Exploratory study of anti-microbial effects of functional food containing Mushroom-derived lectin by double-blind cross-over test

Exploratory study of anti-microbial effects of functional food containing Mushroom-derived lectin by double-blind cross-over test - Exploratory study of anti-microbial effects of functional food containing Mushroom-derived lectin by double-blind cross-over test

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000027715

Enrollment

Registered

2017-06-11

Start date

2017-02-20

Completion date

Unknown

Last updated

2026-06-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

health

Interventions

Rice ball containing Mushroom lectin 1 pieces / day 1week Rice ball without Mushroom lectin 1 pieces / day 1week

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Healthy subjects with informed consent

Exclusion criteria

Exclusion criteria: 1. Allergic for these test samples 2. Pregnant women or lactation 3. Others; not applicable for study schedule and dental condition

Design outcomes

Primary

Measure	Time frame
Reduction of bacterial ATP activity on tooth surface after 7 days	—

Secondary

Measure	Time frame
After 7 days; 1. Tooth surface covered by biofilm (judged from photo) 2. Gingival index of inflammation (judged from photo) 3. Sensual test (questionnaire) 4. Daly brushing	—

Countries

Japan

Contacts

Public ContactTakashi Itou

Okayama University Center for Innovative Clinical Medicine

itakashi@okayama-u.ac.jp086-235-6677

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026