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Document Type |
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Thesis |
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Document Title |
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Effect of Natural Products of Cinnamon Against Multi-Resistant and Non- Resistant Bacteria in Comparison With The New Design and Synthesized Antibiotic التأثير التثبيطي للمستخلصات الطبيعية للقرفة على البكتيريا المقاومة وغير المقاومة للمضادات الحيوية ومقارنتها بمثيلتها من المضادات الحيوية المصنعة |
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Subject |
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Faculty of Sciences > biological sciences department |
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Document Language |
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Arabic |
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Abstract |
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Activity evaluation of the Methanol extracts of the cinnamomum burmanii, cinnamomum zeylanicum, Synthetic-Design compounds and Cinnamon Food Oil were tested against gram-positive gram-negative and Yeast. The Synthesis-Design compounds extraction displayed a weak activity against gram-positive Staphylococcus aureus, and the gram-negative bacteria Escherichiacoli, Klebsiella pneumonia but display a good activity against Candida albicans, Candida krusei and Candida parapsilosis, with minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC). The Aqueous extract presented a good activity against Pseudomonas aeruginosa, Enterococcus faecalis, Streptococcus agalactiae, and the yeast C. albicans, C. krusei and C. parapsilosis, with MIC and MBC. The Cinnamon Food Oil displayed a good activity against gram-positive, gram-negative bacteria C. albicans, C. krusei and C. parapsilosis, in the disc diffusion test. The killing curve of the cinnamomum burmanii extract displayed a good activity against gram-positive bacteria, gram-negative bacteria and the yeast C. albicans, C. krusei and C. parapsilosis. The cinnamomum burmanii has the highest anti-Oxidant Compounds Comparing with the cinnamomum zeylanicum, food cinnamon oil and Synthesis-Design Compounds. |
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Supervisor |
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Prof Dr. Saleh A. Kabli |
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Thesis Type |
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Master Thesis |
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Publishing Year |
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1436 AH
2014 AD |
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Co-Supervisor |
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Dr. Ahmed K. Al-Ghamdi |
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Added Date |
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Monday, February 2, 2015 |
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Researchers
| عثمان يحيى اليحياوي | Alyahyawy, Othman Yahya | Researcher | Master | |
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