Title

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.

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