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Probiotic Yoghurt Effect on Experimental Gingivitis

NCT02546206 · Status: COMPLETED · Phase: EARLY_PHASE1 · Type: INTERVENTIONAL · Enrollment: 51

Last updated 2015-09-10

No results posted yet for this study

Summary

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.

Conditions

  • Gingivitis

Interventions

DIETARY_SUPPLEMENT

Probiotic Yoghurt

Probiotic yoghurt consumption

DIETARY_SUPPLEMENT

Natural Yoghurt

Natural yoghurt consumption

Sponsors & Collaborators

  • Marmara University

    lead OTHER

Principal Investigators

  • Tuğçe Yalnızoğlu, PhD · Marmara University, Faculty of Dentistry, Department of Periodontology

  • Bahar Kuru, Prof Dr · Marmara University, Faculty of Dentistry, Department of Periodontology

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
16 Years
Max Age
26 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2011-11-30
Primary Completion
2012-05-31
Completion
2012-05-31

Countries

  • Turkey (Türkiye)

Study Locations

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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 NCT02546206 on ClinicalTrials.gov