المؤلفون: Zhao, Liang, Ouyang, Hanying, Zhang, Nanhai, Wang, Chengtao, Ji, Baoping, Zhou, Feng

المصدر: Alcohol & Alcoholism; May2021, Vol. 56 Issue 3, p334-347, 14p

مصطلحات موضوعية: LIPID metabolism, GLUCOSE metabolism, TRIGLYCERIDES, ALCOHOLIC beverages, FAT content of food, BODY weight, ANIMAL experimentation, LOW density lipoproteins, ANTIOXIDANTS, SUPEROXIDE dismutase, RATS, CATALASE, MALONDIALDEHYDE, WINES, TUMOR necrosis factors, HUMAN microbiota, OXIDOREDUCTASES, ETHANOL, CHOLESTEROL, INSULIN resistance, LIPID peroxidation (Biology)

مستخلص: Aim To compare effects on certain health indices in rodents of different doses of alcoholic beverages, huangjiu (Chinese yellow wine), red wine and baijiu (Chinese liquor) combined with high-fat diet (HFD) and the pure HFD. Methods A total of 80 rats were randomly divided into eight groups and treated with (a) basal diet (3.5 kcal/g); (b) HFD (19.5% w/w lard, 4.5 kcal/g) and (c) HFD with low or high doses of separate alcoholic beverages (2.5 and 5 g/kg ethanol, respectively) for 28 weeks. Results Chronic drinking when combined with HFD was associated with reduced body weight, fat accumulation and serum TNF-α level, serum TG, TC and LDL-C levels, and improved glucose tolerance (OGTT) and insulin sensitivity (ITT), hepatic enzymes; elevated levels or activities of the antioxidant enzymes like superoxide dismutase, catalase and glutathione reductase, reduced the content of lipid peroxidation productions such as malondialdehyde, in comparison with the pure HFD intake. In addition, compared with HFD, drinking plus HFD improved microbiota dysbiosis, down-regulated the ratio of Firmicutes / Bacteroidetes and promoted the growth of some probiotics including Prevotellaceae_UCG-001 and norank_f__Bacteroidales_S24-7_group. Conclusion Overall, the three beverages showed different impacts on indicators but red wine showed the most 'beneficial' effects. Of course, higher ethanol dosages can be expected to cause overall negative health effects, and harms of high fat intake can be prevented by healthier diet. [ABSTRACT FROM AUTHOR]

: Copyright of Alcohol & Alcoholism is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

المؤلفون: Milton, Katharine

المصدر: Integrative and Comparative Biology, 2004 Aug 01. 44(4), 304-314.

URL الوصول: https://www.jstor.org/stable/3884964

المؤلفون: Keith L. Williams, Urja K. Parikh, Shannon M. Doyle, Lindsey N. Meyer

المصدر: Alcoholism: Clinical and Experimental Research. 46:1423-1432

مصطلحات موضوعية: Adult, Adolescent, Alcohol Drinking, Ethanol, Alcoholic Beverages, Medicine (miscellaneous), Anxiety, Toxicology, Rats, Rats, Sprague-Dawley, Psychiatry and Mental health, Animals, Energy Drinks, Humans, Female

الوصف: Mixing alcohol with caffeinated energy drinks is a common practice among young people. Consumption of alcohol mixed in energy drink is associated with increased risk of binge drinking and alcohol dependence. The purpose of this study was to determine whether voluntary intermittent access to alcohol mixed in energy drink in adolescent rats alters adult self-administration of alcohol, anxiety, and memory.For 10 weeks in the home-cage, two groups of adolescent female Sprague-Dawley rats had intermittent access to energy drink (ED) or 10% alcohol mixed in energy drink (AmED) with water concurrently available. Other rat groups had daily continuous access to ED or AmED. Anxiety was measured with an open field test and memory was assessed with a novel place recognition test. For self-administration, rats pressed levers for 10% alcohol alone on a fixed ratio (FR1) and on a progressive ratio (PR).Intermittent access to AmED generated greater intake during the initial 30 min of access (AmED 1.70 ± 0.04 g/kg vs. ED 1.01 ± 0.06 g/kg) and during the subsequent 24 h (AmED 7.04 ± 0.25 g/kg vs. ED 5.60 ± 0.29 g/kg). Intermittent AmED caused a significant but small decrease in anxiety while neither ED nor AmED altered memory. During alcohol self-administration, group differences emerged only during PR testing during which intermittent AmED rats responded more than all other groups.These findings suggest that intermittent access to AmED generates binge-like consumption that supports human findings that AmED generates greater alcohol consumption. Furthermore, experience with AmED may alter the motivational properties of alcohol into adulthood without necessarily causing a major impact on anxiety or memory.

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::277059e1d400a7475d5684f6255d286d
https://doi.org/10.1111/acer.14897

المؤلفون: Renato Romero, José, Krause Neto, Walter, Sabbag da Silva, Alexandre, Luiz Dos Santos, Everton, Aurélio Added, Marco, Pianca, Eduardo, Florencio Gama, Eliane, Rodrigues de Souza, Romeu

المصدر: Aging Male; Jun2018, Vol. 21 Issue 2, p1-6, 6p

مصطلحات موضوعية: COLLAGEN, ALCOHOLIC beverages, BODY weight, RATS, BONE remodeling, TIBIA, BONE density, ETHANOL, STATISTICAL sampling, ANIMALS

مستخلص: Several studies have demonstrated that alcohol consumption can decrease bone density and alter its structure. However, most of the studies did not investigate the effects of specific alcoholic beverages. This study determined the effects of chronic consumption of cachaça (a Brazilian beverage containing alcohol) on body weight (BW), tibia bone density and on the tibia collagen density in middle-aged Wistar rats. Rats with 9 months old were submitted for 100 days, to a liquid diet of cachaça diluted in water with a progressive and controlled concentration (10°GL, 15°GL, 20°GL, 25°GL, and 30°GL). Chronic cachaça intake produced a significant decrease in BW and altered bone remodeling, decreasing trabecular bone density. In chronic cachaça-treated group (CT), the production of collagen fibers in bone tissue has predominantly green birefringence. It appears that they are immature fibers that do not exist in the control group, in which there are standard predominantly yellowish mature fibers. In conclusion, chronic cachaça consumption affects the structure of the tibial bone of middle-aged rats by decreasing the bone density and reducing the density of mature collagen fibers. [ABSTRACT FROM AUTHOR]

: Copyright of Aging Male is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

المؤلفون: Wang, Jie, Du, Hongying, Jiang, Lihong, Ma, Xiaoxian, de Graaf, Robin A., Behar, Kevin L., Mason, Graeme F.

المصدر: Proceedings of the National Academy of Sciences of the United States of America, 2013 Aug . 110(35), 14444-14449.

URL الوصول: https://www.jstor.org/stable/42713118

المؤلفون: Bowers, M. Scott, Hopf, F. Woodward, Chou, Jonathan K., Guillory, Anitra M., Chang, Shao-Ju, Janak, Patricia H., Bonci, Antonello, Diamond, Ivan

المصدر: Proceedings of the National Academy of Sciences of the United States of America, 2008 Aug . 105(34), 12533-12538.

URL الوصول: https://www.jstor.org/stable/25463894

المصدر: In Vitro Cellular & Developmental Biology, 1992 Mar 01. 28A(3), 205-210.

URL الوصول: https://www.jstor.org/stable/4296828

المؤلفون: Burbacher, Thomas M.

المصدر: Environmental Health Perspectives, 1993 Dec 01. 101, 133-141.

URL الوصول: https://www.jstor.org/stable/4640367

المؤلفون: Michał Oczkowski, Aleksandra Kołota, Dominika Głąbska, Joanna Gromadzka-Ostrowska

المصدر: Nutrients, Vol 12, Iss 1, p 158 (2020)
Nutrients
Nutrients; Volume 12; Issue 1; Pages: 158

مصطلحات موضوعية: Male, 0301 basic medicine, Alcoholic liver disease, Wine, medicine.disease_cause, Protein Carbonylation, chemistry.chemical_compound, 0302 clinical medicine, oxidative stress, Nutrition and Dietetics, biology, Alcoholic Beverages, Alanine Transaminase, Cytochrome P-450 CYP2E1, red wine, CYP2E1, Pathophysiology, Interleukin-10, liver enzymes, 030211 gastroenterology & hepatology, beer, lcsh:Nutrition. Foods and food supply, Adult, medicine.medical_specialty, Alcohol Drinking, ethanol, rats, adolescent, liver, ethanol metabolism, inflammation, lcsh:TX341-641, Thiobarbituric Acid Reactive Substances, Article, Young Adult, 03 medical and health sciences, Internal medicine, medicine, TBARS, Animals, Humans, Rats, Wistar, Ethanol metabolism, Liver Diseases, Alcoholic, Alcohol dehydrogenase, Ethanol, Tumor Necrosis Factor-alpha, business.industry, medicine.disease, Disease Models, Animal, 030104 developmental biology, Endocrinology, chemistry, biology.protein, business, Biomarkers, Oxidative stress, Food Science

الوصف: Typical alcohol consumption begins in the adolescence period, increasing the risk of alcoholic liver disease (ALD) in adolescents and young adults, and while the pathophysiology of ALD is still not completely understood, it is believed that oxidative stress may be the major contributor that initiates and promotes the progression of liver damage. The aim of the present study was to assess the influence of alcohol consumption on the markers of oxidative stress and liver inflammation in the animal model of prolonged alcohol consumption in adolescents using various alcoholic beverages. In a homogenic group of 24 male Wistar rats (4 groups—6 animals per group), since 30th day of life, in order to mimic the alcohol consumption since adolescence, animals received (1) no alcoholic beverage (control group), (2) ethanol solution, (3) red wine, or (4) beer (experimental groups) for 6 weeks. Afterwards, the activities of alcohol dehydrogenase (ADH), alanine aminotransferase (ALT), and aspartate aminotransferase (AST), as well as levels of cytochrome P450-2E1 (CYP2E1), thiobarbituric acid-reactive substances (TBARS), protein carbonyl groups, tumor necrosis factor-α (TNF-α), and interleukine-10 (IL-10) were measured in liver homogenates. The difference between studied groups was observed for CYP2E1 and protein carbonyl groups levels (increased levels for animals receiving beer compared with control group), as well as for ALT activity (decreased activity for animals receiving beer compared with other experimental groups) (p < 0.05). The results suggested that some components of beer, other than ethanol, are responsible for its influence on the markers of oxidative stress and liver inflammation observed in the animal model of prolonged alcohol consumption in adolescents. Taking this into account, beer consumption in adolescents, which is a serious public health issue, should be assessed in further studies to broaden the knowledge of the progression of liver damage caused by alcohol consumption in this group.

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3d5ffe94374df614961ba7c3f689bb7
https://www.mdpi.com/2072-6643/12/1/158

المؤلفون: Ricardo Abadie-Guedes, Thiago Barbosa Cahú, Ranilson de Souza Bezerra, Rubem Carlos Araújo Guedes, Danielli Matias de Macedo Dantas, Carlos Augusto Fernandes de Oliveira, Alfredo Olivera Gálvez, Nathalia Albuquerque Roberto, Werlayne M. Santana

المصدر: PLoS ONE, Vol 16, Iss 8 (2021)
PLoS ONE, Vol 16, Iss 8, p e0255996 (2021)
PLoS ONE

مصطلحات موضوعية: Pigments, Male, Lutein, Physiology, DPPH, Alcohol, Biochemistry, Antioxidants, chemistry.chemical_compound, Medicine and Health Sciences, Food science, Materials, Carotenoid, Cerebral Cortex, chemistry.chemical_classification, Alcohol Consumption, Multidisciplinary, Organic Compounds, Chemistry, Alcoholic Beverages, Cortical Spreading Depression, Electrophysiology, Physical Sciences, Medicine, Chlorella vulgaris, Brazil, Research Article, food.ingredient, Science, Materials Science, Beverages, food, Astaxanthin, Animals, Rats, Wistar, Nutrition, Ethanol, Organic Pigments, Food additive, Organic Chemistry, Body Weight, Chemical Compounds, Biology and Life Sciences, Carotenoids, Diet, Rats, Food, Alcohols

الوصف: Recent advances in microalgae biotechnology have proven that these microorganisms contain a number of bioactive molecules, that can be used as food additives that help prevent disease. The green microalga Chlorella vulgaris presents several biomolecules, such as lutein and astaxanthin, with antioxidant capacity, which can play a protective role in tissues. In this study, we produced and analyzed a C. vulgaris functional alcoholic beverage (produced using a traditional Brazilian alcoholic beverage, cachaça, and C. vulgaris biomass). Assays were conducted in vitro by radical scavenging tests, and in vivo, by modeling cortical spreading depression in rat brains. Scavenging radical assays showed that consumption of the C. vulgaris alcoholic beverage had a DPPH inhibition of 77.2%. This functional alcoholic beverage at a concentration of 12.5 g L-1 significantly improved cortical spreading depression velocity in the rat brains (2.89 mm min-1), when compared with cachaça alone (3.68 mm min-1) and control (distilled water; 3.25 mm min-1). Moreover, animals that consumed the functional beverage gained less weight than those that consumed just alcohol and the control groups. These findings suggest that the C. vulgaris functional alcoholic beverage plays a protective physiologic role in protecting brain cells from the effects of drinking ethanol.

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad0a774dade221af0ff2b7f98c843318
https://doi.org/10.1371/journal.pone.0255996