Kombinace extraktu z grapefruitových semínek a koncentrované šťávy z klikvy velkoplodé jako potenciální protimikrobní konservans ke zvýšení mikrobiologické stability hypromelosového gelu

English version

Autoři: Jurga Bernatoniene; Rasa Keraitė; Ruta Masteiková; Alvydas Pavilonis; Arūnas Savickas
Působiště autorů: Department of Drug Technology and Social Pharmacy, Academy of Medicine, Lithuanian University of Health Sciences, Kaunas, Lithuania ; Pharmacy of Lithuanian University of Health Sciences, Kaunas, Lithuania ^*
Vyšlo v časopise: Čes. slov. Farm., 2013; 62, 212-219
Kategorie: Původní práce

Souhrn

Vodné gely z hypromelosy nejsou mikrobiologicky stálé – během uchovávání se v nich mohou pomnožit mikroorganismy. Ke zvýšení doby použitelnosti gelů je nutná přísada protimikrobních konzervačních látek. Některé látky rostlinného původu jsou charakteristické svými antimikrobiálními vlastnostmi, a tak by mohly sloužit jako alternativa k syntetickým konzervantům. Proto cílem této práce bylo sledování mikrobiologické stability hypromelosového gelu a účinnosti přírodních látek – extraktu z grapefruitových semínek (GSE), koncentrované šťávy z klikvy velkoplodé a jejich kombinace – na antimikrobiální ochranu gelu. Hodnocení antimikrobiální aktivity GSE a klikvové šťávy ukázalo, že se míra jejich působení liší. Jak klikvová šťáva, tak GSE potlačovaly růst standardních gram-pozitivních a gram-negativních bakterií, avšak účinek GSE byl silnější. Candida albicans byla citlivá pouze k GSE. Z tohoto důvodu s cílem zasáhnout všechny zkoumané mikroorganismy, lze použít buď kombinaci 0,7 % GSE a 10 % klikvové šťávy nebo samotný GSE v 5% koncentraci. Kombinace GSE a klikvové šťávy byla účinná pouze v kyselém prostředí (pH 2,5–5), kdežto antimikrobiální efekt GSE nebyl závislý na hodnotě pH.

Klíčová slova:
extrakt z grapefruitových semínek • klikvová šťáva • hypromelosový gel • antimikrobiální ochrana

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