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|Title:||In vitro bactericidal activity of lyophilized ethanolic extract of Indian almond (Terminalia catappa Linn.) fruit pulp on two pathogenic bacteria from subgingival plaques|
|Keywords:||Indian almond;Terminalia catappa;Antibiotics;Oral anaerobes;Subgingivitis;Lyophilized extract|
|IPC Code:||Int. cl.8—A61 K 36/00, A61P 31/04|
|Abstract:||The present study is on antibacterial activity of lyophilized ethanolic extract of unripe fresh fruit pulp (mesocarp part) of Terminalia catappa Linn. on two subgingival pathogenic bacteria (Actinobacillus actinomycetemcomitans and Porphyromonas gingivalis) isolated from the outpatients reporting to a Government-aided hospital, at Chennai, India. These bacteria were isolated from a pooled blood sample collected from infected gingival, using a sterile paper point. The sample was inoculated into a test tube containing transport media (Brain Heart Infusion Broth) and kept at 4oC. Tryptic Soy Serum Broth (TSBV) was used to cultivate A. actinomycetemcomitans and blood agar supplemented with haemin and vitamin was the enriched-cum-selective medium used to cultivate P. gingivalis. Sensitivity of the isolated bacteria to standard antibiotic namely Amoxicillin, Penicillin, Gentamycin, Norfloxacin, Metranidazole, Novobiocin, Nalidixic acid and Vancomycin was estimated. The MIC of Seitz-filtered lyophilized ethanolic extract for both the anaerobic bacteria was estimated as 500 µg/ml.|
|ISSN:||0975-1033 (Online); 0379-5136 (Print)|
|Appears in Collections:||IJNPR Vol.1(4) [December 2010]|
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