Role of conceptual knowledge in learning and retention of conditioned fear.
Role of conceptual knowledge in learning and retention of conditioned fear.
复制标题
DOI：
10.1016/j.biopsycho.2011.11.002
复制
发表时间：
2012-02
影响因子：
2.6
通讯作者：
LaBar, Kevin S.
中科院分区：
文献类型：
--
作者：
Dunsmoor, Joseph E.;Martin, Alex;LaBar, Kevin S.
关键词：
将感官线索与令人厌恶的结果联系起来是一个跨物种的相对基本的过程。然而，在许多情况下，高阶认知过程可能有助于联想恐惧学习，特别是在人类中。在这里，我们问是否可以获得的基础上的概念知识的对象类别的恐惧，以及这种概念为基础的恐惧条件反射是否会导致增强的记忆表征条件对象。向参与者展示了动物和工具的图像的异质集合。其中一类物体被电击强化，而另一类物体从未被强化。结果证实了概念为基础的恐惧学习，通过主观报告的冲击预期，提高皮肤电导反应，并增强24小时识别记忆的项目条件类。这些结果提供了新的证据表明，条件性恐惧可以概括通过知识的对象概念，并揭示了持久性的恐惧记忆和基于类别的恐惧反应的症状，一些焦虑症。
Associating sensory cues with aversive outcomes is a relatively basic process shared across species. Yet higher-order cognitive processes likely contribute to associative fear learning in many circumstances, especially in humans. Here we ask whether fears can be acquired based on conceptual knowledge of object categories, and whether such concept-based fear conditioning leads to enhanced memory representations for conditioned objects. Participants were presented with a heterogeneous collection of images of animals and tools. Objects from one category were reinforced by an electrical shock, whereas the other category was never reinforced. Results confirmed concept-based fear learning through subjective report of shock expectancy, heightened skin conductance responses, and enhanced 24 hour recognition memory for items from the conditioned category. These results provide novel evidence that conditioned fear can generalize through knowledge of object concepts, and sheds light on the persistent nature of fear memories and category-based fear responses symptomatic of some anxiety disorders.
登录
查看更多内容
影响因子：
5.7
作者：
Knight DC;Waters NS;Bandettini PA
通讯作者：
Bandettini PA
影响因子：
2
作者：
Dunsmoor, Joseph E.;White, Allison J.;LaBar, Kevin S.
通讯作者：
LaBar, Kevin S.
影响因子：
56.9
作者：
BECHARA, A;TRANEL, D;DAMASIO, AR
通讯作者：
DAMASIO, AR
DOI：
10.1073/pnas.0506308103
发表时间：
2006-01-31
影响因子：
11.1
作者：
Anderson, AK;Wais, PE;Gabrieli, JDE
通讯作者：
Gabrieli, JDE
影响因子：
4.1
作者：
Brewin, CR
通讯作者：
Brewin, CR