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BackgroundThere is limited data that investigates the national rates of drug-resistant tuberculosis (TB) in Saudi Arabia.This study aimed to estimate the rates of multi-drug-resistant tuberculosis (MDR-TB), rifampicin-resistant tuberculosis (RR-TB), and monoresistance (MR) in Saudi Arabia.MethodsA retrospective cohort study was conducted on all TB cases reported to the National TB Control and Prevention Program (NTCPP) registry at the Saudi Ministry of Health between January 1, 2014 and December 31, 2015. A total of 2098 TB patients with positive TB cultures were included in the study. Subgroup analyses and multivariate binary logistic regression models were performed with IBM SPSS 23.0.ResultsOf the total TB cases, 4.4% (95% CI: 3.59%–5.40%) were found to have MDR-TB. The rates of MR were 3.8% (95% CI: 2.99%–4.67%) for ethambutol, 5.4% (95% CI: 4.50%–6.49%) for pyrazinamide, 10.2% (95% CI: 5.89%–11.52%) for isoniazid, 11% (95% CI: 9.70%–12.43%) for streptomycin, and 5.9% (95% CI: 4.90%–6.96%) for rifampicin. The high rates of MDR and RR-TB were found among the younger age group, female gender, and those who had a previous history of TB. We also discovered that renal failure tends to increase the risk of rifampicin resistance.ConclusionsNational TB data in Saudi Arabia shows that the rate of MDR-TB was similar to the global rate reported by the World Health Organization (WHO). It is a relatively high rate as compared to Western countries. The proportion of MDR/RR-TB patients tends to be higher in the younger age group, female gender, and in patients with a previous history of TB treatment. Effective strategies for prevention of all multi-drug-resistant TB cases are warranted.

Porphyromonas gingivalis is a major periodontitis pathogen that produces several virulence factors including hemagglutinins. These proteins, which are vital molecules, allow P. gingivalis to uptake iron and heme by attaching, aggregating, and lysing erythrocytes. In this study, we evaluated the inhibitory activity of the aqueous extract of Monechma ciliatum seeds against the hemagglutination activity of P. gingivalis. M. ciliatum is a Sudanese medicinal herb that grows in arid and semi‐arid lands of tropical Africa. The water extracted from dry powdered seeds was partitioned using ethyl acetate followed by reversed‐phase chromatography, thin‐layer chromatography, ESI‐MS, and NMR analysis resulting in the isolation of four compounds identified as oleic acid, coumarin, 1,2‐dioleoylglycerol, and 1,3‐dioleoylglycerol with MICs of 15–100 μg/ml against hemagglutination. We believe that the isolation and purification of these compounds will expand the application of M. ciliatum as a natural therapeutic or preventative agent. Practical applications Monechma ciliatum or black mahlab is a famous medicinal plant that grows in some parts of arid and semi‐arid areas of tropical Africa including western Sudan. Despite its nutritional and traditional medical applications, no studies have evaluated its anti‐hemagglutination activity against periodontal pathogens. In this study, four active compounds (oleic acid, coumarin, 1,2‐dioleoylglycerol, and 1,3‐dioleoylglycerol) were isolated and identified from an aqueous extract of M. ciliatum seeds. The isolated compounds revealed high levels of inhibitory activity against all hemagglutinin agents secreted by Porphyromonas gingivalis. This evidence of inhibitory activity will encourage the application of M. ciliatum effectively as a functional food or therapeutic agent to prevent periodontal diseases in the early stages.

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Purpose Several fermented foods are produced from sorghum flour in Africa, especially in the dryland regions where it is the principal crop. It is important to explore the microbial communities in these foods to improve their quality and organoleptic properties. In this study, the bacterial and fungal communities of two popular sorghum-based fermented foods in Sudan (kisra and hulumur) were analyzed, for the first time, using a culture-independent method of next-generation sequencing. Methods Fermented doughs for kisra and hulumur production were prepared according to the traditional approach, and then the bacterial and fungal communities were investigated using high-throughput sequencing. Results Firmicutes and Proteobacteria phyla were the predominant bacteria in both fermented doughs. At the genus level, the bacterial community was dominated by lactic acid bacteria, primarily Lactobacillus and Pediococcus, which represented 95.7% and 72% of the bacterial population in kisra and hulumur, respectively. Next, acetic acid bacteria (Gluconobacter and Acetobacter) were subdominant in hulumur. The fungal community was more heterogeneous among the fermented doughs. Zygomycota (85.5%) comprised the major phylum in kisra fermented dough, whereas Ascomycota (99.5%) was predominant in hulumur. The major fungal genera, Rhizopus, Alternaria, Penicillium, Gibberella, Lasiodiplodia, and Aspergillus, were extremely varied between the fermented doughs. Conclusion Exploration of kisra and hulumur microbial community structure will expand the knowledge about their microbiota to manipulate the microbial community and improve their quality and organoleptic properties using different microbial recipes.