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

  • Mariana Ferreira Leite Universidade Cruzeiro do Sul - UNICSUL
  • Amanda Martins de Lima Universidade Cruzeiro do Sul - UNICSUL
  • Simone Jee Sun Kang Universidade Cruzeiro do Sul - UNICSUL
  • Maria Teresa Botti Rodrigues dos Santos Universidade Cruzeiro do Sul - UNICSUL
  • Rosemari Otton Universidade Cruzeiro do Sul - UNICSUL

Abstract

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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Author Biographies

Mariana Ferreira Leite, Universidade Cruzeiro do Sul - UNICSUL
Universidade Cruzeiro do Sul - UNICSUL, Biological and Health Sciences, Department of Pediatric Dentistry, São Paulo, SP.
Amanda Martins de Lima, Universidade Cruzeiro do Sul - UNICSUL
Universidade Cruzeiro do Sul - UNICSUL, Biological and Health Sciences, Department of Pediatric Dentistry, São Paulo, SP.
Simone Jee Sun Kang, Universidade Cruzeiro do Sul - UNICSUL
Universidade Cruzeiro do Sul - UNICSUL, Biological and Health Sciences, Department of Pediatric Dentistry, São Paulo, SP.
Maria Teresa Botti Rodrigues dos Santos, Universidade Cruzeiro do Sul - UNICSUL
Universidade Cruzeiro do Sul - UNICSUL, Biological and Health Sciences, Department of Pediatric Dentistry, São Paulo, SP.
Rosemari Otton, Universidade Cruzeiro do Sul - UNICSUL
Universidade Cruzeiro do Sul - UNICSUL, Biological and Health Sciences, Department of Health Sciences, São Paulo, SP.
Published
2015-10-13
How to Cite
Leite, M. F., Lima, A. M. de, Kang, S. J. S., Santos, M. T. B. R. dos, & Otton, R. (2015). Effect of astaxanthin and fish oil on enzymatic antioxidant system and α-amylase activity of salivary glands from rats. Brazilian Journal of Oral Sciences, 13(1), 58-63. https://doi.org/10.20396/bjos.v13i1.8640934
Section
Article