口腔黏膜下纤维化的病因及治疗

S. Yadav, A. Verma, A. Sachdeva, M. Virdi
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引用次数: 13

摘要

槟榔液咀嚼引起的口腔黏膜病变是世界范围内大量人群的潜在危害。商业冻干产品,如pan masala, Guthka和mawa,每咀嚼一次都含有高浓度的槟榔,似乎比自己制备的含有少量槟榔的传统槟榔液更快地引起OSMF。这些化学物质似乎会干扰细胞外基质分子(如胶原蛋白)的沉积或降解的分子过程,导致正常过程的不平衡。成纤维细胞对胶原的吞噬减少,铜依赖酶赖氨酸氧化酶、基质金属蛋白酶和基质金属蛋白酶的组织抑制剂上调或下调,固有层细胞因子水平升高。目前的证据暗示胶原蛋白相关基因在OSMF的怀疑和发病机制。
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Etiopathogenesis And Management Of Oral Submucous Fibrosis
Areca quid chewing related oral mucosal lesions are potential hazard to a large population worldwide. Commercially freeze dried products such as pan masala, Guthka and mawa have high concentration of areca nut per chew and appear to cause OSMF more rapidly than by self prepared conventional betel quid that contain smaller amounts of areca nut. These chemical appear to interfere with the molecular processes of deposition and or degradation of extracellular matrix molecules such as collagen, causing imbalance in the normal process. There may be reduced phagocytosis of collagen by fibroblasts, up or down regulation of copper dependent enzyme lysyl oxidase, matrix metalloproteinases and tissue inhibitors of matrix metalloproteinases, increased levels of cytokines in the lamina propria. Current evidence implicates collagen related genes in suspectibility and pathogenesis of OSMF.
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