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Completed

NCT Number: NCT04670341

The Effect of Chewing the Tapioca Pearls in Bubble Tea Drinks

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.

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Key information

Conditions

Saliva

Age range

18 year–25 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Faculty of Dentistry, Universitas Gadjah Mada

Yogyakarta, 55281, Indonesia

About this study

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.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • good Oral Hygiene Index-Simplified (OHI-S) score

Exclusion criteria

  • taking medication
  • a history of dry mouth
  • smoking
  • systemic disease

Treatment and study plan

chewing tapioca pearls in bubble tea drinks

Other

Saliva was collected on the first day before bubble tea consumption (pretest) and on the third day after bubble tea consumption (posttest); collection was conducted in the morning (09:00 a.m.-12.00 p.m.).

drink tea without chewing tapioca pearls

Other

Saliva was collected on the first day before drink tea without tapioca pearl (pretest) and on the third day after tea consumption (posttest); collection was conducted in the morning (09:00 a.m.-12.00 p.m.).

Primary outcomes

  1. Salivary C-reactive protein (CRP) level

    Time frame: 3 days

    Salivary CRP level was measured on the first day before chewing tapioca peals in the bubble tea drinks and drink tea. Salivary CRP level was measured on the third day after drink bubble tea and tea without tapioca pearls

Secondary outcomes

  1. Calcium (Ca) level

    Time frame: 3 days

    Ca level was measured on the first day before chewing tapioca peals in the bubble tea drinks and drink tea. Ca level was measured on the third day after drink bubble tea and tea without tapioca pearls

Sponsors and collaborators

Lead sponsor

Gadjah Mada University

Other

Registry information

Official study title

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

Important dates

Study start
2020
Primary completion
2020
Study completion
2020
First posted
Dec 17, 2020
Registry last updated
Dec 17, 2020

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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