Ozon Yağının Kapsül Formasyonu Üzerindeki Etkisi
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It is hypothesized that the ozonated olive oil will decrease the cellular activity and the thickness of capsule formation which develops against the tissue implant materials and which is amplified by subclinical infection. An experimental model developing capsular contraction on the back of the rats was designed to test this hypothesis. 24 Sprague-Dawley rats were used in the study. These rats were divided equally (n=6) into four groups. These groups are; the control group (group 1), the ozonated olive oil group (group 2), the infection group (group 3) and the treatment group (group 4). A submuscular pocket under the Panniculus carnosus muscle was made on the back of all rats by a 1 cm-incision on the skin without regard to their groups. In group 1, only silicone plate (10x10x1mm); in group 2, silicon plate + ozonated olive oil; in group 3 silicon plate + standardized S.epidermidis strain; in group 4 silicon plate + standardized S.epidermidis strain + ozonated olive oil were placed into the submuscular pockets. The subjects were followed up ad libitum for 4 weeks in standard cages after the surgical procedure. The specimens were taken out and put into 10 % formaldehyde solution for histological and cytological analysis in order to examine the capsular fibrosis formed around the implant, in the end of the fourth week. The specimens were evaluated according to the capsule thickness, the type of the inflammation, the degree of inflammation and the vascular density. The average capsule thickness (CT) was 102 ?m in group 1, 56?m in group 2, 231 ?m in group 3 and 112 ?m in group 4. In ozonated olive oil groups (group 2 and 4), the degree of inflammation were relatively less then unozonated groups (group 1 and 3), however data show no statistical significance. In the group 3, the vascular density were more than the other groups without statistical significance. The effect of the ozonated olive oil against the foreign body reaction and the immune response was examined through the comparison of groups 1 and 2. The results of this comparison showed that the ozonated olive oil had anti-fibrotic activity (p=0.004). The effect of the ozonated olive oil against subclinical infections was examined through the comparison of groups 3 and 4, and this comparison indicated that the ozonated olive oil showed anti-bacterial activity and decreased the capsule thickness (p=0.002). These data suggest that the ozonated olive oil can be used as an alternative product to prevent capsular contraction which is especially seen in breast implant patients.