پایان نامه بررسی میزان اثر بازدارنده‌ ی عصاره و اسانس چای سبز بر علیه کلبسیلا نومونیه های جدا شده از عفونت‌ های ادراری و مقایسه آن با آنتی‌ بیوتیک های کوتریموکسازول و آمیکاسین

فهرست:

خلاصه فارسی... 1

فصل اول : کلیات

ضرورت و اهمیت موضوع. Error! Bookmark not defined.

1-1- بیان مسئله...  Error! Bookmark not defined.

1-1-1- چای سبز ..4

1-1-2- اپیدمیولوژی عفونت‌های دستگاه ادراری. ..6

1-1-3- عفونت ادراری. ..7

1-1-4- باکتری کلبسیلا. 11

1-1-5- بیماری زایی. 12

1-1-6- تشخیص آزمایشگاهی. 12

1-1- 7-درمان. .13

1-2- اهداف و فرضیات   14

فصل دوم : بررسی متون ومطالعات دیگران در این زمینه

2-1 مقدمه   Error! Bookmark not defined.

2-2 چای سبز.. 17

2-2- 1ترکیب چای سبز 19

2-2- 2 پردازش چای سبز 20

2-2- 3 طبقه بندی. 21

2-2- 4 عوامل مؤثر برمحتویات کاتچین. 21

2-2- 5 فراهمی زیستی. 21

2-2- 6 فعالیت بیولوژیکی اجزای چای (کاتچین) 22

فصل سوم:مواد وروش ها

 1-3مراحل انجام کار. 24

 3-1-1روش تهیه عصاره چای سبز 24

3-1-2ویژگی‌های ظاهری عصاره گیاهی مناسب.. 24

3-1-3انواع عصاره‌ها و مواد مصرف آن‌ها 24

3-1-4 عصاره گیری (Extraction of plant) 27

3-1-5 اسانس... 29

13-1- 6 ساختمان شیمیایی اسانس‌ها 29

3-1- 7 مکانیسم اثر اسانس‌ها 30

3-1- 8 تهیه اسانس چای سبز 30

3-1- 9 تهیه نمونه میکروبی. 31

3-1- 10 تهیه استاندارد مک فارلند. 34

3-1- 11 تهیه تلقیح میکروبی. 35

3-1- 12 طرز کشت باکتری‌ها روی محیط.. 35

3-1- 13 آنتی بیوگرام. 36

3-1- 14 روش‌های انتشار 38

3-1-15آزمایش آنتی بیوگرام به روش دیسک آگار Disc Diffusion. 46

3-1- 16MIC   Error! Bookmark not defined.

فصل چهارم: نتایج و نمودارها

4-1 بررسی قطر هاله عدم رشد عصاره گیاهچای سبزبر روی باکتری های جدا شده از عفونت های ادراری به روش دیسک دیفیوژن  51

4-  2نتایج آماری و بررسی داده‌ها ……….. …………………………………………………..51

-4-2-1 میانگین. 51

4-2-2 انحراف معیار 52

4-2-3 نتایج حاصل از MIC.. 53

فصل پنجم: بحث و نتیجه گیری

5-1 بحث    61

.5-1-1 ماهیت بیماری. 61

5-1-2پیامدهای عفونت ادراری. 61

5-1-3 درمان‌های دارویی و جایگزین. 61

5-2نتیجه گیری  64

Abstract  65

منابع   66

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