Premium
EFFECTS OF CHRONIC CONSUMPTION OF ETHANOL AND SUCROSE ON RAT WHOLE BRAIN 5‐HYDROXYTRYPTAMINE
Author(s) -
Moscatelli E. A.,
Fujimoto Karen,
Gilfoil T. C.
Publication year - 1975
Publication title -
journal of neurochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.75
H-Index - 229
eISSN - 1471-4159
pISSN - 0022-3042
DOI - 10.1111/j.1471-4159.1975.tb06965.x
Subject(s) - ethanol , sucrose , liquid diet , chemistry , serotonin , medicine , endocrinology , biochemistry , receptor
— Whole brain 5‐hydroxytryptamine (5‐HT) levels were determined after 3 weeks in rats chronically consuming ethanol, in pair‐fed controls, and in pair‐fed controls consuming sucrose in quantities isocaloric to the ethanol of the first group. A cryogenic harvesting and storage technique was developed to insure accurate measurement of whole rat brain 5‐HT. It was found that whole brain 5‐HT is completely stable for at least 16 days after decapitation into liquid N 2 followed by storage of frozen whole heads at – 70°C. Using this technique and spectrophotofluorometric 5‐HT assays, no differences were found in whole brain 5‐HT among the three groups. Chronic consumption of ethanol and sucrose apparently lead to no chronic change in rat whole brain 5‐HT.