Behavioural sensitisation following repeated intermittent oral administration of Catha edulis in rats

Behavioural sensitisation following repeated intermittent oral administration of Catha edulis in rats
复制标题

DOI:
10.1016/j.bbr.2004.05.020
复制
发表时间:
2005-01-30
影响因子:
2.7
通讯作者:
Schmidt, WJ
Schmidt, WJ
中科院分区:
心理学3区
文献类型:
--
作者:
Banjaw, MY;Schmidt, WJ

文献摘要

被引文献

相似文献

长期使用精神兴奋剂被认为可以诱导持久的行为敏感化,这在成瘾行为的获得和维持中发挥作用。对大鼠重复口服槟榔的作用进行了研究。雄性Sprague-Dawley大鼠分为5组,分别给予生理盐水、S-(-)-卡西酮(1.5mg/kg)、D-(+)-苯丙胺(1.5mg/kg)和标准C.连续9天每天一次给予紫丁香提取物(50或200 mg/kg),然后在5个戒断日后用相同的精神兴奋剂激发。然后,2周后,将大鼠断头,并评估神经递质的水平。使用活动和嗅探盒监测行为活动。结果表明,这三种精神兴奋剂诱导大鼠强烈的行为敏化。然而,神经递质分析显示,除C外,大多数区域的多巴胺基础水平没有显着变化。200 mg/kg的紫丁香提取物可显著降低前尾壳核DA、DOPAC和HVA的含量(P < 0.05)。C. edulis引起持久的行为敏化支持轶事文献与C。咀嚼美味。(C)2004 Elsevier B. V.保留所有权利。
A prolonged use of psychostimulants has been suggested to induce long-lasting behavioural sensitisation which plays a role in the acquisition and maintenance of addictive behaviour. A study was conducted to evaluate the effect of repeated oral administration of Catha edulis in rats. Male Sprague-Dawley rats divided into five groups received: saline, S-(-)-cathinone (1.5 mg/kg), D-(+)-amphetamine, (1.5 mg/kg) and standardized C. edulis extract (50 or 200 mg/kg) once daily for nine consecutive days and later challenged with the same psychostimulants after five abstinence days. Then, 2 weeks later, rats were decapitated and the level of neurotransmitters were assessed. Behavioural activities were monitored using activity and sniffing boxes. The results demonstrated that the three psychostimulants induced strong behavioural sensitisation in rats. Whereas, neurotransmitters analyses showed no significant changes in the basal level of dopamine in most of the regions except that C. edulis extract (200 mg/kg) significantly reduced the level of DA, DOPAC and HVA in the anterior caudate putamen (P < 0.05). The capacity of C. edulis to elicit a long-lasting behavioural sensitisation support the anecdotal literatures about psychiatric problems associated with C. edulis chewing. (C) 2004 Elsevier B.V. All rights reserved.