Exploratory study of anti-dysbiosis effect on functional food containing Mushroom-derived lectin

Exploratory study of anti-dysbiosis effect on functional food containing Mushroom-derived lectin - Exploratory study of anti-dysbiosis effect on functional food containing Mushroom-derived lectin

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000031179

Enrollment

Registered

2018-02-07

Start date

2018-02-21

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

Roasted soybean flour containing Mushroom lectin 1 g / day 4 days Roasted soybean flour without Mushroom lectin 1 g / day 4 days

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
the ratio of early colonizers to bacterial flora on tooth surface after 4 days	—

Secondary

Measure	Time frame
After 4 days; 1. Tooth surface covered by biofilm (judged from photo) 2. Gingival index of inflammation (judged from photo) 3. Bacterial ATP activity on tooth surface 4. Change of bacterial flora on tooth surface (NGS)	—

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