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Ethanol Conditioned Taste Aversion in High Drinking in the Dark Mice
John C Crabbe1, Pamela Metten2, Antonia M Savarese3
1Portland Alcohol Research Center, Department of Behavioral Neuroscience, Oregon Health & Science University and VA Portland Health Care System, Portland, OR 97239, USA. crabbe@ohsu.edu.
Brain Sciences
|January 6, 2019
Summary
High Drinking in the Dark (HDID) mice exhibit reduced sensitivity to ethanol
Area of Science:
- Neuroscience
- Genetics
- Behavioral Science
Background:
- High Drinking in the Dark (HDID) mice were selectively bred for high voluntary ethanol consumption.
- Previous studies indicated reduced ethanol-conditioned taste aversion in male HDID mice.
Purpose of the Study:
- To investigate ethanol-conditioned taste aversion in both male and female inbred HDID mice.
- To determine if HDID mice ingest sufficient ethanol to elicit a conditioned taste aversion.
Main Methods:
- Ethanol-conditioned taste aversion tests were performed on inbred HDID mice (variants of HDID-1 and HDID-2) and their founder stock.
- Various methods were employed to increase initial ethanol consumption, including higher concentrations, multiple access tubes, and fluid restriction.
Main Results:
- Inbred HDID mice, males and females, showed reduced ethanol-conditioned taste aversion compared to controls.
- Manipulations increasing initial ethanol intake led to reduced consumption on subsequent days, indicating mild conditioned taste aversion.
Conclusions:
- Reduced ethanol-conditioned taste aversion is a heritable trait in HDID mice.
- Genetic insensitivity to ethanol's aversive effects contributes to the high voluntary ethanol consumption and intoxication in HDID mice.
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