Elaboración, Control de Calidad y Evaluación "in vivo" de la Actividad Antimicrobiana de un Gel Obtenido del Extracto Alcaloidal del Chocho

Abstract

The present research was carried out in the laboratories of the Faculty of Sciences of ESPOCH, with funding from SENACYT and INIAP, with the objective of evaluating the antibacterial activity of a gel obtained from the alkaloidal extract of chocho (Lupinus mutabilis Sweet), using the water from the de-bittering of chocho, which is a waste by-product. The following extracts were used: alcoholic extract of chocho leaves obtained by maceration and ethereal extract of total alkaloids from chocho bean obtained by liquid-liquid extraction with ether. Physical, organoleptic and microbiological parameters were determined. For the preparation of the gels, two formulations were made, in formulation F1 the alkaloidal extract of chocho leaves was added and in formulation F2 the ethereal extract of the total alkaloids of chocho bean was added. The quality control of the gels was performed based on parameters established by USP 25. The antibacterial activity of the gels against the positive control of Silvadin cream (silver sulfadiazine), at a concentration of 1%, applied daily on wounds of 1cm in diameter with epidermal infection caused by E. coli ATCC 9637 in Mus musculus mice during 4 weeks the following bacterial inhibition percentages were obtained: 84%, 86% and 93% respectively; for wounds with epidermal infection caused by S.aureus ATCC 13709, under the same conditions 87%, 86% and 92% were obtained. Proving that the two gels and the cream have similar antibacterial activity.