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Factors Controlling the Formation of Salivary Films

NCT01167504 · Status: COMPLETED · Type: OBSERVATIONAL · Enrollment: 15

Last updated 2014-01-06

Study results available
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Summary

The aim of this study is to determine how different ingredients which are found in food and other consumer products affect the ability of saliva to form surface films.

Saliva forms a protective film on the surfaces inside the mouth. This film affects the way we consume and digest food and protects our teeth and other surfaces inside the mouth from disease and decay. It is not well known how this film forms, or which components in everyday life affect formation of the film, and therefore its protective properties.

Samples of saliva will be collected from apparently healthy volunteers. The properties of the film (thickness, density, strength, protein composition) will be studied in the laboratory under controlled conditions. The effects of common ingredients in foods and other products such as proteins, emulsifiers, preservatives and surfactants on the formation and properties of the film will be determined.

The results of this study will help us to understand how different ingredients can change the properties of saliva that may affect the way that we sense and digest food, and the ability of saliva to protect against decay and infection. This could, in the future lead to new ideas for developing:healthy foods (e.g. lower fat) that taste better, or more effective dental care products.

Conditions

  • Healthy

Interventions

OTHER

Saliva sample collection

Collection of either whole mouth saliva or parotid saliva. Whole mouth saliva is collected through stimulation by inert gum. Parotid saliva is collected by using a Lashley cup placed over the parotid duct and stimulated by a fruit sweet.

Sponsors & Collaborators

  • GlaxoSmithKline

    collaborator INDUSTRY

  • Quadram Institute Bioscience

    lead OTHER

Principal Investigators

  • Peter J Wilde, PhD · Quadram Institute Bioscience

  • Michael J Ridout · Quadram Institute Bioscience

Eligibility

Min Age
18 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2010-06-30
Primary Completion
2013-04-30
Completion
2013-08-31

Countries

  • United Kingdom

Study Locations

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Entities

Companies

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01167504 on ClinicalTrials.gov