Sphingolipid Turnover in the Hippocampus and Cognitive Dysfunction in Alcoholized Rats: Correction with the Help of Alimentary <Emphasis Type="Italic">n</Emphasis>-3 Fatty Acids

We studied the effect of long-lasting (during 60 days) consumption of 15% ethanol solution by 2- to 4-month-old rats on the turnover of sphingolipids in the hippocampus and cognitive functions in these animals. It was found that chronic action of ethanol led to a decrease in the content of newly synthesized sphingomyelin and to an increase in the level of ceramide and the ceramide/sphingomyelin ratio in the hippocampus; this was accompanied by significant worsening of conditioned-reflex activity in experimental rats (testing of active avoidance in a shuttle chamber). The addition of fish oil containing a considerable amount of n-3 fatty acids to the diet of animals consuming ethanol prevented, to a considerable extent, the development of disorders of sphingolipid turnover and cognitive functions.     

Role of red and far-red light in frost resistance of yarovized winter wheat after thaw

The short day in the thawing of hardened winter wheat, yarovized to a different degree, increased its frost resistance in comparison with uninterrupted illumination. Interruption of darkness of the short-day cycle by red light reduced frost resistance, far-red light had the opposite effect, but to a different degree, on the length of yarovization. Maximal resistance developed toward the end of the yarovization period. There were observed changes connected with the stabilization of the photoacceptor of the phytochrome system in the process of yarovization. The phytochrome complex participated in regulation of the movement and utilization of metabolites. There was revealed the variety specificity of winter wheat in relation to the investigated characters.