Abstract
The study was conducted from January to March 2012. In this study colorimetric VITEK-2 Compact system used for its accuracy and rapidity to identify isolates and to detect several antimicrobial resistances.The study also investigate the antibacterial effect of Kombucha tea on isolated bacteria from diabetic foot ulcer. The bacteria isolated were eight gram negative bacteria, namely, Acinetobacter baumannii 3 (2%), Enterobacter cloacae 5 (4%), Escherichia coli 13 (10%), Klebsiella pneumoniae 7 (6%), Citrobacter spp. 4 (3%), Proteus mirabilis 3 (2%), Proteus vulgaris 3 (2%) and Pseudomonas aeruginosa 44 (35%). Four gram positive bacterium, Enterococcus faecalis 6 (5%), Staphylococcus aureus 17 (13%), Staphylococcus epidermidis 13 (10%) and Streptococcus spp. 9 (8%). The antimicrobial activities of antibiotics showed that, all isolates are sensitive to Ciprofloxacin, Levofloxacin and Ofloxacin. The resistance to other types of antimicrobial differ with different isolate. The effect of Kombucha tea on all isolates wasclear at 7days of incubation; the diameter of inhibition was 6mm for Acinetobacter baumannii, Proteus vulgaris and Enterococcus faecalis. 7mm for Enterobacter cloacae, Escherichia coli, Klebsiella pneumoniae, Citrobacter spp., Staphylococcus epidermidis and Streptococcus spp. 8mm for Proteus mirabilis, Pseudomonas aeruginosa and Staphylococcus aureus. The maximum activity of fermented tea was recorded at 14days incubation of Kombucha organism against all isolates, the diameter of inhibition was 21mm for Acinetobacter baumannii, 24mm for Enterobacter cloacae, 23mm for Escherichia coli, Staphylococcus epidermidis and Streptococcus spp., 16mm for Klebsiella pneumoniae, 22mm for Citrobacter spp. and Enterococcus faecalis, 25mm for Proteus mirabilis and Staphylococcus aureus, 20mm for Proteus vulgaris, 26mm for Pseudomonas aeruginosa. The antibacterial activity of Kombucha tea decrease with increase incubation periods28 days.
Highlights
Diabetic foot ulceration and infections are a major medical, social, economic problem and a leading cause of morbidity and mortality, especially in the developing countries [1,2,3]
The bacteria isolated from diabetic foot ulcer samples are shown in Table (1). eight gram negative bacteria, namely,Acinetobacterbaumannii3 (2%), Enterobacter cloacae 5 (4%), Escherichia coli 13 (10%),Klebsiella pneumoniae7 (6%),Citrobacter spp. 4 (3%), Proteus mirabilis 3 (2%), Proteus vulgaris 3 (2%) and Pseudomonas aeruginosa 44 (35%),and four gram positive bacterium, Enterococcus faecalis6 (5%), Staphylococcus aureus 17 (13%), Staphylococcus epidermidis 13(10%)
Our results indicated that the current VITEK-2 has overcome its inherent weakness in IDs of streptococci and glucose-no fermentative Gram-negative rods (GNR)
Summary
Diabetic foot ulceration and infections are a major medical, social, economic problem and a leading cause of morbidity and mortality, especially in the developing countries [1,2,3]. The fermentation using Kombucha as a biological agent is conducted at ambient temperature for up to 7-10 days and produces a carbonated fermented broth, softly acid and with low concentration of ethanol. This broth presents beneficial effects, such as antibiotic properties, regulation of gas-gastric, intestinal and glandular activities, relief of joint rheumatism, gout and hemorrhoids, positive influence on the cholesterol level, arteriosclerosis, toxin excretion and blood cleansing, diabetes, and aging problems, and it has been claimed to be a prophylactic and therapeutic beneficial agent to human health, from weight loss to curing cancer [20,21]. The beneficial effects of Kombucha tea are attributed to the presence of tea polyphenols, gluconic acid, glucuronic acid, lactic acid, vitamins, amino acids, antibiotics and a variety of micronutrients produced during the fermentation [22]
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