Pengaruh Ekstrak Bubuk Kakao (Theobroma Cacao L.) pada Model Tikus Fase Retensi Ortodonti terhadap Peningkatan Kadar Osteoprotegerin (Opg) di Ligamen Periodontal

Abstract

Introduction: Orthodontic treatment requires a retention phase to maintain tooth position and prevent relapse. However, incomplete alveolar bone remodeling during this phase may compromise post-treatment stability. Osteoprotegerin (OPG) plays a crucial role in regulating bone remodeling by inhibiting osteoclast activity. Cocoa (Theobroma cacao L.) contains bioactive compounds, particularly flavonoids, which are known to influence bone metabolism, but its effect on OPG levels during the orthodontic retention phase remains unclear. Aim: To evaluate the effect of cocoa powder extract on osteoprotegerin (OPG) levels in the periodontal ligament of an orthodontic retention rat model. Methods: An experimental study using a posttest-only control group design was conducted on 24 male Wistar rats. The treatment group received cocoa powder extract (250 mg/kg BW) during retention. Gingival crevicular fluid was collected on days 3, 7, and 14. OPG levels were analyzed using ELISA and Mann–Whitney test. Results: OPG levels were higher in the treatment group. No significant differences were found on day 3 and 7, while a significant increase was observed on day 14 (p=0.021). Conclusion: Administration of cocoa powder extract during the orthodontic retention phase during the orthodontic retention phase in rat models can increase osteoprotegerin (OPG) levels in the periodontal ligament.