| Abstrakt: |
Background: The habit of areca nut chewing in various forms (natural, processed, or commercial forms like pan masala and gutka) has gained immense popularity among the Indian population. It is the fourth most addictive psychoactive substance consumed. The nut contains the major alkaloid, arecoline that is capable of permeating the oral mucosa and inducing an increase in the collagen production and decrease in collagen degradation, thus resulting in oral submucous fibrosis (OSF). The overall effect of arecoline is dependent on the extent of its permeation in the oral mucosa which is a complex phenomenon and reflects the structure and pathologic status of the tissue as well as nature of the penetrant. OSF is characterized by specific epithelial changes which will also alter the permeability characteristics of the tissue. Aims and Objectives: The present study aimed to evaluate tissue changes in the rat buccal mucosa subjected to various forms of areca nut (raw, roasted and boiled), pan masala extracts and pure arecoline solution over a period of 36 weeks and to determine the extent of permeability of the tissues histologically. Materials and Methods: The experimental model consisted of healthy inbred SD rats divided into six groups, namely; raw, boiled, roasted areca nut, pan masala, pure arecoline and the control (untreated) group treated with the respective extracts every alternate day for a period of 36 weeks. The animals were sacrificed randomly at regular intervals and mucosal tissues harvested were placed in Franz diffusion chamber for a period of 24 and 72h. The tissues obtained were assessed for their depth of permeation at 24 and 72h, epithelium thickness, keratin thickness and depth of fibrosis. Result and Conclusion: The rat tissues treated with various forms of areca nut, pan masala and pure arecoline exhibited distinct histological changes as compared to the untreated tissues. The histological changes included a consistent increase in the deposition of compacted collagen fibers, thinning of epithelium with partial or complete loss of rete ridges and a decrease in the vascularity. An overall increase in the depth of permeation was noted over a period of time. Statistical Analysis: Pearson's correlation test revealed a significant correlation for the depth of permeation with the keratin thickness (pure arecoline, raw, boiled and pan masala group) and with the epithelium thickness (boiled and roasted group). Conclusion: Areca nut consumption in different forms (natural or processed) has deleterious effects on the oral mucosa consistent with the findings of OSF. These effects also alter the permeability characteristics of the tissue resulting in increased permeability and further damage to the tissue by the constituents of the nut. [ABSTRACT FROM AUTHOR] |
