An Early Phase 1 interventional study of Probiotic Yoghurt and Natural Yoghurt in Gingivitis, sponsored by Marmara University. Completed at 1 site in Turkey. Open to participants aged 16 Years to 26 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2015-09-10.
Sponsored by Marmara University · Early Phase 1, Interventional, and Prevention
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.
590 studies on the registry are indexed under Gingivitis; 104 are open to participants now.
This study's enrollment of 51 is below the median of 64 across 478 interventional studies indexed under Gingivitis.
Browse Gingivitis studies →Marmara University is the lead sponsor of 576 studies on the registry; 136 are open to participants now.
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Exclusion Criteria:
Probiotic yoghurt consumption
Dietary Supplement: Probiotic Yoghurt
Natural yoghurt consumption
Dietary Supplement: Natural Yoghurt
Probiotic yoghurt consumption
Natural yoghurt consumption
Bleeding on probing
Bleeding on probing is defined as presence of bleeding from gingival sulcus during the probing of this area via periodontal probe.
Time frame: 33 days after yoghurt consumption
Gingival Index
Each of the buccal, mesial, lingual and distal surfaces of the gingival tissues is given a score of 0-3. (0 = Normal gingiva. 1 = Mild inflammation - slight change in color, slight edema. No bleeding on probing. 2. Moderate inflammation - redness, edema and glazing. Bleeding on probing. 3. Severe inflammation -marked redness and edema.)
Time frame: 33 days after yoghurt consumption
Plaque Index
Each of the four surfaces of the teeth (buccal, lingual, mesial and distal) is given a score from 0-3. (0 = No plaque in the gingival area. 1 = A film of plaque adhering to the free gingival margin and adjacent area of the tooth. The plaque may only be recognized by running a probe across the tooth surface. 2 = Moderate accumulation of soft deposits within the gingival pocket, on the gingival margin and/or adjacent tooth surface, which can be seen by the naked eye. 3 = Abundance of soft matter within the gingival pocket and/or on the gingival margin and adjacent tooth surface. Tendency to spontaneous bleeding.)
Time frame: 33 days after yoghurt consumption
Probing Depth
Probing depth is defined as the distance from the free gingival margin to the bottom of the periodontal pocket.
Time frame: 33 days after yoghurt consumption
Gingival crevicular fluid Interleukin-1beta levels
Time frame: 33 days after yoghurt consumption
This study is completed, as verified in Aug 2015. You cannot join it, but the record below documents what was studied.
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