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Ethanol potentiates GABA- and glycine-induced chloride currents in chick spinal cord neurons
J J Celentano1, T T Gibbs, D H Farb
1Department of Anatomy and Cell Biology, S.U.N.Y. Health Science Center, Brooklyn 11203.
Brain Research
|July 12, 1988
Abstract:
The effects of acute ethanol exposure of chick spinal cord neurons were studied in tissue culture, using whole-cell voltage-clamp techniques. Results indicate that ethanol produces a persistent increase in the sensitivity of spinal neurons to GABA and glycine, with no change in input resistance or resting membrane potential. Glutamate responses, in contrast, are unaffected by ethanol.