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Article Type

Article

Abstract

Levan had been extracted, purified, and characterized from Lactobacillus gasseri. Levan characterization had been carried out using "thin-layer chromatography (TLC)", 1HNuclear-MagneticsResonances (HNMR), and Fouriere-transforms infrared spectroscopies (FTIR). Characterization demonstrated that pure levan is a homopolysaccharide with just fructose and atypical for carbohydrate bond area of 868 cm-1. The maximum water solubility index (WSI) percentage was 90% at a conc. of 100 mg/5 ml, while the highest water holding capacity value had been 252 at a conc. of 50 mg/5 ml. The wound dressings were prepared using purified levan from L.gasseri and its blend with polyvinyl alcohol (PVA) polymer, and the polymer add-on percentage and the reduction of Pseudomonas aeruginosa growth were calculated. The proportion of polymer applied to cotton gauze has been shown that the polymer add-on for three types of polymers include levan, PVA, and the mixture of levan and PVA were (177.00, 81.50, and 290.50) % respectively. The reduction of P. aeruginosa growth by the polymers-coated gauze investigated that there was no bacterial growth in levan-PVA blend coated cotton gauze and the bacterial reduction percentage was 100% compared to levan coated cotton gauze with 52.00% for burn isolate and 66.66% for wound isolate, while the bacterial reduction of PVA coated cotton gauze was 43.00% for burn isolate and 55.55% for wound isolate. On the other hand, the present study included evaluating the effectiveness of the prepared levan-PVA cotton gauze bandage through its use in dressing rabbits that were injured and infected with P.aeruginosa. The present results showed that the prepared levan-PVA cotton gauze bandage led to faster wound healing, without harmful effects, and enhanced wound healing during the first week compared to traditional cotton gauze alone and antibiotic cotton gauze.

Keywords

Levan, PVA, Anti-bacterial, Wound dressing

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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