Browsing by Author "AJOSE, Daniel Jesuwenu"

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    Antimicrobial Activities of Three Spices and Ciprofloxacin on Human Pathogenic Organisms
    (Bells University of Technology, 2015-04-17) AJOSE, Daniel Jesuwenu; Bola A. Adeniyi, Ph.d
    Spices are natural compounds, or a mixture of natural compounds that are extracted from various parts of plants, and added to food and pepper soup in order to provide colour, taste, smell, or flavour. Most people with upper respiratory tract infection use pepper soup along with prescribed antibiotics for treatment. This study was designed to investigate the effect of combining the bioactive spices with standard antibiotics (ciprofloxacin) to determine additive, synergistic or antagonistic effects. The spices studied were Capsicum annuum (cayenne), Curcuma longa (turmeric) and Piper guineense (black pepper). They were analyzed for the presence or absence of secondary metabolites using standard methods. Also, three brands of ciprofloxacin were tested for their activity against Bacillus subtilis, Staphylococcus species, Escherichia coli, Enterobacter agglomerans, Pseudomonas aeruginosa, Klebsiella pneumoniae, Acinetobacter baumanii, and Candida albicans collected from Nigerian Institute of Medical Research and University of Ibadan. Antimicrobial activity was carried out using agar diffusion method while agar dilution method was employed for determining the minimum inhibitory concentration (MIC) on Mueller-Hinton agar. The findings of this study showed that the three spices contained alkaloids, tannins, saponins, flavonoids, steroids, and terpenoids. Piper guineense extract was most active against all tested isolates with MIC of 50% /v against Staphylococcus species and Escherichia coli to 100% "/v against Klebsiella pneumoniae. Ciprogem was the most effective brand of the tested ciprofloxacin with MIC ranging from < 0.015 mg/mL against Acinetobacter baumanii and 125 mg/mL against Klebsiella pneumoniae. Furthermore, there was a synergistic effect between the extract of black pepper at 25 % (Y/v) and 12.5 % (Y/v) and ciprogem with MIC of ciprogem decreasing from 15.63 mg/mL to 3.90 mg/mL and 1.95 mg/mL respectively against the pathogen Escherichia coli.