Figure 5
Fermentation end products of bacteria and gingival inflammatory response. (a) Acetic acid. (b) Lactic acid. The concentrations of these end-products of bacterial fermentation were measured in the supernatants of gingival cells stimulated with increasing MOIs of bacteria after 5 hours. Results are expressed as mean ± SEM from two independent experiments performed in triplicates. Significant differences from the non-treated control were assessed by a one-way ANOVA using a Dunnett’s test for multiple comparisons (*P < 0.05; ***P < 0.0001). (c) Interleukin-8 (IL-8) produced by the gingival cells after 5 hours of exposure to the bacteria (MOI 250) expressed relative to the non-treated control. Results are expressed as mean ± SEM from two independent experiments performed in duplicates.
