Results:The crude garlic extract showed favourable results against Staphylococcus aureus even in varying concentrations.The crude Allium sativum extract produced a mean zone of inhibition of 41mm with 100%, 18 mm and 30 mm with 25% and 50% extract respectively. Conclusion:It can be generally concluded that the obtained results indicate the effectiveness of crude Allium sativum (garlic) extract as an antibacterial agent against Staphylococcus aureus. INTRODUCTIONMicrobial pathogenecity and other infectious diseases have been controlled by use of commercially available antimicrobial drugs since last many years. (1) Excessive usage of antibiotics has led to the development of multiple drug resistance (MDR) in many bacterial pathogens. The increasing drug resistance is the main hindrance in successful treatment of infectious diseases. (2) Development of drug resistance in pathogens forces us to explore newer natural antibiotic agents. Natural products are a major source of new natural drugs and their use as an alternative medicine for treatment of various diseases has been increased in the last few decades. (3) Plants as a source of medicines and drugs have continued to play a vital role in the maintenance of human health since time immemorable.Allium sativum commonly known as garlic is an odoriferous plant belonging to a family lilacease.Throughout history, many different cultures have recognised the potential use of garlic for prevention and treatment of different diseases.(4) The most commonly used parts of garlic are its bulb and cloves. Allium sativum has not only been recognised as a spice but also as a substance which exerts control on microorganisms.(5) Recent studies indicate that garlic extract has a broad spectrumof antimicrobialactivity against numerous genera of bacteria and fungi. The antibacterial effect of garlic extract is primarily due to the presence of extensive amounts of sulphur containing compounds, the major one being allicin. Allicin is produced by the enzymatic (alliin lyase) hydrolysis of allicin after cutting and crushing of the cloves.(4) Alliin lyase is a major product of the storage bud (clove), accounting for 10% of its total protein.(6) These compounds are found to be responsible for the odour, flavour and most of the pharmacological actions of garlic. Recent researches indicate that garlic extracts even have antihypertensive, antioxidant, anti-platelet, anti-tumour and lipid lowering actions along with their exclusive antibacterial actions.Because many of the microorganisms susceptible to garlic extract are medically significant, garlic holds a promising position as a broad-spectrum therapeutic agent. (5) The objective of the present study is to evaluate the antibacterial activity of fresh garlic juice, against staphylococcus aureus bacteria. MATERIALS AND METHODS Source of Bacterial StrainsThe Staphylococcus aureus was obtained from the Department of microbiology, Saveetha Dental College, Chennai. International Journal of Current Advanced Research A R T I C L E I N F O A B S T R A...
Statement of the problem:The degree of microbial adherence and inflammatory response invoked by intraorally placed resorbable sutures and intraorally placed non resorbable sutures is not clear and needs to be investigated further. Aim To analyse the inflammatory response and microbial adherence in intraoral resorbable sutures. To analyse the inflammatory response and microbial adherence in intraoral non resorbable sutures. To compare the effectiveness of both. Sources used: An electronic search was conducted for scholarly articles about the inflammatory response and microbial adherence invoked by intraorally placed resorbable and non resorbable sutures in pubmed. The search methodology applied was a combination of MESH terms and suitable keywords based on PICO formulated for the review. Search methodology: The database search yielded 12 articles out of which 3 articles were discarded after reading the abstract. Full texts were obtained for the remaining 9 articles.5 articles were selected based on the inclusion criteria and 4 articles were excluded. The finally selected 5 articles were subjected to data extraction and statistical analysis. Results and conclusion: Non resorbable silk sutures were found to cause more intense and prolonged inflammatory response when compared to intra orally placed resorbable sutures. Non resorbable silk sutures seemed to conduct bacterial migration more easily than to intra orally placed resorbable sutures. INTRODUCTIONWound closure by suturing is a critical and significant event in general as well as in oral surgery. (Lecknes K.N, 2005) Suture materials play an important role in healing, enabling reconstruction and reassembly of tissue separated by the surgical procedure or trauma, and at the same time facilitating and promoting healing.Suture materials are used everyday in oral surgery, and are considered to be substances most commonly implanted in human body. (Banche G et al, 2007) (DraganGazivoda et al, 2015 Suture materials are classified on the basis of several criteria, and these are usually origin, structure, and biological properties. (Çapanoğlu D. Sutures, 1999(Çapanoğlu D. Sutures, -2000 By origin, sutures can be natural and synthetic; by structure they can be monofilament and multifilament, while by biological properties they can be absorbable and nonabsorbable. (DraganGazivoda et al, 2015) Development of synthetic suture materials introduced a few The Ideal suture material should have certain essential physical characteristics and properties, such as resistance to suture materials of different characteristics, good quality and acceptable price. (Sortino F et al,2008) tension, dimension stability, knot safety and adequate flexibility to avoid damaging oral mucosa. Furthermore, ideal suture material needs to provide limited bacterial adhesion and wound contamination otherwise there are innumerable chances that the sutures themselves can become the source of inflammation, which may compromise repare and regeneration. (Stone Ik et al, 1985) (Stone Ik et al, 19...
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