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Ethanol-induced conditioned taste aversion in Warsaw Alcohol High-Preferring (WHP) and Warsaw Alcohol Low-Preferring (WLP) rats
W. Dyr, E. Wyszogrodzka, J. Paterak, A. Siwińska-Ziółkowska, A. Małkowska, P. Polak,
Language English Country United States
Document type Journal Article, Research Support, Non-U.S. Gov't
NLK
ProQuest Central
from 2003-01-01 to 2 months ago
Nursing & Allied Health Database (ProQuest)
from 2003-01-01 to 2 months ago
Health & Medicine (ProQuest)
from 2003-01-01 to 2 months ago
Psychology Database (ProQuest)
from 2003-01-01 to 2 months ago
- MeSH
- Alcoholism genetics MeSH
- Taste genetics MeSH
- Ethanol administration & dosage MeSH
- Conditioning, Classical drug effects physiology MeSH
- Rats MeSH
- Alcohol Drinking genetics MeSH
- Saccharin administration & dosage MeSH
- Avoidance Learning drug effects physiology MeSH
- Choice Behavior drug effects physiology MeSH
- Animals MeSH
- Check Tag
- Rats MeSH
- Male MeSH
- Animals MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
The aversive action of the pharmacological properties of ethanol was studied in selectively bred Warsaw Alcohol High-Preferring (WHP) and Warsaw Alcohol Low-Preferring (WLP) rats. For this study, a conditioned-taste aversion test was used. Male WHP and WLP rats were submitted to daily 20-min sessions for 5 days, in which a saccharin solution (1.0 g/L) was available (pre-conditioning phase). Next, this drinking was paired with the injection of ethanol (0, 0.5, 1.0 g/kg), intraperitoneally [i.p.] immediately after removal of the saccharin bottle (conditioning phase). Afterward, the choice between the saccharin solution and water was extended for 18 subsequent days for 20-min daily sessions (post-conditioning phase). Both doses of ethanol did not produce an aversion to saccharin in WLP and WHP rats in the conditioning phase. However, injection of the 1.0 g/kg dose of ethanol produced an aversion in WLP rats that was detected by a decrease in saccharin intake at days 1, 3, 7, and 10 of the post-conditioning phase, with a decrease in saccharin preference for 16 days of the post-conditioning phase. Conditioned taste aversion, measured as a decrease in saccharin intake and saccharin preference, was only visible in WHP rats at day 1 and day 3 of the post-conditioning phase. This difference between WLP and WHP rats was apparent despite similar blood ethanol levels in both rat lines following injection of 0.5 and 1.0 g/kg of ethanol. These results may suggest differing levels of aversion to the post-ingestional effects of ethanol between WLP and WHP rats. These differing levels of aversion may contribute to the selected line difference in ethanol preference in WHP and WLP rats.
Department of Forensic Medicine Warsaw Medical University Oczki St 1 02 007 Warsaw Poland
Department of Pharmacology Warsaw Medical University Banacha St 1 02 097 Warsaw Poland
Toxicological Laboratory of Hospital Prague Solidarności St 67 03 401 Warsaw Poland
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