School of Biological Sciences

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Browsing School of Biological Sciences by Subject "antimicrobial"

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    Antimicrobial activity of the leaf extracts of Moringa oleifera and Jatropha curcas on pathogenic bacteria
    (International Formulae Group, 2013-02) Okorondu, S. I.; Akujobi, C. O.; Okorondu, J. N.; Anyado-Nwadike, S. O.
    This study evaluates the antimicrobial activity of the leaf extracts of Moringa oleifera and Jatropha curcas against Staphylococcus aureus and Escherichia coli. Different concentrations of the extracts were subjected to these organisms in which Moringa oleifera showed a higher zone of inhibition on Staphylococcus aureus (2.8 cm) while on E. coli (2.4 cm) while Jatropha curcas showed a higher zone of inhibition on E. coli (2.6 cm) while on S. aureus (1.80 cm). The minimum inhibitory concentration (MIC) of Moringa oleifera extract on E. coli and S. aureus were 0.250 mg/ml and 0.125 mg/ml respectively while MIC of Jatropha curcas extract on test organisms was 0.125 mg/ml. The quantitative phytochemical screening in g/kg revealed the presence of flavonoid 36 and 21, alkaloids 92 and 39, tannins 7.4 and 5.6, saponins 115.0 and 53.5, cyanogenic glycosides 8.4 and 14.5 for M. oleifera and J. curcas respectively. The observed antimicrobial properties could be due to the presence of these bioactive compounds and further substantiates the use of Moringa oleifera and Jatropha curcas leaf extracts in medicine. The extracts in correct doses can successfully be used in vivo to inhibit and eventually kill the test bacteria used in this study.
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    ItemOpen Access
    The antimicrobial effects of local spices
    (UP, 2016-02) Obasi, Kalu. O.; Emeahara, U. V.; Okereke, J. N.; Udebuani, A. C.; Oparaigbo, M. I.
    The toxicity of garlic, ginger, pepper, and onion was studied on some clinical isolates. The isolates include: Escherichia coli, Staphylococcus aureus, Salmonella typhi, Bacillus species, and Candida albicans. The crude extracts of the spices were obtained using 99% ethanol, 99% methanol, and hot water (100oc).Different graded concentrations of the extracts (aqueous and alcoholic) were prepared by pipetting one mill of the extract which yielded 100%, one mill of the extract plus one mill of water which yielded 50%, one mill of the extract plus 2 mills of distilled water which yielded 33.3%.The growth inhibitory effects of the aqueous and alcoholic extracts were examined using agar well diffusion method. The extracts were found to possess antimicrobial effects on the isolates by inhibiting their growths on the agar plates used. Hot water extracts of onion exhibited growth inhibitions on Salmonella typhi, Escherichia coli, Staphylococcus aureus, Bacillus species and Candida albicans with a mean of 11mm, 9.67mm, 4.67mm, 7.67mm, and 7mm respectively. Ethanol extracts of garlic exhibited growth inhibitions on Salmonella typhi, Escherichia coli, Staphylococcus aureus, Bacillus species and Candida albicans with a mean of 9.33mm, 7mm, 9.67mm, 9mm, and 11.33mm respectively etc. Organic extracts of methanol exhibited a higher growth inhibition when compared to organic extracts of ethanol, and aqueous extracts. The growth inhibitory effects of the crude extracts were compared with some third generation antibiotics: Ampicillin and Griseofulvin. The conventional antibiotics exhibited greater zones of inhibition compared to the crude extracts. Generally, garlic exhibited a higher growth inhibition when compared to other extracts.