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Authordc.contributor.authorTampier, Lutske 
Authordc.contributor.authorQuintanilla González, María Elena 
Cita de ítemdc.identifier.citationAddiction Biology, Volumen 14, Issue 3, 2018, Pages 276-282
Abstractdc.description.abstractThis study examined the effect of concurrent presentation of a highly palatable saccharin solution on ethanol consumption during the acquisition or maintenance of ethanol drinking by high-alcohol-drinking (UChB) rats. Rats were exposed to ethanol (10% v/v) and water under a home cage, two-bottle, free-choice regimen with unlimited access for 24 hours/day. After 7 days (acquisition) of ethanol exposure, a third bottle containing saccharin (0.2% w/v) was concomitantly offered for an additional seven consecutive days, and the same process was repeated after 3 months (maintenance) of ethanol exposure. We found that concurrent saccharin intake significantly reduced ethanol intake by UChB rats after 7 days of ethanol exposure indicating that preference for sweet taste tends to override the preference for ethanol. However, the concurrent saccharin presentation to rats after 3 months of stable ethanol consumption did not reduce ethanol intake, whereas their saccharin consumption reached polydi
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
Link to Licensedc.rights.uri
Sourcedc.sourceAddiction Biology
Keywordsdc.subjectAlcohol preference
Keywordsdc.subjectEthanol consumption
Keywordsdc.subjectEthanol-sensitized rats
Keywordsdc.subjectHigh alcohol drinking
Keywordsdc.subjectSaccharin on ethanol intake
Keywordsdc.subjectUChB rats
Títulodc.titleEffect of concurrent saccharin intake on ethanol consumption by high-alcohol-drinking (UChB) rats
Document typedc.typeArtículo de revista
Indexationuchile.indexArtículo de publicación SCOPUS

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