Antibacterial effect of garlic extract on growth of staphylococcus aureus

Abstract

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...

Factors That Determine Areas Into Containment Zones of A Disease- A Review

“…Age, population density, population movements, multi-factorial health conditions and human animal interactions can also be other factors that determine containment zones (Table 1). Again, it is reiterated that social contact occurs more within homes and workplaces, than in the course of travelling, so population migration can only be conditionally considered as a risk factor 46 .…”

Antimicrobial Effect of Alpha Lipoic Acid Against Oral Microorganisms.

“…(Rajeshkumar, Agarwal, et al, 2018) Several components have been investigated as promising agents to prevent oral diseases especially dental plaque and dental caries. (Rj et al, 2017) Lipoic acid, also known as α-lipoic acid and alpha lipoic acid (ALA) and thioctic acid is an organosulfur compound derived from caprylic acid (octanoic acid). (Rozo, 1974) Alpha lipoic acid (ALA) is an eight-carbon disulfide compound and functions as a natural cofactor in pyruvate and α-keto dehydrogenase complexes.…”