Moderate Concentrations Of Ethanol Research Articles

Influence of Native S. cerevisiae Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain

This work studies the variability of the Saccharomyces cerevisiae present during the spontaneous fermentation of Garnacha grapes’ musts from a “Pago” winery from the east of Spain. The parameters used to select yeast are those related to growth, fermentative behaviour, and the influence on the wine’s aroma and polyphenolic composition. Yeast identification was performed by ITS analysis and typed by Hinfl mDNA restriction profile analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale fermentations of sterile Garnacha must, and the composition of the polyphenolic and the volatile compounds, and the sensory attributes of the small-scale produced red wines were determined. Ten S. cerevisiae strains were isolated and characterized. Overall, strain 22H quickly grew, produced wines with moderate ethanol concentrations and low volatile acidity, and obtained the highest colour and aroma scores, plus a high score for sensory attributes.

Characterization of ethanol-induced casein micelle dissociation using a continuous protein monitoring unit

The effect of ethanol on milk has been shown to be temperature-dependent, with higher ethanol concentrations and temperatures reversibly dissociating casein micelles. This work looked to expand on this knowledge, while also demonstrating the efficiency and precision of a custom-made continuous monitoring unit that combines solutions at defined concentrations and temperatures while measuring various parameters (i.e., absorbance, fluorescence, pressure). Caseins were found to self-associate at moderate ethanol concentrations (i.e., 12-36% vol/vol ethanol); however, they dissociated and remained in the serum at higher ethanol concentrations (≥48% vol/vol) and temperatures (24 and 34°C). Although serum casein content was found to be positively correlated with protein hydrophobicity, the addition of ethanol only increased protein hydrophobicity when the sample was held at high temperatures (34-64°C). Overall, the greatest dissociation of casein micelles was found between 40 and 60% (vol/vol) ethanol concentration at elevated temperatures (≥34°C). At these ethanol concentrations and temperatures, skim milk absorbance was minimized, serum casein content (including β-casein content) was maximized, and protein hydrophobicity reached a relative maximum.

Identification, molecular and biochemical characterization of a novel thermoactive and thermostable glucoamylase from Thermoanaerobacter ethanolicus.

We identified a new glucoamylase (TeGA) from Thermoanaerobacter ethanolicus, a thermophilic anaerobic bacterium. Structural studies suggest that TeGA belongs to the family 15 of glycosylhydrolases (GH15). The expression of this enzyme was optimized in E. coli (BL21) cells in order to have the highest amount of soluble protein (around 3mg/l of culture medium). TeGA showed a high optimum temperature of 75°C. It also showed one of the highest specific activities reported for a bacterial glucoamylase (75.3 U/mg) and was also stable in a wide pH range (3.0-10.0). Although the enzyme was preferentially active with maltose, it was also able to hydrolyze different soluble starches such as those from potato, corn or rice. TeGA showed a high thermostability up to around 70°C, which was increased in the presence of PEG8000, and also showed to be stable in the presence of moderate concentrations of ethanol. We propose that TeGA could be suitable for use in different industrial processes such as biofuel production and food processing.

Ethanol-mediated upregulation of APOA1 gene expression in HepG2 cells is independent of de novo lipid biosynthesis

BackgroundModerate alcohol intake in human increases HDL-cholesterol, and has protective effects against cardiovascular disease (CVD). Although de novo lipid synthesis inhibitors are highly effective in lowering total and LDL-cholesterol they have only modest effects on raising HDL-C. A better understanding of the mechanism of ethanol-mediated HDL-C regulation could suggest new therapeutic approaches for CVD.MethodsHuman hepatoblastoma (HepG2) and colorectal epithelial adenocarcinoma (Caco-2) cells were incubated in the presence of varying concentrations of ethanol in the culture medium, with or without addition of de novo lipid synthesis (DNLS) inhibitors (atorvastatin and/or TOFA). ApoA1 protein was measured by Western blot, and RNA of lipid pathway genes APOA1, APOC3, APOA4, APOB100, HMGCR, LDLR, and SREBF2 by quantitative RT-PCR. Lipoproteins (VLDL, LDL, and HDL) and lipids were also monitored.ResultsEthanol stimulated ApoA1 protein (both cytoplasmic and secreted) and APOA1 RNA levels in HepG2 cells in a dose sensitive way, with ~ 50% upregulation at 100 mM ethanol in the medium. The effect was not observed in intestinal-derived Caco-2 cells. DNLS inhibitors did not block the upregulation of ApoA1 RNA by ethanol; TOFA alone produced a modest increase in ApoA1 RNA. Ethanol had no effect on ABCA1 protein levels. Addition of ethanol to the cell medium led to modest increases in de novo synthesis of total cholesterol, cholesteryl esters and triglycerides, and as expected these increases were blocked when the lipid synthesis inhibitors were added. Ethanol stimulated a small increase in HDL and VLDL but not LDL synthesis. Ethanol in the cell medium also induced modest but measurable increases in the RNA of APOC3, APOA4, APOB, LDLR, and HMGCR genes. Unlike APOA1, induction of RNA from APOC3 and APOA4 was also observed in Caco-2 cells as well as HepG2 cells.ConclusionThis study has verified the previously reported upregulation of APOA1 by exposure of HepG2, but not Caco-2 cells, to ethanol in the culture medium. It is shown for the first time that the effect is dependent on RNA polymerase II-mediated transcription, but not on de novo biosynthesis of cholesterol or fatty acids, and therefore is not a generalized metabolic response to ethanol exposure. Some other lipid pathway genes are also modulated by ethanol exposure of cells. The results reported here suggest that the proximal signaling molecule leading to increased APOA1 gene expression in response to ethanol exposure may be free acetate or acetyl-CoA.Take homeUpregulation of ApoA1 gene expression in hepatoma cells in culture, upon exposure to moderate ethanol concentrations in the medium, occurs at the level of RNA and is not dependent on new cholesterol or fatty acid synthesis. The primary signaling molecule may be free acetate or acetyl-CoA. These results are important for understanding the mechanism by which moderate alcohol consumption leads to upregulation of serum HDL-cholesterol in humans, and suggests new approaches to targeting HDL as a risk factor for cardiovascular disease.

The Effect of Ethanol on Telomere Dynamics and Regulation in Human Cells.

Telomeres (TLs) protect chromosome ends from chromosomal fusion and degradation, thus conferring genomic stability, and play crucial roles in cellular aging and disease. Recent studies have found a correlation between environmental, physiological and even mental stresses on TL dynamics in humans. However, the causal relationship between stress and TL length and the molecular mechanisms underlying that relationship are far from being understood. This study describes the effect of moderate concentrations of ethanol, equivalent to social drinking, on human TL dynamics and partially elucidates the mechanism mediating this effect. The exposure of Immortalized human foreskin fibroblast, primary human foreskin fibroblast and human hepatocellular carcinoma cells to 25 mM ethanol for one week moderately shortened telomeres in all cells. Similar TL shortening was obtained following cells’ exposure to 25 µM acetaldehyde (AcH) and to a much lower extent after exposure to 4-methylpyrazolean, an inhibitor of alcoholdehydrogenase, suggesting that AcH plays a key role in ethanol-dependent telomere shortening. Telomerase activity was not involved in this effect. TRF2 and several TRF2 binding proteins increased their binding to TLs after ethanol treatment, implying their involvement in this effect. The methylation status of several sub-telomeric regions increased in response to EtOH exposure. Gene expression profiling showed distinct patterns in cells treated with EtOH and in cells recovered from EtOH. In addition to cellular ageing, the described telomere shortening may contribute to the carcinogenic potential of acute alcohol consumption; both are associated with the shortening of TLs and provide new insights regarding the moderate consumption of alcohol referred to as “social drinking.”

Ethanol-induced conformational fluctuations of NMDA receptors

ABSTRACTAlcohol addiction ranks among the leading global causes of preventable death and disabilities in human population. Understanding the sites of ethanol action that mediate its acute and chronic neural and behavioural effects is critical to develop appropriate treatment options for this disorder. The N-methyl-d-asparate (NMDA) receptors are ligand-gated heterotetrameric ion channels, which are known to directly interact with alcohol in a concentration-dependent manner. Yet, the exact molecular mechanisms and conformational dynamics of this interaction are not well understood. Here, we conducted a series of molecular dynamics simulations of the interaction of moderate ethanol concentrations with rat's wild-type GluN1–GluN2B NMDA Receptor under physiological conditions. The simulations suggest that glutamate or glycine alone induce an intermediate conformational state and point towards the transmembrane domain (TMD) as the site of action of ethanol molecules. Ethanol interacts by double hydrogen bonds with Trp635 and Phe638 at the transmembrane M3 helix of GluN2B. Alcohol not only reduces the pore radius of the ion channel within the TMD but also decreases accessibility of glutamate and glycine to the ligand-binding sites by altering the structure of the ligand-binding domain and significantly widening the receptor in that area.

Combinatorial Preconditioning of Rat Brain Cultures with Subprotective Ethanol and Resveratrol Concentrations Promotes Synergistic Neuroprotection.

Preconditioning brain cultures with moderate concentrations of ethanol (EtOH) or trans-resveratrol (RES), key red wine constituents, can prevent amyloid-β (Aβ) neurotoxicity. Past studies have indicated that moderate EtOH activates synaptic N-methyl-D-aspartate receptors (NMDAR) that, in part, signal via protein kinase C (PKC) to increase protective antioxidant proteins such as peroxiredoxin-2 (Prx2). RES preconditioning also is reported to involve NMDAR and PKC. However, although moderate, the EtOH and RES concentrations used have been noticeably above circulating levels from two glasses of wine, a daily intake linked to reduced risk of cognitive decline among older social drinkers. Given their mechanistic parallels, we speculated that subprotective EtOH and RES concentrations in a combinatorial preconditioning paradigm might elicit synergistic neuroprotection. To examine this notion, rat cerebellar cultures were pretreated with 10mM EtOH (circulating concentration after ~ 2 drinks), 5μM RES, EtOH + RES combinatorially, or media alone (controls). After 3days, media were removed, and fresh media aliquots containing Aβ25-35 (25μM) were added. Assessing apoptosis 24h later with Hoescht 33342, neurodegeneration did not differ from controls in cultures separately preconditioned with 10mM EtOH or 5μM RES. However, apoptosis was prevented in combinatorially preconditioned cultures. Also, immunoblotting revealed elevated Prx2 levels due to combinatorial pretreatment that correlated with subsequent neuroprotection, whereas Prx2 was unchanged in separately pretreated cultures. Although the protective mechanisms require clarification, synergistically upregulated NMDAR-PKC-Prx2 (and other antioxidant proteins) is a reasonable component. These findings imply that EtOH + RES antioxidant synergy could be involved in neurobenefits attributed to low-moderate wine consumption.

Solubility of the Proteinogenic α-Amino Acids in Water, Ethanol, and Ethanol-Water Mixtures.

The addition of organic solvents to α-amino acids in aqueous solution could be an effective method in crystallization. We reviewed the available data on the solubility of α-amino acids in water, water–ethanol mixtures, and ethanol at 298.15 K and 0.1 MPa. The solubility of l-alanine, l-proline, l-arginine, l-cysteine, and l-lysine in water and ethanol mixtures and the solubility of l-alanine, l-proline, l-arginine, l-cysteine, l-lysine, l-asparagine, l-glutamine, l-histidine, and l-leucine in pure ethanol systems were measured and are published here for the first time. The impact on the solubility of amino acids that can convert in solution, l-glutamic acid and l-cysteine, was studied. At lower concentrations, only the ninhydrin method and the ultraperfomance liquid chromatography (UPLC) method yield reliable results. In the case of α-amino acids that convert in solution, only the UPLC method was able to discern between the different α-amino acids and yields reliable results. Our results demonstrate that α-amino acids with similar physical structures have similar changes in solubility in mixed water/ethanol mixtures. The solubility of l-tryptophan increased at moderate ethanol concentrations.

Extraction Optimization of Saffron Nutraceuticals Through Response Surface Methodology

In this study, response surface methodology (RSM) was applied to optimize the extraction of picrocrocin, safranal, and crocin, three major ingredients of saffron. The process parameters included ethanol concentration (0–100 %), extraction time (2–7 h), and temperature (5–85 °C). The extracted compounds were measured spectrophotometrically at 257, 330, and 440 nm at which picrocrocin, safranal, and crocin had the maximum absorbance values, respectively. Four models including linear, linear squares, linear interactions, and full quadratic were fitted to the final data. As expected, the best model was the full quadratic with R 2 values of 83.91, 86.60, and 92.42 % for the picrocrocin, safranal, and crocin contents, respectively. Our results indicated that high temperatures, short times, and moderate concentrations of ethanol had the superlative impact on the extraction efficiencies of the compounds. According to the response surface analysis, ethanol concentration of 33.33 %, extraction time of 2.0 h, and temperature of 85.0 °C were found to be as the optimum conditions of the process under which the empirical amounts of E 1 % 1 λ max were 1,190.47 ± 154.45, 474.02 ± 95.00, and 2,311.68 ± 57.37 for the picrocrocin, safranal, and crocin contents, respectively. While the theoretical values for the same responses were 1,237.27, 652.08, and 2,821.23.

Chronic exposure to alcohol alters network activity and morphology of cultured hippocampal neurons

The effects of chronic exposure to moderate concentrations of ethanol were studied in cultured hippocampal neurons. Network activity, assessed by imaging of [Ca2+]i variations, was markedly suppressed following 5 days of exposure to 0.25–1% ethanol. The reduced activity was sustained following extensive washout of ethanol, but the activity recovered by blockade of inhibition with bicuculline. This reduction of network activity was associated with a reduction in rates of mEPSCs, but not in a change in inhibitory synaptic activity. Chronic exposure to ethanol caused a significant reduction in the density of mature dendritic spines, without an effect on dendritic length or arborization. These results indicate that chronic exposure to ethanol causes a reduction in excitatory network drive in hippocampal neurons adding another dimension to the chronic effects of alcohol abuse.

The ethanol-induced stimulation of rat duodenal mucosal bicarbonate secretion in vivo is critically dependent on luminal Cl-.

Alcohol may induce metabolic and functional changes in gastrointestinal epithelial cells, contributing to impaired mucosal barrier function. Duodenal mucosal bicarbonate secretion (DBS) is a primary epithelial defense against gastric acid and also has an important function in maintaining the homeostasis of the juxtamucosal microenvironment. The aim in this study was to investigate the effects of the luminal perfusion of moderate concentrations of ethanol in vivo on epithelial DBS, fluid secretion and paracellular permeability. Under thiobarbiturate anesthesia, a ∼30-mm segment of the proximal duodenum with an intact blood supply was perfused in situ in rats. The effects on DBS, duodenal transepithelial net fluid flux and the blood-to-lumen clearance of 51Cr-EDTA were investigated. Perfusing the duodenum with isotonic solutions of 10% or 15% ethanol-by-volume for 30 min increased DBS in a concentration-dependent manner, while the net fluid flux did not change. Pre-treatment with the CFTR inhibitor CFTRinh172 (i.p. or i.v.) did not change the secretory response to ethanol, while removing Cl− from the luminal perfusate abolished the ethanol-induced increase in DBS. The administration of hexamethonium (i.v.) but not capsazepine significantly reduced the basal net fluid flux and the ethanol-induced increase in DBS. Perfusing the duodenum with a combination of 1.0 mM HCl and 15% ethanol induced significantly greater increases in DBS than 15% ethanol or 1.0 mM HCl alone but did not influence fluid flux. Our data demonstrate that ethanol induces increases in DBS through a mechanism that is critically dependent on luminal Cl− and partly dependent on enteric neural pathways involving nicotinic receptors. Ethanol and HCl appears to stimulate DBS via the activation of different bicarbonate transporting mechanisms.

Early gestational exposure to moderate concentrations of ethanol alters adult behaviour in C57BL/6J mice

Alcohol consumption during pregnancy has deleterious effects on the developing foetus ranging from subtle physical deficits to severe behavioural abnormalities and is encompassed under a broad umbrella term, foetal alcohol spectrum disorders (FASD). High levels of exposure show distinct effects, whereas the consequences of moderate exposures have been less well studied. The aim of this study was to examine the effects of a moderate dose ethanol exposure using an ad libitum drinking procedure during the first eight days of gestation in mice on the behavioural phenotype of adult offspring. Adult female C57Bl/6J mice were mated and exposed to either 10% (v/v) ethanol or water for the first 8 days of gestation (GD 0–8), and then offered water for the rest of gestation. Early developmental milestone achievement was assessed in offspring at postnatal days (P) 7, 14 and 21. Adult offspring underwent a comprehensive battery of behavioural tests to examine a range of behavioural domains including locomotion, exploration, anxiety, social behaviour, learned helplessness, sensorimotor gating, and nociception, as well as spatial memory in a water maze. Ethanol-exposed mice had similar postnatal developmental trajectories to water-exposed mice. However, the ethanol-exposed mice showed increased hyperlocomotion at P 14, 21 and 70 (p<0.05). Increased exploration and heightened motivation were also observed in adult mice. Furthermore, ethanol-exposed mice showed a significant improvement in memory in the water maze. The main findings were that mice had persistent and long lasting alterations in behaviour, including hyperactivity and enhanced spatial memory. These data suggest that even moderate dose ethanol exposure in early gestation has long term consequences on brain function and behaviour in mice.

Neuroprotective preconditioning of rat brain cultures with ethanol: potential transduction by PKC isoforms and focal adhesion kinase upstream of increases in effector heat shock proteins

Preconditioning rat hippocampal-entorhinocortical (HEC) slice or cerebellar cell cultures with moderate concentrations of ethanol (20-30 mm) neuroprotects against pro-inflammatory proteins such as HIV-1 glycoprotein 120 (gp120) or amyloid-β. The neuroprotective mechanism of ethanol is unclear, but it conceivably involves sensors→transducers→effectors, analogous to other preconditioning modalities. We initially found that the preconditioning augmented two likely heat shock protein (HSP) 'effectors', HSP70 and HSP27, and that precluding HSP upregulation abolished neuroprotection. Here we examined whether pro-survival kinases are transducers potentially leading to HSP effectors. In cerebellar cultures, protein kinase C (PKC) activity increased modestly after 2 days of 30 mm ethanol and was significantly induced after 6 days, when neuroprotection against gp120 becomes manifest. After 4 and particularly after 6 days of preconditioning, immunoblots showed highly elevated PKCε levels and moderately increased PKCα and PKCδ, accompanied by increased membrane translocation (activation) of these isoforms. Also, at the latter preconditioning duration, focal adhesion kinase (FAK), an important actin-associated kinase, and its Y397-phosphorylated form (p-FAK) were elevated, along with parallel increases in HSP27, S85p-HSP27 and HSP70. Furthermore, while confirming increased HSP27 and HSP70 in HEC slices ethanol-preconditioned for 6 days, we detected elevations in PKC isoforms, FAK, p-FAK and p-HSP27 in these organotypic cultures. Importantly, PKC inhibition with GF109203X suppressed FAK, HSP70 and HSP27 amplification/activation in ethanol-preconditioned cerebellar cultures, indicating that PKC is an upstream transducer of FAK and the HSP effectors. Neuroprotection associated with increases in HSP27/HSP70 from ethanol preconditioning entails upregulation/activation of PKC isoforms and FAK, the latter kinase implicating actin cytoskeletal prosurvival pathways in brain preconditioning.

Essential involvement of the NMDA receptor in ethanol preconditioning‐dependent neuroprotection from amyloid‐βin vitro

In several epidemiological studies, moderate ethanol consumption has been associated with reduced risks of cognitive decline or Alzheimer's dementia. Of potential relevance is that brain cultures preconditioned with moderate ethanol concentrations are resistant to neurotoxic Alzheimer's amyloid-beta (Abeta) peptides. Using rat cerebellar mixed cultures we investigated whether certain membrane receptors were early 'sensors' in moderate ethanol preconditioning (MEP). In a 6-day MEP protocol (30 mM ethanol), neuroprotection from Abeta25-35 was undiminished by antagonism during the first 3 days of either adenosine A(1) or Galpha(i/o) protein-coupled receptors. However, similar cotreatment with memantine or DL-2-amino-5-phosphono-pentanoic acid (AP-5), antagonists of NMDA receptors (NMDAR), abolished neuroprotection, indicating key early involvement of this ionotropic glutamate receptor. Also in these cultures, directly activating NMDAR using subexcitotoxic NMDA preconditioning prevented Abeta neurotoxicity. By day 2 of MEP, we observed increased levels of NMDAR subunits NR1, NR2B, and NR2C that persisted through day 6. Interestingly, memantine co-exposure blocked elevations in the obligatory NR1 subunit. Furthermore, 2 days of MEP significantly increased two indicators of synaptic NMDAR localization, NR2B phospho-Tyr1472, and post-synaptic density 95 scaffolding protein. The results indicate that ethanol preconditioning-dependent neuroprotection is associated with early increases in NR subunits concomitant with enhancement of synaptic localization and activity of NMDAR.

Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition

Esters are common flavour compounds of cheese. Our aim was to investigate the impact of esters on the flavour of Swiss cheese. Swiss cheeses were manufactured without (controls) or with (E) addition of ethanol to induce variations in ethyl ester concentrations. Cheese flavour was characterized by quantitative and qualitative (frequency of perception of 53 attributes) sensory evaluation. E cheeses contained ∼9 times more ethanol (137 μg g −1) and ∼30 times more ethyl esters (26–172 ng g −1) than the controls. All cheeses had a typical Swiss cheese flavour. However, E cheeses were characterized by greater frequencies of perception of ‘apricot/peach’, ‘caramel’, ‘pear’, and ‘pepper’ odours, ‘walnut’ aroma, and a lower frequency of ‘soap’ odour and ‘cooked cabbage’ aroma. These results confirm that ethanol limits ethyl ester synthesis in Swiss cheese, show that moderate concentrations of ethanol are sufficient to induce perceptible flavour changes, and open new possibilities to diversify cheese flavour.

Lipid rafts regulate ethanol-induced activation of TLR4 signaling in murine macrophages

Toll-like receptors (TLRs) response is critical in innate resistance to infection. Alcohol consumption has been shown to suppress the inflammatory response mediated through TLR4, down regulating the production of inflammatory cytokines. We recently reported that low concentrations of ethanol activate TLR4 signaling in astrocytes and triggers neuroinflammation. Because macrophages are important cells in innate immunity, we investigate whether low concentrations of ethanol could stimulate the TLR4 signaling response in murine RAW 264.7 macrophages, and the mechanism involved in the ethanol-induced TLR4 activation. Our results show that while ethanol, at high concentrations (100 mM) or in the presence of the LPS, suppresses the TLR4 response, low to moderate levels (10–50 mM) activate the TLR4 response and triggers the stimulation of the mitogen-activated protein kinases (MAPKs) and the transcription factor NF-κB pathways, leading to the production of nitric oxide (NO) and inflammatory cytokines. Pre-treatment with anti-TLR4 Abs abolishes the effects of ethanol on the production of cytokines. We also present evidence that stimulation with either ethanol or LPS induces translocation and clustering of TLR4 and signaling molecules (IRAK and MAPKs) into lipid rafts. Treatment with either streptolysin-O or saponin, lipid rafts disrupting agents, abolishes the ethanol-induced activation of the TLR4/IL-1RI signaling pathway. In summary, the present results demonstrate that low to moderate concentrations of ethanol are capable of stimulating TLR4/IL-1RI response, and provide evidence of a novel mechanism by which ethanol, through its interaction with membrane rafts, can promote TLR4/IL-1RI recruitment and signaling.

Does consumption of ethanol distort measurements of exhaled nitric oxide?

Measuring FE(NO) is a novel and non-invasive way to monitor airway inflammation (e.g. asthma). This clinical study was designed to investigate whether drinking ethanol might distort FE(NO) measurements. Twenty healthy subjects drank 0.40 g ethanol/kg body weight in 15 min. Measurement of FE(NO) started approximately 30 min before drinking and at various times afterwards for 4 h post-dosing. Ethanol concentrations were determined in venous blood by gas chromatography and in end-exhaled breath by infra-red spectrometry. The within subject standard deviation for determination of FE(NO) was 1.3 ppb, corresponding to a CV of 7.7%. The mean change in FE(NO) from pre-drinking levels during the 4h testing was statistically significant (P<0.001) according to repeated measures ANOVA. In absolute units the mean change was small, -2.01 and -1.94 ppb at 3 and 4h post-dosing, respectively (P<0.013, P<0.005). FE(NO) measurements were reproducible even in subjects with moderate concentrations of ethanol in blood and breath. The small decrease in FE(NO) observed at 3 and 4 h post-drinking was less than the intra-subject variations in FE(NO) measurements. The breath-alcohol concentrations in this study exceed all other endogenous volatiles, thus making it unlikely that other substances in human breath will bias the FE(NO) measurements.

Tyrosinase: polybrene noncovalent complexes in water-ethanol mixtures.

Formation of noncovalent complexes between tyrosinase from mushrooms and a cationic polyelectrolyte, polybrene (PB, poly (1,5-dimethyl-1,5-diazaundecamethyelene) bromide), was shown to activate and stabilize tyrosinase in water-ethanol mixtures. In the reaction of catechol oxidation in aqueous solutions, catalytic activity (k(cat)) of tyrosinase-PB complex ([PB]/[tyrosinase] molar ratio 100:1, per mole of polymer) in a wide range of pH was higher than that of free tyrosinase. In aqueous solutions and in water-ethanol mixtures at moderate concentrations of ethanol (10-40% v/v), the value of k(cat) of tyrosinase-PB complex exceeded the activity of free enzyme, from 1.2-2-fold, accompanied by the essential (up to 10-fold) increase in the value of the specificity constant (k(cat)/K(m)). The results are of practical importance for the construction of biocatalysts working successfully in polar organic media.

Terminal effects of ethanol on dopamine dynamics in rat nucleus accumbens: an in vitro voltammetric study.

To assess the direct effects of acute ethanol on dopamine (DA) terminals, evoked DA release and uptake were measured in rat nucleus accumbens slices using fast-scan cyclic voltammetry. Low and moderate concentrations of ethanol (20, 45 and 100 mM) did not alter evoked DA release, while high concentrations (150 and 200 mM) significantly decreased DA release (18 and 36%, respectively) in a calcium-dependent manner. No significant difference was found between the rate of DA disappearance measured before and after the drug. These data indicate that uptake of DA through the dopamine transporter is unaffected by ethanol, even at high concentrations. Therefore, low to moderate concentrations of ethanol have no effect on DA dynamics at the level of the nerve terminal in the nucleus accumbens. This is consistent with the hypothesis that cell body regions of DA neurons are the primary target for the stimulating and reinforcing effects of ethanol. High concentrations of ethanol can locally depress DA release, and this may correlate with the sedative actions of the drug.

Modulation of the anti-apoptotic transcription factor NF-κB by an endoplasmic reticulum-generated signal

The effects of ethanol on N-methyl-d-asparate (NMDA) and non-NMDA receptor agonist-stimulated activator protein-1 (AP-1) DNA binding activity in primary cultures of rat cerebellar granule cells were investigated. The application of intoxicating concentrations of ethanol produced a concentration-dependent inhibition of NMDA-enhanced AP-1 binding with a significant reduction obtained at 50 mM ethanol. The inhibitory actions of ethanol on α-amino-3-hydroxy-5-methyl-4-isoxazole propionic acid (AMPA)-stimulated AP-1 binding were considerably weaker as compared to the effects seen following administration of NMDA. The AMPA-induced enhancement of AP-1 DNA binding activity was demonstrated both in the absence and presence of cyclothiazide, a drug, which is known to block the desensitization of AMPA receptors. Our data suggest that moderate concentrations of ethanol modulate glutamate-induced alterations of gene expression in brain neurons.