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The Effect of Chewing the Tapioca Pearls in Bubble Tea Drinks

Saliva Clinical Trial

Official title:
Quality Improvement of Saliva by Chewing Tapioca Pearls in Bubble Tea Drinks

Clinical Trial Summary

Bubble tea drinks contain tea and tapioca pearls. Chewing tapioca pearls in bubble tea drinks may increase salivary components. Because of its proteins, inorganic components, and enzymes, saliva plays an important role in the body's defense against bacteria and viruses. This study aims to analyze the effect of chewing the tapioca pearls in bubble tea drinks on salivary C-reactive protein (CRP) and calcium (Ca) levels.

Clinical Trial Description

Sixty saliva samples were collected from 15 subjects. The inclusion criterion was 18-25 years of age. The exclusion criteria were receiving medication, using dentures, a history of dry mouth, smoking and systemic disease. In the first week of the experiment, subjects drank bubble tea as the intervention group. In the second week, the same subjects drank tea without pearls as the control group. Each subject drank the bubble tea for 5 minutes per day over 3 days. Saliva samples were collected on the first day before bubble tea consumption (pretest) and on the third day after tea consumption (posttest). Saliva collection was performed in the morning (09:00 a.m.-12:00 p.m.) for 1 minute. Salivary CRP levels were measured using an ELISA kit, and Ca levels were determined using a test kit. ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT04670341
Study type Interventional
Source Gadjah Mada University
Contact
Status Completed
Phase N/A
Start date September 17, 2020
Completion date October 17, 2020
View Details
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