Yang Bai, Lisheng Zhao, Lin Wang, Yanbo Shan, Wei Zhang, Ning Wen
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引用次数: 0
Abstract
Objective: To investigate the anti-inflammatory and bacteriostatic effects of hydrogen-rich water (HRW) intake on Wistar rats with periodontitis.
Methods: The periodontitis model of rats was established by silk ligature and Porphyromonas gingivalis (Pg) solution smearing. The rats were divided into normal control group, model group, and HRW group. The rats in normal control group were given normal feeding without any intervention, while periodontitis was induced in the rats of model group and HRW group, and the rats were given HRW intake and normal saline, respectively, during the whole procedure of the experiments. The antibacterial effect and clinical symptoms (plaque index and gingival sulcus bleeding index (SBI)) were then observed, and peripheral blood (PB), gingival sulcus fluid, and jaw samples were collected to evaluate the changes of inflammatory factors and the curative effect.
Results: In the rats of model group, alveolar bone resorption was obvious, which indicated that the rats with periodontitis were successfully constructed, and HRW intake mitigated it. Pg colony number of the rats fed with HRW was significantly lower than that of the model rats. The contents of proinflammatory factors tumor necrosis factor alpha (TNF-α), interleukin-1 beta (IL-1β), and interleukin-6 (IL-6) in PB serum and gingival crevicular fluid (GCF) of rats in model group were significantly increased, and HRW intake reversed these and promoted the level of anti-inflammatory factor interleukin-10 (IL-10).
Conclusion: HRW can effectively inhibit the growth of periodontal pathogens and reduce inflammation and may be used to prevent or ameliorate periodontitis.
期刊介绍：
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality
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