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Contextual test (5 min) was performed 24 h after training, in the same chamber.
For the contextual test, mice were returned to the same training chamber for 5 min without an electric shock.
When the conditioned stimulus (context) was presented 24 h after conditioning (context testing), SCR mice showed reduced levels of freezing [Fig. 1B, Contextual test after conditioning, p = 0.0266, f(1,38) = 5.324].
A contextual test was conducted 24 (day 1), 48 (day 2), and 72 h (day 3) after conditioning in the same chamber without the presentation of the tone or footshock.
A cued test was conducted in a different environment 2 h after the contextual test using a white plastic box with a brightness of 50 lux, background white noise of 60 dB, and presence of the smell of alcohol.
In the contextual test (Figure 6C, right), performed 24 h after training, PC3/Tis21−/− mice spent a significantly smaller amount of time in freezing behavior, compared to control mice (one-way ANOVA, F 1,22) = 5.02; p = 0.03).
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In this study, SCR mice showed significant differences in the contextual tests.
To evaluate contextual fear learning, test subjects were returned to the freeze monitor (i.e., same context) 24 hr after the training procedure described above, and freezing behavior was scored for 5 min. To evaluate cued fear learning, the animals were placed in a different context (novel odor, lighting, cage floor, and visual cues) 24 hours following contextual testing.
The effect of time was significant during contextual testing after 24 h (Fig. 1B) in WT but not in SCR [WT; p = 0.0013, SCR ; p = 0.1943], while the time interaction was not significant between 2 genotypes [p = 0.1527, f(4,152) = 1.701].
No significant differences between groups were observed on the contextual fear test, or on a test of shock sensitivity.
Twenty-four hours after the contextual conditioning test, the mice were tested for cue memory by returning them to the same chamber, which was modified by the addition of various shapes and designs on the walls and a vanilla scent.
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