BRAIN AND PLASMA TETRAHYDROISOQUINOLINES IN RATS - EFFECTS OF CHRONIC ETHANOL INTAKE AND DIET

Abstract: Brain concentrations of salsolinol (SAL), a simple tetrahydroisoquinoline (sTIQ) condensation product of do‐pamine (DA) and acetaldehyde, are reported to increase in chow‐fed rats drinking ethanol/H2O ad libitum. However, our analyses showed that rat chow contains traces of SAL and, as previously reported, appreciable 3,4‐dihydroxyphe‐nylalanine (DOPA), a sTIQ precursor. To examine the effect of consumption of ethanol in a DOPA‐ and SAL‐free diet on endogenous sTIQs, we analyzed two brain regions and blood plasma of rats undergoing prolonged intake (3 weeks and 23 weeks) of liquid diet containing 6.6% ethanol or iso‐caloric carbohydrate. SAL and three other DA‐related sTIQs were quantitated using capillary gas chromatography/mass spectrometry in the selected ion mode with deuterated standards. In accord with studies on ethanol/chow‐fed rats. sTIQ concentrations in hypothalamus were elevated after 3 weeks of ethanol, although after 23 weeks, hypothalamic sTIQs were either unchanged or reduced (O‐methylated SAL). Furthermore, sTIQ concentrations in corpus triatum and, with one exception, plasma were not altered by ethanol ingestion for either duration. (However, 23 weeks of ethanol intake significantly reduced the striatal concentrations of DA and its acid metabolite, presumably reflecting neurotoxicity.) Reasoning that DOPA in diet might underlie the reported ethanol‐dependent increases in striatal sTIQs, we found that l‐DOPA supplementation (500 μg/rat/day) of EtOH/Iiquid diet‐fed rats for 13 weeks tended to increase striatal SAL. Overall, the data indicate that elevations in endogenous sTIQ concentrations due to prolonged ethanol intake depend on the brain region, duration of intake, and even associated dietary constituents. In that regard, the higher striatal SAL concentrations in rats drinking ethanol ad libitum could have been facilitated by DOPA and perhaps SAL consumed in lab chow. Copyright © 1990, Wiley Blackwell. All rights reserved