Effect of astaxanthin and fish oil on enzymatic antioxidant system and α-amylase activity of salivary glands from rats
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Brazilian journal of oral sciences (Online) |
Texto Completo: | https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8640934 |
Resumo: | Salivary glands contribute to oral health. It is therefore of interest to study therapies that may favor their function and protection. Aim: To evaluate the effect of astaxanthin, fish oil and association of them on enzymatic antioxidant system and functional parameters of salivary glands. Methods: Healthy rats (n=32) were divided into 4 groups: untreated-control, astaxanthin-treated (1 mg/kg body weight- BW), fish oil-treated (10 mg EPA/kg BW and 7 mg DHA/kg BW), and fish oil plus astaxanthin-treated. A prophylactic dose was administered in each group daily by gavage, for 45 days. Superoxide dismutase (SOD), catalase, glutathione peroxidase, reductase, and α-amylase activities were determined in salivary glands and compared by ANOVA and Tukey post-test (p<0.05). Results: Parotid gland presented increased catalase and glutathione system and unaffected SOD activity after astaxanthin and astaxanthin plus fish oil treatment (p<0.05). Fish oil stimulated only glutathione peroxidase activity of parotid gland (p<0.05). Submandibular gland presented stimulated SOD and catalase, and reduced glutathione reductase activities after fish oil and fish oil plus astaxanthin treatment (p<0.05). SOD and glutathione reductase activities were reduced by astaxanthin treatment in submandibular gland (p<0.05). Parotid gland presented increased α-amylase activity in all groups supplemented and submandibular glands presented no changes (p<0.05). Conclusions: Astaxanthin, fish oil and combination of them stimulated the antioxidant system and functional parameter of salivary glands, which could be beneficial to oral health. |
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oai:ojs.periodicos.sbu.unicamp.br:article/8640934 |
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UNICAMP-8 |
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Brazilian journal of oral sciences (Online) |
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Effect of astaxanthin and fish oil on enzymatic antioxidant system and α-amylase activity of salivary glands from ratsAstaxanthinFish oilAntioxidant systemα-amylaseSalivary glandsOdontologiaSalivary glands contribute to oral health. It is therefore of interest to study therapies that may favor their function and protection. Aim: To evaluate the effect of astaxanthin, fish oil and association of them on enzymatic antioxidant system and functional parameters of salivary glands. Methods: Healthy rats (n=32) were divided into 4 groups: untreated-control, astaxanthin-treated (1 mg/kg body weight- BW), fish oil-treated (10 mg EPA/kg BW and 7 mg DHA/kg BW), and fish oil plus astaxanthin-treated. A prophylactic dose was administered in each group daily by gavage, for 45 days. Superoxide dismutase (SOD), catalase, glutathione peroxidase, reductase, and α-amylase activities were determined in salivary glands and compared by ANOVA and Tukey post-test (p<0.05). Results: Parotid gland presented increased catalase and glutathione system and unaffected SOD activity after astaxanthin and astaxanthin plus fish oil treatment (p<0.05). Fish oil stimulated only glutathione peroxidase activity of parotid gland (p<0.05). Submandibular gland presented stimulated SOD and catalase, and reduced glutathione reductase activities after fish oil and fish oil plus astaxanthin treatment (p<0.05). SOD and glutathione reductase activities were reduced by astaxanthin treatment in submandibular gland (p<0.05). Parotid gland presented increased α-amylase activity in all groups supplemented and submandibular glands presented no changes (p<0.05). Conclusions: Astaxanthin, fish oil and combination of them stimulated the antioxidant system and functional parameter of salivary glands, which could be beneficial to oral health.Universidade Estadual de Campinas2015-10-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8640934Brazilian Journal of Oral Sciences; v. 13 n. 1 (2014): Jan./Mar.; 58-63Brazilian Journal of Oral Sciences; Vol. 13 No. 1 (2014): Jan./Mar.; 58-631677-3225reponame:Brazilian journal of oral sciences (Online)instname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPporhttps://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8640934/8467Copyright (c) 2015 Mariana Ferreira Leite, Amanda Martins de Lima, Simone Jee Sun Kang, Maria Teresa Botti Rodrigues dos Santos, Rosemari Ottonhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLeite, Mariana FerreiraLima, Amanda Martins deKang, Simone Jee SunSantos, Maria Teresa Botti Rodrigues dosOtton, Rosemari2023-09-29T16:45:38Zoai:ojs.periodicos.sbu.unicamp.br:article/8640934Revistahttps://periodicos.sbu.unicamp.br/ojs/index.php/bjos/PUBhttps://periodicos.sbu.unicamp.br/ojs/index.php/bjos/oaibrjorals@fop.unicamp.br||brjorals@fop.unicamp.br1677-32251677-3217opendoar:2023-09-29T16:45:38Brazilian journal of oral sciences (Online) - Universidade Estadual de Campinas (UNICAMP)false |
dc.title.none.fl_str_mv |
Effect of astaxanthin and fish oil on enzymatic antioxidant system and α-amylase activity of salivary glands from rats |
title |
Effect of astaxanthin and fish oil on enzymatic antioxidant system and α-amylase activity of salivary glands from rats |
spellingShingle |
Effect of astaxanthin and fish oil on enzymatic antioxidant system and α-amylase activity of salivary glands from rats Leite, Mariana Ferreira Astaxanthin Fish oil Antioxidant system α-amylase Salivary glands Odontologia |
title_short |
Effect of astaxanthin and fish oil on enzymatic antioxidant system and α-amylase activity of salivary glands from rats |
title_full |
Effect of astaxanthin and fish oil on enzymatic antioxidant system and α-amylase activity of salivary glands from rats |
title_fullStr |
Effect of astaxanthin and fish oil on enzymatic antioxidant system and α-amylase activity of salivary glands from rats |
title_full_unstemmed |
Effect of astaxanthin and fish oil on enzymatic antioxidant system and α-amylase activity of salivary glands from rats |
title_sort |
Effect of astaxanthin and fish oil on enzymatic antioxidant system and α-amylase activity of salivary glands from rats |
author |
Leite, Mariana Ferreira |
author_facet |
Leite, Mariana Ferreira Lima, Amanda Martins de Kang, Simone Jee Sun Santos, Maria Teresa Botti Rodrigues dos Otton, Rosemari |
author_role |
author |
author2 |
Lima, Amanda Martins de Kang, Simone Jee Sun Santos, Maria Teresa Botti Rodrigues dos Otton, Rosemari |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Leite, Mariana Ferreira Lima, Amanda Martins de Kang, Simone Jee Sun Santos, Maria Teresa Botti Rodrigues dos Otton, Rosemari |
dc.subject.por.fl_str_mv |
Astaxanthin Fish oil Antioxidant system α-amylase Salivary glands Odontologia |
topic |
Astaxanthin Fish oil Antioxidant system α-amylase Salivary glands Odontologia |
description |
Salivary glands contribute to oral health. It is therefore of interest to study therapies that may favor their function and protection. Aim: To evaluate the effect of astaxanthin, fish oil and association of them on enzymatic antioxidant system and functional parameters of salivary glands. Methods: Healthy rats (n=32) were divided into 4 groups: untreated-control, astaxanthin-treated (1 mg/kg body weight- BW), fish oil-treated (10 mg EPA/kg BW and 7 mg DHA/kg BW), and fish oil plus astaxanthin-treated. A prophylactic dose was administered in each group daily by gavage, for 45 days. Superoxide dismutase (SOD), catalase, glutathione peroxidase, reductase, and α-amylase activities were determined in salivary glands and compared by ANOVA and Tukey post-test (p<0.05). Results: Parotid gland presented increased catalase and glutathione system and unaffected SOD activity after astaxanthin and astaxanthin plus fish oil treatment (p<0.05). Fish oil stimulated only glutathione peroxidase activity of parotid gland (p<0.05). Submandibular gland presented stimulated SOD and catalase, and reduced glutathione reductase activities after fish oil and fish oil plus astaxanthin treatment (p<0.05). SOD and glutathione reductase activities were reduced by astaxanthin treatment in submandibular gland (p<0.05). Parotid gland presented increased α-amylase activity in all groups supplemented and submandibular glands presented no changes (p<0.05). Conclusions: Astaxanthin, fish oil and combination of them stimulated the antioxidant system and functional parameter of salivary glands, which could be beneficial to oral health. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-10-13 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8640934 |
url |
https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8640934 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8640934/8467 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Campinas |
publisher.none.fl_str_mv |
Universidade Estadual de Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Oral Sciences; v. 13 n. 1 (2014): Jan./Mar.; 58-63 Brazilian Journal of Oral Sciences; Vol. 13 No. 1 (2014): Jan./Mar.; 58-63 1677-3225 reponame:Brazilian journal of oral sciences (Online) instname:Universidade Estadual de Campinas (UNICAMP) instacron:UNICAMP |
instname_str |
Universidade Estadual de Campinas (UNICAMP) |
instacron_str |
UNICAMP |
institution |
UNICAMP |
reponame_str |
Brazilian journal of oral sciences (Online) |
collection |
Brazilian journal of oral sciences (Online) |
repository.name.fl_str_mv |
Brazilian journal of oral sciences (Online) - Universidade Estadual de Campinas (UNICAMP) |
repository.mail.fl_str_mv |
brjorals@fop.unicamp.br||brjorals@fop.unicamp.br |
_version_ |
1800216398159413248 |