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Tanaka, K., Ohgo, Y., Katayanagi, Y., Yasui, K., Hiramoto, S., Ikemoto, H., Nakata, Y., Miyoshi, N., Isemura, M. and Ohashi, N. (2014) Anti-Inflammatory Effects of Green Soybean Extract Irradiated with Visible Light. Scientific Reports, 4, Article No. 4732.
http://dx.doi.org/10.1038/srep04732

has been cited by the following article:

• TITLE: Impact of Antibacterial Activity of Physical Storage Extracts on Pathogenic Bacteria

  AUTHORS: Ashwag Al-Zahrani, Hanan Omer, Awatif Al-Judaibi

  KEYWORDS: Resistant Bacteria, S. aureus, P. aeruginosa, U. lactuca, N. sativa, Kill-Time

  JOURNAL NAME: Journal of Biosciences and Medicines, Vol.4 No.4, April 22, 2016

  ABSTRACT: The overuse of antibiotics can lead to resistance among pathogenic bacteria. A new antibiotic that is effective against new and resistant bacterial strains is needed. Plants and marine organisms may offer such novel treatments. In this study, extracts of the seaweed U. lactuca, and the plant seeds N. sativa were tested against strains of Gram-positive cocci and Gram-negative bacilli S. aureus, and P. aeruginosa. The results of the bacterial inhibitor showed high activity in both extracts with inhibition of S. aureus growth up to 30 mm and 20 mm and P. aeruginosa growth inhibition was up to 12 mm and 15 mm, after the treated with 100 μl U. lactuca and N. sativa extracts, respectively. The MICs and MBCs were reflected with the growth inhibitor with values of 2 μl, 8 μl and 4 μl, 8 μl for S. aureus and P. aeruginosa after treated with N. sativa respectively. Kill-time increases as concentrations of U. lactuca and N. sativa extracts increase. Moreover, extracts stored in the transparent bottle decreased in effectiveness after one month of storage with percentage of 58.85%. After three months, heating the extracts of U. lactuca and N. sativa to 90°C increased their antibacterial activity.