Egg yolk immunoglobulins’ impact on experimental periodontitis caused by Porphyromonas gingivalis

BACKGROUND: Periodontitis is a chronic inflammatory disease caused by Porphyromonas gingivalis that leads to a series of periodontal tissue injuries. Egg yolk immunoglobulins (IgY) is procuded in egg yolk and inhibits P. gingivalis. OBJECTIVE: The aim was to evaluate the effect of IgY on experimental periodontitis caused by P. gingivalis. METHODS: The second molars of rats were ligatured using medical 5-0 silk and smeared with P. gingivalis to induce experimental periodontitis. Then, the rats were smeared with 2 mL IgY solutions or 0.9% NaCl in the oral cavity for up to 4 wk. The scores for gingival index, plaque index and probe on bleeding, the levels of IL-6 and TNF-α, X-ray radiography and histology were used to determine the efficacy of the IgY on experimental periodontitis. RESULTS: The clinical indices improved; the levels of IL-6 and TNF-α were significantly (p< 0.05) decreased; the X-rays and histomorphological observations suggested that the periodontal inflammation and periodontitis were alleviated compared to the control. CONCLUSIONS: IgY showed significant effects on anti-inflammatory, anti-coaggregation activity, and protected against alveolar bone loss. Therefore, it had a beneficial effect on preventing experimental periodontitis caused by P. gingivalis.