慢性酒中毒的临床特点研究

目的 :调查、研究慢性酒中毒病人的饮酒史和临床表现。方法 :采用 DSM- 的诊断标准对临床表现进行诊断。结果 :( 1)酒依赖前期的每日饮酒量比酒依赖后期的多 ,但后期的每日饮酒频率却比前期的多。 ( 2 )本组病人有 83 %存在社会功能损害。 ( 3 )本组病人从酒依赖开始到出现记忆障碍、周围神经炎和痴呆的年数分别为 7.2± 3 .8年、 8.7± 3 .8年和 10 .8± 3 .8年。     

“唯酒为大”的酒精依赖症

酒精依赖症是由于长期过量饮酒所造成的一种特殊的身体和心理状态,表现为对酒的强烈渴求和经常需要饮酒的强迫性体验,同时伴有身体上停酒以后的戒断反应。其实,酒依赖的患者最初喝酒是为了追求酒后的那股轻飘飘的高兴劲儿,但久而久之,为了找到这种感觉,就必须加大饮酒量。而长期大量饮酒,使酗酒者体内的酒精浓度维持在一个比较恒定的水平,身体产生了对高浓度酒精状态的适应,因此,一旦停止饮酒,酗酒者体内酒精含量下降便会使其出现心里难受、恶心、浑身发抖、出汗、坐立不安等症状,于是他们便产生渴望喝酒的感觉,并迫不及待地找酒喝。此时,喝…     

慢性酒精依赖患者认知功能与童年创伤经历的相关性

目的:探讨慢性酒精依赖患者的认知功能与其童年创伤的关系。方法:纳入37例符合ICD-10酒精依赖综合征诊断标准的慢性酒精依赖患者,和年龄性别匹配的正常对照30例。采用酒精使用障碍筛查量表(AUDIT)、公认认知成套测验(MCCB)、儿童期创伤问卷(CTQ)分别测试两组酒精依赖程度、认知功能、童年创伤经历。结果:酒依赖组MCCB总分[(25.3±10.7) vs.(37.1±10.8)]和各因子得分均低于正常对照组(均P0.05),CTQ总分[(41.3±10.6) vs.(34.8±5.5)]及情感虐待、躯体虐待、性虐待、情感忽视得分高于正常对照组(均P0.05)。酒依赖组CTQ情感忽视与MCCB信息处理速度、注意警觉性、视觉学习得分呈现负相关(r=-0.43、-0.34、-0.38,均P0.05)。多重回归分析显示情感忽视得分与MCCB总分负向关联(β=-0.48,P0.05)。结论:慢性酒精依赖患者存在明显的认知功能损害,可能与其童年创伤经历有关。     

捻转补泻手法对大鼠小肠系膜透明窗肥大细胞的影响

健康雄性大鼠46只随机分为捻转泻法、补法、电针、捆绑对照和空白对照5组。大鼠捆梆于鼠台,分别行捻转补泻手法和电针,针右“足三里”10分钟,实验6天后取空、回肠系膜铺片,醛品红—橙黄G染色,10×40倍光镜观片。结果发现,对小肠系膜透明窗肥大细胞脱颗粒率的影响,捻转泻法优于补法,手针总体作用优于电针,对空肠作用优于回肠。捆绑大鼠导致肥大细胞数目减少,捻转泻法可使其回升,电针则使之进一步下降。     

电针足三里减轻脓毒症模型大鼠心肌损伤的作用机制

背景:既往研究发现针刺足三里可减轻脓毒症大鼠心肌受损程度,其机制研究尚少.目的:探讨电针足三里对脓毒症大鼠心肌损伤的影响及其可能机制.方法:将48只SD大鼠随机均分成对照组、模型组、足三里组、非经非穴组,每组12只.除对照组外采用盲肠结扎穿孔术构造脓毒症大鼠心肌损伤动物模型,对照组仅开腹游离盲肠不进行盲肠穿孔结扎.于造...     

酒依赖患者的腹侧苍白球改变及其与复饮的关系

目的:探讨酒依赖患者腹侧苍白球(VP)的体积变化及其与复饮的关系。方法:采用横断面与队列研究相结合的方法,选取符合美国精神障碍诊断与统计手册第4版(DSM-IV)酒精依赖综合征诊断标准的患者33例,在停酒14～28 d内进行头部磁共振成像检查,采用自制调查问卷、临床机构酒精戒断症状评定量表(CIWA)、酒精使用障碍筛查量表(AUDIT)进行评估,采用自制随访问卷评估半年内治疗结局。比较酒依赖组与对照组,复饮组与非复饮组间VP体积。结果:酒依赖组的VP体积小于正常对照组[(1749±492)mm³ vs.(2116±189) mm³,P<0.05],复饮组的VP体积较非复饮组大[(1956±452) mm³ vs.(1555±458) mm³,P<0.05]。结论:酒依赖患者的VP可能参与病理性奖赏环路功能,并与复饮有关。     

男性酒精依赖患者的子女的危险性饮酒与决策能力的相关性

目的:探索男性酒精依赖患者的子女(OFAD)的危险性饮酒与决策能力的相关性。方法:采用病例对照研究方法,根据酒精使用障碍筛查量表得分(AUDIT,划界分为7)将OFAD分为“危险性饮酒组”(n=29)和“非危险性饮酒组”(n=43)。采用爱荷华博弈任务(IGT)评估被试的决策能力。使用协方差分析比较两组间的IGT差异,使用多因素logistic回归探讨决策能力与危险性饮酒的关联性。结果:危险性饮酒组与非危险性饮酒组IGT总成绩差异无统计学意义(P> 0.05);危险性饮酒组较非危险性饮酒组block5选择牌2的试次更少[(3.8±2.5)v.s.(5.7±3.1),P<0.05];控制协变量后,危险性饮酒仍与block5牌2选择试次存在正关联(OR=0.72,95%CI:0.57～0.90,P<0.05)。结论:本研究提示酒精依赖患者的子女(OPAD)中危险性饮酒者决策能力可能更好。     

酒精抑制大鼠伏核神经元谷氨酸介导的传入电活动

酒精滥用及依赖是不容忽视的医学社会学问题。酒精依赖的机制尚未明确,兴奋性递质谷氨酸及其受体与之关系较为密切。酒精依赖还与中枢的奖赏系统有关,该系统中的腹侧被盖区(ventral tegument area ,VTA)和伏核(nucleus accumbens ,NAcc)是酒精依赖引起奖赏效应的最后通路[1]。因此,我们采用电刺激大鼠脑片嗅结节区诱发伏核神经元传入电活动的方法,观察酒精对其影响并分析酒精与谷氨酸及其受体的关系,以阐明酒精作用的中枢机制。1 方法健康SD大鼠32只,100～120g。乙醚麻醉下迅速断头取脑,置于0～4°饱含95％O2-5％CO2的人工脑脊液…     

电针足三里对慢性不可预见性抑郁症大鼠多器官损伤的作用及其机制

目的:探讨电针足三里对慢性不可预见性应激大鼠多内脏器官损伤的作用。方法:将雄性SD大鼠随机分为5组:正常对照组(对照组)、慢性应激组(应激组)、慢性应激非经非穴电针刺激组(非穴组)、慢性应激足三里电针刺激组(足三里组)和慢性应激氟西汀治疗组(氟西汀组)。采用慢性不可预见性应激法造模后,非穴组和足三里组给予电针刺激,氟西汀组给药,每天1次3周;经Open-field行为测试,解剖观察、H-E染色和免疫组化法等进行统计学分析。结果:与应激组相比,足三里组和氟西汀组大鼠的行为明显改善;应激组大鼠出现胃腺和食管黏膜上皮萎缩,肺出现灶状充血,肺组织间炎症细胞增多,20%～30%出现肺脓肿现象;足三里组和氟西汀组胃腺、食管黏膜上皮和肺组织病变减轻,未见肺脓肿发生,5-羟色胺(5-HT)免疫反应增强,阳性细胞数目增多;足三里组与应激组相比具有显著性差异。结论:电针足三里对慢性不可预见性抑郁症大鼠多器官损伤具有改善作用,其机制可能与电针的刺激效应,调节了神经通路,并促进了周围器官的5-HT合成有关。     

Effect of electroacupuncture on Nestin, PCNA and Tuj1 expression in neural stem cells of substantia nigra in the Parkinson's disease model rats

目的:研究不同频率和疗程电针对帕金森病(PD)模型大鼠黑质致密部(SNc)神经干细胞(NSC)表达的影响.方法:SD大鼠随机分为16组,正常对照组,1、2、3周假手术组、模型组、1、2、3疗程美多巴组、低频电针组、高频电针组,采用右侧纹状体内注射6-羟基多巴胺(6-OHDA)制备PD模型,取合谷和太冲穴,分别给予低频(2 Hz)和高频(100 Hz)电针治疗.免疫组织化学观察黑质致密部的巢蛋白、PCNA和β-微管蛋白(Tuj1)表达.结果:PD模型大鼠黑质致密部的巢蛋白、PCNA和Tuj1表达增加,高频电针可增加其巢蛋白、PCNA和Tuj1表达,低频电针对其没有影响.结论:高频电针可增加黑质致密部自体NSC的增殖,并诱导其向神经元前体细胞分化.     

Ethanol and spatial localization

Water (Exp. 1) and radial maze (Exp. 2) tasks permitted an evaluation of the relative degree of impairment imposed by ethanol (0, 0.75, 1.5, and 2.0 g/kg) on cognitive mapping vs. cued place learning. The tasks did not require working memory. A strong tendency emerged for ethanol-treated rats to persist in cognitive mapping strategies after the strategies were no longer useful, but there was no indication of a mapping impairment per se. When performance deficits appeared, they were equivalent across mapping and cued place tasks and may have reflected motivational effects of ethanol. In most instances, neither mapping nor cued place tasks were difficult for ethanol-treated animals unless the tasks required abandoning one strategy for another. The tenacity of ethanol-treated rats to use cognitive mapping strategies, particularly rats receiving the highest dose, proved consistent and theoretically decisive. The behavioral invariance of ethanol-treated rats is not caused by a cognitive mapping deficit. Rather, mapping is another domain in which ethanol reduces flexibility.     

Ethanol perception and ingestion

Ethanol is a common dietary constituent, but knowledge of its chemosensory properties and their relationship to its ingestion is limited. Twenty-five male and 25 female, light-regular ethanol consumers participated in five test sessions. Sessions involved determination of taste, olfactory and nasal irritation thresholds for ethanol, taste thresholds for tetralone, suprathreshold intensity and quality judgements, determination of phenylthiocarbamide (PTC) taster status, acute oral exposure effect of ethanol on ratings for sucrose, NaCl, citric acid and quinine hydrochloride and hedonic judgments of beers. Questionnaires on personality traits, diet and health were also completed and body composition determined. Diet histories were obtained on three random days. A randomized subset of sensory tests and questionnaires were administered each session. The rank order of ethanol thresholds was taste>nasal irritancy>olfaction and the predominant taste near threshold was bitter. Except for a lower taste threshold in females, no other effects of gender, PTC taster status, ethanol use or body composition were observed. Acute exposure to ethanol suppressed the bitterness of quinine, but enhanced its bitter aftertaste. Ethanol use was not associated with differences in dietary, sensory or textural characteristics. Thus, among light to regular ethanol consumers, no substantive association was observed between sensory responses to ethanol and diet.     

Ethanol tolerance in yeasts

It is now certain that the inherent ethanol tolerance of the Saccharomyces strain used is not the prime factor regulating the level of ethanol that can be produced in a high sugar brewing, wine, sake, or distillery fermentation. In fact, in terms of the maximum concentration that these yeasts can produce under batch (16 to 17% [v/v]) or fed-batch conditions, there is clearly no difference in ethanol tolerance. This is not to say, however, that under defined conditions there is no difference in ethanol tolerance among different Saccharomyces yeasts. This property, although a genetic determinant, is clearly influenced by many factors (carbohydrate level, wort nutrition, temperature, osmotic pressure/water activity, and substrate concentration), and each yeast strain reacts to each factor differently. This will indeed lead to differences in measured tolerance. Thus, it is extremely important that each of these be taken into consideration when determining "tolerance" for a particular set of fermentation conditions. The manner in which each alcohol-related industry has evolved is now known to have played a major role in determining traditional thinking on ethanol tolerance in Saccharomyces yeasts. It is interesting to speculate on how different our thinking on ethanol tolerance would be today if sake fermentations had not evolved with successive mashing and simultaneous saccharification and fermentation of rice carbohydrate, if distillers' worts were clarified prior to fermentation but brewers' wort were not, and if grape skins with their associated unsaturated lipids had not been an integral part of red wine musts. The time is now ripe for ethanol-related industries to take advantage of these findings to improve the economies of production. In the authors' opinion, breweries could produce higher alcohol beers if oxygenation (leading to unsaturated lipids) and "usable" nitrogen source levels were increased in high gravity worts. White wine fermentations could also, if desired, match the higher ethanol levels in red wines if oxygenation (to provide the unsaturated lipids deleted in part by the removal of the grape skins) were practiced and if care were given to assimilable nitrogen concentrations. This would hold true even at 10 to 14 degrees C, and the more rapid fermentations would maximize utilization of winery tankage.(ABSTRACT TRUNCATED AT 400 WORDS)     

Ethanol enhancement of Pavlovian conditioning

Rabbits were tested for Pavlovian conditioning and extinction of eye blink and heart rate responses, following water or various doses of ethanol (375-1,500 mg/kg, po). The highest dose suppressed both eye blink and heart rate conditioning during training, whereas the lowest dose enhanced heart rate responses during training and increased eye blink responses during later extinction in a symmetrically state-dependent manner. An intermediate dose (750 mg/kg) administered during training enhanced heart rate responses and suppressed eye blink responses but increased eye blink responses during later extinction following either ethanol or water. Ethanol treatments also suppressed unconditioned responses to shock and increased locomotor activity in rabbits; however, these effects differed qualitatively from those that occurred during Pavlovian training and extinction. These results suggest that very low doses of ethanol can enhance the ability of stimuli to elicit Pavlovian conditioned reflexes and impair the ability to adaptively modify these reflexes when stimulus contingencies later change.     

Ethanol intake during schedule-induced polydipsia

Schedule-induced polydipsia was established by maintaining 4 male Sprague-Dawley rats on concurrent variable interval 1 min food reinforcement and continuous water reinforcement. Five ethanol concentrations (2, 4, 8, 16, and 32% W/V) were substituted for water. The number of liquid reinforcements and volume of liquid consumed varied inversely with ethanol concentration while the quantity of ethanol intake varied directly with the concentration. Ethanol reinforcements were above water control levels during the first 10 min ethanol was present. For the same interval increases occurred in the number of ethanol, but not water reinforcements when each concentration was presented a second time. Decreases occurred in the food baseline as a function of concentration with intermediate concentrations having the greatest effect. These decreases were greater the second time the ethanol concentrations were presented.     

Ethanol and NMDA receptor signaling

NMDA receptors are a multi-subunit family of ionotropic receptors activated by the neurotransmitter glutamate. Localized primarily postsynaptically in neurons, they play an important role in mediating excitatory synaptic neurotransmission and are implicated in a wide variety of important calcium-dependent neuronal processes. Experimental animals expressing mutant forms of NMDA subunits display abnormal behaviors and locomotor and cognitive impairments. Over the last 10 years, a wealth of studies has indicated that NMDA receptors are an important site of action for ethanol in the brain. The effects of acute ethanol on NMDA receptor function is discussed herein, with particular focus on efforts to define a molecular site of action of ethanol on the receptor. While it is clear that the ethanol sensitivity of NMDA receptors is influenced by subunit composition, it is also apparent that posttranslational factors such as phosphorylation and protein-protein interactions are important in modulating this sensitivity.