Association of Topical Capsaicin Exposure Dosage and Its Influence on Macrophages and Neutrophils in Periodontal Tissue

Abstract

In the community, a lot of enthusiasts like spicy food consumption. Spicy flavors in foods containing capsaicin cause heat stimulation in the oral cavity, especially periodontal tissue. Capsaicin in rat gingivomucosal tissue (Rattus novergicus) can induce an inflammatory reaction. The purpose of this study was to prove that capsaicin exposure can affect the occurrence of inflammation in periodontal tissue (periodontitis). Thirty-three Rattus males aged 8-12 weeks and weighing between 200-250 gram were divided into three groups, namely control group K, group treatment 1 (P1) with a 10 mg dose of capsaicin gel, and group treatment 2 (P2) with a 20 mg dose of capsaicin gel. The capsaicin gel was applied to the mandibular anterior mucosa, then was subjected to glass ionomer cement (GIC) and left for 14 days. After treatment, the anterior mandible labial mucosa was taken and HE was performed, then the data were analyzed using Kruskal Wallis. The results of histopathological examination (HP A) showed changes in the number of macrophages and neutrophils. In group K, the number of macrophages was (11.36 ± 1.433) and the number of neutrophils was (10.91 ± 0.701); in group P1 the number of macrophages was (13.27 ± 1.679) and the number of neutrophils was (8.45 ± 0.802); and in group P2 the number of macrophages was (16.18 ± 2.136) and the number of neutrophils was (6.18 ± 0.751). At day 14 the inflammation in the periodontal tissue was apparent with macrophage and neutrophil enlargement compared to the control group (p < 0.05). These results prove that there was an effect of capsaicin exposure of chronic inflammation in periodontal (white) rat periodontal tissue (Rattus novergicus).