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

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversity of Michigan-
Autor(es): dc.contributorFederal University of Alagoas (UFAL)-
Autor(es): dc.creatorDal-Fabbro, Renan-
Autor(es): dc.creatorCosme-Silva, Leopoldo-
Autor(es): dc.creatorRezende Silva Martins de Oliveira, Fernanda-
Autor(es): dc.creatorCapalbo, Letícia Cabrera-
Autor(es): dc.creatorPlazza, Flávia Alfredo-
Autor(es): dc.creatorErvolino, Edilson-
Autor(es): dc.creatorCintra, Luciano Tavares Angelo-
Autor(es): dc.creatorGomes-Filho, João Eduardo-
Data de aceite: dc.date.accessioned2025-08-21T18:34:39Z-
Data de disponibilização: dc.date.available2025-08-21T18:34:39Z-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1111/iej.13633-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/233623-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/233623-
Descrição: dc.descriptionAim: 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 (0.50mm3 ± 0.21mm3), significantly lower (p =.0292) than the C group (0.88mm3 ± 0.10mm3). The W group (0.60 mm3 ± 0.25 mm3) and R+Q group had less bone resorption compared to the ALC group (0.97 mm3 ± 0.22 mm3), 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.-
Descrição: dc.descriptionDepartment of Preventive and Restorative Dentistry School of Dentistry São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Cariology Restorative Sciences and Endodontics University of Michigan-
Descrição: dc.descriptionDepartment of Restorative Dentistry School of Dentistry Federal University of Alagoas (UFAL)-
Descrição: dc.descriptionDepartment of Basic Science School of Dentistry São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Preventive and Restorative Dentistry School of Dentistry São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Basic Science School of Dentistry São Paulo State University (UNESP)-
Idioma: dc.languageen-
Relação: dc.relationInternational Endodontic Journal-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectperiapical periodontitis-
Palavras-chave: dc.subjectpolyphenols-
Palavras-chave: dc.subjectquercetin-
Palavras-chave: dc.subjectresveratrol-
Palavras-chave: dc.subjectwine-
Título: dc.titleEffect of red wine or its polyphenols on induced apical periodontitis in rats-
Tipo de arquivo: dc.typelivro digital-
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