Pharmacological Effect of Grape Juice on Bacteria Isolated From Sputum of Ambrose Alli University Students

Grape (Vitis vinifera L. Vitaceae) is cultivated world-wide, which has both phytochemical and pharmacological effects through its most active constituents known as phenolic compounds. The aim of the study was to assess the pharmacological effect of grape juice on bacteria isolated from sputum of Ambrose Alli University students. Sputum samples were investigated using nutrient agar, MacConkey agar and Mannitol salt agar for primary culture and incubation was carried out at 37ºC for 24hrs. Further identification was done using standard bacteriological procedures and pharmacological effects was ascertain by antimicrobial screening. The result shows Klebsilla spp was sensitive at 1000mg/ml (10mm), 500mg/ml (12mm) and 250mg/ml (8mm). Staphylococcus spp was sensitive at 1000mg/ml (12mm), 500mg/ml (8mm) and 250mg/ml (8mm) while for Streptococcus spp was sensitive at 1000 (6mm). However, Minimum Inhibitory Concentration (MIC) of grape extracts on isolates ranged from 1000-500mg/ml for Klebsilla spp and Staphylococcus spp while 500-250mg/ml for Streptococcus spp. In conclusion. this research shows the inhibitory effect of grape juice extracts on the growth of Staphylococcus aureus, Streptococcus spp and Klebsiella spp. However, this study has revealed that grape juice has several active agents that are inhibitory to microorganisms.