Shrimp diet and skin healing strength in rats

Autores/as

  • Elizabeth Lage BORGES Universidade Federal de Minas Gerais
  • Fernanda Kelley Silva PEREIRA Universidade Federal de Minas Gerais
  • Jacqueline Isaura ALVAREZ-LEITE Universidade Federal de Minas Gerais
  • Luiz Ronaldo ALBERTI Universidade Federal de Minas Gerais
  • Mônica Alves Neves Diniz FERREIRA Universidade Federal de Minas Gerais
  • Andy PETROIANU Universidade Federal de Minas Gerais

Palabras clave:

diet, wound healing, eating, rats

Resumen

Objective
Surgical scar tensile strength may be influenced by several factors such as drugs, hormones and diet. The purpose of the present study was to determine the influence of a shrimp-enriched diet on the tensile strength of rat scars.

Methods
Forty male Wistar rats were submitted to a 4 cm dorsal skin incision and the wounds were sutured with 5-0 nylon interrupted suture. The animals were divided into two groups: Group 1 (control) received a regular diet, and Group 2 (experimental) received a shrimp-enriched diet. The two diets contained the same amounts of proteins, lipids and carbohydrates. The rats in each group were divided into two subgroups according to the time of assessment of the scar tensile strength: subgroup A, studied on the 5th postoperative day, and subgroup B, studied on the 21st postoperative day.

Results
The tensile strength of the scar on the 5th postoperative day was lower in the animals that received the shrimp-enriched-diet (303.0, standard error of mean= 34.1) than in the control group (460.1, SEM = 56.7) (p<0.05).

Conclusion
A shrimp diet reduces the tensile strength of the scar. The next step of this study will be to clarify the mechanism in which shrimp affects tensile strength. 

Citas

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Publicado

2023-09-14

Cómo citar

Lage BORGES, E., Kelley Silva PEREIRA, F. ., ALVAREZ-LEITE, J. I. ., ALBERTI, L. R., Alves Neves Diniz FERREIRA, M. ., & PETROIANU, A. . (2023). Shrimp diet and skin healing strength in rats. Revista De Nutrição, 20(3). Recuperado a partir de https://seer.sis.puc-campinas.edu.br/nutricao/article/view/9674

Número

Vol. 20 Núm. 3 (2007): Revista de Nutrição

Sección

ARTIGOS ORIGINAIS

Licencia

Derechos de autor 2023 Elizabeth Lage BORGES, Fernanda Kelley Silva PEREIRA, Jacqueline Isaura ALVAREZ-LEITE, Luiz Ronaldo ALBERTI, Mônica Alves Neves Diniz FERREIRA, Andy PETROIANU

Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.