Functional food supplemented with Lactobacillus casei-01 on experimental periodontitis in rats: a histomorphometric study

Abstract

The purpose of this study is to evaluate, through histomorphometric analysis, the effects of functional food intake, Prato cheese containing Lactobacillus casei-01, in experimental periodontitis (EP) in rats. A total of 66 male rats (Rattus norvegicus, albinus, Wistar) will be used, divided into 6 groups (n = 11): C (control) - animals without EP induction and fed with feed; C-EP - animals with EP induction and fed with feed; CONV (conventional cheese) - animals without EP induction and fed with CONV; CONV-EP - animals with EP induction and fed with CONV; PROB (probiotic) - animals without EP induction and fed with probiotic cheese; and PROB-EP - animals with EP induction and fed with PROB. Prato cheese will be produced by traditional lactic bacteria manufacturing method, supplemented or not with the probiotic strain Lactobacillus casei-01. Beginning on day 0 of the experiment, CONV or PROB 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 mandibular first molars of the animals of the C-EP, CONV-EP and PROB-EP groups. On day 42, all animals will be euthanized. Histological (connective insertion level) and histometric (percentage of bone in the furcation area)analyses will be performed. Data will be submitted to statistical analysis. (AU)