Enhancement of antibacterial activity against microorganisms involved in diabetes foot ulcer by virgin coconut oil

2017 ◽  
Author(s):  
S Sungkharak ◽  
D Maneenuan ◽  
B Ditsopa ◽  
S Ungphaiboon
Keyword(s):  
Antibacterial Activity ◽  
Foot Ulcer ◽  
Coconut Oil ◽  
Virgin Coconut Oil

scholarly journals ANTIBACTERIAL ACTIVITY OF CHITOSAN AND HYDROLYZED COCONUT OIL AND THEIR COMBINATION AGAINST BACILLUS CEREUS AND ESCHERICHIA COLI

2016 ◽  
Vol 9 (5) ◽  
pp. 69 ◽  
Author(s):  
Jansen Silalahi ◽  
Petrika Situmorang ◽  
Popi Patilaya ◽  
Yosy Ce Silalahi
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Bacillus Cereus ◽  
Coconut Oil ◽  
Inhibition Zone ◽  
Research Centre ◽  
Virgin Coconut Oil ◽  
Inhibition Zone Diameter ◽  
E Coli ◽  
Zone Diameter

ABSTRACTObjective: The purpose of this study was to evaluate the antibacterial activity of chitosan, hydrolyzed coconut oil and their combination againstBacillus cereus and Escherichia coli.Methods: The materials used in this study were powder of chitosan (obtained from prawn shell produced by Laboratory of Research Centre FMIPAUniversity of Sumatera Utara) and virgin coconut oil (VCO) product of Siti Nurbaya-Indonesia. VCO was partially hydrolyzed by Lipozyme TL IM(active at sn-1,3 position) and the result called hydrolyzed virgin coconut oil (HVCO). The bacteria used in this study were B. cereus and E. coli. Theantibacterial activity of chitosan in 1% acetic acid and HVCO in dimethylsulfoxide was tested by Kirby–Bauer agar diffusion method using paper discwith diameter of 6 mm.Results: The results showed that the minimum inhibitory concentration of chitosan against B. cereus and E. coli is at concentration of 0.05% withinhibition zone diameter of 6.86 mm and 7.56 mm, respectively. MIC of HVCO against B. cereus is at concentration of 0.25% with inhibition zonediameter of 6.40 mm, and against E. coli is at a concentration of 0.50% with inhibition zone diameter of 6.20 mm. The inhibition zone diameter ofchitosan 0.05% and HVCO 0.25% in combination against B. cereus is 8.33 mm which is higher than half the sum of chitosan 0.05% and HVCO 0.25%(6.63 mm). The inhibition zone diameter of chitosan 0.05% and 0.5% HVCO in combination against E. coli is 8.53 mm which is higher than half thesum of chitosan 0.05% and HVCO 0.5% (6.53 mm).Conclusion: The findings of this study indicate that chitosan is more antibacterial than HVCO, and the interaction between chitosan and HVCO incombination demonstrated to be synergistic against B. cereus and E. coli.Keywords: Antibacterial, Chitosan, Coconut oil, Combination, Bacillus cereus, Escherichia coli.®

scholarly journals EFFECT OF VIRGIN COCONUT OIL ON MYCOBACTERIUM SMEGMATIS AND STAPHYLOCOCCUS AUREUS TREATED WITH EXTRACTS OF ZANTHOXYLUM ACANTHOPODIUM FRUIT

2021 ◽  
pp. 114-117
Author(s):  
HEDDY JULISTIONO ◽  
INTAN PERMATASARI SUSENO ◽  
NURUL HANDAYANI ◽  
RINI HANDAYANI ◽  
PUSPA DEWI LOTULUNG
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Mycobacterium Smegmatis ◽  
Coconut Oil ◽  
Assay Method ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Herbal Formulation ◽  
Hexane Extracts ◽  
And Staphylococcus Aureus

Objectives: To understand the potency of herbal formulation of virgin coconut oil (VCO) and andaliman (Zanthoxylum acanthopodium) fruit activity against microbes, effects of ethylene acetate and hexane extracts of fruit of andaliman on viability and ions leakages of Mycobacterium smegmatis dan Staphylococcus aureus treated with VCO has been investigated. Methods: Antibacterial activity of extracts of andaliman fruit, or VCO, or andaliman and VCO against M. smegmatis and S. aureus was investigated using MTT assay method. Membrane disruption of bacterial cells treated with the plant extract and VCO was determined by measuring potassium and sodium ions leakages using Atomic Adsorbtion Spectrophotometer. Results: VCO of 512 μg/ml did not have antibacterial activity. In M. smegmatis treated with andaliman hexane extract, presence VCO decreased both ions leakage whereas in S. aureus treated with ethyl acetate extract only sodium ion was decreased. In both microorganisms, VCO could not protect cells of both M. smegmatis and S. aureus from death caused by andaliman extracts. Conclusions: VCO prevented ions leakages of the bacteria treated with extract of andaliman but did not protects cells from death.

scholarly journals Uji In Vitro Daya Anti Bakterial Virgin Coconut Oil (VCO) pada Salmonella typhi

2015 ◽  
Vol 2 (3) ◽  
pp. 188 ◽  
Author(s):  
Nita Noriko ◽  
Agus Masduki ◽  
Rahmat Azhari ◽  
Grariani Nufadianti
Keyword(s):  
Antibacterial Activity ◽  
Coconut Oil ◽  
Salmonella Typhi ◽  
The Body ◽  
Zone Of Inhibition ◽  
Beneficial Bacteria ◽  
Virgin Coconut Oil ◽  
Inhibition Of Growth ◽  
Inhibition Zones

<p><em>Abstrak - </em><strong>S</strong><strong>alah satu penyakit yang timbul akibat infeksi bakteri adalah demam tifoid atau <em>typhoid fever</em><em>. Typhoid</em> disebabkan oleh infeksi bakteri <em>Salmonella typhi</em></strong><strong><em>. </em></strong><strong>Infeksi akibat bakteri ini dapat diobati dengan menggunakan antibiotik</strong><strong> sintetik ataupun alami. </strong><strong>Antibiotik sintetik lebih populer dibandingkan alam</strong><strong>i namun, antibiotik sintesis</strong><strong> </strong><strong>dapat </strong><strong>membunuh bakteri menguntungkan yang ada dalam tubuh.</strong><strong><em> </em></strong><strong>Virgin Coconut Oil (VCO) telah dikenal atas manfaatnya bagi kesehatan manusia</strong><strong>, salah satunya adalah daya</strong><strong> antibakteri</strong><strong>nya</strong><strong>. </strong><strong>Pe</strong><strong>nelitian ini bertujuan untuk mengetahui</strong><strong> </strong><strong>daya antibakteri VCO terhadap bakteri <em>Salmonella typhi</em>, sehingga diharapkan VCO dapat menjadi fitofarmaka untuk mengobati penyakit tipus.</strong><strong> </strong><strong>Daya antibakteri VCO diuji dengan metode uji Kirby-bauer dan <em>pour plate</em>.</strong><strong> </strong><strong>Hasil penelitian menunjukkan adanya </strong><strong>daya hambat VCO terhadap pertumbuhan <em>S. typhi </em>secara <em>in-vitro</em>. Hal ini </strong><strong>dibuktikan oleh adanya zona hambat dengan metode Kirby-bauer dan penghambatan pertumbuhan <em>S. typhi</em> dengan metode <em>pour plate</em>. </strong><strong>Hasil </strong><strong>tersebut </strong><strong>menunjukkan bahwa VCO mempunyai potensi sebagai antibakteri pada <em>S. typhi</em>.</strong><strong></strong></p><p> </p><p><em>Abstract</em> – <strong>Thyphoid fever is endemic disease in Indonesia, attacking at all ages, and this disease can cause death. Typhoid is caused by infection of  bacterium <em>Salmonella typhi</em>. This bacterial infection can be treated using natural or synthetic antibiotics. Synthetic antibiotics are more popular than natural one, however, the synthetic antibiotics can kill the beneficial bacteria in the body  </strong><strong>Virgin Coconut Oil (VCO) has been popular for its benefit</strong><strong>s</strong><strong> for human health</strong><strong>, one of them is its antibacterial activity</strong><strong>.</strong><strong> </strong><strong>This study aims to determine the antibacterial activity of the VCO on the bacteria <em>Salmonella typhi</em>. It’s expected that VCO can be a phytopharmaca to treat typhoid. </strong><strong>This research </strong><strong>used Kirby-Bauer test and <em>pour plate </em>as a method.</strong><strong> Result shows that VCO has </strong><strong>inhibition zones against <em>S. typhi</em> that was confirmed by  the Kirby-Bauer test which is the zone of inhibition and inhibition of growth of S. typhi in the pour plate. Thus, VCO has a </strong><strong>poten</strong><strong>tial</strong><strong> as antibacterial</strong><strong> agent</strong><strong> </strong><strong>against</strong><strong> <em>S. </em></strong><strong><em>t</em></strong><strong><em>yphi</em></strong><strong><em>. </em></strong><strong></strong></p><p><strong> </strong></p><p><strong><em>Keywords</em></strong><strong><em> -</em></strong><em> Virgin Coconut Oil, antibacterial activity, Salmonella typhi, inhibit</em><em>i</em><em>on zone</em><em></em></p>

scholarly journals Antibacterial Activity of Free Fatty Acids from Hydrolyzed Virgin Coconut Oil Using Lipase from Candida rugosa

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Van Thi Ai Nguyen ◽  
Truong Dang Le ◽  
Hoa Ngoc Phan ◽  
Lam Bich Tran
Keyword(s):  
Fatty Acids ◽  
Antibacterial Activity ◽  
Free Fatty Acids ◽  
Salmonella Enteritidis ◽  
Candida Rugosa ◽  
Food Poisoning ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Hydrolysis Degree ◽  
Hydrolysis Conditions

Free fatty acids (FFAs) were obtained from hydrolyzed virgin coconut oil (VCO) by Candida rugosa lipase (CRL). Four factors’ influence on hydrolysis degree (HD) was examined. The best hydrolysis conditions in order to get the highest HD value were determined at VCO to buffer ratio 1 : 5 (w/w), CRL concentration 1.5% (w/w oil), pH 7, and temperature 40°C. After 16 hours’ reaction, the HD value achieved 79.64%. FFAs and residual hydrolyzed virgin coconut oil (HVCO) were isolated from the hydrolysis products. They were tested for their antibacterial activity against Gram-negative and Gram-positive bacteria, which can be found in contaminated food and cause food poisoning. FFAs showed their inhibition against Bacillus subtilis (ATCC 11774), Escherichia coli (ATCC 25922), Salmonella enteritidis (ATCC 13076), and Staphylococcus aureus (ATCC 25923) at minimum inhibitory concentration (MIC) of 50%, 60%, 20%, and 40%, respectively. However, VCO and HVCO did not show their antibacterial activity against these tested bacteria.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

Effects of Virgin Coconut Oil as Adjunct Therapy in the Treatment of Allergic Rhinitis

2016 ◽  
Vol 1 (1) ◽  
pp. 22
Author(s):  
Nazli Zainuddin ◽  
Nurul Azira Mohd Shah ◽  
Rosdan Salim
Keyword(s):  
Allergic Rhinitis ◽  
Side Effects ◽  
Coconut Oil ◽  
Test Group ◽  
Nasal Symptom ◽  
Control Group ◽  
Virgin Coconut Oil ◽  
Control Groups ◽  
Significant Difference ◽  
And Control

Introduction: The role of virgin coconut oil in the treatment of allergic rhinitis is controversial. Thus, the aim of the present study is to determine the effects of virgin coconut oil ingestion, in addition to standard medications, on allergic rhinitis. We also studied the side effects of consumption of virgin coconut oil. Methods: Fifty two subjects were equally divided into test and control groups. All subjects received a daily dose of 10mg of loratadine for 28 days. The test group was given 10ml of virgin coconut oil three times a day in addition to loratadine. The symptoms of allergic rhinitis were scored at the beginning and end of the study. Results:, the symptom score were divided into nasal and non-nasal symptom scores. Sneezing score showed a significant difference, however the score was more in control group than test group, indicating that improvement in symptom was more in control group. The rest of the nasal symptom and non-nasal symptom score showed no significant difference between test and control groups. Approximately 58% of the test subjects developed side effects from consumption of virgin coconut oil, mainly gastrointestinal side effects. Conclusion: In the present study, ingestion of virgin coconut oil does not improve the overall and individual symptoms of allergic rhinitis, furthermore it has side effects.

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