Anti‐inflammatory effect of milk and dairy products on periodontal cells – an in vitro approach.

Background: Milk can reduce intestinal tissue damage in colitis models and protects infants against necrotizing enterocolitis. If, however, milk can decrease inflammation related to peri‐implantitis and oral mucosa dehiscence remains unclear. Aim/Hypothesis: We therefore investigated whether or not milk and fermented products thereof have anti‐inflammatory effects for cells of the oral cavity. Material and Methods: Human gingival fibroblasts and the human oral epithelial cell line HSC2 were exposed to pasteurized human milk, pasteurized cow milk, dairy products and dry milk. Following, an inflammatory response was provoked with IL1, TNF alpha and prostaglandin E2. The expression changes of IL1, IL6 and IL8 were detected by reverse transcriptase PCR and immunoassay. The translocation of p65 into the nucleus was determined by immunostaining. Results: We can report that pasteurized human milk, pasteurized cow milk but also yoghurt, buttermilk, sour milk, whey and dry milk can lower the expression of inflammatory cytokines in gingival fibroblasts being stimulated by IL1 and TNF alpha. Milk also reduced the inflammatory response to prostaglandin E2. A similar anti‐inflammatory response to milk and dairy products was observed with the human oral epithelial cell line HSC2. Milk lowered the translocation of p65 into the nucleus of gingival fibroblasts. Conclusions and Clinical Implications: These data suggest that pasteurized and dry milk as well as fermented dairy products possess robust anti‐inflammatory activity in oral fibroblasts in vitro. Our in vitro findings provide the scientific fundament to extent this research towards testing the anti‐inflammatory effects of milk in a preclinical peri‐implantitis model. [ABSTRACT FROM AUTHOR]