Microbiological studies of the cream for use in the diabetic foot syndrome
DOI:
https://doi.org/10.24959/nphj.14.1985Keywords:
preservative, microbiological stability, microbiological research, diabetic footAbstract
Microbiological stability is an important requirement to the medicines developed. In order to prevent microbial contamination of medicines it is necessary to use effective antimicrobial preservatives or active substances with a high preservative effect. Tea tree oil (Melaleuca alternifolia Maid) is a promising antimicrobial substance in development of drugs for use in the diabetic foot syndrom. The microbiological study of the cream with α-lipoic acid, urea, and tea tree oil developed for use in the diabetic foot syndrome has been carried out. The study of the preservative action efficiency of tea tree oil was conducted according to the method of the SPhU. The criterion for efficiency evaluation of the preservative action of the samples under research was decrease of the number of viable cells of microorganisms in the medicines for the certain periods of time after inoculation. The data obtained have shown that the test samples with different concentrations of tea tree oil provide the antimicrobial effect in relation to all test strains of the microorganisms used. The number of microorganisms decreased during storage. It has been found that introduction of tea tree essential oil in the concentration of 3% provides microbiological stability of the medicine developed according to the requirements of the SPhU. By efficiency of its preservative action the essential oil of tea tree meets the requirements of criterion “A” according to the SPhU, and it allows not to add extra preservatives to the cream developed.
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