Objective: The aim of this study is to detect in vitro the synergetic activity of colistin in combination with imipenem, amikacin or ciprofloxacin, at sub-inhibitory concentrations, against carbapenems-resistant (CR) Acinetobacter baumannii and Pseudomonas aeruginosa strains isolated from various wards in Annaba teaching hospital in eastern Algeria. Materials and Methods: The minimal inhibitory concentrations (MIC) were determined by broth macrodilution (BMD).Carbapenemase encoding genes were screened using polymerase chain reaction (PCR). The activity of colistin in combination with second antibiotic was evaluated by the Checkerboard Technique.Results: 39 CR P. aeruginosa and 21 CR A. baumanni strains where collected. The MIC values ranging from (0.25 to 4 µg/ml) to colistin, ≥16 µg/ml for imipenem, ≥4 µg/ml to amikacin and ≥8 µg/ml ciprofloxacin. The PCR reveals the presence of the genes bla OXA23 (n = 12), bla OXA24 (n = 6), bla NDM1 (n = 3) in A. baumannii and bla VIM2 (n = 12) in P. aeruginosa. The combination of colistin with imipenem showed synergistic effect on 57.14% and 46.15% of A. baumannii and P. aeruginosa isolates, respectively. For colistin and amikacin, the synergistic effect is detected in 28.6% of A. baumannii and 30.8% of P. aeruginosa. While colistin and ciprofloxacin showed synergy on 14.29% and 15.38% of A. baumannii and P. aeruginosa isolates, respectively. Conclusion: CR A. baumannii and P. aeruginosa remain the most prevalent infection agents in patients from high-risk wards at Annaba Hospital. Colistin associated with imipenem or with amikacin at sub-inhibitory concentrations gives very encouraging results allowing better management of infections caused by this type of bacteria.
The essential oil extracted by hydrodistillation from the aerial parts of Origanum vulgare L. harvested in the region of Skikda (North-East-Algeria) gave an excellent oil yield (2.8%). Its analysis by Gas Chromatography–Mass Spectrometry (GC/MS) identified 98.10% of its constituents. The major components are: carvacrol (47.6%), thymol (16.6%), p-cymene (13.5%) and γ-terpinene (11.2%).
The aim of this study was to the preservative effect of Origanum vulgare essential oil applied to a very low concentration of 0.025% (minimum inhibitory concentration (MIC)), of a sensitive food of essential nutritional value, of great consumption and easily perishable “minced meat”, stored at different times, namely: T0 = 0 min, T1 = 40 min, T2 = 24 h, and T3 = 48 h. By studying its microbiological quality by determining the rate of reduction of the total aerobic mesophilic microflora and of Staphylococcus aureus. The addition of Origanum vulgare essential oil to minced meat allowed a highly significant reduction of 0.01<p<0.1 in total aerobic mesophilic microflora reduction rate and very highly significant (p≤0.01) for Staphylococcus aureus, and markedly increase the shelf life. This allows us to propose the use of this essential oil as a source of natural preservative substances.
A new series of 2‐(3‐(N‐(substituted phenyl)sulfamoyl)ureido)benzothiazoles was synthesized via a one‐pot efficient and scalable method, involving the condensation of 2‐aminobenzothiazoles derivatives, substituted anilines, and chlorosulfonyl isocyanate. The products were obtained in good yield with a simple workup, and their structures were confirmed from their spectral analyses. The synthesized compounds were further screened for their antibacterial activity against Gram‐positive and Gram‐negative pathogenic strains. The molecules show promising activity in the MIC value range of 2–0.25 µg/ml against selected bacterial strains, especially against nonfermentative carbapenem‐resistant bacteria (Pseudo VIM‐2 and Acinetobacter baumanni).
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