Chemosensory responsiveness to ethanol and its individual sensory components in alcohol-preferring, alcohol-nonpreferring and genetically heterogeneous rats.
Chemosensory responsiveness to ethanol and its individual sensory components in alcohol-preferring, alcohol-nonpreferring and genetically heterogeneous rats.
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DOI：
10.1111/j.1369-1600.2011.00415.x
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发表时间：
2012-03
影响因子：
3.4
通讯作者：
Lemon CH
中科院分区：
文献类型：
--
作者：
Brasser SM;Silbaugh BC;Ketchum MJ;Olney JJ;Lemon CH
酒精激活口感觉回路，投射到与动机相关的边缘前脑区域，控制食欲，进食和饮水。到目前为止，有限的数据存在的贡献，化学传感器衍生的乙醇强化乙醇的偏好和消费。口腔内注入乙醇的味觉反应的措施没有发现酒精偏好（P）和非偏好（NP）遗传选择的大鼠系之间的初始orofacial反应的差异。然而，在自愿摄入测试P大鼠喜欢高浓度的乙醇后，首次曝光，这表明早期的感官介导的吸引力。在这里，我们直接比较了自我发起的化学感应响应酒精和原型甜，苦，和口腔三叉神经刺激之间的选择性繁殖的P，NP，和非选择的Wistar（WI）远交系，以确定是否有差异的感官响应乙醇和其推定的感官成分的表型与受遗传影响的酒精偏好。在设计用于指示口腔感觉引导的行为的口腔接触测定中，测试大鼠对酒精（3-40%）、蔗糖（0.01-1 M）、奎宁（0.01-3 mM）和辣椒素（0.003-1 mM）的立即短期舔舔反应。P大鼠表现出升高的短期舔响应酒精和蔗糖相对于NP和WI线在广泛的浓度范围内的每个刺激，并在血液酒精水平的情况下，将产生显着的后吸收效应。遗传介导的酒精偏好和口觉回避奎宁或辣椒素之间没有一致的关系。这些数据表明，增强初始化学感觉吸引乙醇和甜刺激与遗传酒精偏好的表型，并被认为是在下游激活的口服食欲奖励电路的框架内。
Alcohol activates orosensory circuits that project to motivationally relevant limbic forebrain areas that control appetite, feeding and drinking. To date, limited data exists regarding the contribution of chemosensory-derived ethanol reinforcement to ethanol preference and consumption. Measures of taste reactivity to intra-orally infused ethanol have not found differences in initial orofacial responses to alcohol between alcohol-preferring (P) and – nonpreferring (NP) genetically selected rat lines. Yet, in voluntary intake tests P rats prefer highly-concentrated ethanol upon initial exposure, suggesting an early sensory-mediated attraction. Here, we directly compared self-initiated chemosensory responding for alcohol and prototypic sweet, bitter, and oral trigeminal stimuli among selectively bred P, NP, and non-selected Wistar (WI) outbred lines to determine whether differential sensory responsiveness to ethanol and its putative sensory components are phenotypically associated with genetically-influenced alcohol preference. Rats were tested for immediate short-term lick responses to alcohol (3–40%), sucrose (0.01–1 M), quinine (0.01–3 mM) and capsaicin (0.003–1 mM) in a brief-access assay designed to index orosensory-guided behavior. P rats exhibited elevated short-term lick responses to both alcohol and sucrose relative to NP and WI lines across a broad range of concentrations of each stimulus and in the absence of blood alcohol levels that would produce significant postabsorptive effects. There was no consistent relationship between genetically-mediated alcohol preference and orosensory avoidance of quinine or capsaicin. These data indicate that enhanced initial chemosensory attraction to ethanol and sweet stimuli are phenotypes associated with genetic alcohol preference and are considered within the framework of downstream activation of oral appetitive reward circuits.
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影响因子：
17.7
作者：
KampovPolevoy, A;Garbutt, JC;Janowsky, D
通讯作者：
Janowsky, D
影响因子：
2.3
作者：
Danilova, V;Hellekant, G
通讯作者：
Hellekant, G
DOI：
10.1111/j.1530-0277.1990.tb01234.x
发表时间：
1990-10-01
期刊：
ALCOHOL-CLINICAL AND EXPERIMENTAL RESEARCH
影响因子：
--
作者：
BICE, PJ;KIEFER, SW
通讯作者：
KIEFER, SW
影响因子：
3.5
作者：
Dotson, CD;Spector, AC
通讯作者：
Spector, AC
DOI：
10.1097/01.alc.0000093739.05809.dd
发表时间：
2003-11-01
影响因子：
3.2
作者：
Kampov-Polevoy, AB;Garbutt, JC;Khalitov, E
通讯作者：
Khalitov, E