Background and purpose: Methamphetamine (METH) is a psychostimulant amphetamine that causes long-term dopaminergic neurotoxicity in mice. Hypodopaminergic states have been demonstrated to increase voluntary ethanol (EtOH) consumption and preference. In addition, the endocannabinoid system has been demonstrated to modulate EtOH drinking behaviour. Thus, we investigated EtOH consumption in METH-lesioned animals and the role of cannabinoid (CB) signalling in this EtOH drinking. Experimental approach: Mice were treated with a neurotoxic regimen of METH, and 7 days later exposed to increasing concentrations of drinking solutions of EtOH (3, 6, 10 and 20%). Seven days after neurotoxic METH, the following biochemical determinations were carried out in limbic forebrain: CB1 receptor density and stimulated activity, 2-arachidonoyl glycerol (2-AG) and monoacylglycerol lipase (MAGL) activity, dopamine levels and dopamine transporter density. Key results: EtOH consumption and preference were increased in METH-treated mice. Seven days after METH, a time at which both dopamine levels and density of dopamine transporters in limbic forebrain were decreased, CB1 receptor density and activity were unaltered, but 2-AG levels were increased. At this same time-point, MAGL activity was reduced. The CB1 receptor antagonist AM251 prevented the METH-induced increase in EtOH consumption and preference, while N-arachidonoyl maleimide, an inhibitor of MAGL, increased EtOH consumption and preference in both saline-and METH-treated mice. Conclusions and implications:An increase in endocannabinoid tone may be involved in the increased consumption of and preference for EtOH displayed by METH-lesioned mice as blockade of the CB1 receptor decreased EtOH-seeking behaviours, whereas the MAGL inhibitor increased EtOH consumption.

Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper PrefaceFood nanoscience and nanotechnology are emergent disciplines that have grown enormously in the last years due to the attractive properties that a number of foodrelated materials have at the nanoscale. Understanding basic principles of such properties constitutes the basis for building a robust knowledge base for developing products with improved and novel characteristics.Understanding fundamentals of food nanotechnology represents a huge challenge for universities, industries and the public sector. The complex mechanisms involved in the research, development, production and legislation of food nanoproducts are studied under multi-and inter-disciplinary scopes. Bearing this in mind, this book was conceived.This book aims to contribute to basic and applied knowledge on these fields by presenting recent advances in selected topics of food nanoscience and nanotechnology, and is divided into a total of 17 chapters. The first chapter presents an overview to the field; the following chapter discusses general techniques for studying foodrelated nanomaterials, followed by six chapters on specific techniques for preparing food nanomaterials while the next contribution on dispersed systems illustrates this important and vast field. The book continues with three chapters on food nanocomposites, including those for packing purposes, and two chapters on advanced aspects of food nan...