Effect of astaxanthin and fish oil on enzymatic antioxidant system and α-amylase activity of salivary glands from rats

Detalhes bibliográficos
Autor(a) principal: Leite, Mariana Ferreira
Data de Publicação: 2015
Outros Autores: Lima, Amanda Martins de, Kang, Simone Jee Sun, Santos, Maria Teresa Botti Rodrigues dos, Otton, Rosemari
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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spelling 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
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