Local evaluation of prophylactic consumption of non-alcoholic red wine in the development of induced apical periodontitis in rats

• Grant number: 23/03085-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: July 01, 2023
• End date: June 30, 2024
• Field of knowledge: Health Sciences - Dentistry - Endodontics
• Principal Investigator: João Eduardo Gomes Filho
• Grantee: Doany Cevada dos Santos
• Host Institution: Faculdade de Odontologia (FOA). Universidade Estadual Paulista (UNESP). Campus de Araçatuba. Araçatuba , SP, Brazil

Abstract

Administration of resveratrol and quercetin reduces inflammation and bone resorption in apical periodontitis (PA) but red wine (VT) has several other polyphenols. On the other hand, alcohol (ALC) increases the inflammatory process in PA. Alcoholfree red wine (VTSA) may hold promise for evaluating the effect of the set of polyphenols without the involvement of the alcoholic component. There is no study linking the effect of VTSA with PA. The aim of this study will be to evaluate the development of PA in rats with a diet supplemented with VTSA consumption. Then, 24 albino Wistar rats, all receiving apical periodontitis induction will be arranged in 3 groups as follows: Control (C), Red Wine (VT) and Alcohol-free Red Wine (VTSA). The administration of the solutions for each group will be 4.28 mL/kg via gavage once a day, a volume corresponding to the amount of 300 mL (two glasses) of VT. After the experimental period, the animals will be euthanized to remove the mandible to be used for histological and immunohistochemistry (OPG, RANKL, TRAP, IL-1B, IL-10 e TNF-a) analysis of the bone tissue at the PA site. A statistical analysis will be performed using the SigmaPlot 12.0" program with a significance level of 5%.