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Articles by M.K. Oladunmoye
Total Records ( 6 ) for M.K. Oladunmoye
  F.O. Ekundayo and M.K. Oladunmoye
  The ability of two Fusarium species to produce beauvericin in the presence or absence of benomyl was investigated. Production of beauveracin was measured by determining its antagonistic activity on some selected pathogens using agar cup plate and agar plug plate techniques. The two methods were found to be reliable for the susceptibility test of Pseudomonas aeruginosa to the metabolite produced by Fusarium sp. The results of this research work showed that only in the absence of benomyl in most cases allowed Fusarium sp. to exact antagonistic potency on some pathogenic bacteria like P. aeruginosa, Staphylococcus aureus. Nevertheless, the benomyl concentration of 0.002 g mL-1could probably cause genetic modification to occur in F. solani that would stimulate the ability of the fungus to synthesize the antibiotic beauvericin that is capable of inhibiting Klebsiella pneumoniae. The presence of benomyl in the soil at high concentration of 0.8 g mL-1 was found to have adverse effects on the microbial population and interaction of the rhizosphere microorganisms of cowpea (Vigna unguiculata).
  M.K. Oladunmoye
  The effect of concentration change on the rate of killing of some selected microorganisms by ethanolic extracts from two varieties of Acalypha wilkesiana was carried out using the plate count technique. The haemolytic activities by the agar diffusion method was investigated.The killing rate was found to increase as concentration increases. This was shown by reduction in the amount of survivors in cfu mL 1 as the exposure time progresses. The rate of killing of the microbial population by the extract was also found to be concentration dependent as increase in concentration lead to reduction in microbial loads. The relationship was established to be exponential one as revealed by the concentration queficent The two varieties of the Acalypha wilkesiana also differ in the ability to kill the different bacteria species and fungus (Candida albicans) with the macrophylla showing higher degree of killing than the Hoffmanin. Generally, the rate of killing was found to vary among the different bacteria species with gram negative ones like Escherichia coli, Klebsiella and Pseudomonas being killed at a lower rate than the gram positive organism like Bacillus and Staphylococcus. Candida albicans being a fungus was killed at extremely lower rate than the bacteria. The haemolytic activity was found to be higher in Macrophylla than Hoffmanin and the values increase as the concentration increases.
  M.K. Oladunmoye
  Comparative studies on the antimicrobial activities and phytochemical screening of two varieties of Acalypha wilkesiana were carried to investigate the inhibitory potential on some selected pathogens and determine the phytoconstituents of pharmacologic importance. Ethanol was used as the extraction solvent and the microorganisms used were Staphylococcus aureus, S. epidermidis Clostridium sporogenes, B. cereus, B. subtilis, Klebsiella pneunoniae, Trichophyton interdistale, Aspergillus niger, Penicillium camenberti and Fusarium solanni. Growth inhibition indicates on agar plate was used for the antimicrobial sensitivity. The extract was found to posses’ broad spectrum of activity on both fungi and the bacteria; the latter found was to be more susceptible. Generally Macrophylla variety was found to be more effective in inhibiting the growth of the organisms than Hoffmanin. The Gram- negative organisms like Klebsiella and Pseudomonas was found to be more resistance than the Gram-positive organism as indicated by zone of inhibition. The release of sodium and potassium ions was found to be the mechanism of action of the extract and the amount leaked vary from one organism to the other and is also dependent on the Acalypha variety. Minimum inhibitory concentration (MIC) vary between 0.2-0.98. Comparing the efficacy of the extract with commercial antibiotics showed that the latter was more potent but with narrow spectrum of activity only on the fungi unlike the former with broad spectrum of activity on both fungi and bacteria. The bioactive compounds in the extract include saponin, Tannin, Anthroquinine and glycoside.
  M.K. Oladunmoye
  The Immunomodulatory properties of ethanolic leave extract fromTridax procumbens was investigated in Swiss albino rat orogastrically dosed with Pseudomonas aeruginosa. The animals were divided into six groups of four per group. The first group was given the standard inoculum of Pseoudomonas aeruginosa only and the second group was given 8 mL of the standard inoculum of the organism and treated with ethanolic extract of Tridax procumbens. The third category was given the ethanolic extract of Tridax procumbens only while the last group was given normal saline. The uninfected rats showed a (WBC) values of 4,080 mm3 which increased to 8,400 mm3 during infection and later dropped to 3,700 mm3 after infections was treated with the extract from Tridax procubens. The PCV was normal before infection, dropped during infection and increased after infection was treated with extract. The rats infected and treated with Tridax procumben showed a WBC, PCV, neutrophil lymphocyte and eosinophil count of 4,100 mm3, 53, 46, 53, 1%, before infection; a count of 4,600 mm3, 29, 50, 50, 0%, during infection and 3,400 mm3, 42, 62, 32%, respectively after infection. The rats given extract only showed a WBC, PCV,neutrophil, lymphocyte and eopsinophil counts of 5,840 mm3, 53, 51, 48, 1%, before infection; a count of 5,400 mm3, 31, 49, 51% during infection and 4,000 mm3, 36, 68, 30%, respectively after infection. The control rat showed little or no increase in WBC, PCV, neutrophil, lymphocyte and Eosinophil count. The urinalysis showed that the rats had pH of 6, Negative to glucose, ketone, nitrite, Ascorbic acid, protein, bilirubin, blood and normal urobilinogen for all groups before infection. The control rats showed a pH of 6, negative to glucose, Ascorbic acid, ketone, Nitrite, protein, bilirubin, blood and normal urobilinogen which showed the same pattern with all groups before infection. The urine microscopy revealed large number of pus cells, casts, crystal and bacterial cells during infection in those infected with the Pseudomonas aeruginosa only. While infected-treated rats showed a reduced number of pus cells, casts, crystals and bacterial cells during infection.These results showed that ethanolic extract of Tridax procumbens has immunomodulatory properties and it is able to inhibit proliferation of Pseudomonas aeruginosa.
  M.K. Oladunmoye
  Locust beans were fermented to assess its effect on the nutrient composition as well as the qualitative and quantitative determination of the microorganisms involved in the process. Chemical analysis was carried out on the beans to obtain its proximate composition, the average mean composition of carbohydrate was found to decrease from 19.30% of the raw sample to 17.09% of the fermented locust beans; while the moisture content increased from 12.00 to 42.65%, the fat content decreased from 21.02% of raw sample to 10.10%; ash content decrease from 4.47% of unfermented locust beans to 4.31% of fermented locust beans. The crude fibre also decreased from 13.06 to 8.53 in the fermented locust beans. Protein content decrease from 30.14 of unfermented locust beans to 17.32 of fermented locust beans. The pH of the locust beans also increase to 7.93 in the fermented sample from the 5.31 in the raw sample. The identities of the organisms involved in the fermentation were found to be Staphylococus aureus and Bacillus Sp. for bacteria and Fusarium, Aspergillus and Penicillium sp. for fungi.
  M.K. Oladunmoye
  Locust beans were fermented to assess its effect on the nutrient composition as well as the qualitative and quantitative determination of the microorganisms involved in the process. Chemical analysis was carried out on the beans to obtain its proximate composition. The average mean composition of carbohydrate was found to decrease from 19.30% of the raw sample to 17.09% of the fermented locust beans; while the moisture content increased from 12.00 to 42.65%, the fat content decreased from 21.02% of raw sample to 10.10%; ash content decrease from 4.47% of unfermented locust beans to 4.31% of fermented locust beans. The crude fibre also decreased from 13.06 to 8.53 in the fermented locust beans. Protein content decrease from 30.14 of unfermented locust beans to 17.32 of fermented locust beans. The pH of the locust beans also increase to 7.93 in the fermented sample from the 5.31 in the raw sample. The identities of the organisms involved in the fermentation were found to be Staphylococcus aureus and Bacillus sp. for bacteria and Fusarium, Aspergillus and Penicillium sp. for fungi.
 
 
 
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