Efeitos do queijo probiótico com adição de Lactobacillus casei-01 na periodontite experimental em ratos
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Data
2019-12-17
Autores
Hernandes, Ana Carolina Punhagui [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
Este estudo avaliou os efeitos da ingestão de alimento funcional, queijo Prato contendo Lactobacillus casei-01, no desenvolvimento da periodontite experimental (PE) em ratos. 44 ratos machos Wistar foram divididos em 4 grupos (n = 11): C (controle) - animais sem indução de PE e alimentados com ração convencional (RC) + queijo convencional (CONV); PROB - animais sem indução de PE e alimentados com RC + queijo probiótico (PROB); PE - animais com indução de PE e alimentados com RC + queijo CONV e PE-PROB - animais com indução de PE e alimentados com RC + queijo PROB. O queijo Prato foi fabricado por método tradicional com bactérias lácticas, suplementado ou não com a cepa probiótica Lactobacillus casei-01. No dia 0 do experimento, queijo CONV ou PROB, de acordo com o grupo experimental, foi administrado oralmente para todos os animais 1 x / dia até o final do experimento. No dia 28, a PE foi induzida nos primeiros molares inferiores direito e esquerdo dos animais dos grupos PE e PE-PROB. No dia 42, todos os animais foram submetidos à eutanásia. Foram realizadas análises microtomográfica na região da bifurcação e nos sítios vestibular, lingual e interproximais [volume ósseo (BV), número de trabéculas (Tb.N), espessura das trabéculas (Tb.Th), perda óssea alveolar (ABL)] e análises histológica (parâmetros dos tecidos moles e duros), histométrica [porcentagem de osso na furca (PBF)] e imunoistoquímica [fator de necrose tumoral-α (TNFα), interleucina (IL)-1β, IL-10, fator de crescimento transformador-β1 (TGFβ1) e fosfatase ácida resistente ao tartarato (TRAP)] na região da furca. Foram realizadas análises histológica (parâmetros de inflamação, celularidade e estruturação tecidual) e histométrica [altura de vilosidades (VH) e profundidade de cripta (CD)] nos tecidos intestinais. Os dados foram submetidos à análise estatística. Os valores de BV foram similares em todos os grupos experimentais. No entanto, os grupos PE e PE-PROB apresentaram Tb.N significativamente maior e Tb.Th significativamente menor que os grupos C e PROB. O grupo PE apresentou PBF significativamente menor que os grupos C e PROB, e similar ao grupo PE-PROB. Os grupos PE e PE-PROB apresentaram maior expressão de citocinas pró-inflamatórias (TNFα e IL-1β) e TRAP que os grupos C e PROB. O grupo PE-PROB apresentou maior expressão de citocinas anti-inflamatórias (TGFβ1 e IL-10) que o grupo PE. Não houve diferenças significativas para os valores de VH e CD entre os grupos experimentais. O consumo de queijo Prato, tanto CONV como PROB, teve efeito protetor nos tecidos periodontais durante o desenvolvimento da PE em ratos. Contudo, o queijo PROB parece ter estimulado principalmente a expressão de citocinas anti-inflamatórias, quando comparado ao queijo CONV, favorecendo o processo de reparo tecidual.
Objective: This study evaluated the effects of a functional food (Prato cheese) intake supplemented with Lactobacillus casei-01 in experimental periodontitis (EP) in rats. Materials and Methods: 44 Wistar male rats were divided into 4 groups (n = 11): C (control) - animals without EP induction and fed with conventional feed (CF) + conventional cheese (CONV); PROB - animals without EP induction and fed with CF + probiotic cheese (PROB); EP - animals with EP induction and fed with CF + CONV cheese; and EP-PROB - animals with EP induction and fed with CF + PROB cheese. Prato cheese was produced by traditional lactic bacteria manufacturing method, supplemented or not with the probiotic strain Lactobacillus casei-01. On day 0, either CONV or PROB cheese, according to the experimental group, was orally administered to all animals once a day until the end of the experiment. On day 28, EP was induced on the right and left mandibular first molars of the animals of groups EP and EP-PROB. On day 42, all animals were euthanized. Microtomographic analysis was performed in the furcation region and at the buccal, lingual and interproximal sites [bone volume (BV), trabeculae number (Tb.N), trabeculae thickness (Tb.Th), alveolar bone loss (ABL)]. Histologic (hard and soft tissue parameters), histometric [bone percentage in the furcation area (PBF)] and immunohistochemical [transforming growth factor-α (TNF-α), interleukin (IL)-1β, IL-10, transforming growth factor-β1 (TGF-β1) and tartrate resistant acid phosphatase (TRAP)] analyses were performed in the furcation region. Histologic (inflammatory, cellularity and tissue structure parameters) and histometric [villi height (VH) and crypt depth (CD)] analyses were performed in the intestinal tissues. Data were statistically analyzed. Results: BV values were similar in all experimental groups. However, groups EP and EP-PROB presented significantly greater Tb.N and significantly lower Tb.Th than groups C and PROB. Group EP presented significantly lower PBF than groups C and PROB, and similar to group EP-PROB. Groups EP and EP-PROB presented higher expression of pro-inflammatory cytokines (TNF-α and IL-1β) and TRAP than groups C and PROB. Group EP-PROB presented higher expression of anti-inflammatory cytokines (TGFβ1 e IL-10) than group EP. No significant differences were observed among groups for VH and CD values. Conclusion: CONV as well as PROB Prato cheese intake promoted a protective effect on periodontal tissues during EP induction in rats. However, PROB cheese seems to mainly stimulate the expression of anti-inflammatory cytokines when compared with CONV cheese, favoring tissue repair process.
Objective: This study evaluated the effects of a functional food (Prato cheese) intake supplemented with Lactobacillus casei-01 in experimental periodontitis (EP) in rats. Materials and Methods: 44 Wistar male rats were divided into 4 groups (n = 11): C (control) - animals without EP induction and fed with conventional feed (CF) + conventional cheese (CONV); PROB - animals without EP induction and fed with CF + probiotic cheese (PROB); EP - animals with EP induction and fed with CF + CONV cheese; and EP-PROB - animals with EP induction and fed with CF + PROB cheese. Prato cheese was produced by traditional lactic bacteria manufacturing method, supplemented or not with the probiotic strain Lactobacillus casei-01. On day 0, either CONV or PROB cheese, according to the experimental group, was orally administered to all animals once a day until the end of the experiment. On day 28, EP was induced on the right and left mandibular first molars of the animals of groups EP and EP-PROB. On day 42, all animals were euthanized. Microtomographic analysis was performed in the furcation region and at the buccal, lingual and interproximal sites [bone volume (BV), trabeculae number (Tb.N), trabeculae thickness (Tb.Th), alveolar bone loss (ABL)]. Histologic (hard and soft tissue parameters), histometric [bone percentage in the furcation area (PBF)] and immunohistochemical [transforming growth factor-α (TNF-α), interleukin (IL)-1β, IL-10, transforming growth factor-β1 (TGF-β1) and tartrate resistant acid phosphatase (TRAP)] analyses were performed in the furcation region. Histologic (inflammatory, cellularity and tissue structure parameters) and histometric [villi height (VH) and crypt depth (CD)] analyses were performed in the intestinal tissues. Data were statistically analyzed. Results: BV values were similar in all experimental groups. However, groups EP and EP-PROB presented significantly greater Tb.N and significantly lower Tb.Th than groups C and PROB. Group EP presented significantly lower PBF than groups C and PROB, and similar to group EP-PROB. Groups EP and EP-PROB presented higher expression of pro-inflammatory cytokines (TNF-α and IL-1β) and TRAP than groups C and PROB. Group EP-PROB presented higher expression of anti-inflammatory cytokines (TGFβ1 e IL-10) than group EP. No significant differences were observed among groups for VH and CD values. Conclusion: CONV as well as PROB Prato cheese intake promoted a protective effect on periodontal tissues during EP induction in rats. However, PROB cheese seems to mainly stimulate the expression of anti-inflammatory cytokines when compared with CONV cheese, favoring tissue repair process.
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Palavras-chave
alimento funcional, probióticos, Lactobacillus casei, queijo, periodontite, ratos