Oleksiienko V. V., Bilash S. M.
REMODELLING OF MORPHOLOGICAL AND FUNCTIONAL PARAMETERS OF THE GUMS UNDER THE INFLUENCE OF FOOD ADDITIVES COMPLEX
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About the author:
Oleksiienko V. V., Bilash S. M.
Heading:
MORPHOLOGY
Type of article:
Scientific article
Annotation:
Today, food additives are widely used in the food industry. This is due not only to the fact that they significantly improve the taste of products but also extend their shelf life. However, their negative effects often become apparent only after some time. This experiment aimed to investigate the impact of various food additives on the gums and changes in their composition. The study was conducted on white rats, which were divided into six groups (control and 5 experimental groups), which were administered a solution of chemical food additives for 1, 4, 8, 12 and 16 weeks. The mean thickness of the epithelial lamina of the attached part, the thickness of the lamina propria and the mean thickness of the basal layer of the gums of rats were determined using the morphometric method. The results were analyzed statistically using Statistica 10 BiostatPro 6 software and Microsoft Excel 2019. The study showed that the combination of food additives (monosodium glutamate, sodium nitrite, and Ponceau 4R) causes irreversible disorders of the haemodynamics of the gingival mucosa and, as a result, hypoxic changes in the surrounding tissues. In addition, uneven thinning or thickening of the epithelial layer and the lamina propria, accompanied by destructive changes at the ultrastructural level and the formation of parietal dextrin slides of red blood cells, leads to a violation of metabolic processes in the tissue as a whole.
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Bibliography:
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Publication of the article:
«Bulletin of problems biology and medicine», 2025 Issue 1, 176, 444-451 pages, index UDC 616.311.2:616.5
