Rat Yaralarında Olea europaea L. (Memecik zeytinyağı)’nin Antimikrobiyel ve İyileştirici Etkileri

Abstract

Bu çalışma ratlarda yara iyileşmesi üzerine Olea europaea L. (Memecik zeytinyağı)’nin etkinliğinin değerlendirilmesini içermektedir. Çalışmada toplam 63 adet Winstar albino rat kullanılarak deri yara modeli oluşturulmuştur. Çalışma kontrol grubu, zeytinyağı grubu ve pozitif kontrol (ilaç) grubu olmak üzere üç gruba ayrılmıştır. Çalışma sonucunda zeytinyağı grubunda kontrol ve ilaç grubuna kıyasla daha hızlı yara iyileşmesi, daha küçük yara alanı yüzdesi ve daha hızlı yara iyileşmesi bulguları elde edilmiştir. Histopatolojik incelemede zeytinyağı grubunda epitel doku oluşumunda önemli bir artış olduğu ortaya konulmuştur. Zeytinyağının aynı zamanda antimikrobiyel ve antioksidan özelliklere sahip olması yara iyileşmesi üzerinde olumlu bir etki ortaya koymuştur. Bu çalışmada bakteri yükünün ikinci günde tüm gruplarda arttığı, en yüksek artışın da kontrol grubunda olduğu görülmüştür. Ancak 12. günde zeytinyağı ve ilaç grubunda grubunda bakteri yükü başlangıç seviyesinin altında, kontrol grubunda ise üzerinde bulunmuştur. Zeytinyağı ile tedavi edilen grupta görülen bakteri inhibisyon etkisinin, zeytinyağında bulunan fenolik bileşiklere dayandığı düşünülmektedir

Keywords

• Bakteri
• epitelizasyon
• granulasyon
• inflamasyon

Healing and Antimicrobial Effects of Olea europaea L (Memecik olive oil) on Wounds in Rats

Abstract

This study evaluated the effectiveness of Olea europaea L. (Memecik olive oil) on wound healing in rats. A total of 63 Wistar albino rats were used to create a skin wound model. The study consisted of three groups: the control group, the olive oil group, and the positive control group (medication group). The results of the study revealed that the olive oil group exhibited faster wound healing, smaller wound areas, and a higher percentage of wound healing compared to the control and medication groups. Histopathological examination demonstrated a significant increase in epithelial tissue formation in the animals treated with olive oil. The presence of antimicrobial and antioxidant properties in olive oil may contribute to its positive effects on wound healing. The study also found that bacterial colonization increased on the second day in all groups, with the highest increase observed in the control group. However, by the 12th day, bacterial counts were found to be below the initial levels in both the olive oil and medication groups, except for the control group where it remained high. It is believed that the bacterial inhibitory effect observed in the group treated with olive oil is attributed to the phenolic compounds present in olive oil.

Keywords

• Bacteria
• epithelization
• granulation
• inflammation

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