Sphingolipid Turnover in the Hippocampus and Cognitive Dysfunction in Alcoholized Rats: Correction with the Help of Alimentary n-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.