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ANTIMICROBIAL EFFECT OF NATURAL HONEY AND MANGO LEAVE ON PATHOGENIC BACTERIA
Abstract
The increasing resistance of pathogenic bacteria to conventional antibiotics necessitates the exploration of alternative antimicrobial agents. This study investigates the antimicrobial effects of natural honey and mango leaves (Mangifera indica) on selected pathogenic bacteria. Honey, known for its antimicrobial properties due to its high sugar content, low pH, and presence of hydrogen peroxide, is compared with the less studied yet potentially effective mango leaves, which are rich in phytochemicals such as flavonoids, tannins, and saponins.
Using the agar well diffusion method, the antimicrobial activity of honey and mango leaf extracts was assessed against common pathogenic bacteria, including Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa. The results demonstrated that both honey and mango leaf extracts exhibited significant inhibitory effects on the growth of these bacteria, with honey showing a more pronounced effect against Gram-positive bacteria like Staphylococcus aureus. Mango leaf extracts, however, displayed a broad-spectrum antibacterial activity, inhibiting both Gram-positive and Gram-negative bacteria effectively.
The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of both agents were determined, confirming their potential as effective natural antimicrobials. The findings suggest that natural honey and mango leaves could serve as complementary or alternative treatments to traditional antibiotics, especially in the face of rising antibiotic resistance.
This study underscores the importance of further research into the antimicrobial properties of natural substances, which could lead to the development of new, plant-based therapeutic agents for managing bacterial infections.
Table of Contents
Chapter One: Introduction
1.1 Background of the Study
1.2 Statement of the Problem
1.3 Objectives of the Study
1.4 Research Questions
1.5 Hypotheses
1.6 Significance of the Study
1.7 Scope and Limitation of the Study
1.8 Definition of Terms
Chapter Two: Literature Review
2.1 Theoretical Framework
2.2 Overview of Pathogenic Bacteria
2.2.1 Escherichia coli
2.2.2 Staphylococcus aureus
2.2.3 Pseudomonas aeruginosa
2.3 Antimicrobial Properties of Natural Honey
2.3.1 Chemical Composition of Honey
2.3.2 Mechanisms of Antimicrobial Action
2.4 Antimicrobial Properties of Mango Leaves
2.4.1 Phytochemical Composition of Mango Leaves
2.4.2 Mechanisms of Antimicrobial Action
2.5 Comparative Analysis of Honey and Mango Leaves
2.6 Previous Studies on Natural Antimicrobials
2.7 Research Gaps
Chapter Three: Research Methodology
3.1 Research Design
3.2 Sample Collection
3.2.1 Collection of Honey Samples
3.2.2 Collection of Mango Leaves
3.3 Preparation of Extracts
3.3.1 Honey Sample Preparation
3.3.2 Mango Leaf Extract Preparation
3.4 Bacterial Strains and Culture Conditions
3.5 Antimicrobial Assay Methods
3.5.1 Agar Well Diffusion Method
3.5.2 Determination of Minimum Inhibitory Concentration (MIC)
3.5.3 Determination of Minimum Bactericidal Concentration (MBC)
3.6 Data Analysis
3.7 Ethical Considerations
Chapter Four: Results and Discussion
4.1 Introduction
4.2 Antimicrobial Activity of Honey
4.2.1 Inhibitory Effects on Escherichia coli
4.2.2 Inhibitory Effects on Staphylococcus aureus
4.2.3 Inhibitory Effects on Pseudomonas aeruginosa
4.3 Antimicrobial Activity of Mango Leaves
4.3.1 Inhibitory Effects on Escherichia coli
4.3.2 Inhibitory Effects on Staphylococcus aureus
4.3.3 Inhibitory Effects on Pseudomonas aeruginosa
4.4 Comparative Analysis
4.5 Discussion of Findings
4.5.1 Comparison with Previous Studies
4.5.2 Implications for Future Research
Chapter Five: Conclusion and Recommendations
5.1 Summary of Findings
5.2 Conclusion
5.3 Recommendations
5.4 Contributions to Knowledge
5.5 Suggestions for Further Research
References
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