An Experimental Study on Gum Arabic Preparations in the Treatment of Some Colon Problems

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Aliaa Saadoon Abdul-Razaq Al-Faraji , Huda Jaber Hussein and Raheem Jabar Mousa

Abstract

The present study aimed to collect gum Arabic from local markets in Baghdad city and study its physical properties as well as its biological activity against pathogenic bacteria isolated from food that causes food poisoning. The results of our study indicated that the acidity of gum Arabic was 5.8 ,viscosity was 9.45 CPS,  relative density was 1.0095 gram/cm3 and specific weight was 1.0074,  in term of antibacterial activity, the aqueous solution of Arabic gum  showed inhibition activity against E.coli and S. aureus , with highest inhibition zone  at  a concentration of 500  (8.7 and 11.2 mm) .The alcoholic solution exhibited the highest inhibition activity at a concentration of 400 (10.1 and 12.3 mm).Additionally, a synergistic effect was observed when combining Rifampcin with the aqueous solution against E.coli  and S. aureus at a concentration of 500 ( 9 and 12 mm) and with  the alcoholic solution  at a concentration  of 400 ( 11 and 15 mm). These finding suggest the potential use of Arabic gum in various pharmaceutical industries due to its inhibitory effect on pathogenic microorganisms and fungi .

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