التأثير التضادي للأرتيميا (Artemia) ضد بعض الأنواع البكتيرية المسببة للإصابات المعوية

Abstract

Artemia is one of the marin species, and it is used in limited parts of the world. Due to its common use in the southern Libya as food and drug for intestinal diseases without scientific evidences, and at the same time there is an increasing bacterial resistance to antibiotics, this study was conducted to investigate the effect of soaked, aqueous and organic extract (according to conventional doses of Artemia) on some enteric pathogenic bacteria. Samples of Adood (Artemia) were collected, and the extracts were prepared by soaking, aqueous (hot and cold) extract and ethanol extract at concentrations of 2, 5, 10, 20, 40%. The results showed that soaked (cold and hot) inhibited S. aureus ATCC 6538P, and hot with 10, 20, 40% inhibited E.coli ATCC10536. Aqueous extract 20% inhibited E.coli, and 40% inhibited S. aureus ATCC 6538P. The organic extract inhibited E.coli ATCC10536 only. Saturated antibiotics with cold aqueous extract indicated an increase in the sensitivity of bacterial species, except clinical E.coli for saturated Neomycim at all the concentrations. In addition, it increased the sensitivity of S. typhimurium ATCC 14028, E.coli ATCC10536 and S. aureus ATCC 6538P for saturated Streptomycin with hot. S. typhimurium ATCC 14028 and E.coli ATCC10536 for Kanamycin and E.coli ATCC10536 and S. aureus ATCC 6538P for Amikacin. While organic extract increased the sensitivity of E.coli to the saturated Kanamycin with all the concentrations and the clinical E.coli and S. aureus ATCC 6538P for Neomycim. The best synergistic effects against all species with all the concentrations of aqueous extract (cold and hot) and organic was noted with Neomycim.