| dc.description.abstract | Shigella dysenteriae is a gastrointestinal pathogen which shows resistance
to antibiotics. A study has been conducted to investigate alternative antibacterial
agents, due to the emerging resistance of S. dysenteriae to ciprofloxacin and other
antibiotic classes. In this study, antibacterial properties of cocoa ethanolic extract
(CEE) and its impact on growth and morphology of S. dysenteriae were evaluated.
The effect of CEE on bacterial growth was assayed by using agar-well diffusion
method and by observing morphological changes of bacterial cells through the
use of scanning electron microscopy (SEM). Furthermore, CEE was also applied
orally to mice infected with S. dysenteriae. The intestinal fluids was cultured in
selective medium to evaluate growth of S. dysenteriae colonies. This study demonstrated
that CEE at concentrations of 15.6 mg/mL inhibited S. dysenteriae growth, and at
concentrations of 500 mg/mL and 1,000 mg/mL exhibited equal activity to 6.5 g/mL
of ciprofloxacin. SEM showed that S. dysenteriae cells had formed filaments, indicating
that CEE caused cellular stress to S. dysenteriae. In in vivo assay, CEE showed
suppression of S. dysenteriae colony in the mice intestine. This research suggests
that CEE could potentially be used as antibacterial agent againsts S. dysenteriae | en_US |
