The Antibacterial Effect of Averrhoa bilimbi Leaves and Fruit Extract to Staphylococcus aureus

Chapter 1

The Problem and Its Setting

This chapter contains the introductory part of the research.

Introduction

Disease is an abnormal condition of an organism that impairs bodily functions and can
be deadly. In human beings, “disease" is often used to refer to any condition that causes
extreme pain, dysfunction, distress, social problems, and death to the person afflicted, or similar
problems for those in contact with the person. Throughout the years health is one of the main
concerns of the country.

In some parts of the country, Averrhoa bilimbi tree parts are used as treatment for
diseases and for other purposes such as swellings of mumps and rheumatism, and on skin
eruptions, as well as seasoning for sweets and pickling. Averrhoa bilimbi fruit is use to remove
stains from clothing and for washing hands.

Antibacterial agents are big help in the society by preventing the growth of bacteria.
Since commercialize antibacterial agents are costly; people tend to find alternative ways of
preventing these diseases by utilizing natural and effective, yet cheaper antibacterial agent.

Staphylococcus aureus, gram- positive bacteria, frequently living in a healthy person’s

nose and skin, also present in raw food and in certain food with high osmotic pressure that
commonly cause food poisoning and other skin infection.

Thus, by the used of common plant parts such as Averrhoa bilimbi leaves and fruit
extract as an antibacterial agent against Staphylococcus aureus, will help in lessening the
rampant spreading of diseases in the society.
B. STATEMENT OF THE PROBLEM

The main objective of this study is to determine the potential of Averrhoa bilimbi leaves
and fruit extract as an antibacterial agent against Staphylococcus aureus. Specifically, it aims to
answer the following questions:

1. How effective is the Averrhoa bilimbi leaves and fruit extract as an antibacterial agent
against Staphylococcus aureus?

2. Which among the different concentrations of the kamias leaves and fruit extract is
the most effective antibacterial agent against Staphylococcus aureus?

Hypotheses

Null Hypotheses:

If Averrhoa bilimbi leaves and fruit extract is used as an antibacterial agent

against Staphylococcus aureus, then there will be no effect in killing Staphylococcus
aureus.

KULANG PO NG ISA

Alternative Hypotheses

If Averrhoa bilimbi leaves and fruit extract is used as an antibacterial agent

against Staphylococcus aureus, then there will be an effect in killing Staphylococcus
aureus.
SIGNIFICANCE OF THE STUDY

Health is one of the main concerns of the country nowadays. Food poisoning and
diseases are common to all which is caused by these pathogenic bacteria. Bacteria can be
found anywhere, in sponges, raw foods, soil, bathrooms and laboratories, that’s why diseases
caused by bacteria are common in the country. Since commercialize antibacterial agents are
synthetic, costly and can post health hazards, effective and cheap antibacterial agent can be
utilize which derives from environmental friendly materials and can easily be found in the
community.

This study that uses kamias leaves and fruit focuses on the prevention of these bacteria,
namely Staphylococcus aureus. The discovery of the potential of kamias leaves and fruit as a
solution as shown by its effect on the bacterium will be a breakthrough and will contribute
additional knowledge in the field of medicine or even in microbiology.

This research study will give way for an immediate solution and response to the
problems produce by these harmful bacteria. Indirectly, this study will provide great knowledge
to some researchers or even companies that deal in microbiological studies to focus on the
effectiveness of this plant as an effective antibacterial agent against pathogenic bacteria.

Assumption

This research assumes that the kamias leaves and fruit extract will yield a significant

SCOPE AND LIMITATIONS

This study focused on the effectiveness of the kamias leaves and fruit extract as an
antibacterial agent in terms of its inhibitory effect on Staphylococcus aureus. The researchers
conducted the study including all laboratory works and research work for one month. They use
different techniques in conducting this research, which deals with microbiology.
 Chapter 2

Review of Related Literature

This chapter contains the different related literature and related studies that the research

deals to.

KAMIAS TREE

The bilimbi, Averrhoa bilimbi, L., (Oxalidaceae), is closely allied to the carambola but
quite different in appearance, manner of fruiting, flavor and uses. The only strictly English
names are "cucumber tree" and "tree sorrel", bestowed by the British in colonial times. "Bilimbi"
is the common name in India and has become widely used.

Bilimbis are all much the same wherever they are grown, but P.J. Wester reported that a
form with sweet fruits had been discovered in the Philippines. The bilimbi is a tropical species,
more sensitive to cold than the carambola, especially when very young. In Florida, it needs
protection from cold and wind. Ideally, rainfall should be rather evenly distributed throughout
most of the year but there should be a 2- to 3-month dry season. The bilimbi is not found in the
wettest zones of Malaya. The tree makes slow growth in shady or semi-shady situations. It
should be in full sun. While the bilimbi does best in rich, moist, but well-drained soil, it grows and
fruits quite well on sand or limestone (Morton, 1987).

Some of the folkloric uses of kamias are in skin diseases, especially with pruritus,
reduce the leaves to a paste and apply tolerably warm to areas of affected skin. It is used as a
post-partum and rectal inflammation while in infusion of leaves it is used in mumps, acne, and
localized rheumatic complaints. Paste of leaves applied to affected areas. Warm paste of leaves
also used for pruritus. In Fever, Fruit can be a cooling drink and it can be also used for a variety
of maladies: beriberi, cough, prevention of scurvy. The Infusion of leaves also drank as a
protective tonic after childbirth.

In Java, the fruits combined with pepper are eaten to cause sweating when people are
feeling "under the weather". A paste of pickled bilimbis is smeared all over the body to hasten
recovery after a fever. The fruit conserve is administered as a treatment for coughs, beri-beri
and biliousness. A sirup prepared from the fruit is taken as a cure for fever and inflammation
and to stop rectal bleeding and alleviate internal hemorrhoids. Fruit used to remove stains from
clothing and for washing hands.

Very acid bilimbis are employed to clean the blade of a kris (dagger), and they serve as
mordant in the preparation of an orange dye for silk fabrics. Bilimbi juice, because of its oxalic
acid content, is useful for bleaching stains from the hands and rust from white cloth, and also
tarnish from brass.

The bilimbi is generally regarded as too acid for eating raw. Mainly, the bilimbi is used in
place of mango to make chutney, and it is much preserved. The flowers are sometimes
preserved with sugar. Very acid bilimbis are employed to clean the blade of a kris (dagger), and
they serve as mordant in the preparation of an orange dye for silk fabrics. Bilimbi juice, because
of its oxalic acid content, is useful for bleaching stains from the hands and rust from white cloth,
and also tarnish from brass.

Bacteria

Bacteria are small and simple in structure when compared with eukaryotes, yet they
often have characteristics shapes and sizes. Although they have a plasma membrane which is
required by all living cells, bacteria generally lack extensive complex, internal membrane
systems. Some bacteria form resistant endospores to survive harsh environmental conditions in
a dormant stale. Bacterial species may differ in their patterns of flagella distribution (Harley,
Klein & Prescott, 2005).

Staphylococcus aureus

Staphylococcus aureus, gram-positive bacteria, frequently living in a healthy person’s

nose and skin, also present in raw food and in certain food with high osmotic pressure that
commonly cause food poisoning and other skin infection. The most important Staphylococcus
species is Staphylococcus aureus, named for its yellow-pigmented colonies (aureus means
golden). They grow comparatively well under conditions of high osmotic pressure and low
moisture, which partially explains why they can grow and survive in nasal secretions (many of
us carry the bacteria in our noses and skin). This ability also explains how S. aureus can grow in
certain food with high osmotic pressure (such as ham and other cured meat) or in low-moisture
food that tend to inhibit the growth of other organism.

S. aureus produces many toxins that contribute to the bacterium’s pathogenicity by

increasing its ability to invade the body or damage tissues. The infection of surgical wounds by
S. aureus is a common problem in hospitals. The bacterium’s ability to develop resistance
quickly to such antibiotics as penicillin contributes to its danger in hospitals.

S. aureus is the agent of toxic shock syndrome, a severe infection causing high fever
and vomiting and some times death. S. aureus also produces an enterotoxin that causes
vomiting and nausea when ingested, one of the most common causes of food poisoning. S.
aureus can also cause serious infections such as osteomyelitis, septicemia and acute bacterial
endocarditis—inflammation of the lining of the heart. These bacteria can also cause other
urinary and respiratory tract infections (Tortora, Funke, & Case, 1992).

Staphylococcus aureus is found on the skin and in the nostrils of many healthy
individuals. These bacteria often give rise to minor superficial diseases, for example, the
formation of pustules or boils in hair follicles. Much more rarely Staphylococcus aureus can give
rise to more serious infections; these normally occur when the resistance of a tissue or the host
is reduced. Staphylococcus aureus infections are characterized by the presence of pus and
formation of abscesses. This form of staphylococcus is responsible for skin pustules, boils and
carbuncles, impetigo, infections of wounds and burns, breast abscesses, whitlow, osteomyelitis,
bronchopneumonia, septicemia, acute endocarditis, food poisoning, and scalded skin syndrome
(Lewis, 1993-2004).

Most Staphylococcus aureus strains staphylococcal enteritis related to the synthesis of

extra cellular toxins. These are heat-resistant proteins, and heating will not usually render the
food safe. The effects of the toxins are quickly felt, with disease symptoms occurring within 2 to
6 hours. The main reservoir of S. aureus is the human nasal cavity. Frequently S. aureus is
transmitted to a person’s hands and then is introduced into food during preparation. Growth and
enterotoxin production usually occur when contaminated foods are held at room temperature for
several hours Escherichia coli are now recognized as an important food-borne disease
organism. This bacterium circulates in the resident population, typically without causing
symptoms due to the immunity afforded by previous exposure. Because many of these bacteria
are needed to initiate infection, contaminated food and water are the major means by which
bacteria are spread (Harley, Klein & Prescott, 2005).

Microbiological Assay

The appropriate bacterium is grown in a series of culture vessels, each containing

medium with an excess amount of all required component except the growth factor to be
assayed. A different amount of growth factor is added to each vessel. The standard curve is
prepared by plotting the growth factor quantity or concentration against the total extent of
bacterium growth. Ideally the amount of growth resulting is directly proportional to the quantity of
growth factor present; if the growth factor concentration doubles, the final extent of bacterium
growth also doubles. The quantity of the growth factor in a test sample is determined by
comparing the extent of growth cause by the unknown sample with the resulting from the
standards.

Microbiological assay is specific, sensitive and simple. They still are used in the assay of
substances like vitamin B12 and biotin. The observation that many organisms can synthesize
large quantities of vitamins has led to their use of industry. Several water-soluble, and fat-
soluble vitamins are produced partly or completely using industrial fermentation (Prescott,
Harley & Klein, 1996)