Effect of bromocriptine on acute ethanol tolerance in UChB rats

Drug naïve animals given a single dose of ethanol show changed responses to subsequent doses, including the development of ethanol tolerance and ethanol preference. These simple forms of behavioral plasticity are due in part to changes in gene expression and neuronal properties. Surprisingly little is known about how ethanol initiates changes in gene expression or what the changes do. Here we demonstrate a role in ethanol plasticity for Hr38, the sole Drosophila homolog of the mammalian Nr4a1/2/3 class of immediate early response transcription factors. Acute ethanol exposure induces transient expression of Hr38 and other immediate early neuronal activity genes. Ethanol activates the Mef2 transcriptional activator to induce Hr38, and the Sirt1 histone/protein deacetylase terminates Hr38 induction. Loss of Hr38 decreases ethanol tolerance and causes precocious but short-lasting ethanol preference. Similarly, reduced Mef2 activity in all neurons or specifically in the mushroom body α/β neurons decreases ethanol tolerance; Sirt1 promotes ethanol tolerance in these same neurons. Genetically decreasing Hr38 expression levels in Sirt1 null mutants restores ethanol tolerance, demonstrating that both induction and termination of Hr38 expression are important for behavioral plasticity to proceed. These data demonstrate that Hr38 functions as an immediate early transcription factor that promotes ethanol behavioral plasticity.

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Short-term selection for acute ethanol tolerance and sensitization from an F2 population derived from the high and low alcohol-sensitive selectively bred rat lines

Alcohol ◽

10.1016/j.alcohol.2007.10.001 ◽

2007 ◽

Vol 41 (8) ◽

pp. 557-566 ◽

Cited By ~ 6

Author(s):

Richard A. Radcliffe ◽

Pequita Bludeau ◽

Xin-Sheng Deng ◽

V. Gene Erwin ◽

Richard A. Deitrich

Keyword(s):

Ethanol Tolerance ◽

Short Term ◽

Term Selection ◽

F2 Population ◽

Acute Ethanol ◽

Selection For ◽

Low Alcohol

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The genetic relationships between ethanol preference, acute ethanol sensitivity, and ethanol tolerance inDrosophila melanogaster

Fly ◽

10.4161/fly.5.3.16987 ◽

2011 ◽

Vol 5 (3) ◽

pp. 191-199 ◽

Cited By ~ 29

Author(s):

Anita V. Devineni ◽

Kimberly McClure ◽

Douglas Guarnieri ◽

Ammon Corl ◽

Frederick Wolf ◽

...

Keyword(s):

Ethanol Tolerance ◽

Genetic Relationships ◽

Ethanol Sensitivity ◽

Ethanol Preference ◽

Acute Ethanol

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Faculty Opinions recommendation of Acute ethanol intoxication and the trauma patient: hemodynamic pitfalls.

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.13949976.15405082 ◽

2012 ◽

Author(s):

Osvaldo Chiara ◽

Stefania Cimbanassi

Keyword(s):

Trauma Patient ◽

Ethanol Intoxication ◽

Acute Ethanol ◽

Acute Ethanol Intoxication

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Effects of Green Tea Extract on Acute Ethanol-induced Hepatotoxicity in Rats

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2010.39.3.343 ◽

2010 ◽

Vol 39 (3) ◽

pp. 343-349 ◽

Cited By ~ 7

Author(s):

Dong-Chun Jin ◽

Seung-Wook Jeong ◽

Pyoung-Sim Park

Keyword(s):

Green Tea ◽

Green Tea Extract ◽

Acute Ethanol ◽

Tea Extract

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Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero

Beverages ◽

10.3390/beverages7020027 ◽

2021 ◽

Vol 7 (2) ◽

pp. 27

Author(s):

Dimitrios Kontogiannatos ◽

Vicky Troianou ◽

Maria Dimopoulou ◽

Polydefkis Hatzopoulos ◽

Yorgos Kotseridis

Keyword(s):

Saccharomyces Cerevisiae ◽

Alcoholic Fermentation ◽

Ethanol Tolerance ◽

Random Amplified Polymorphic Dna ◽

Yeast Strains ◽

Rapd Pcr ◽

Autochthonous Yeast ◽

Polymerase Chain ◽

Grape Varieties ◽

H2s Production

Nemea and Mantinia are famous wine regions in Greece known for two indigenous grape varieties, Agiorgitiko and Moschofilero, which produce high quality PDO wines. In the present study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) recovered the presence of five distinct profiles from a total of 430 yeast isolates. The five obtained strains were evaluated at microvinifications trials and tested for basic oenological and biochemical parameters including sulphur dioxide and ethanol tolerance as well as H2S production in sterile grape must. The selected autochthonous yeast strains named, Soi2 (Agiorgitiko wine) and L2M (Moschofilero wine), were evaluated also in industrial (4000L) fermentations to assess their sensorial and oenological characteristics. The volatile compounds of the produced wines were determined by GC-FID. Our results demonstrated the feasibility of using Soi2 and L2M strains in industrial fermentations for Agiorgitiko and Moschofilero grape musts, respectively.

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