The ability of drugs that reduce NMDA receptor activity on the volitional consumption of ethanol in the genetic drinking rat, mHEP line, was investigated. After the consumption of ethanol solutions and water by each male or female mHEP rat had stabilized on its preferred concentration, different doses of LY 274614, a competitive NMDA antagonist, MK 801, a non-competitive NMDA antagonist, (+)-HA-966 or ACPC (1-aminocyclopropane-1-carboxylic acid), antagonists of the glycine site were administered daily for three days. The dose of 3.0 mg/kg i.p. LY 274614 reduced the consumption of ethanol by 64% compared to the pre-treatment baseline, while 0.3 mg/kg of MK 801 reduced consumption by 44%, 20 mg/kg (+)-HA-966 reduced consumption by 47% and 300 mg/kg of ACPC reduced consumption by 30%. These doses of LY 274614 and MK 801 reduced the ability of Sprague-Dawley rats to walk on a rotorod. Effects of these drugs on food intake were small except for the 20 mg/kg dose of (+)-HA-966. Therefore, the drugs did not have an anti-caloric effect and manipulations of the glutamatergic system through NMDA receptors may modify the consumption of ethanol. This interaction should be explored further for its therapeutic potential and to better understand the control by central neuronal systems of the consumption of ethanol.
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http://dx.doi.org/10.1016/j.brainresbull.2004.08.001 | DOI Listing |
Alzheimers Dement
December 2024
University of Louisville, Lousiville, KY, USA.
Background: Chronic, excessive alcohol consumption causes neurodegeneration and is associated with an increased risk for Alzheimer's disease (AD) and other dementias. Moreover, there has been a consistent rise in alcohol consumption in older adults in the past few decades. However, there is minimal research showing how alcohol consumption affects AD neuropathogenesis and biological mechanisms remain unclear.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, China.
Traditional drying is a highly energy-intensive process, accounting for approximately 15% of total manufacturing cost, it often resulting in reduced product quality due to low drying efficiency. Biological and chemical agents, referred to as biochemical drying improvers, are employed as pretreatments to enhance both drying characteristics and quality attributes of fruits and vegetables. This article provides a thorough examination of various biochemical drying improvers (including enzymes, microorganisms, edible film coatings, ethanol, organic acids, hyperosmotic solutions, ethyl oleate alkaline solutions, sulfites, cold plasma, carbon dioxide, ozone, inorganic alkaline agents, and inorganic salts) and their effects on improving the drying processes of fruits and vegetables.
View Article and Find Full Text PDFJ Environ Manage
December 2024
School of Management, China Institute for Studies in Energy Policy, Collaborative Innovation Center for Energy Economics and Energy Policy, Xiamen University, Fujian, 361005, China. Electronic address:
This study investigates the returns-connectedness (RC) between Environmental, Social, and Governance (ESG) funds and biofuel markets. RC analysis helps stakeholders understand the role of ESG funds in promoting biofuel transitions. Using econometric models such as the Time-Varying Parameter Vector AutoRegressive (TVP-VAR) and Continuous Wavelet Transform (CWT), we examine RC with data from January 2019 to December 2023.
View Article and Find Full Text PDFEnviron Sci Pollut Res Int
December 2024
Biosystem Engineering Department, Tarbiat Modares University (TMU), Tehran, Iran.
Today, there are environmental problems all over the world due to the emission of greenhouse gasses caused by the combustion of diesel fuel. The excessive consumption and drastic reduction of fossil fuels have prompted the leaders of various countries, including Iran, to put the use of alternative and clean energy sources on the agenda. In recent years, the use of biofuels and the addition of nanoparticles to diesel fuel have reduced pollutant emissions, improved the environment, and enhanced the physicochemical properties of the fuel.
View Article and Find Full Text PDFSci Rep
December 2024
College of Biological Sciences and Technology, YiLi Normal University, Yining, 835000, People's Republic of China.
Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the impact of the initial sugar concentration on the fermentation of ice wine, the initial sugar concentration of Vidal ice grape juice was adjusted to 370, 450, 500 and 550 g/L by the addition of glucose.
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