Modification of some biochemical parameters of bacterial cultures under the influence of chemical compounds and spirulina extracts
DOI:
https://doi.org/10.52556/2587-3873.2025.1(103).06Keywords:
chemical compounds, Spirulina extracts, Bacteria, Biochemical parametersAbstract
Establishing the particularities of action of antimicrobial compounds is an imperative both from the point of view of the appreciation of curative effects, and from the point of view of promoting the pharmaceutical product from the idea to the drug implemented in therapeutic practice. A comprehensive study was conducted, which included three newly synthesized chemical compounds and two spirulina extracts as the study object. To study the change in biochemical parameters under the influence of these compounds, three microbial strains were used. All experimental results obtained were subjected to the usual statistical analysis with the application of descriptive statistics and inferential statistics tools. Spirulina extracts do not have a direct toxic effect on the strains of P. aeruginosa, E. coli, S. aureus, a fact confirmed by keeping the level of malondialdehyde and lactate dehydrogenase released at the level of the control. Chemical compounds applied in minimum inhibitory concentrations produce pronounced toxic effects in the bacterial cultures studied: increasing the amount of the malonic dialdehyde; increasing activity of the released lactate dehydrogenase; decreasing activity of primary antioxidant enzymes. The combined action of the compounds on the investigated parameters is more effective, because in this case the minimum inhibitory concentration of the compounds is 2-4 times lower in comparison with that of the separately used compounds. Spirulina extracts did not exert a toxic effect on the bacterial strains, in contrast to the chemical compounds which, in minimal inhibitory concentrations, produced pronounced toxic effects. When combining chemical compounds with biological ones, we found their synergistic effect.
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