Mouse Mixology: Combined Effects of Alcohol and Sweeteners on Brain Health
Sherman, Alanna
Sherman, Alanna
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Abstract
An increasing number of alcoholic beverage manufacturers are beginning to sweeten their drinks with artificial sweeteners like sucralose rather than sugar to cut the caloric content, while maintaining a sweet flavor. Alcohol, sucrose, and sucralose have each been independently linked to inflammation and endoplasmic reticulum (ER) stress in the brain. This is of concern, as inflammatory pathways are known to mediate insulin and leptin resistance in the hypothalamus and peripheral tissues, potentially contributing to obesity and metabolic dysfunction. Despite this, and given the common practice of drinking alcohol mixed with sugary or artificially sweetened beverages, there is a lack of research assessing their combined effects. The overall goal of this work is to provide insight into the effects of these beverage combinations on brain health and resulting metabolic consequences. To address this gap, we performed a mouse feeding study to observe impacts on hypothalamic genes associated with inflammation and ER stress. Young (6-week-old) female C57BL6 mice were split into six groups: control, sucralose (0.5% w/v), sugar (10% w/v), ethanol (10% w/v), sucralose/ethanol, or sugar/ethanol. Early analyses show a trend towards higher serum glucose in all mice consuming ethanol, regardless of sweetener, and increased glutathione in peripheral organs in those consuming sucralose/ethanol. Currently we are assessing key genes in hypothalamic dysfunction (ATF6, PERK/ATF4, IRE1a/XBP1, CHOP and BAK) and performing standard assays of pro- and antioxidant status with results forthcoming. We anticipate differential sweetener and ethanol combinations will result in varying levels of hypothalamic dysfunction.
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Date
1/1/2026
Student Status
Senior (Graduating in 2026)
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Poster
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Program/Major
Nutrition and Food Science
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College of Agriculture and Life Sciences
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Life Science