British scientists from the University of Exeter have discovered that animals drink alcohol much more often than previously thought. Ethanol naturally enters the body of creatures that eat sweet fruit. The study was published in the scientific journal magazine Trends in Ecology and Evolution (TEV).
Ethanol, or ethyl alcohol, first became common about 100 million years ago, when flowering plants began producing sweet nectar and fruits that yeast could ferment.
It is now naturally present in almost every ecosystem.
In most cases, naturally fermented fruits contain only 1–2% alcohol by volume (ABV), although concentrations of up to 10.2% ABV have been found in ripe palm fruits in Panama.
According to scientists, the genes that enable the breakdown of ethanol appeared in animals before yeast began producing it. Later evolution developed this ability in mammals and birds.
It is not clear whether animals consume ethyl alcohol to get drunk, as this often interferes with survival in the wild.
Researchers suggest that the smell of fermentation may direct fauna to food sources.
In addition, some creatures use the properties of alcohol for their own benefit. For example, fruit flies lay their eggs in substances containing ethanol because this environment protects the larvae from parasites.
The study’s first author, University ecologist Anna Bowland, added: “From a cognitive perspective, it has been suggested that ethanol may stimulate the endorphin and dopamine systems, leading to feelings of relaxation, which may have social benefits.” Exeter
Scientists hope to better understand drinking habits in animals with future experiments.
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