration but in different areas of the brain. Our results suggest that a deficiency in the control of pain could in part be a cause of BMS and that BMS and dysgeusia conditions are not linked to similar structural changes in the brain.
机译：口腔灼热综合症（BMS）的特征是口腔灼热感，通常没有临床和实验室检查结果。最新发现表明BMS可能源于神经性三叉神经病。虽然许多研究集中在周围，但很少检查可能的中枢功能障碍。为了突出BMS对象中心系统的变化，我们使用基于体素的形态计量学分析了12位对象的灰质浓度。将数据与对照组（Ct）进行比较。为了更好地了解BMS的大脑机制，还比较了患者与消化不良患者（Dys）的灰质浓度。味觉障碍是另一种口腔功能障碍病症，其特征在于味觉失真并伴有味觉功能降低。我们发现，疼痛基质的主要部分对BMS患者的灰质浓度产生了影响。八个区域中有六个区域受到了影响[前扣带回和后扣带回，小叶小叶，岛鞘/额，颞下区域，原发性运动皮层，背外侧前额叶皮层（DLPFC）]。在扣带回前部，小脑小叶，颞下叶和DLPFC的疼痛强度与灰质浓度相关。 dys还显示了灰质浓度的变化，但在大脑的不同区域。我们的结果表明，控制疼痛的不足可能部分是BMS的原因，并且BMS和味觉障碍的状况与大脑中类似的结构变化没有关系。

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