𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The effects of long-term nicotine treatment on locomotion, exploration and memory in young and old rats

✍ Scribed by H. Welzl; B. Alessandri; R. Oettinger; K. Bättig


Publisher
Springer
Year
1988
Tongue
English
Weight
658 KB
Volume
96
Category
Article
ISSN
0033-3158

No coin nor oath required. For personal study only.

✦ Synopsis


To assess the effects of long-term treatment with nicotine on several behavioral measures (locomotor activity, exploratory efficiency, habituation, short-term and long-term memory) of young (5 months) and old (22 months) rats in a hexagonal tunnel maze, nicotine was added to the drinking water (0, 20 or 50 mg/l) for up to 131 experimental days. With the exception of effects on exploratory efficiency, young and old rats did not differ in their response to the drug. Nicotine decreased body weight throughout the experiment. Nicotine treatment reduced water intake during the first 30 min of the daily 4.5 h access to drinking water. Nicotine increased locomotor activity throughout the experiment. When nicotine treatment was discontinued during a 7-day withdrawal period, locomotor activity immediately dropped to control values. Intertrial habituation was not affected by nicotine. Long-term nicotine treatment had an attenuating effect on exploratory efficiency in young rats; however, the drug did not influence performance in tasks measuring spatial memory. Finally, age increased weight, decreased locomotor activity and impaired exploratory efficiency and short-term memory. Age, however, did not affect the performance of the long-term memory task.


📜 SIMILAR VOLUMES


Effects of short-term and long-term admi
✍ Robert A. Young; Harihara M. Mehendale 📂 Article 📅 1989 🏛 John Wiley and Sons 🌐 English ⚖ 545 KB

Functional, biochemical and histological parameters of hepatotoxicity were assessed in male Sprague-Dawley rats receiving amiodarone (Am) short-term by gavage (5, 50, 150 and 500 mg Am kg-' day-', 10 days) or dietary exposure (50 ppm, 1500 ppm, 4-week duration), or by long-term dietary exposure (50