Вісник проблем біології і медицини, 2023, Випуск 3 (170)

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Перегляд Вісник проблем біології і медицини, 2023, Випуск 3 (170) за Ключові слова "616.311.2: 615.241"

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    Morphological changes in the arterioles of the haemomicrocirculatory bed of the gingival mucosa under prolonged exposure to food additives
    (Полтавський державний медичний університет, 2023) Oleksiienko, V. V.; Bilash, S. M.; Олексієнко, Владислав Віталійович; Білаш, Сергій Михайлович
    This study investigates the effect of a complex of food additives, including monosodium glutamate, sodium nitrite and Ponceau 4R on the gums of rats. The study is aimed at identifying morphological changes in the walls of arterioles. The study was conducted on material from the gums of rats. Prepared sections were stained with such dyes as toluidine blue and polychrome. The main research methods were morphological, histological and static. The gums of rats in the control group were characterised by the presence of a mucous membrane without a submucosal base, being fused to its own lamina. The first layer was formed by narrow and high papillae, which seemed to grow into the epithelial layer of the mucosa. The next layer, the epithelial layer, was lined with multilayered squamous non-cornified epithelium. Arterioles, as the main vessels of our study, were defined as large-diameter, rounded structures with a thick wall and 3 layers. We studied 3 main parameters: total diameter, lumen of the canal and thickness of the arterioles walls. Particular attention was paid to changes in these values and their interpretation. At week 1, there were mainly decreases in the values relative to the control group, which increased or returned to the control group values by week 4 of the study. Further, the values increased until week 16, but these values were slightly higher than those of the control group. This indicates an insufficient effect of recovery processes in the arterioles due to the powerful effect of nutritional supplements on vascular morphology, especially with prolonged exposure. With this study, we demonstrate that the effects of a complex of food additives are much more powerful than those of individual additives. Given that all foods contain a complex of additives, this experiment will be of interest to food industry workers, as well as doctors and scientists conducting research in this area.