Functional evaluation of extracts from mixed natural plants (MENP) for oral health: anti-inflammatory and alveolar bone protective effects in periodontitis model rats

IF 3.1 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Tae-Su Seo, Jae-Hoon Lee, Dong-Wook Kim, Deug-Chan Lee
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Abstract

This study investigated the anti-periodontitis effects of MENP (mixed extracts from multiple natural plants with a certain percentage). Lipopolysaccharide from Porphyromonas gingivalis (LPS-PG) was used to stimulate Raw 264.7 and human gingival fibroblast-1 cells. The lower molars of rats were li-gated and injected with LPS-PG to induce periodontitis. The induced periodontitis increased nitric oxide production and pro-inflammatory cytokine levels. The levels of matrix metallopro-teinases-3, -8, and -9, the enzymes for protein degradation in the extracellular matrix, and tissue inhibitor of metalloproteinase-1, an inhibitory factor, increased. MENP exhibited an effective inhibitory activity. Histological analysis using micro-CT and H&E staining revealed gingival recession and alveolar bone loss. The likelihood of recovery from these conditions is positively correlated with MENP concentration. In addition, inflammatory cell infiltration due to the induced periodontitis was remarkably reduced. These findings suggest that MENP efficiently protects periodontal tissue from damage by inhibiting inflammatory responses.

Abstract Image

Abstract Image

混合天然植物提取物对口腔健康的功能评价:对牙周炎模型大鼠的抗炎和牙槽骨保护作用
本研究考察了MENP(一定比例的多种天然植物混合提取物)的抗牙周炎作用。使用牙龈卟啉单胞菌脂多糖(LPS-PG)刺激Raw 264.7和人牙龈成纤维细胞-1细胞。对大鼠下磨牙进行锂门化并注射LPS-PG诱导牙周炎。诱导的牙周炎增加一氧化氮的产生和促炎细胞因子水平。细胞外基质中用于蛋白质降解的基质金属蛋白酶-3、-8和-9的水平以及金属蛋白酶-1的组织抑制剂(一种抑制因子)的水平都有所增加。MENP表现出有效的抑制活性。显微ct和H&;E染色显示牙龈萎缩和牙槽骨丢失。从这些条件下恢复的可能性与MENP浓度呈正相关。牙周炎引起的炎症细胞浸润明显减少。这些发现表明MENP通过抑制炎症反应有效地保护牙周组织免受损伤。
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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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