Wagner MC, Cavagni J, Gaio EJ, Brum VS, Jesus LH, Filho MS, Carrard VC, Dorneles GP, Peres A, Rösing CK. Effect of red wine and its major components on periodontitis and systemic inflammation in rats.
J Int Acad Periodontol 2019;
21:139-147. [PMID:
31694984]
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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.
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