Psychopharmacology

, Volume 112, Issue 4, pp 503–510

Voluntary consumption of ethanol in 15 inbred mouse strains

Authors

  • J. K. Belknap
    • Research Service (151 W), VA Medical CenterOregon Health Sciences University
    • Department of Medical PsychologyOregon Health Sciences University
  • J. C. Crabbe
    • Research Service (151 W), VA Medical CenterOregon Health Sciences University
    • Department of Medical PsychologyOregon Health Sciences University
    • Department of PharmacologyOregon Health Sciences University
  • E. R. Young
    • Research Service (151 W), VA Medical CenterOregon Health Sciences University
Original Investigations

DOI: 10.1007/BF02244901

Cite this article as:
Belknap, J.K., Crabbe, J.C. & Young, E.R. Psychopharmacology (1993) 112: 503. doi:10.1007/BF02244901

Abstract

To determine genetic differences in ethanol consumption, 15 commonly used inbred strains of mice were given ad libitum two-bottle choice between ethanol, 0.2% saccharin, or ethanol plus saccharin in one bottle versus tap water in the other bottle. Three different concentrations of ethanol were used: 3%, 6% and 10% (v/v). Of the 15 strains, the C57BL/6J, C57BR/cdJ and C57L/J strains showed the most consistent higher intake of ethanol either with or without 0.2% saccharin. In marked contrast, the DBA/1J and DBA/2J strains consistently showed the lowest intake. Consumption of 3% ethanol without saccharin was highly genetically correlated with saccharin consumption (r=0.77), suggesting that low concentrations of ethanol may have a sweet taste that affects voluntary consumption. Most strains showed very different patterns of response to ethanol with or without saccharin. Three patterns of strain responses were identified. Some strains avoided higher concentrations of ethanol whether in water or saccharin; some appeared to be sensitive to the ability of saccharin to mask the odor of ethanol; and some may have reduced consumption only when ethanol concentrations were high enough to produce aversive postingestional effects. Whereas earlier studies generally attempted to explain strain differences in consumption by invoking a single mechanism, our results demonstrate that more than one mechanism is necessary to explain the preferential ethanol intake of all strains studied.

Key words

EthanolSelf-administrationAlcohol preferencePharmacogeneticsStrain differencesInbred strains

Copyright information

© Springer-Verlag 1993