Effect of long-term administration of various alcoholic beverages on the in vitro incorporation of 3H-leucine into proteins in rat cerebral cortex, cerebellum and liver.

Abstract

The incorporation of 3H-leucine into protein from anterior and posterior cerebellum, cerebral cortex and liver was studied in rats given 50% of calories as ethanol, brandy, whisky, gin, red wine or isocaloric amounts of glucose together with diets with moderate or low protein-vitamin content for 8--9 months. Higher incorporation rates were usually observed with higher protein-vitamin administration. Red wine and brandy rats usually had the highest, ethanol and gin rats usually the lowest incorporation rates. The incorporation rate thus increased with amount of congeners present.