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Biomedical subjects

F E Lancaster

Publications and source records attributed to F E Lancaster.

27 records · Page 2Linked to original sources
PubMed1982

The synthesis of myelin and brain subcellular membrane proteins in the offspring of rats fed ethanol during pregnancy.

Pregnant Long-Evans rats received either: (1) liquid diet containing 5.15% ethanol; (2) liquid diet pair fed to (1) for total calories; or (3) liquid diet ad libitum. These special diets were administered from the 5th through the 18th days of gestation. Dams received standard laboratory chow and water ad libitum before and after the test interval. Additional dams received standard chow and water throughout the study. Birth weights of offspring in the ethanol group were lower than for offspring of the pair-fed or control groups, and their subsequent growth lagged behind the other groups. Neonate deaths in the ethanol group outnumbered other deaths. Eye opening was delayed, and brain weights appeared low from 16 to 30 days postnatal age, The onset of myelin synthesis was delayed by several days; however, by 30 days of age, the rate of myelin synthesis and net accumulation was comparable to the offspring of pair-fed controls. Thus, the effect of ethanol on brain myelination in the offspring of subject females appears as a delay in myelin initiation and cannot be fully explained by caloric undernourishment. An unexpected observation involved offspring of females fed standard chow throughout the study. The brain myelin concentration in this group was lower than for any of the other groups, which may relate to the higher fat content of the liquids diets and/or the comparatively slow weight gain of pregnant rats on standard chow.

Animals↗
PubMedDate not supplied

Voluntary beer drinking by pregnant rats: offspring growth, development and behavior.

A new model for voluntary beer drinking during gestation is presented. Female Long-Evans rats voluntarily drank 56 ml beer per day (pregestation) and 66 ml beer per day (gestation), resulting in an ethanol intake of 9.5 g/kg/day (pregestation) and 9.0 g/kg/day (gestation). Peak blood alcohol levels of dams were 192.5 mg/dl (pregestation) and 157 mg/dl (gestation). Body weights of male and female offspring of beer drinkers were greater than controls. Urinary pH levels were abnormally low at birth, and thymus/body weight ratios were high at birth. Abnormal spleen/body ratio and heart/body ratios were observed in 15- and 29-day-old female offspring of beer drinkers. No hyperactivity or developmental delays were observed. Male offspring of dams in the beer group were hypoactive on a few days of testing. Male and female offspring of beer drinking dams performed better than controls on some tests. This method for voluntary beer drinking by pregnant rats may be useful for identifying the subtle consequences of maternal beer drinking.

Alcohol Drinking↗
PubMedDate not supplied

Voluntary beer drinking by pregnant rats: offspring sensitivity to ethanol and preference for beer.

Female Long-Evans rats were allowed voluntary access to beer, food and water for three weeks prior to mating and throughout gestation; and were compared to controls. Offspring were tested for sensitivity to ethanol and preference for beer at 29 and 85 days of age. Offspring of beer drinkers had long-term alterations in sensitivity to ethanol as adults, although rates of ethanol metabolism were unaffected. The nature of responsivity to ethanol as adults was sex-dependent. Male offspring of beer drinkers were delayed in maintaining baseline body temperature at 29 days with recovery at 85 days; and were tolerant to the hypothermic effects of ethanol at 29 and 85 days. Female offspring had prolonged latency to respond to pain and temperature; and were tolerant to the effects of ethanol on motor coordination at 29 and 85 days. Although preference of the offspring for beer was not affected by maternal beer drinking, the pattern of fluid intake by offspring of beer drinkers differed from controls.

Alcohol Drinking↗
PubMedDate not supplied

Alcoholic and nonalcoholic beer drinking during gestation: offspring growth and glucose metabolism.

Female Long-Evans rats were allowed voluntary access to beer, food and water for 52 days prior to mating, throughout mating and throughout gestation, and were compared to animals pair-fed nonalcoholic beer and to regular controls. Alcoholic beer drinkers gained more weight during gestation than drinkers of nonalcoholic beer. Significant hypoglycemia was observed in the newborn male offspring of alcoholic beer drinkers. At 20 days of age, all animals responded normally to glucose tolerance tests. At 20 days of age, liver weights of offspring of beer drinkers (alcoholic and nonalcoholic) were enlarged; pancreas weights of alcoholic beer drinkers were increased. At 65 days of age, body weights of male offspring of alcoholic beer drinkers were low. These results indicate sex differences in response to maternal beer drinking, and suggest some of the observed alterations in development were due to components in beer other than alcohol.

Aging↗
PubMedDate not supplied

Sex differences in pattern of drinking.

Drinking patterns of male and female Long-Evans rats were compared during a 15-day drinking period. All animals were tested for preference for alcohol for 24 h during which food, water, and beer containing 5% ethanol were freely available. Animals drinking 50 ml or more of beer were chosen for the experiments. On days 1-5, animals were offered food, water, and beer containing 5% ethanol (v/v). On days 6-15, the concentration of ethanol in the beer was doubled to 10% (v/v). Preference ratios (beer/total fluid) were higher for females than males, and females consumed more grams of alcohol per unit of body weight. When alcohol concentration was doubled, females increased alcohol intake (g/kg), while males tended to titrate alcohol intake to levels consumed at 5% concentration. Female patterns of drinking differed from male patterns of drinking.

Alcohol Drinking↗
PubMedDate not supplied

Determination of total non-sulphonated aromatic amines in tartrazine, sunset yellow FCF and allura red by reduction and derivatization followed by high-performance liquid chromatography.

Free and bound non-sulphonated aromatic amines (NSAA) are determined in the food colours tartrazine, sunset yellow FCF and allura red. After reduction of the bound amines with sodium dithionite, the NSAA are extracted into chloroform, then transferred to aqueous acid solution, diazotized with sodium nitrite and coupled with 2-naphthol-3,6-disulphonic acid, disodium salt (R-salt). Reversed-phase ion-pair liquid chromatography and an absorbance detector at 512 nm are used to analyse the coloured derivatives. Samples of dyes were spiked with known amounts of aniline, 1-naphthylamine, 2- and 4-aminobiphenyl, 4-aminoazobenzene, benzidine, p-cresidine or 4-nitro-p-cresidine bound to R-salt. Recoveries averaged 90% in tartrazine, 65% in sunset yellow FCF and 71% in allura red. Detection limits ranged between 2 and 32 ng/g. A survey of 24 commercial samples revealed levels up to 520 micrograms/g total NSAA. The majority of NSAA are bound to the coupling compound during the manufacturing process and less than 7% remain as free amines in the dye.

Amines↗
PubMedDate not supplied

Determination of total non-sulphonated aromatic amines in soft drinks and hard candies by reduction and derivatization followed by high-performance liquid chromatography.

Utilizing elements of methodology developed previously for food colours, total free and bound non-sulphonated aromatic amines (NSAA) were determined in commercial samples of soft drink beverages and hard candies. Bound amines in the samples were reduced using sodium dithionite, then total NSAA were extracted into chlorofom, transferred to aqueous acid solution and diazotized with sodium nitrite before coupling with 2-naphthol-3,6-disulphonic acid, disodium salt (R-salt). The coloured derivatives were analysed using reversed-phase ion pair high-performance liquid chromatography (HPLC) and an absorbance detector set at 512 nm. Solid phase extraction cartridges were utilized for extraction and clean-up of the food colours present in the sample, and the concentration of each dye was determined quantitatively using HPLC and absorbance detector wavelengths of 426, 516 or 625 nm. Levels of total NSAA were compatible with those observed previously in food colours. Commercial soft drinks were found to contain (expressed in terms of total free plus bound NSAA in the beverage) 0.19-12.6 ng/ml of aniline, 0.83-8.25 ng/ml 1-naphthylamine and 0.62-1.12 ng/ml 2-naphthylamine. Levels of 0.66-9.15 ng/g of aniline and 2.48-10.6 ng/g 1-naphthylamine were found in commercial samples of hard candies. Bound NSAA in hard candies appeared to survive the manufacturing process. Recoveries averaged 96.9% for tartrazine and 89.6-97.2% for the bound amines when hard candies were prepared in the laboratory.

Amines↗
PubMedDate not supplied

Determination of annatto in high-fat dairy products, margarine and hard candy by solvent extraction followed by high-performance liquid chromatography.

Utilizing solvents such as ethanolic aqueous ammonia, petroleum ether, hexane and chloroform, annatto components alpha- and beta-norbixin and alpha- and beta-bixin were extracted from cheese, butter, margarine and hard candy. After transferring the extract into a solution of aqueous acetic acid in methanol, bixin and norbixin were determined quantitatively using high-performance liquid chromatography (HPLC) and an absorbance detector set at 500 nm. Recovery of norbixin from spiked cheese samples averaged 92.6% over a range of 1 to 110 micrograms/g. Commercial cheese samples were found to contain 1.1-68.8 microgram/g total norbixin, and two samples also contained 5.1-5.6 micrograms/g total bixin. Samples of uncoloured butter were spiked with bixin and recovery averaged 93.2% over a range of 0.1 to 445 micrograms/g. Levels of 0.2 microgram/g total bixin and 0.91 microgram/g total norbixin were found in one commercial butter sample; the others contained trace levels of both compounds. Hard candies were prepared in the laboratory and recovery studies conducted. Recovery of norbixin averaged 88%.

Bixaceae↗