Masseter muscle and gingival tissue inflammatory response following treatment with high‐fructose corn syrup in rats: Anti‐inflammatory and antioxidant effects of kefir

Abstract

The aim of the study was to evaluate whether high‐fructose corn syrup (HFCS) intake (20% beverages) impacts antioxidative structures and inflammation in the gingival tissue and masseter muscle of rats. Kefir was tested for its potential utility on changes induced by HFCS. Animals were randomly divided into four groups as control, kefir, HFCS, and HFCS plus kefir. HFCS was given as 20% solutions in drinking water while kefir supplementations were given by gastric gavage for 8 weeks. It has been clearly determined that the HFCS diet increased expressions of interleukin (IL)‐6, IL‐1β, and tumor necrosis factor‐α proinflammatory structures via lymphocyte infiltration by suppressing antioxidant enzymes such as catalase, superoxide dismutase, and glutathione peroxidase in both tissues. Kefir improved these undesirable changes in rats fed with HFCS. The results of this current study, the first investigation to examine the effects of kefir on masseter muscle and gingival tissue, may provide new access to the restorative effects of kefir consumption on oral health disorders caused by high fructose in the diet. Practical applications In this study, at an early age, the effects of kefir on improving inflammation via antioxidation in the masseter muscle and gingival tissue were investigated for the first time. We showed that kefir feeding ameliorates lymphocyte infiltration on the high‐fructose corn syrup (HFCS)‐induced masseter muscle and gingival tissue inflammation in rats. The mRNA expressions of inflammatory parameters measured in the study were supported by protein measurements via ELISA or immunohistochemistry. In the present study, kefir may play an important role in the antioxidation and inflammation process on the masseter muscle and gingival tissue against HFCS.

Sonchus maritimus extracts-loaded niosomes bioconjugated by linoleic acid enhance high fructose diet-induced hepatic encephalopathy in albino Wistar rats

“…The excessive consumption of fructose elevates the generation of free radicals and causes an imbalance in the antioxidant defense system. The significant decrease of brain antioxidant markers in the HFD group is in agreement with other studies by Ekici et al revealing that long-term fructose consumption leads to oxidative stress, reduces the level of glutathione, and suppresses cerebral enzymatic antioxidants, including the activities of SOD and GPx (26). SmE-N ameliorated the oxidative stress induced by the high-fructose diet in the liver and brain by suppressing lipid peroxidation and enhancing the GSH level, as well as SOD and GPx activities, due to the ability of flavonoids and phenolic compounds in SmE to effectively inhibit lipid peroxidation, scavenge peroxyl radicals, and neutralize oxidizing free radicals, such as hydroxyl radicals and superoxide (27).…”

Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats

“…Similar results were also seen in the adipose tissue of obese mice, where it reduced lipid production and inflammatory cytokines [Choi et al, 2017]. We have previously shown [Ekici et al, 2022a] that kefir protects young rats against the HFCS-induced inflammation of the masseter muscle and gingival tissue, as well as from the altered metabolic parameters that accompany this inflammation. We also showed the preventive effects on HFCS-induced bone loss in the craniofacial region of rat models [Ekici et al, 2022b].…”

“…Dark brown stained cells were considered positive. characteristics, was published in our previous research [Ekici et al, 2022a]. Briefly, HFCS treatment significantly increased the body and omental weights of rats and dietary supplementation with kefir reduced the omental weights.…”

“…RevertAid TM First Strand cDNA Synthesis Kit was used to reverse transcribe 1 µg of total RNA to cDNA (Thermo Fisher Scientific). Gene expressions were determined by qRT-PCR protocol as we described previously [Ekici et al, 2022a]. The used primer pairs are given in Table 1.…”

“…Kefir, a fermented milk product classified as source of probiotics, comprises lactic and acetic acid bacteria in a polysaccharide matrix [Rosa et al, 2016] and has been found to have anti-viral [Hamida et al, 2021], anti-inflammatory [Akar et al, 2021;Pektaş et al, 2022], and anti-allergic properties [Barros et al, 2021]. It has also been demonstrated to prevent problems brought on by fructose or high-fructose corn syrup (HFCS) ingestion [Akar et al, 2021;Chen et al, 2016;Ekici et al, 2022a;Rosa et al, 2016]. Also, the major bacteria in kefir, Lactobacillus kefiri, reduced the size of adipose tissue and had anti-inflammatory effects in fructose-fed mice [Zubiría et al, 2017].…”