Gingivitis Clinical Trial
Official title:
Influence of Probiotics on Clinical Parameters and GCF Levels of Interleukin-1β in Experimental Gingivitis: a Randomized Controlled Clinical Trial
The aim of this study was to evaluate the effects of probiotic yoghurt on the development of
gingival inflammation.
Fifty-one periodontally healthy individuals were given standard oral hygiene instructions
and randomly divided into two groups. The test group subjects (n=26) consumed probiotic
yoghurt containing Bifidobacterium animalis subsp. lactis and the control subjects (n=25)
natural yoghurt for 28 days. Following yoghurt consumption, mechanical plaque control was
interrupted for the next 5 days in both groups. Gingival crevicular fluid (GCF) samples and
clinical data (consisted of plaque and gingival indices, probing depth, bleeding on probing)
were collected at baseline, after 28 and 33 days. Interleukin-1β levels were determined in
GCF by ELISA.
Probiotics are viable bacteria with scientifically confirmed health benefits for
gastrointestinal system. However, there is paucity of information on its impact in
periodontal disease. The aim of this study was to evaluate the effects of probiotic yoghurt
on the development of gingival inflammation.
Fifty-one periodontally healthy individuals were given standard oral hygiene instructions
and randomly divided into two groups. The test group subjects (n=26) consumed probiotic
yoghurt containing Bifidobacterium animalis subsp. lactis and the control subjects (n=25)
natural yoghurt for 28 days. Following yoghurt consumption, mechanical plaque control was
interrupted for the next 5 days in both groups. Gingival crevicular fluid (GCF) samples and
clinical data (consisted of plaque and gingival indices, probing depth, bleeding on probing)
were collected at baseline, after 28 and 33 days. Interleukin-1β levels were determined in
GCF by ELISA.
;
Allocation: Randomized, Intervention Model: Parallel Assignment, Masking: Single Blind (Investigator), Primary Purpose: Prevention
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