The purpose of this study is to evaluate, through microtomographic analysis of the mandible and histomorphometric of the intestine, the effects of functional food intake, Prato cheese containing Lactobacillus casei-01, in experimental periodontitis (EP) in rats. Will be used 66 male rats (Rattus norvegicus, albinus, Wistar), divided into 6 groups (n = 11): C (control): animals without EP induction and fed only with conventional food (CF); C-EP: animals with EP induced fed with CF only; CONV: animals without EP induction and fed with CF + conventional cheese; CONV-EP: animals with PE and fed with CF + conventional cheese; PROB: animals without EP induction and fed CF + with probiotic cheese; PROB-EP: animals with EP and fed with CF + probiotic cheese. Prato cheese will be produced by a traditional method of manufacturing with lactic acid bacteria, whether or not supplemented with the probiotic strain Lactobacillus casei-01. Starting at day 0 of the experiment, conventional or probiotic cheese, according to the experimental group, will be administered orally to all animals once a day until the end of the experiment. On day 28, EP will be induced in the right and left lower first molars of animals from the C-EP, CONV-EP and PROB-EP groups. On day 42, all animals will be euthanized. Microtomographic analysis of the mandible (linear measurements in the buccal, lingual, interproximal and bifurcation regions and volumetric measurements in the bifurcation region) and histomorphometric measurements of the intestine (villus height and crypt depth) will be performed. The data will be submitted to statistical analysis.
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