Oxidation of alcohol in free-moving mice from high and low preference strains

Free-moving mice from the high-alcohol preference C57BL/6J strain and low-preference DBA/2J strain were slowly fed [2-14C]ethanol intragastrically until anesthesia was achieved. Behavior was monitored in a Plexiglas metabolic chamber while 14CO2 was simultaneously trapped to determine the rate of ethanol metabolism. Average time to the loss of the righting reflex in the DBA/2J was 21.9 min and 27.9 min for the C57BL/6J strain (p less than 0.005). Elimination of 14CO2 was slightly higher (n.s.) in the DBA/2J strain for the entire monitoring period. Infusion of ethanol via the tail vein yielded identical results indicating that the slower elimination rate in the C57BL/6J strain could not be the result of slower absorption across the gut wall. Infusion via the tail vein with radioactive sodium bicarbonate indicated that the DBA/2J strain has a higher rate of CO2 expiration (n.s.). Consequently, the higher rate of 14CO2 expiration from ethanol oxidation may not reflect a higher rate of metabolism. These results are discussed in terms of the apparent differences between these strains in neural sensitivity to ethanol.