Potential Effects Of Astaxanthin Gel On The Diameter Measurement Of Oral Cavity Ulcers In A Diabetic Rat Model

Dwi Andriani*  - 

(*) Corresponding Author
DOI: 10.30659/medali.8.2.180-187

Background: Diabetes mellitus causes complications, prolongs the wound-healing phase, and manifests in the oral cavity as Recurrent Aphthous Stomatitis (SAR). Astaxanthin is a natural compound with antioxidant and anti-inflammatory properties that support ulcer healing in diabetes. This study aims to determine the effect of 1% astaxanthin gel, compared with commercial 0.2% hyaluronic acid gel, on the diameter of oral ulcers on days 3, 5, and 7 in rats with diabetes mellitus.

Method: The experimental animals were 18 Wistar Rattus norvegicus rats, randomly divided into 3 research groups, induced with STZ, followed by ulcer creation in the oral cavity. The treatment groups were K1 (gel base group), K2 (0.2% hyaluronic acid gel group), and P (1% astaxanthin gel group). Ulcers were measured with digital calipers. Data were analyzed on days 3 and 5 using the Kruskal-Wallis test followed by the Mann-Whitney test, and on day 7 using one-way ANOVA with the LSD post hoc test.

Result: The Kruskal-Wallis test showed a significant difference (p<0.05) in ulcer diameter on days 3 and 5. The One-Way ANOVA showed a significant difference (p<0.05) in ulcer diameter on day 7.

Conclusion: Both treatments with gel astaxanthin 1% and commercial hyaluronic acid 0,2% affected the diameter of oral ulcers in rats with diabetes mellitus on days 3, 5, and 7. Astaxanthin gel had the best effects compared to all groups.

Keywords: Astaxanthin; Diabetes Mellitus; Oral Ulcers; Wound Healing

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