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An Evaluation of the Antibacterial Effects of Rue and Sage Extracts

Authors: Siba M Al–Haliem --- Maha M Al–Bazzaz --- Ghada Y Abdul– Rahman
Journal: Al-Rafidain Dental Journal مجلة الرافدين لطب الأسنان ISSN: 18121217 Year: 2010 Volume: 10 Issue: 1 Pages: 55-61
Publisher: Mosul University جامعة الموصل

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Abstract

Aims: To investigate the antimicrobial effect of different concentrations of ethanolic and aqueous extracts of Sage and Rue (0.5%, 0.05%, 0.005%) on bacterial samples. They were iso-lated from root canal system in vitro, and the results were compared with that of chlorhexidine glu-conate (0.2%) as a positive control and normal saline as a negative control. Materials and Methods: Eighteen hours cultured bacterial samples of the root canal were used. To each 4ml of Brain Heart Infusion Broth (BHI), 0.1 ml of both bacterial sample and the examined solution Sage, Rue and chlorhexidine were added. Cultures were incubated at 37°C for 48 hours. The absorbance val-ues of the cultures were determined by the turbidity method using spectrophotometer at (550 nm). Re-sults: The results showed that both ethanolic and aqueous extracts of Sage and Rue have anti-bacterial effects in all concentrations with a significant variance compared with chlorhexidine against root canal microorganisms, while normal saline failed to show any antimicrobial activity. The results also showed that the ethanolic extracts of both plants have a higher antibacterial activity than the aqueous extracts. Conclusions: Rue and Sage demonstrated antibacterial effects on the root canal microorganisms (both aerobic and anaerobic) when compared with chlorhexidine.

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Article
Evaluation of the Antibacterial Activity of Citrus Juices: An In Vitro Study

Authors: Nahla O Tawfik --- Siba M Al-Haliem --- Waidulla N Al-Ani
Journal: Al-Rafidain Dental Journal مجلة الرافدين لطب الأسنان ISSN: 18121217 Year: 2010 Volume: 10 Issue: 2 Pages: 376-382
Publisher: Mosul University جامعة الموصل

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Abstract

Aims: This work aimed at determining the antibacterial activity of three Citrus Juice on Staphylococ-cus aureus, Proteus vulgaris and Pseudomonas aeruginosa. Materials and Methods: The antibacteri-al activities of juices of three types of Citrus (C.) fruit, C. limon (lemon), C. aurantium (bitter orange) and C. paradisi (grapefruit), against some gram positive and gram negative bacteria using four concen-trations of these juices by agar diffusion method with measurement of diameter of the zone of inhibi-tion around the extracts. Results: The results confirmed the presence of anti bacterial activity of the Citrus juice. The highest inhibition zone (18 mm) was observed with a 10% concentration of C. para-dises juice on Staphylococcus aureus, but Proteus vulgaris and Pseudomonas aeruginosa were resis-tant. C. limon and C. aurantium juice at 10% and 5% concentration gave positive results with bacteri-cidal effects on the three tested bacteria (Staphylococcus aureus, Proteus vulgaris and Pseudomonas aeruginosa). The zones of inhibition of C. limon were 10, 12 and 13mm for 5% and 15, 21 and 20 mm for 10% respectively. For C. aurantium, they were 18, 19 and 20 mm for 5% concentration and 16, 19 and 19 mm for 10% concentration respectively. Those effects were better than those produced by stan-dard antibiotic disc used for comparison. Conclusions: The use of different concentrations of Citrus juice extracts had an effective antibacterial activity against Staphylococcus aureus, Proteus vulgaris and Pseudomonas aeruginosa.

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