Pain sensitivity and saccharin intake in alcohol-preferring and -nonpreferring rat strains

The experiments were designed to study the association between consumption of palatable 0.1% (w/v) saccharin solution, voluntary drinking of 10% (v/v) ethanol solution, and pain sensitivity measured with the hot plate test. Rat lines that were genetically selected for high alcohol consumption (P and...

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Bibliographic Details
Published in:	Physiology & behavior Vol. 59; no. 4; pp. 683 - 688
Main Authors:	Kampov-Polevoy, Alexey B., Kasheffskaya, Olga P., Overstreet, David H., Rezvani, Amir H., Viglinskaya, Irina V., Badistov, Boris A., Seredenin, Sergey B., Halikas, James A., Sinclair, J.David
Format:	Journal Article
Language:	English
Published:	Cambridge Elsevier Inc 01-04-1996 New York, NY Elsevier
Subjects:	Alcohol Drinking - drug therapy Alcohol Drinking - genetics Alcohol Drinking - psychology Alcohol-preferring and nonpreferring rats Animals Behavioral psychophysiology Biological and medical sciences Fundamental and applied biological sciences. Psychology Hot plate test Miscellaneous Pain - genetics Pain - psychology Pain Measurement - drug effects Psychology. Psychoanalysis. Psychiatry Psychology. Psychophysiology Rats Rats, Inbred Strains Reaction Time - drug effects Reaction Time - physiology Saccharin - pharmacology Saccharin intake Species Specificity Sweetening Agents - pharmacology Taste - drug effects Taste - genetics Alcohol-preferring and nonpreferring rats Saccharin intake Hot plate test Nociception Ethanol Rat Alcoholism Perception threshold Rodentia Thermal stimulus Drinking Psychophysics Opioid peptide Strain Vertebrata Saccharin Mammalia Pain Tail flick test Food intake Animal Detection threshold Intraspecific comparison
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Summary:	The experiments were designed to study the association between consumption of palatable 0.1% (w/v) saccharin solution, voluntary drinking of 10% (v/v) ethanol solution, and pain sensitivity measured with the hot plate test. Rat lines that were genetically selected for high alcohol consumption (P and AA rats), alcohol-preferring Fawn Hooded (FH) rats and their F2[FH×FRL] hybrids, and the Maudsley Nonreactive strain (MNRA) had a high propensity to consume saccharin that resulted in a significant (almost twofold; p < 0.05) increase in their daily fluid intake when saccharin was available. These strains also had lower pain thresholds in the hot plate test than did their parallel strains [NP, ANA, Maudsley Reactive (MR)]. Most alcohol-nonpreferring strains [NP, ANA, and Flinders Resistant Line (FRL)] had preference ratios for saccharin about as high as those of the alcohol-preferring rats but, unlike the high alcohol drinkers, they did not increase their total fluid intake when saccharin was available. The mean saccharin intakes of the lines were strongly correlated with their alcohol drinking during the first 5 days, whereas their latencies on the hot plate were inversely related to their change in alcohol drinking with experience. The results are consistent with an endogenous opioid mechanism being involved in alcohol drinking.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0031-9384 1873-507X
DOI:	10.1016/0031-9384(95)02110-8