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首页> 外文期刊>Alcohol >Saccharin consumption and the effect of a long-term exposure to a sweetened alcoholic solution in high- (UChB) and low- (UChA) alcohol-drinking rats.
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Saccharin consumption and the effect of a long-term exposure to a sweetened alcoholic solution in high- (UChB) and low- (UChA) alcohol-drinking rats.

机译：在高（UChB）和低（UChA）饮酒的大鼠中糖精的消耗以及长期暴露于甜味酒精溶液的影响。

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An association between saccharin consumption and alcohol intake has been observed in rodent lines genetically developed for alcohol preference or alcohol avoidance. It has also been proposed that a sweetened alcohol solution can condition rats to consume high amounts of alcohol. This work had two aims. First, to study the relationship between saccharin and alcohol intake in both high-alcohol-drinking UChB rats and low-alcohol-drinking UChA rats and, second, to determine whether a long-term exposure to a sweetened alcohol solution can increase their voluntary alcohol consumption. For the first purpose, UChB and UChA rats were tested under a free-choice paradigm between two graduated bottles, one containing a saccharin solution (0.1, 0.2, or 0.4% [wt/vol]) and the other water. For the second purpose, UChB and UChA rats that were under free choice between 10% alcohol and water, were offered a 10% alcohol solution containing 0.2% saccharin, instead of 10% alcohol for 1 month and were then returned to free choice between 10% alcohol and water. The first experiment showed that both lines have a high preference for saccharin at any concentration, but UChB rats drank twice as much saccharin solution as UChA rats and consequently they increased significantly their total daily fluid intake. This fact has been suggested to be an animal analogue of the clinical phenomenon known as "loss of control." In the second experiment a long-term exposure to a 10% alcohol solution containing 0.2% saccharin induced a significant increase in alcohol consumption in UChB rats once saccharin was faded out, whereas the alcohol consumption in UChA rats returned to the previous low value. This result indicates that UChA rats have a genetic predisposition to avoid alcohol. In conclusion, the results reported here for UChB and UChA rats show an association between saccharin and alcohol preference, and suggest that their different genotypes are probably involved in alcohol aversion.
机译：在为酒精偏爱或避免饮酒而遗传开发的啮齿动物品系中，已经观察到糖精消耗与饮酒之间的关联。还提出了一种甜味的酒精溶液可以调节大鼠消耗大量的酒精。这项工作有两个目的。首先，研究高酒精饮料的UChB大鼠和低酒精饮料的UChA大鼠中糖精与酒精摄入之间的关系，其次，确定长期暴露于甜味酒精溶液是否可以增加其自愿摄入的酒精消费。为了第一个目的，在两个刻度瓶之间以自由选择范式对UChB和UChA大鼠进行了测试，两个刻度瓶分别装有糖精溶液（0.1、0.2或0.4％[wt / vol]）和另一种水。出于第二个目的，在10％酒精和水之间自由选择的UChB和UChA大鼠接受1％含0.2％糖精而不是10％酒精的酒精溶液治疗1个月，然后返回10 ％酒精和水。第一个实验表明，两种品系都对糖精具有高度的偏好，但是任何浓度的UChB大鼠饮用的糖精溶液都是UChA大鼠的两倍，因此，它们的每日总液体摄入量显着增加。该事实被认为是被称为“失控”的临床现象的动物类似物。在第二个实验中，一旦糖精淡出，长期暴露于含0.2％糖精的10％酒精溶液中，会导致UChB大鼠的酒精消耗量显着增加，而UChA大鼠的酒精消耗量恢复到先前的低值。该结果表明UChA大鼠具有避免饮酒的遗传倾向。总之，此处报道的UChB和UChA大鼠的结果显示糖精​​与酒精偏好之间存在关联，并表明它们的不同基因型可能与酒精厌恶有关。

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