Controlled and behaviorally relevant levels of oral ethanol intake in rhesus macaques using a flavorant-fade procedure

Simon N. Katner, Claudia T. Flynn, Stefani N. Von Huben, Amber J. Kirsten, Sophia A. Davis, Christopher C. Lay, Maury Cole, Amanda J. Roberts, Howard S. Fox, Michael A. Taffe

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

Background: Flavorant-fading procedures can initiate and maintain oral ethanol intake in rodents. The present study developed a similar procedure to achieve controlled and behaviorally relevant levels of ethanol intake in monkeys. Methods: Male rhesus macaques (N = 13) were initially given the opportunity to consume 0.5 g/kg of a 1% (w/v) ethanol plus 4% (w/v) Tang solution in 1-hr limited-access sessions without the requirement of an operant response. Once consumption was stable at a particular concentration (%) and/or amount (g/kg), animals were given access to higher concentrations and/or amounts of ethanol. Animals were tested on a bimanual motor skill (BMS) task 20 and 90 min after consumption to assess behavioral impairment. Blood alcohol levels (BALS) were assessed after a session in which animals had the opportunity to consume up to 3.0 g/kg of 6% (w/v) ethanol. Results: The gradual fading up of higher concentrations and amounts of ethanol resulted in controlled and robust levels (>2.0 g/kg) of ethanol intake in half of the subjects. Increasing the concentration of the sweetener from 4 to 6% (w/v) was effective in initiating consumption in three animals. Two monkeys required the additional step of presenting the increased-sweetener solutions after a meal (postprandial consumption) to initiate significant ethanol intake. Animals were significantly impaired on the BMS task after consumption of 2.0, 2.5, and 3.0 g/kg of ethanol. Individual consumption ranging from 0.8 to 3.0 g/kg of ethanol produced BALs of 18 to 269 mg/dl. Conclusions: The flavorant-fading procedure was effective in producing behaviorally relevant levels of ethanol consumption in rhesus macaques. This model facilitated a randomized-dose procedure to determine the behavioral effects of 0.5 to 3.0 g/kg of ethanol. This procedure therefore is of significant utility in determining behavioral or physiologic effects of specific doses of consumed ethanol in monkeys.

Original languageEnglish (US)
Pages (from-to)873-883
Number of pages11
JournalAlcoholism: Clinical and Experimental Research
Volume28
Issue number6
DOIs
StatePublished - Jun 2004

Fingerprint

Macaca mulatta
Ethanol
Animals
Haplorhini
Sweetening Agents
Motor Skills
Dimercaprol
Meals
Rodentia
Blood
Alcohols

Keywords

  • Alcohol
  • Ethanol
  • Nonhuman primate
  • Rhesus macaque
  • Self-administration

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Toxicology
  • Psychiatry and Mental health

Cite this

Controlled and behaviorally relevant levels of oral ethanol intake in rhesus macaques using a flavorant-fade procedure. / Katner, Simon N.; Flynn, Claudia T.; Von Huben, Stefani N.; Kirsten, Amber J.; Davis, Sophia A.; Lay, Christopher C.; Cole, Maury; Roberts, Amanda J.; Fox, Howard S.; Taffe, Michael A.

In: Alcoholism: Clinical and Experimental Research, Vol. 28, No. 6, 06.2004, p. 873-883.

Research output: Contribution to journalArticle

Katner, Simon N. ; Flynn, Claudia T. ; Von Huben, Stefani N. ; Kirsten, Amber J. ; Davis, Sophia A. ; Lay, Christopher C. ; Cole, Maury ; Roberts, Amanda J. ; Fox, Howard S. ; Taffe, Michael A. / Controlled and behaviorally relevant levels of oral ethanol intake in rhesus macaques using a flavorant-fade procedure. In: Alcoholism: Clinical and Experimental Research. 2004 ; Vol. 28, No. 6. pp. 873-883.
@article{b5a06fc47d1142a48a95f5761bdc65b3,
title = "Controlled and behaviorally relevant levels of oral ethanol intake in rhesus macaques using a flavorant-fade procedure",
abstract = "Background: Flavorant-fading procedures can initiate and maintain oral ethanol intake in rodents. The present study developed a similar procedure to achieve controlled and behaviorally relevant levels of ethanol intake in monkeys. Methods: Male rhesus macaques (N = 13) were initially given the opportunity to consume 0.5 g/kg of a 1{\%} (w/v) ethanol plus 4{\%} (w/v) Tang solution in 1-hr limited-access sessions without the requirement of an operant response. Once consumption was stable at a particular concentration ({\%}) and/or amount (g/kg), animals were given access to higher concentrations and/or amounts of ethanol. Animals were tested on a bimanual motor skill (BMS) task 20 and 90 min after consumption to assess behavioral impairment. Blood alcohol levels (BALS) were assessed after a session in which animals had the opportunity to consume up to 3.0 g/kg of 6{\%} (w/v) ethanol. Results: The gradual fading up of higher concentrations and amounts of ethanol resulted in controlled and robust levels (>2.0 g/kg) of ethanol intake in half of the subjects. Increasing the concentration of the sweetener from 4 to 6{\%} (w/v) was effective in initiating consumption in three animals. Two monkeys required the additional step of presenting the increased-sweetener solutions after a meal (postprandial consumption) to initiate significant ethanol intake. Animals were significantly impaired on the BMS task after consumption of 2.0, 2.5, and 3.0 g/kg of ethanol. Individual consumption ranging from 0.8 to 3.0 g/kg of ethanol produced BALs of 18 to 269 mg/dl. Conclusions: The flavorant-fading procedure was effective in producing behaviorally relevant levels of ethanol consumption in rhesus macaques. This model facilitated a randomized-dose procedure to determine the behavioral effects of 0.5 to 3.0 g/kg of ethanol. This procedure therefore is of significant utility in determining behavioral or physiologic effects of specific doses of consumed ethanol in monkeys.",
keywords = "Alcohol, Ethanol, Nonhuman primate, Rhesus macaque, Self-administration",
author = "Katner, {Simon N.} and Flynn, {Claudia T.} and {Von Huben}, {Stefani N.} and Kirsten, {Amber J.} and Davis, {Sophia A.} and Lay, {Christopher C.} and Maury Cole and Roberts, {Amanda J.} and Fox, {Howard S.} and Taffe, {Michael A.}",
year = "2004",
month = "6",
doi = "10.1097/01.ALC.0000128895.99379.8C",
language = "English (US)",
volume = "28",
pages = "873--883",
journal = "Alcoholism: Clinical and Experimental Research",
issn = "0145-6008",
publisher = "Wiley-Blackwell",
number = "6",

}

TY - JOUR

T1 - Controlled and behaviorally relevant levels of oral ethanol intake in rhesus macaques using a flavorant-fade procedure

AU - Katner, Simon N.

AU - Flynn, Claudia T.

AU - Von Huben, Stefani N.

AU - Kirsten, Amber J.

AU - Davis, Sophia A.

AU - Lay, Christopher C.

AU - Cole, Maury

AU - Roberts, Amanda J.

AU - Fox, Howard S.

AU - Taffe, Michael A.

PY - 2004/6

Y1 - 2004/6

N2 - Background: Flavorant-fading procedures can initiate and maintain oral ethanol intake in rodents. The present study developed a similar procedure to achieve controlled and behaviorally relevant levels of ethanol intake in monkeys. Methods: Male rhesus macaques (N = 13) were initially given the opportunity to consume 0.5 g/kg of a 1% (w/v) ethanol plus 4% (w/v) Tang solution in 1-hr limited-access sessions without the requirement of an operant response. Once consumption was stable at a particular concentration (%) and/or amount (g/kg), animals were given access to higher concentrations and/or amounts of ethanol. Animals were tested on a bimanual motor skill (BMS) task 20 and 90 min after consumption to assess behavioral impairment. Blood alcohol levels (BALS) were assessed after a session in which animals had the opportunity to consume up to 3.0 g/kg of 6% (w/v) ethanol. Results: The gradual fading up of higher concentrations and amounts of ethanol resulted in controlled and robust levels (>2.0 g/kg) of ethanol intake in half of the subjects. Increasing the concentration of the sweetener from 4 to 6% (w/v) was effective in initiating consumption in three animals. Two monkeys required the additional step of presenting the increased-sweetener solutions after a meal (postprandial consumption) to initiate significant ethanol intake. Animals were significantly impaired on the BMS task after consumption of 2.0, 2.5, and 3.0 g/kg of ethanol. Individual consumption ranging from 0.8 to 3.0 g/kg of ethanol produced BALs of 18 to 269 mg/dl. Conclusions: The flavorant-fading procedure was effective in producing behaviorally relevant levels of ethanol consumption in rhesus macaques. This model facilitated a randomized-dose procedure to determine the behavioral effects of 0.5 to 3.0 g/kg of ethanol. This procedure therefore is of significant utility in determining behavioral or physiologic effects of specific doses of consumed ethanol in monkeys.

AB - Background: Flavorant-fading procedures can initiate and maintain oral ethanol intake in rodents. The present study developed a similar procedure to achieve controlled and behaviorally relevant levels of ethanol intake in monkeys. Methods: Male rhesus macaques (N = 13) were initially given the opportunity to consume 0.5 g/kg of a 1% (w/v) ethanol plus 4% (w/v) Tang solution in 1-hr limited-access sessions without the requirement of an operant response. Once consumption was stable at a particular concentration (%) and/or amount (g/kg), animals were given access to higher concentrations and/or amounts of ethanol. Animals were tested on a bimanual motor skill (BMS) task 20 and 90 min after consumption to assess behavioral impairment. Blood alcohol levels (BALS) were assessed after a session in which animals had the opportunity to consume up to 3.0 g/kg of 6% (w/v) ethanol. Results: The gradual fading up of higher concentrations and amounts of ethanol resulted in controlled and robust levels (>2.0 g/kg) of ethanol intake in half of the subjects. Increasing the concentration of the sweetener from 4 to 6% (w/v) was effective in initiating consumption in three animals. Two monkeys required the additional step of presenting the increased-sweetener solutions after a meal (postprandial consumption) to initiate significant ethanol intake. Animals were significantly impaired on the BMS task after consumption of 2.0, 2.5, and 3.0 g/kg of ethanol. Individual consumption ranging from 0.8 to 3.0 g/kg of ethanol produced BALs of 18 to 269 mg/dl. Conclusions: The flavorant-fading procedure was effective in producing behaviorally relevant levels of ethanol consumption in rhesus macaques. This model facilitated a randomized-dose procedure to determine the behavioral effects of 0.5 to 3.0 g/kg of ethanol. This procedure therefore is of significant utility in determining behavioral or physiologic effects of specific doses of consumed ethanol in monkeys.

KW - Alcohol

KW - Ethanol

KW - Nonhuman primate

KW - Rhesus macaque

KW - Self-administration

UR - http://www.scopus.com/inward/record.url?scp=2942674692&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=2942674692&partnerID=8YFLogxK

U2 - 10.1097/01.ALC.0000128895.99379.8C

DO - 10.1097/01.ALC.0000128895.99379.8C

M3 - Article

C2 - 15201630

AN - SCOPUS:2942674692

VL - 28

SP - 873

EP - 883

JO - Alcoholism: Clinical and Experimental Research

JF - Alcoholism: Clinical and Experimental Research

SN - 0145-6008

IS - 6

ER -