This study has been embarked upon due to increased resistance of bacteria to many already synthesized drugs and the high price of the orthodox medicines in the market, the antimicrobial effect of Psidium guajava leaf ...This study has been embarked upon due to increased resistance of bacteria to many already synthesized drugs and the high price of the orthodox medicines in the market, the antimicrobial effect of Psidium guajava leaf extracts against selected drug-resistant bacteria will help to reduce the overdependence on orthodox or synthetic drugs which greater population of the society cannot afford due to economic/financial restriction. Ethanolic and aqueous extracts of Psidium guajava were assayed for antibacterial activity using the agar dilution method in the determination of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The bioactive components of the extracts were determined using standard techniques and the inhibitory activities of the extracts were compared to gentamicin, ciprofloxacin, erythromycin, azithromycin, ofloxacin, and nitrofurantoin. The MIC of the extract on the test organisms ranges from 10 mg/ml - 40 mg/ml. The sensitivity test showed that the organisms were susceptible to Psidium guajava leave extract except Pseudomonas aeruginosa. The phytochemical analysis of the extracts revealed the presence of bioactive compounds such as Tannin, Saponin, Balsam, Flavonoids, Alkaloids, Cardiac glycosides, Carbohydrate, Resins, Terpenes, and Sterols. It has been shown that the leaves of Psidium guajava have antibacterial effects and hence can be used to treat the ailments caused by those organisms at a particular dosage and concentration. However, more research work on its toxicity level, synergistic or antagonistic interaction with other plants or drugs is needed to consolidate its usage.展开更多
Human vitamin de?ciencies still occur in many countries although most vitamins are present in a variety of foods, mainly because of malnutrition not only as a result of insuf?cient food intake but also because of unba...Human vitamin de?ciencies still occur in many countries although most vitamins are present in a variety of foods, mainly because of malnutrition not only as a result of insuf?cient food intake but also because of unbalanced diets;this work screens some Lactic acid bacteria isolated from selected Nigerian fermented foods for vitamin (thiamine, riboflavin and niacin) production. Five lactic acid bacteria were isolated from selected Nigerian fermented foods (yoghurt, ogi, ogiri, ugba). The isolated lactic acid bacteria were identified based on cultural and biochemical characteristics. All the isolates were screened for thiamine, riboflavin and niacin production using microbiological assay. Thiamine, riboflavin and niacin produced were quantified. The five lactic acid bacteria isolated were Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus casei and Lactococcus lactis. The most frequent isolate was Lactobacillus plantarum (100%) followed by Lactobacillus caesi (75%). Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus lactis were the least isolates having (50%) occurrence each. Lactobacillus plantarum produced the highest amount of thiamine (5.8833 μg/100ml) and riboflavin (5.0400 μg/100ml) while Lactobacillus lactis had the least thiamine (5.2267 μg/100ml) and Lactobacillus caesi had the least riboflavin (4.8300 μg/100ml). Lactobacillus casei produced the highest niacin (1.6433 μg/100ml) while Lactobacillus fermentum had the least (1.2900 μg/100ml). This study reveals Lactobacillus plantarum as the most efficient thiamine and riboflavin producer while Lactobacillus casei produced the most niacin.展开更多
文摘This study has been embarked upon due to increased resistance of bacteria to many already synthesized drugs and the high price of the orthodox medicines in the market, the antimicrobial effect of Psidium guajava leaf extracts against selected drug-resistant bacteria will help to reduce the overdependence on orthodox or synthetic drugs which greater population of the society cannot afford due to economic/financial restriction. Ethanolic and aqueous extracts of Psidium guajava were assayed for antibacterial activity using the agar dilution method in the determination of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The bioactive components of the extracts were determined using standard techniques and the inhibitory activities of the extracts were compared to gentamicin, ciprofloxacin, erythromycin, azithromycin, ofloxacin, and nitrofurantoin. The MIC of the extract on the test organisms ranges from 10 mg/ml - 40 mg/ml. The sensitivity test showed that the organisms were susceptible to Psidium guajava leave extract except Pseudomonas aeruginosa. The phytochemical analysis of the extracts revealed the presence of bioactive compounds such as Tannin, Saponin, Balsam, Flavonoids, Alkaloids, Cardiac glycosides, Carbohydrate, Resins, Terpenes, and Sterols. It has been shown that the leaves of Psidium guajava have antibacterial effects and hence can be used to treat the ailments caused by those organisms at a particular dosage and concentration. However, more research work on its toxicity level, synergistic or antagonistic interaction with other plants or drugs is needed to consolidate its usage.
文摘Human vitamin de?ciencies still occur in many countries although most vitamins are present in a variety of foods, mainly because of malnutrition not only as a result of insuf?cient food intake but also because of unbalanced diets;this work screens some Lactic acid bacteria isolated from selected Nigerian fermented foods for vitamin (thiamine, riboflavin and niacin) production. Five lactic acid bacteria were isolated from selected Nigerian fermented foods (yoghurt, ogi, ogiri, ugba). The isolated lactic acid bacteria were identified based on cultural and biochemical characteristics. All the isolates were screened for thiamine, riboflavin and niacin production using microbiological assay. Thiamine, riboflavin and niacin produced were quantified. The five lactic acid bacteria isolated were Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus casei and Lactococcus lactis. The most frequent isolate was Lactobacillus plantarum (100%) followed by Lactobacillus caesi (75%). Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus lactis were the least isolates having (50%) occurrence each. Lactobacillus plantarum produced the highest amount of thiamine (5.8833 μg/100ml) and riboflavin (5.0400 μg/100ml) while Lactobacillus lactis had the least thiamine (5.2267 μg/100ml) and Lactobacillus caesi had the least riboflavin (4.8300 μg/100ml). Lactobacillus casei produced the highest niacin (1.6433 μg/100ml) while Lactobacillus fermentum had the least (1.2900 μg/100ml). This study reveals Lactobacillus plantarum as the most efficient thiamine and riboflavin producer while Lactobacillus casei produced the most niacin.
