The effect of liquid diet on the parotid gland and the protective role of L-carnitine: immunohistochemical and ultrastructural study

ElGhamrawy, T. A.

doi:10.5603/fm.2015.0007

Cited by 12 publications

(6 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, El Gharmawy (2015) explained that the main organelles affected by oxidative stress were mitochondria and endoplasmic reticulum as a result of depriving the cell of energy production [47] . Saggu et al (2010) reported similar changes in the sequence of cell apoptosis [48] .…”

Section: Discussionmentioning

confidence: 99%

Comparative study of the effect of experimentally induced hyperthyroidism and hypothyroidism on the parotid gland in adult male albino rats

Hashem

Saad

2019

Egyptian Journal of Histology

View full text Add to dashboard Cite

Introduction:Thyroid dysfunctions are considered one of the most important endocrine disorders. Alterations in the level of thyroid hormones cause various subclinical or clinical manifestations. Salivary glands act as the biological media for food and the first line of defense for oral cavity and teeth. Any alterations in their integrity and activity can affect the patient's health. Aim: This study aimed to compare the possible histo-functional alterations that may occur in the parotid gland structure in an experimentally induced hyperthyroid and hypothyroid state. Materials and Methods: Twenty four adult male rats were divided into three equal groups. Group I: served as euthyroid.Group II (hyperthyroid group): rats received Eltroxine in a dose 600 μg/kg/day via an oral gavage feeding needle for three successive weeks. Group III (hypothyroid group): rats received Neomercazole in a dose of 1.35 mg /kg/day via an oral gavage feeding needle for three successive weeks. At the end of the experiment, all animals were weighed, blood samples were collected then all were sacrificed. The parotid glands were weighed and sampled for histopathological, Immunohistochemical and ultrastructural studies. Results: Examination of parotid sections of treated groups showed histopathological changes in the form of swollen serous acini, vacuolation, dilated duct, changes in secretory granules density, congested blood vessels and cellular infiltration. That is accompanied by significant changes in parotid gland weight, rat's body weight, mast cell number, Bcl-2 positive cells and serum amylase. Conclusion: It is recommended in cases of thyroid dysfunctions to monitor oral and dental health to follow salivary glands dysfunction.

show abstract

Section: Discussionmentioning

confidence: 99%

Comparative study of the effect of experimentally induced hyperthyroidism and hypothyroidism on the parotid gland in adult male albino rats

Hashem

Saad

2019

Egyptian Journal of Histology

View full text Add to dashboard Cite

show abstract

“…Another study demonstrated that children with eating difficulties resulting from enteral or parenteral nutrition in neonatal periods have a lower antioxidant status (146): however, supplementation of a liquid diet with L-carnitine in rat prevented atrophy of the parotid glands. L-carnitine has been hypothesized to protect the mitochondria and endoplasmic reticulum from oxidative stress that results from decreased cellular energy production (147). Being a potential scavenger of ROS, L-carnitine is an antioxidant that prevents the impairment of fatty acid oxidation in the mitochondria.…”

Section: No + O −mentioning

confidence: 99%

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

et al. 2021

View full text Add to dashboard Cite

The mouth is the gateway for entrance of food and microorganisms into the organism. The oral cavity is bathed by saliva, which is thus the first fluid that food and microorganisms will face after their entrance. As a result, saliva plays different functions, including lubrication, predigestion, protection, detoxification, and even transport of taste compounds to chemoreceptors located in the taste buds. To ensure its function of protection, saliva contains reactive harmful compounds such as reactive oxygen species that are controlled and neutralized by the antioxidant activity of saliva. Several antioxidant molecules control the production of molecules such as reactive oxygen compounds, neutralize them and/or repair the damage they have caused. Therefore, a balance between reactive oxidant species and antioxidant compounds exists. At the same time, food can also contain antioxidant compounds, which can participate in the equilibrium of this balance. Numerous studies have investigated the effects of different food components on the antioxidant capacity of saliva that correspond to the ability of saliva to neutralize reactive oxygen species. Contradictory results have sometimes been obtained. Moreover, some antioxidant compounds are also cofactors of enzymatic reactions that affect flavor compounds. Recent studies have considered the salivary antioxidant capacity to explain the release of flavor compounds ex vivo or in vivo. This article aims to review the effect of food on the antioxidant capacity of saliva and the impact of salivary antioxidant capacity on flavor perception after a brief presentation of the different molecules involved.

show abstract

“…There was a significant decrease in the mean area percent stained with PAS in the parotid gland of the hyperlipidemic group as compared to control group. This may be due to decreased ability of the gland to synthesize zymogen granules with diminished secretory activity of amylase exerted by degenerated acini leaving empty secretory granules that react weakly with PAS stain [34] .…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Thymus vulgaris (Thyme) role in the protection and treatment of the parotid gland of Triton WR-1339 induced hyperlipidemia in adult male albino rats

Issa

Noya

Salama

2020

Egyptian Journal of Histology

View full text Add to dashboard Cite

Background: Hyperlipidemia is a common problem. It is a well-known aggravating factor in the pathogenesis of many diseases so that, this study was planned to study the structural changes of parotid gland in Triton WR-1339-induced hyperlipidemia rat model and to investigate the (protecting and treating) effect of Thymus vulgaris extract (Thyme) as a natural product. Materials and Methods: Fifty male albino rats were randomly divided into five groups. Group I (Control G), Group II (Thyme G): rats received Thyme (500 mg/kg body weight) for ten days, Group III (Hyperlipidemia G): rats received a single intraperitoneal dose of Triton WR1339. Group IV (Protected G): rats received Thyme for ten days and the induction of hyperlipidemia occurred on the seventh day of the experiment. Group V (Treated G): rats received Thyme 24 hours after induction and throughout the experiment. Three days after induction of hyperlipidemia, blood samples were collected to measure serum total cholesterol & triglycerides. The parotid gland was processed for histological, histochemical and immmunohistochemical studies. Morphometrical and statistical analysis were done. Results:The hyperlipidemia rat model induced by Triton WR1339 developed acute inflammation of parotid gland leading to obvious histological findings and significant increase in the immunohistochemical markers of inflammation and fibrosis. These findings were ameliorated by thyme as a protecting agent and to a significant lesser extent as a treatment. Concolusion: Thyme can be used as a protective agent against the parotid gland lesions caused by hyperlipidemia through its anti-inflammatory, antioxidant and hypolipidemic properties.

show abstract

The effect of liquid diet on the parotid gland and the protective role of L-carnitine: immunohistochemical and ultrastructural study

Abstract: (Folia Morphol 2015; 74, 1: 42-49)

Cited by 12 publications

References 36 publications

Comparative study of the effect of experimentally induced hyperthyroidism and hypothyroidism on the parotid gland in adult male albino rats

Comparative study of the effect of experimentally induced hyperthyroidism and hypothyroidism on the parotid gland in adult male albino rats

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

Evaluation of Thymus vulgaris (Thyme) role in the protection and treatment of the parotid gland of Triton WR-1339 induced hyperlipidemia in adult male albino rats

Contact Info

Product

Resources

About