ANTIBACTERIAL PROPERTIES OF PIPER GUINEENSE LEAF ON SOME SELECTED PATHOGENIC ORGANISMS

ABSTRACT

The increasing prevalence of side effects of synthetic antibacterial agents and the rise of so many resistances of bacteria to multi drugs has spurred scientists on the research of using plants in the production of antibacterial drugs. Piper guineense leaf which has high medicinal value and is normally used in Nigeria as food condiments and also for the treatment of diseases eg dysentery, bronchitis was tested against pathogenic organisms Klebsiella pneumoniae, Staphylococcus aureus and Escherichia coli to determine its antibacterial properties. Ethanol extract showed more activity than aqueous extract on all the isolates. Diameter of zone of inhibition for the ethanol extract using agar well diffusion method was between 6 and 18mm while that of aqueous extract was between 5 and 10mm while that of disk diffusion method was between 5 and 11mm and 4 and 8mm for ethanol and aqueous extract respectively. MIC of ethanol extract and aqueous extract was 100 mg ml-1 while that of the ethanolic extract against Klebsiella pneumoniae was   25 mg ml-1. The extracts were bacteriostatic to all the organisms except Klebsiella pneumonia whose MBC value was 100 mg/ml-1. The phytochemical analysis carried out with the leaves revealed the presence of tannins, alkaloids, flavonoids, saponins, and glycosides. Their presence support use of the plant as antibacterial agent and thus can be used on pathogens.

TABLE OF CONTENTS

Title page                                                                                                                                 i

Certification                                                                                                                             ii

Dedication                                                                                                                                iii

Acknowledgements                                                                                                                  iv

Table of Contents                                                                                                                      v

List of Tables                                                                                                                            xiii

Abstract                                                                                                                                    ix

CHAPTER ONE

1.0       INTRODUCTION

1.1     Background of study                                                                                                       1

1.2     Aims and objectives                                                                                                        3

1.3      Limitation of study                                                                                                                      

CHAPTER TWO

2.0      LITERATURE REVIEW                                                                                              4

2.1      Scientific classification                                                                                                  4

2.2      Cultivation and distribution                                                                                           5

2.3      Properties                                                                                                                       5

2.4      Phytochemicals                                                                                                              6

2.5      Uses                                                                                                                               6

2.6      Toxicity                                                                                                                         7

2.7      Pathogenesis of test organisms                                                                                      7

2.7.1    Klebsiella pneumonia                                                                                                   7

2.7.2    Esherichia coli                                                                                                              9

2.7.3    Staphylococcus aureus                                                                                                 10

   CHAPTER THREE

3.0      MATERIALS AND METHODS                                                                                 12

3.1      Collection of plant materials                                                                                         12

3.2      Preparation of extracts                                                                                                  12

3.3      Sources of test organisms                                                                                              13

3.4      Determination of antibacterial activity of extracts                                                        13                                                        

3.5      Determination of minimum inhibitory concentration of extracts                                 15

3.6      Determination of minimum bacterial concentration of extracts                                   16

3.7      Phytochemical analysis                                                                                                 16 

CHAPTER FOUR

4.0      RESULTS                                                                                                                      18

CHAPTER FIVE

5.0      DISCUSSION, CONCLUSION AND RECOMMENDATION                                    29

5.1      Discussion                                                                                                                       29

5.2      Conclusion                                                                                                                       31

5.3      Recommendation                                                                                                              31

REFERENCES                                                                                                                          32 

LIST OF TABLES

Table       Title                                                                Page

1      Isolation and characterization of isolates                                                                       20                                           

2      Zone of inhibition diameter of ethanol extract of Piper guineense against the test        organisms using agar well diffusion method.                                                                 21

    3      Zone of inhibition diameter of aqueous extract of Piper guineense against the test

            organisms using agar well diffusion method                                                                  22

    4      Zone of inhibition diameter of ethanol extract of Piper guineense against the test organisms using disk diffusion method                                                                          23

5      Zone of inhibition diameter of aqueous extract of Piper guineense against the test organisms using disk diffusion method                                                                          24

    6      Minimum inhibitory concentration (MIC) of ethanol extract against the

            test organisms                                                                                                                 25

    7      Minimum inhibitory concentration (MIC) of aqueous extract against the

            test organisms                                                                                                                 26   

    8      Minimum bactericidal concentration (MBC) of extracts (ethanol and aqueous)           27                                                                  

    9      Phytochemical analysis                                                                                                  28 

CHAPTER ONE

1.0                                       INTRODUCTION

1.1   BACKGROUND OF STUDY

Plants have provided a source of inspiration for novel drug compounds, as plant derived medicines have made large contributions to human health and wellbeing. Plant extracts have been used for a wide variety of purposes for many thousands of years (Jones, 1996). The antimicrobial activity of plant oils and extracts has formed the basis of many applications, including raw and processed food preservatives, pharmaceuticals, alternative medicine and natural therapies (Reynolds, 1996), (Lis-Balchin and Deans, 1997). The use of traditional medicine is widespread throughout the world. The term traditional medicine is interchangeably used with herbal medicine and natural medicine (Hazan and Atta, 2005).

There is growing interest in exploiting plants for medicinal purposes especially in Africa; this is due to the fact that microorganisms are developing resistance to many drugs and as such created situation where some of the common and less expensive antimicrobial agents are loosing effectiveness (Monteforeet al., 1989). These medicinal plants have immensely contributed to the development of human health and welfare. Concomitantly, there is an increase in data and huge     patronage to herbal products round the world (Omoseyindemi, 2003);(Elsenberget al., 1990). According to the World Health Organization, 80% of the world’s population relies on traditional medicines to meet their health regiments (Maffi, 1999). A medicinal plant is any plant which, in one or more of its organs, certain substances that can be used for therapeutic purposes or which are precursors for the synthesis of useful drugs.

A number of plants have been used in traditional medicine for many years due to their antimicrobial properties (Sofowara, 1993). Specifically, the medicinal value of these plants lies in some chemical substances that produce a definite physiological action on the human or animal body (Edeogaet al., 2005). The most important of these bioactive constituents which are mainly secondary metabolites are alkaloids, tannins, flavonoids and phenolic compounds. These phytochemicals are toxic to microbial cells; thus medicinal plants contain a number of the compounds which may be potential antibacterial for the treatment of common bacterial infections (Ratnasooriyaet al., 2005).

Plant derived medicines are relatively safer than synthetic alternatives, offering profound therapeutic benefits and more affordable treatments (Kareem et al., 2010). Herbal medicines use medicinal plants primarily presents as an alternative to such situation (Sofowara, 1993).

       Medicinal plants such as Piper guineense has been asserted to provide various culinary and medicinal properties (Scott et al., 2005). These medicinal properties exert bacteriostatic and bactericidal effects on some organisms. These effects have been attributed to the peptides, alkaloids, essential oils, phenols and flavonoids which are major compounds in these plants (Okigbo and Igwe, 2007).

          This study assessed the antibacterial activity of Piper guineenseleaf extract and will serve as a means of exploration for new and novel bioactive compounds

1.2    AIMS AND OBJECTIVES

1.     To determine the antibacterial effects of Piper guineense on Staphylococcus aureus, Klebsiella pneumonia, and Escherichia coli

2.     To determine the Minimum Inhibitory Concentration of the extracts

3.     To determine the Minimum Bacterial Concentration of the extracts.

4.     To ascertain its phytochemical components

1.3   LIMITATION OF STUDY

This work had a few challenges which does not necessarily discredit the authencity of the results, but opens this work to a secondary research. The limitation encountered during the course of this work includes lack of adequate finance, limited duration, unfavorable condition and inconsistent power source

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