Quality improvement of saliva by chewing tapioca pearls in bubble tea drinks: a randomized experimental trial
Penulis/Author
Prof. Dr. drg. Juni Handajani, M.Kes., Ph.D (1); DINDA KUSUMA JATI (2); HANIA FATHIYAH (3); Prof. drg. Heni Susilowati, M.Kes., Ph.D. (4); Prof. Dr. drg. Regina Titi Christinawati Tandelilin, M.Sc. (5)
Tanggal/Date
7 2022
Kata Kunci/Keyword
Abstrak/Abstract
Background: 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
tapioca pearls in bubble tea drinks on salivary C-reactive protein (CRP)
and calcium (Ca) levels.
Methods: 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 with tapioca pearls for three
days (intervention week). In the second week, the same subjects drank
tea without pearls for three days (control week). 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 am–12:00 pm) for 1 minute. Sixty
saliva samples were collected from 15 subjects. Salivary CRP levels
were measured using a commercial ELISA kit, and Ca levels were
determined using semi-quantitative test strips.
Results: Salivary CRP decreased significantly on the third day in the
intervention group but showed no significant difference with the
control group. Calcium levels increased significantly on the third day
in both groups.
Conclusion: Bubble tea drinks could improve the quality of saliva by
decreasing salivary CRP and increasing Ca levels.
Rumpun Ilmu
Ilmu Kedokteran Gigi
Bahasa Asli/Original Language
English
Level
Internasional
Status
Dokumen Karya
No
Judul
Tipe Dokumen
Aksi
1
Quality improvement of saliva by chewing tapioca___.pdf
