Effect of red wine or its polyphenols on induced apical periodontitis in rats.

Autor: Dal-Fabbro R; Department of Preventive and Restorative Dentistry, School of Dentistry, São Paulo State University (UNESP), Araçatuba, Brazil.; Department of Cariology, Restorative Sciences and Endodontics, University of Michigan, Ann Arbor, Michigan, USA., Cosme-Silva L; Department of Restorative Dentistry, School of Dentistry, Federal University of Alagoas (UFAL), Alagoas, Brazil., Rezende Silva Martins de Oliveira F; Department of Preventive and Restorative Dentistry, School of Dentistry, São Paulo State University (UNESP), Araçatuba, Brazil., Capalbo LC; Department of Preventive and Restorative Dentistry, School of Dentistry, São Paulo State University (UNESP), Araçatuba, Brazil., Plazza FA; Department of Preventive and Restorative Dentistry, School of Dentistry, São Paulo State University (UNESP), Araçatuba, Brazil., Ervolino E; Department of Basic Science, School of Dentistry, São Paulo State University (UNESP), Araçatuba, Brazil., Cintra LTA; Department of Preventive and Restorative Dentistry, School of Dentistry, São Paulo State University (UNESP), Araçatuba, Brazil., Gomes-Filho JE; Department of Preventive and Restorative Dentistry, School of Dentistry, São Paulo State University (UNESP), Araçatuba, Brazil.
Jazyk: angličtina
Zdroj: International endodontic journal [Int Endod J] 2021 Dec; Vol. 54 (12), pp. 2276-2289. Date of Electronic Publication: 2021 Oct 04.
DOI: 10.1111/iej.13633
Abstrakt: Aim: To evaluate the effect of red wine consumption or its polyphenols on the inflammation/resorption processes associated with apical periodontitis in rats.
Methodology: Thirty-two three-month-old Wistar rats had apical periodontitis induced in four first molars and were then arranged into four groups: control (C)-rats with apical periodontitis; wine (W)-rats with apical periodontitis receiving 4.28 ml/kg of red wine; resveratrol+quercetin (R+Q)-rats with apical periodontitis receiving 4.28 ml/kg of a solution containing 1.00 mg/L of quercetin and 0.86 mg/L of resveratrol and alcohol (ALC)-rats with apical periodontitis receiving the alcoholic dose contained in the wine. The oral gavage treatments were administered daily, from day 0 to day 45. On the 15th day, apical periodontitis was induced, and on the 45th day, the animals were euthanized. Histological, immunohistochemical (RANKL, OPG, TRAP, IL-10, TNF-⍺ and IL-1β) and micro-computed tomography for bone resorption analysis were performed in the jaws. The Kruskal-Wallis with Dunn's test was performed for nonparametric data, and the anova with Tukey's test for parametric data, p < .05.
Results: The median score of the inflammatory process was significantly lower in the R+Q group (1) compared to the C (2) (p = .0305) and ALC (3) (p = .0003) groups, and not different from the W (1.5) group. The immunolabeling for OPG was significantly higher in the R+Q group (p = .0054) compared to all groups; the same was observed for IL-10 (p = .0185), different from groups C and ALC. The R+Q group had the lowest TRAP cell count (p < .0001), followed by the W group, both inferior to C and ALC groups. The lowest bone resorption value was in the R+Q group (0.50mm 3  ± 0.21mm 3 ), significantly lower (p = .0292) than the C group (0.88mm 3  ± 0.10mm 3 ). The W group (0.60 mm 3  ± 0.25 mm 3 ) and R+Q group had less bone resorption compared to the ALC group (0.97 mm 3  ± 0.22 mm 3 ), p = .0297 and p = .0042, respectively.
Conclusion: Red wine administration to rats for 15 days before induction of apical periodontitis decreased inflammation, TRAP marking and periapical bone resorption compared to alcohol. Resveratrol-quercetin administration reduced the inflammatory process in apical periodontitis, periapical bone resorption, and altered the OPG, IL-10 and TRAP expression compared to C and ALC groups.
(© 2021 International Endodontic Journal. Published by John Wiley & Sons Ltd.)
Databáze: MEDLINE
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