ANTIMICROBIAL EFFECTS OF Annona muricata (SOUR SOP) LEAVES, BARKS AND FRUITS ON SOME SELECTED ORGANISMS

ABSTRACT

The antibacterial effect of Annona muricata linn (sour sop) leaf, bark, and fruit on some selected organisms was investigated using Escherichia coll, Salmonella and Shigella. Different concentrations (IQOmg/ml, 50mg/ml and 25mg/ml) of the aqueous and ethanol extracts of the leaf and bark, and the juice extract of the fruit were used. The Kirby-Bauer disc diffusion method was used for the susceptibility test. The results showed that the ethanol bark extract and the aqueous leaf extract at different concentrations showed little inhibition against the organisms. For ethanol bark extract the zone of inhibition observed against the test organisms were 4mm against Salmonella sp and 3mm against Shigella sp at lOOmg/ml concentrations. For the aqueous extract of the leaf, the zones of inhibition were 4mm for E. coli and 3mm for Shigella sp at lOOmg/ml concentration. The fruit juice extract also did not show any inhibition against all the three organisms tested. The antibiotics used as control (gentamicin and chloramphenicol) showed some degree of inhibition against all the organisms. The result of this study shows that this plant cannot be effectively used to treat infections caused by this test organisms, hence it cannot be recommended for use in their treatment.

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of contents ﾿ v

List of tables ﾿ viii

Abstract ﾿ ix

CHAPTER ONE

1.0      Introduction ﾿ 1

1.1      Aims and objectives ﾿ 3

CHAPTER TWO

2.0      Literature review ﾿ 4

2.1       Annona muricata linn ﾿ 4

2.2.1    Chemical Compositions of Annona Muricata. ﾿ 4

2.2.2   Chemical components of the leaf. ﾿ 4

2.2.3    Medicinal properties of sour sop: ﾿ 5

2.3       Phytochemical constituents of Annona muricato ﾿ 8

2.3.1    Steroids ﾿ 8

2.3.2    Cardiac glycosides: ﾿ 8

2.3.3    Alkaloids ﾿ 9

2.3.4    Saponins ﾿ 9

2.3.5    Tannin ﾿ 10

2.3.6 ﾿ Flavonoids ﾿ 11

2.4    Test organisms ﾿ 12

2.4.1 ﾿ Shigella ﾿ 12

2.4.2 ﾿ Salmonella ﾿ 13

2.4.3 ﾿ Escherichia coll ﾿ 14

2.5 ﾿ Antibiotics used ﾿ 15

2.5.1 ﾿ Chloramphenicol ﾿ 15

2.5.2 ﾿ Gentamicin ﾿ 16

CHAPTER THREE

3.0 ﾿ Materials and method ﾿ 17

3.1 ﾿ Sample collection ﾿ 17

3.2 ﾿ Media used. ﾿ 17

3.3 ﾿ Collection of test microorganism ﾿ 17

3.4 ﾿ Sterilization of equipments ﾿ 17

3.5      Biochemical identification/confirmation of bacterial isolates      ﾿ 18

3.5.1 ﾿ Gram Staining: ﾿ 18

3.5.2 ﾿ Catalase test. ﾿ 18

3.5.3 ﾿ Citrate Test ﾿ 19

3.5.4 ﾿ Indoletest ﾿ .                                                                               19

3.5.5 ﾿ Methyl red test ﾿ 19

3.5.6 ﾿ Voges-Proskauer test ﾿ 19

3.5.7 ﾿ Sugar test ﾿ 20

3.5.8 ﾿ Motilitytest ﾿ 20

3.6      Preparation of plant extracts ﾿ 21

3.6.1    Ethanol Extract Preparation ﾿ 21

3.6.2    WaterExtract Preparation ﾿ 21

3.7       Preparation of paper disc ﾿ 21

3.8       Agar disc diffusion methods ﾿ 22

CHAPTER FOUR

4.0       Results ﾿ 23

CHAPTER FIVE

5.0      Discussion, conclusion, and recommendation ﾿ 28

5.1       Discussion ﾿ 28

5.2       Conclusion                                         . ﾿ 29

5.3       Recommendation ﾿ 29

References ﾿ 30

LIST OF TABLES

Table ﾿ Title                                                  ﾿           Page

1 ﾿ Characterization and identification of bacterial isolates.                                          ﾿ 24

2         The antibacterial effect of the ethanol leaf and bark extract against the test

organisms recorded as zones of inhibition (mm), ﾿ 25

3 ﾿ The antibacterial effect of the aqueous leaf and bark extract against the test

organisms recorded as zones of inhibition (mm). ﾿ 26

4         The antibacterial effect of the fruit juice extract against the test organisms

recorded as zones of inhibition (mm).                                                                                27