A comparison of the individual and combined bactericidal effect of hyaluronic acid obtained from Gallus gallus (chicken) eggshell and Vitis vinifera L. (grape) seed aqueous extract on Staphylococcus aureus and Escherichia coli
Date of Completion
6-2020
Document Type
Research Project
Degree Name
Grade 12
Keywords
Hyaluronic acid, Chicken eggshell, Grape seed
Abstract
This study focuses on the individual and combined bactericidal effect of hyaluronic acid and proanthocyanidins obtained from chicken eggshells and grape seed ethanolic extract respectively to the bacteria Escherichia coli and Staphylococcus aureus. To determine the bactericidal effect, the mentioned components will be subjected individually and as a combined mixture of varying concentrations on agar plates with the use of Kirby-Bauer method. The bactericidal effects of the extracts will then be compared to commercial antibiotics, both for gram-positive and gram-negative bacteria. However, this study will not focus on developing a product out of the said components nor use other methods in testing the bactericidal properties of hyaluronic acid and proanthocyanidins and no other microorganisms will be utilized other than the bacteria Escherichia coli and Staphylococcus aureus.
APA Citation
Cumpio, L. R., Maralit, D. Y., Narciso, M. C., Penus, J., & Rom, C. (2020). A comparison of the individual and combined bactericidal effect of hyaluronic acid obtained from Gallus gallus (chicken) eggshell and Vitis vinifera L. (grape) seed aqueous extract on Staphylococcus aureus and Escherichia coli. [Research output, De La Salle Medical and Health Sciences Institute]. GreenPrints. https://greenprints.dlshsi.edu.ph/grade_12/111/