Barry Robert J, De Blasio Frances M, Cave Adele E
Centre for Psychophysics, Psychophysiology, and Psychopharmacology; Brain & Behaviour Research Institute; and School of Psychology, University of Wollongong , Wollongong, Australia .
J Caffeine Res. 2014 Sep 1;4(3):83-92. doi: 10.1089/jcr.2014.0011.
Research has reliably demonstrated that caffeine produces a general increase in physiological arousal in humans, but we previously failed to obtain the expected arousal-based changes in manually quantified event-related potential (ERP) components in response to the stimuli in a simple Go/NoGo task. A single oral dose of caffeine (250 mg) was used in a randomized double-blind placebo-controlled repeated-measures cross-over study. Adult participants (=24) abstained from caffeine for 4 hours before each of two sessions, approximately 1 week apart. An equiprobable auditory Go/NoGo task was used, with a random mix of 75 tones at 1,000 Hz and 75 at 1,500 Hz. All tones were 50 ms duration (rise/fall time 5 ms) at 60 dB SPL, with a fixed stimulus-onset asynchrony of 1100 ms. Principal component analysis (a form of factor analysis) was used to quantify orthogonal ERP components. ERP components reflected the different sequential processing of each stimulus type in this paradigm, replicating previous results. Caffeine was associated with a reduction in reaction time and fewer omission errors. The major ERP effects of caffeine were apparent as a slightly enhanced Processing Negativity and larger P3b amplitudes to Go stimuli. There were few effects on components to NoGo stimuli. The results confirm our previous findings that caffeine improves aspects of the differential processing related to response production and task performance, but may be interpreted as supporting the simple amplification of ERP component amplitudes predicted by the general arousal induced by caffeine.
研究已确切表明,咖啡因会使人体的生理唤醒普遍增强,但在之前一项简单的“是/否”任务中,针对刺激,我们未能在手动量化的事件相关电位(ERP)成分中获得预期的基于唤醒的变化。在一项随机双盲安慰剂对照重复测量交叉研究中,使用了单次口服剂量的咖啡因(250毫克)。24名成年参与者在相隔约1周的两次实验前均禁食咖啡因4小时。采用了等概率的听觉“是/否”任务,随机混合了75个1000赫兹的音调与75个1500赫兹的音调。所有音调时长均为50毫秒(上升/下降时间5毫秒),声压级为60分贝,刺激起始异步固定为1100毫秒。主成分分析(一种因子分析形式)用于量化正交ERP成分。ERP成分反映了该范式中每种刺激类型的不同顺序处理过程,重复了先前的结果。咖啡因与反应时间缩短和遗漏错误减少有关。咖啡因对ERP的主要影响表现为处理负波略有增强,对“是”刺激的P3b波幅增大。对“否”刺激的成分影响较小。这些结果证实了我们之前的发现,即咖啡因改善了与反应产生和任务表现相关的差异处理方面,但也可解释为支持了由咖啡因引起的一般唤醒所预测的ERP成分波幅的简单放大。