IN VITRO AND IN VIVO STUDY OF GREEN AND BLACK TEA ANTIMICROBIAL ACTIVITY ON METHICILLIN RESISTANT STAPHYLOCOCUS AUREUS
2011
Raied Taha Yassen | Lammya Kadhum Bakkir | Reham Muhammed
The in vitro study was compared the antibacterial activity of green tea and black tea extracts against methicillin resistant Staphylococcus aureus (MRSA). Green tea extract was found to have higher antimicrobial activity on MRSA with an inhibition zone of 20 mm at a concentration of 10 gm/100 ml. For black tea extract, the inhibition zone was 15 mm at same concentration .The minimum inhibitory concentrations for the green tea and black tea were 4mg/ml and 8mg/ml respectively. The in vivo study of the antimicrobial effect of both green and black tea was investigated, by subcutaneous inoculation of four rabbits with MRSA bacteria. After that immediately treated with a series dilution of tested material (green and black tea), the development of swelling and the degree of necrosis were scored. The green tea showed marked reduction in the size of swelling less than 2mm at the concentration of 10mg/ ml; also there is a marked reduction in the severity of necrosis. For black tea a marked reduction occur in the size of swelling (6-10mm) at the concentration of 10mg/100ml; also there is a marked reduction in the severity of necrosis at the same concentration. This study concludes that green and black tea extracts were showed to have an antibacterial activity against MRSA and a therapeutic effect against skin infection caused by MRSA in rabbits
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