Buffering Capacity of Matcha Green Tea on Salivary PH After an Acidic Attack
ConditionDiet Habit
Trial statusNot yet recruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age21-25
SponsorNewGiza University
About this trial
This study is conducted to evaluate the buffering capacity of hot matcha brew in comparison with cold matcha brew and water on salivary pH after an acidic attack using a digital pH meter.
Research Question:
Will matcha green tea beverage have similar salivary buffering effect as water after an acidic challenge on dental interns? Steps in short
1. Recruitment of the patients and clinical examination with medical and dental history taking. 2. Informed consent taking for the eligible participants to participate in the study. 3. A volume of 2 mL saliva samples will be collected before the commencement of acidic attack, baseline (T0). 4. After the acidic attack, saliva will be collected again by spitting method and their pH value will be measured (T1). 5. After 5 minutes of the acidic attack, participants will be instructed to swish either hot matcha tea, cold matcha tea, or water then swallow, and saliva samples will be collected (T2). 6. Then saliva will be collected after 10 (T3), 20 (T4), 30 (T5), and 40 (T6) minutes.
Eligibility criteria
This trial accepts healthy volunteersQualifiers
Low caries-risk.
Medically healthy.
Have full permanent dentition.
Practice daily oral hygiene habits.
Disqualifiers
Subjects who have active oral diseases as caries, periodontitis, gingivitis, or pulpitis.
Subjects who have oral-related pain as sensitivity, ulcers, or infection.
Subjects undergoing restorative or orthodontic treatment.
Subjects with salivary gland diseases.
Trial design
Design model
Parallel
Treatments tested in this trial
Hot Matcha brew
Other intervention* Hot matcha brew will be prepared in usucha (thin consistency) version-2 grams of matcha powder (Dr.Baby) mixed with 30 mL of hot water (75 ̊C). The first step will be to massage the matcha powder with a small amount of water until a smooth paste forms, then additional 50 mL of hot water will be added to dilute down the concentration. The matcha will then be vigorously shaken in a lidded jar. * After 5 minutes of the acidic attack, participants will be instructed to swish 25 mL of matcha tea 34 times then swallow, and saliva samples will be collected (T2). * Then saliva will be collected after 10 (T3), 20 (T4), 30 (T5), and 40 (T6) minutes.
Water
Other interventionWater (elano) at 13 ̊C swished 34 times then swallowed.
Cold matcha brew
Other intervention25 mL of cold matcha brew prepared in usucha (thin consistency) version-2 grams of matcha powder (Dr.Baby) mixed with 80 mL of cold water (13 ̊C) swished 34 times then swallowed.
Treatment groups
63 Participants
are divided into 3 treatment groupsGroup A: Group AExperimental treatment 1 intervention
Group B: Group BExperimental treatment 1 intervention
Group C: Group CActive comparator 1 intervention
Trial outcomes
Primary outcomes
1
Salivary pH buffering effect
PH will be assessed by a digital pH meter (AD1030, Adwa Instruments, Hungary). Calibration of the pH meter will be performed before measuring. The glass electrode will be immersed in the saliva sample, and after each measurement, it will be carefully cleaned with deionized water and dried with filter paper. The salivary pH value will be determined by 3 consecutive immersions of the pH meter glass electrode in the test tube with the sample, and the mean value will be taken as the obtained value. Measurements will be taken at baseline, 5 mins after the acidic attack, 5, 10, 20, 30, and 40 minutes after consumption of the buffering beverages.
Time frame
60 minutesLocations
Sponsors and contacts
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Source ClinicalTrials.gov
This trial is not recruiting at the moment. You can still explore other options: