Marcius C Wagner 1 , Juliano Cavagni 2 , Eduardo J Gaio 2 , Vanessa S Brum 2 , Luciano H Jesus 3 , Manoel Sant'Ana Filho 3 , Vinicius C Carrard 3 , Gilson P Dorneles 4 , Alessandra Peres 4 , Cassiano K Rösing 5 Show Affiliations »
Abstract
OBJECTIVES: To evaluate the influence of red wine exposure, alcohol, grape juice and resveratrol in the occurrence of spontaneous and ligature induced periodontitis as well as CRP, TNFα and IL-6 levels in Wistar rats. METHODOLOGY: 50 male Wistar rats were randomly assigned to 5 groups (Control, Red Wine, Grape Juice, 12% Alcohol and 0.05mg/mL Resveratrol). All groups were fed with laboratory rat chow and liquid intake according to group allocation. After 8 weeks, ligatures were placed around the maxillary right second molars. The contra-lateral molars remained as intra-group controls. After 14 days, animals were killed, blood samples collected and specimens prepared for analysis. Group comparisons were performed by ANOVA. A cut-off point in the 75th percentile in the side without ligature was used for definition of spontaneous periodontitis. RESULTS: All animals completed the experiment. According to mean alveolar bone loss, no statistically significant differences were found. Animals exposed to red wine presented a lower occurrence of spontaneous periodontitis, lower levels of TNF-α (0.97 ng/mL) and CRP (0.29 mmol/μL) compared to controls (1.97 ng/mL, p = 0.008 and 0.45 mmol/ μL, p less than or equal to 0.05 respectively). CONCLUSION: Red wine exposure potentially affects the occurrence of spontaneous periodontitis, CRP and TNF-α levels in Wistar rats. Copyright© by the International Academy of Periodontology.
OBJECTIVES: To evaluate the influence of red wine exposure, alcohol , grape juice and resveratrol in the occurrence of spontaneous and ligature induced periodontitis as well as CRP , TNFα and IL-6 levels in Wistar rats . METHODOLOGY: 50 male Wistar rats were randomly assigned to 5 groups (Control, Red Wine, Grape Juice, 12% Alcohol and 0.05mg/mL Resveratrol ). All groups were fed with laboratory rat chow and liquid intake according to group allocation. After 8 weeks, ligatures were placed around the maxillary right second molars. The contra-lateral molars remained as intra-group controls. After 14 days, animals were killed, blood samples collected and specimens prepared for analysis. Group comparisons were performed by ANOVA. A cut-off point in the 75th percentile in the side without ligature was used for definition of spontaneous periodontitis . RESULTS: All animals completed the experiment. According to mean alveolar bone loss , no statistically significant differences were found. Animals exposed to red wine presented a lower occurrence of spontaneous periodontitis , lower levels of TNF-α (0.97 ng/mL) and CRP (0.29 mmol/μL) compared to controls (1.97 ng/mL, p = 0.008 and 0.45 mmol/ μL, p less than or equal to 0.05 respectively). CONCLUSION: Red wine exposure potentially affects the occurrence of spontaneous periodontitis , CRP and TNF-α levels in Wistar rats . Copyright© by the International Academy of Periodontology.
Entities: Chemical
Disease
Gene
Species
Keywords:
Alveolar Bone; Animal Model; Cytokines; Periodontal Risk Factor
Mesh： See more »
Year: 2019
PMID： 31694984
Source DB: PubMed Journal: J Int Acad Periodontol ISSN： 1466-2094