Potency of Trona on Fungi Associated with Tinea Capitis from Children in Usmanu Danfodiyo University Sokoto (UDUS)

Abstract

Aim: The potency of trona against fungi associated with dermatophytes isolated from children in Usmanu Danfodiyo University Sokoto (UDUS) local farming community was investigated.
 Place and Duration of Study: Department of Microbiology, Department of Pure and Applied Chemistry and Department of Pharmacognosy, Usmanu Danfodiyo University, Sokoto, Nigeria, between January 2017 and September 2017.
 Methodology: The samples were collected from errand children within UDUS, and the organisms were isolated and identified microscopically using standard methods. Elemental analysis of the two types of trona (red and white) was also determined using standard Analytical methods. The sensitivity test was carried out using agar well diffusion method.
 Results: In the two types of trona (red and white) Sodium was found to have the highest concentration of 9500 mg/kg and 8300 mg/kg, and the lowest was 0.15 and 0.10 mg/kg. Potassium was reported to have a concentration of 4400 mg/kg and 1800 mg/kg for the white and red trona respectively. Some of the organisms identified were Microsporum Canis, Trichophyton rubrum, Trichophyton mentagrophytes etc. Highest mean zone of inhibition of 20.7 and 23.3 mm was recorded for the red and white trona respectively. The least zone of inhibition recorded was 2.7 and 4.7 mm for the red and white trona respectively. Increased activity was recorded when the concentration of the trona was increased.
 Conclusion: The results revealed promising potentials of trona in the treatment of fungi associated with dermatophytoses. However, further studies should be done to determine the mechanism of action of trona on these organisms.

Assessment of milling as an alternative to chemical additives in processing of jute mallow (Corchorus olitorius)

“…Potash (potassium bicarbonate) is a dry and hydrated lake salt that exists as white or a mixture of grey/reddish brown with a wide range of particle size [10,11]. It is of low potassium concentration compared to sodium [12,13]. Potash is a common additive in Asian, Oceanian, South American and Sub-Saharan African cuisines [11].…”