Colpa Zamora, Max Dickson

dc.contributor.advisor	Cupé Araujo, Ana Cecilia
dc.contributor.author	Colpa Zamora, Max Dickson
dc.date.accessioned	2017-09-18T20:56:45Z
dc.date.available	2017-09-18T20:56:45Z
dc.date.issued	2017
dc.description.abstract	The aim of this study is to determine the inhibitory effect of the essential oils of Origanum vulgare and Mentha piperita in comparison to nystatin against Candida albicans strains. Eighty Petri dishes were prepared with Sabouraud agar and inoculated with Candida albicans strains. The dishes were divided into two parts: 40 dishes for Origanum vulgare and 40 for Mentha piperita. Four wells were created with concentrations of 25%, 50%, 75%, and 100%, one negative control well with distilled water, and one positive control well with Nystatin for each plate, making a total of six wells per Petri dish. The plates were incubated at 37°C, and the inhibition halos were measured at 24 and 48 hours. The data were processed using the statistical test for comparison of means for independent samples. The results concluded that Origanum vulgare exhibited an inhibition halo of 45.73mm and 46.35mm at 24 and 48 hours, respectively, greater than Nystatin, which showed 17.83mm and 18.20mm, and Mentha piperita, which exhibited 18.85mm and 19.88mm, very close to Nystatin, with 19.60mm and 20.30mm.	en_US
dc.description.abstract	El objetivo de este estudio es determinar el efecto inhibidor del aceite esencial de Origanum vulgare y Mentha piperita en comparación a la nistatina frente a cepas de Candida albicans. Se prepararon 80 placas Petri con Agar Sabouraud y se inocularon las cepas de Cándida albicans; se dividió en 2 partes de 40 placas para el Origanum vulgare y 40 para Mentha piperita, se colocaron 4 pozos con las concentraciones (25%, 50%, 75% y 100), 1 pozo de control negativo con agua destilada y 1 pozo de control positivo con Nistatina para cada placa, haciendo un total de 6 pozos por placa Petri; las placas fueron incubadas a 37°C y se midieron los halos de inhibición generados a las 24 y 48 horas. Los datos se procesaron con la prueba estadística de comparación de medias para muestras independientes; con lo que se concluye que el Origanum Vulgare presenta un halo de inhibición a las 24 y 48 horas de 45.73mm y 46.35mm respectivamente, mayor que la Nistatina de 17.83mm y 18.20mm respectivamente; y con la Mentha piperita de 18.85mm y 19.88mm, muy cercano al de la Nistatina de 19.60mm y 20.30mm.	es_ES
dc.description.researcharea	Salud, enfermedad y ambiente
dc.format	application/pdf
dc.identifier.uri	https://hdl.handle.net/20.500.13053/580
dc.language.iso	spa	es_ES
dc.language.iso	spa
dc.publisher	Universidad Privada Norbert Wiener	es_ES
dc.publisher.country	PE	es_ES
dc.rights	http://purl.org/coar/access_right/c_abf2
dc.rights.uri	https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.source	Repositorio Institucional de la Universidad Privada Norbert Wiener	es_ES
dc.subject	Aceite esencial	es_ES
dc.subject	Candida albicans	es_ES
dc.subject	Nistatina	es_ES
dc.subject	Essential oil	es_ES
dc.subject	Candida albicans	es_ES
dc.subject	Nystatin	es_ES
dc.subject.ocde	https://purl.org/pe-repo/ocde/ford#3.02.14
dc.subject.ods	ODS 3: Salud y bienestar. Garantizar una vida sana y promover el bienestar de todos a todas las edades
dc.title		en_US
dc.title	Efecto inhibidor del aceite esencial de Origanum vulgare (orégano) y Mentha piperita (menta) frente a cepas de Candida albicans. Estudio in vitro, Lima 2016	es_ES
dc.type	http://purl.org/coar/resource_type/c_7a1f
dc.type.version	http://purl.org/coar/version/c_970fb48d4fbd8a85
renati.advisor.orcid	https://orcid.org/0000-0002-9405-344X
renati.author.dni	42774760
renati.discipline	911026
renati.level	https://purl.org/pe-repo/renati/level#tituloProfesional
renati.type	https://purl.org/pe-repo/renati/type#tesis
thesis.degree.discipline	Odontología	es_ES
thesis.degree.grantor	Universidad Privada Norbert Wiener. Facultad de Ciencias de la Salud	es_ES
thesis.degree.level	Título Profesional	es_ES
thesis.degree.name	Cirujano Dentista	es_ES