ABSTRACT

This research work was carried out to evaluate the synergistic antibacterial potentials of Citrus aurantifolia (Lime) and honey against some bacterial strains isolated from sputum. Methods adopted include streak method for inoculation, Agar well diffusion for sensitivity testing and Broth dilution method for the determination of the Minimum Inhibitory Concentration and Minimum Bactericidal Concentration. The morphological and biochemical examinations reveal the bacterial isolates to belong to the genera Staphylococcus aureus, Streptococcus spp, Pseudomonas aeruginosa, Klebsiella pneumonia and Escherichia coli. The results showed that the lime and honey mixture exhibited very strong inhibitory effect on the growth of the tested isolates at varying degrees. The 40% mixture had the highest zone of inhibition ranging from 23.00-24.33mm while the 10% mixture had the least zone of inhibition 14.67mm.  Less activity was observed when lime and honey were used singly (inhibition zone diameter range = 14.33-21.33mm and 16.33-17.00mm respectively). 40% and 30% of the mixture exhibited a cidal effect against Streptococcus spp at a concentration of 25mg/ml and 50mg/ml respectively. The Minimum Inhibitory Concentration value at 40% and 30% mixture of lime and honey against Staphylococcus aureus and Klebsiella  pneumonia is 25mg/ml concentration with the Minimum Bactericidal Concentration value 50mg/ml. At 20% and 10% mixture, the Minimum Inhibitory Concentration and Minimum Bactericidal Concentration value against Klebsiella  pneumoniae and Streptococcus spp was 200mg/ml concentration. The phytochemical screening showed presence of tannis, alkaloids, saponins and flavonoids. In conclusion, the mixture of lime and honey showed more activity than when they were used singly. This has scientifically proved that the use of lime and honey combination could be adopted in the treatment of people suffering from cough and that the mixture when refined could serve as a good tool in the pharmaceutical industry in manufacturing drug for the treatment of cough.

TABLE OF CONTENT

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of content v

List of Tables vii

Abstract viii

CHAPTER ONE

INTRODUCTION 

1.1 Background of the Study 1

1.2 Aims and Objectives 2

1.2.1 General Objective 2

1.2.2. Specific Objective. 2

CHAPTER TWO

LITERATURE REVIEW

2.1 General Concept 3

2.1.1 Phytochemicals and its Medicinal Properties 8

2.1.2 Honey 10

2.1.3 Lime 17

CHAPTER THREE

MATERIALS AND METHODS

3.1 Collection of Materials and Samples 20

3.2 Method of Plate Preparation 20

3.3 Isolation and Identification of Bacterial from Respiratory Tract 21

3.4 Antibacterial Activity Testing 21

3.4.1 Preparation of Test Samples 21

3.4.2 Sensitivity Testing 22

3.5 Determination of Minimum Inhibitory Concentration 23

3.6 Determination of Minimum Bactericidal Concentration 24

3.7 Determination of Phytochemical Components of Lime Extract. 24

3.7.1 Preparation of Extracts. 24

3.7.2 Detection of Alkaloids 25

3.7.3 Detection of Tannins 25

3.7.4 Detection of Flavonoids 25

3.7.5 Detection of Saponins 26

CHAPTER FOUR

RESULTS 27

CHAPTER FIVE

DISCUSSION 38

5.1 Conclusion 39

5.2 Recommendation 40

      References

LIST OF TABLES

TABLE TITLE    PAGE

 1 Morphology, Characterization and Biochemical

                Examination of the Bacteria Isolates       30

2 Zone of Inhibition Diameter (mm) of samples against the

isolates             31

3 Minimum Inhibitory Concentration and Minimum 

Bactericidal Concentration of Lime, Honey and the 

Mixture of both against the isolates                 32

4 Phytochemical Screening of the Lime Sample                 37