Evaluation of antimicrobial activity and safety of syrup prepared from AMBU roots
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Date
2017
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Publisher
Sokoine University of Agriculture
Abstract
Some rural communities in Tanzania use decoctions from different parts of AMBU for
treatments of various health conditions. However, few studies have been conducted to
ascertain their quality, efficacy and safety. This study aimed at establishing baseline
information on the quality, efficacy and toxicity of syrup prepared from AMBU roots.
Decoction was prepared and some of the aliquots were freeze dried into powder then
dissolved in sucrose vehicle to make the final syrup. Both the decoction and herbal syrup
aliquots were evaluated for stability after storage under different conditions. Antimicrobial
activity and toxicity were investigated by micro broth dilution method and toxicity assay
in mice respectively. Mice were randomly grouped into eleven groups of five each and
administered oral doses of 0, 2.5, 25, 100, 200 and 500 mg/kg body weight of AMBU root
decoction and the developed syrup. Animals were administered the drugs at an interval of
eight hours every day for seven days. The results demonstrated that the minimum
inhibitory concentration of the developed syrup in Staphylococus aureus, Basillus subtilis,
Escherichia coli and Pseudomonus aeruginosa were 15.6, 31.2, 15.6 and 62.5 mg/ml
respectively. The shelf life for decoction and the formulated herbal syrup at room
temperature was 2 and 17 weeks respectively and those kept in refrigerator was 12 and
more than 18 weeks respectively. The toxicity assay revealed neither mortality nor signs
of abnormality that could be associated with AMBU treatment at low oral doses. However,
AMBU treatment at higher doses data revealed significant changes on body weights and
liver to body mass index. The formulation of syrup has improved the quality, activity and
safety as demonstrated in mice model. These findings validate the ethno-medical potential
of AMBU syrup and the feasibility of its use for treatment and control of bacterial
diseases.
Description
A DISSERTATION SUBMITTED IN PARTIAL FULFILMENT OF THE
REQUIREMENTS FOR THE DEGREE OF MASTERS OF SCIENCE IN
NATURAL PRODUCTS, TECHNOLOGY AND VALUE ADDITION OF
SOKOINE UNIVERSITY OF AGRICULTURE. 2017
Keywords
Antimicrobial activity evaluation, Syrup prepared, Health condition, AMBU roots