LEVELS OF NOREPINEPHRINE AND DOPAMINE IN MOUSE BRAIN REGIONS FOLLOWING MICROWAVE INACTIVATION‐RAPID POST‐MORTEM DEGRADATION OF STRIATAL DOPAMINE IN DECAPITATED ANIMALS

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Abstract
—The effects of 2 methods of killing on norepinephrine and dopamine in mouse brain regions were examined. One method utilized decapitation, while the other method utilized heating with microwave irradiation concentrated on the head. The norepinephrine and dopamine contents of the cerebellum, medulla‐pons, midbrain, diencephalon, hippocampus, corpus striatum, and cerebral cortex were determined by methods using liquid chromatography with electrochemical detection. Dopamine content in striatum was also quantitated by the method of gas chromatography with mass fragmentography. A significantly lower value for decapitated animals, as compared to the microwave heated group, was found only for dopamine exclusively in the striatum.Activities of the enzymes tyrosine hydroxylase, DO PA decarboxylase, monoamine oxidase, and catechol‐o‐methyltransferase in the striatum were also examined. These enzymes were totally inactivated by the microwave heating, except catechol‐o‐methyltransferase which was decreased approx 80%. These results support either (1) the existence of a substantial pool of dopamine in the striatum with a very rapid turnover rate or (2) a decapitation‐related release and destruction of striatal dopamine. Measurements of 3‐methoxytyramine in the striatum exhibit post‐mortem increases corresponding to the decreases of dopamine. Use of the rapid tissue enzyme inactivation technique suggests that in vivo levels of this O‐methylated dopamine metabolite are an order of magnitude lower than the results normally obtained after killing by decapitation.
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