Effect chewing tapioca pearls in the bubble tea drinks on the salivary α-amylase and phosphate level

Abstract

Bubble tea drinks contained tapioca pearls, that can stimulate mastication. Chewing tapioca pearls may stimulate saliva production. Increased salivary secretion is thought to be correlated with an increase in inorganic components and salivary α-amylase (SAA). This study aimed to evaluate the effect of bubble tea on SAA and salivary phosphate (PO43-) levels. Subjects were 15 people with a total sample of 60. Each subject drank bubble tea with tapioca pearl for 3 days in the first week as the intervention group. In the second week the subjects drank tea without bubble for 3 days as a control group. Saliva samples were taken on day 1 before treatment and day 3 after treatment. Saliva was collected in the morning 09:00 am–12:00 pm for 1 minute. SAA levels were measured using an ELISA kit with Optical Density (OD) at 405 nm. Phosphate levels were measured using a semi-quantitative test kit. Data were analyzed using ANOVA, Kruskal Wallis, t-test, and Pearson test (p 0.05). Correlation between SAA and phosphate level was a significant different (p < 0.05) and r was moderate category. It was concluded that the consumption of drinking bubble tea and tea without bubbles could increase salivary α-amylase (SAA) also phosphate level and may improve quality of saliva through a salivary buffer mechanism.

Keywords

• bubble tea
• salivary α-amylase (saa)
• salivary phosphate (po 3-)