Effect of astaxanthin and fish oil on enzymatic antioxidant system and α-amylase activity of salivary glands from rats|
Leite, Mariana Ferreira; de Lima, Amanda Martins; Kang, Simone Jee Sun; dos Santos, Maria Teresa Botti Rodrigues & Otton, Rosemari
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.
astaxanthin; fish oil; antioxidant system; α-amylase; salivary glands