Ethanol potentiates GABA- and glycine-induced chloride currents in chick spinal cord neurons
Brain ResearchPublished 1 July 1988
James J. Celentano, Terrell T. Gibbs, David H. Farb
Citations192
SJR quartileQ2
SJR score0.85
SNIP0.72
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TL;DR
Results indicate that ethanol produces a persistent increase in the sensitivity of spinal neurons to GABA and glycine, with no change in input resistance or resting membrane potential.
Abstract
The effects of acute ethanol exposure of chick spinal cord neurons were studied in tissue culture, using whole-cell voltage-clamp techniques. Results indicate that ethanol produces a persistent increase in the sensitivity of spinal neurons to GABA and glycine, with no change in input resistance or resting membrane potential. Glutamate responses, in contrast, are unaffected by ethanol.
Keywords
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