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Article
Role of Omeprazole as An Antifungal Agent

Authors: Omar A. Al-Mukhtar --- Suhad A. Ahmad --- Raya R. Jabri --- Ali A. Juwaied
Journal: Engineering and Technology Journal مجلة الهندسة والتكنولوجيا ISSN: 16816900 24120758 Year: 2011 Volume: 29 Issue: 2 Pages: 336-340
Publisher: University of Technology الجامعة التكنولوجية

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Abstract

The antifungal activity of various concentrations of omeprazole (0.1mg/ml,0.25mg/ml, 0.5mg/ml, 1mg/ml, 2.5mg/ml, 5mg/ml, 10mg/ml, and 20mg/ml) werestudied in different pH media (5 and 7) against Aspergillus niger, andTrichophyton urbrum.The laboratory results showed the inhibitory effect ofomeprazole against Aspergillus niger at pH 7 and starting from concentration10mg/ml, and against Trichophyton urbrum starting from 1mg/ml. While itsantifungal activity in a medium with pH 5 was extended to reach the lowerconcentrations 0.25mg/ml against selected fungi. Accordingly, omeprazole is pHdependent.It seems that omeprazole changed cell membrane potential of selectedfungal species which led to depolarization of cell membrane as a result ofinhibition of the proton pump mechanism. This made the fungal cell not willing touptake chemicals needed for living.Keywords: omeprazole, proton pump inhibitor,antifungal agent, Aspergillus niger, and Trichophyton urbrum.

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Article
ANTIBACTERIAL ACTIVITY OF APRICOT KERNEL EXTRACT CONTAINING AMYGDALIN
النشاط المضادّ للبكتريا لمستخلص لبِّ المشمش الحاوي على الامكدالين

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Abstract

Amygdalin was extracted from apricot kernels, the chemical characteristics of amygdalin are: white, crystalline, and inodorous powder, slightly soluble in cold water, very soluble in hot water, alcohol and acetone, and insoluble in ether. It has a pH of 7 in saturated aqueous solution. Amygdalin purity in the extract was estimated to give 99.5%. Amygdalin was identified in the extract by FT-IR. The sensitivity of some species of pathogenic bacteria included Pseudomonas aeruginosa, Serratia marcescens, Staphylococcus aureus, and Streptococcus pyogenes to different concentration of amygdalin (2%, 4%, 6%, 8%, and 10%) was tested to find out the role of amygdalin as antibacterial agent.The experimental results of bacterial sensitivity to different concentrations of amygdalin, showed sensitivity of tested bacteria to all concentrations of amygdalin except concentration 2% amygdalin, bacterial species were resistant to it.

تم استخلاص الامكدالين من لبِ المشمش، و كانت الخصائص الكيميائية للامكدالين: مسحوق ابيض بلوري عديم الرائحة ، قابل للذوبان قليلاً في الماءِ الباردِ، قابل للذوبان جداً في الماءِ الحار والكحول والأسيتون، وعديم الذوبان في الأيثرِ. الرقم الهيدروجيني لَهُ 7 في المحَلّولِ المائيِ المُشبَعِ. تم قياس نسبة نقاوة الامكدالين في المستخلص و وجد انها 99,5 %. كما تم الكشف عن الامكدالين باختبار .FT-IRتم قياس حسّاسية كل من الانواع البكترية الممرضة Pseudomonas aeruginosa و Serratia marcescens و Staphylococcus aureus و Streptococcus pyogenes إلى تراكيزِ مختلفِة من الامكدالين (2%, 4%, 6%, 8%, 10%) لغرض اختبار دورِ الامكدالين كمادة مضادّة للبكتريا.بينت النَتائِج المختبرية حسّاسيةِ البكتريا إلى كل تراكيز الامكدالين عدا تركيز2 % فقط كَانت مقاومة له.

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