酒精是否会影响果蝠的判断力？答案是肯定的。
据美国《科学》杂志在线新闻报道，让果蝠分别在含有蔗糖和酒精以及含有果糖和酒精的花蜜中进行选择，果蝠更喜欢前者。研究人员相信这并不是一个明智的选择，因为果糖能够帮助它们更快地将酒精代谢掉。他们将这一针对果蝠的呼气测醉器测试结果发表在4月18日的《实验生物学杂志》网络版上。研究人员指出，成熟的果实含有乙醇和其他许多糖分，因此会对果蝠所选择的果实产生影响，从而最终改变由其传播到野外的种子的类型。（来源：科学时报 群芳）
生物谷推荐原始出处：
（JEB），211, 1475-1481 (2008)，Francisco Sánchez, Berry Pinshow
Sugars are complementary resources to ethanol in foods consumed by Egyptian fruit bats
Francisco Sánchez*, Burt P. Kotler, Carmi Korine and Berry Pinshow
Food resources are complementary for a forager if their contribution to fitness is higher when consumed together than when consumed independently, e.g. ingesting one may reduce the toxic effects of another. The concentration of potentially toxic ethanol, [EtOH], in fleshy fruit increases during ripening and affects food choices by Egyptian fruit bats, becoming deterrent at high concentrations (1%). However, ethanol toxicity is apparently reduced when ingested along with some sugars; more with fructose than with sucrose or glucose. We predicted (1) that ingested ethanol is eliminated faster by bats eating fructose than by bats eating sucrose or glucose, (2) that the marginal value of fructose-containing food (food+fructose) increases with increasing [EtOH] more than the marginal value of sucrose- or glucose-containing food (food+sucrose, food+glucose), and (3) that by increasing [EtOH] the marginal value of food+sucose is incremented more than that of food+glucose. Ethanol in bat breath declined faster after they ate fructose than after eating sucrose or glucose. When food [EtOH] increased, the marginal value of food+fructose increased relative to food+glucose. However, the marginal value of food+sucrose increased with increasing [EtOH] more than food+fructose or food+glucose. Although fructose enhanced the rate at which ethanol declined in Egyptian fruit bat breath more than the other sugars, the bats treated both fructose and sucrose as complementary to ethanol. This suggests that in the wild, the amount of ethanol-containing fruit consumed or rejected by Egyptian fruit bats may be related to the fruit's own sugar content and composition, and/or the near-by availability of other sucrose- and fructose-containing fruits.
