title: 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.
mesh_terms: D000434:Alcoholic Beverages; D000437:Alcoholism / Q000378:metabolism*; D000818:Animals; D002531:Cerebellum / Q000378:metabolism*; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D000431:Ethanol / Q000008:administration & dosage; D006801:Humans; D007930:Leucine / Q000378:metabolism*; D008099:Liver / Q000378:metabolism*; D008297:Male; D009419:Nerve Tissue Proteins / Q000096:biosynthesis*; D014176:Protein Biosynthesis; D051381:Rats; D013997:Time Factors
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D009419:Nerve Tissue Proteins; D000431:Ethanol; D007930:Leucine