Single Clove Garlic (Allium sativum) Essential Oil as an Inhibitor of Staphylococcus aureus Bacteria

Abstract

Staphylococcus aureus is gram-positive bacteria that often infect the skin. S. aureus has been experiencing resistance to several antibiotics. One of the solutions to overcome the resistance is by using garlic that is believed by the society can overcome bacterial infection. The study aimed to find out the influence of the variation in concentration of local single clove garlic essential oil used on the inhibition and damage of morphological structure of S. aureus bacteria. The inhibition test was conducted using disc diffusion method. The experiment groups consisted of 1% DMSO as negative control, vancomycin 30µg/ml as positive control and single clove garlic essential oil (25 mg/ml, 50 mg/ml, 75 mg/ml and100 mg/ml) as treatment groups. The diameter of inhibition zone was measured using calipers. The morphological damage of the bacterial cells can be seen using Scanning Electron Microscopy (SEM) with magnification of 25000x. The result of Kruskal-Wallis test analysis indicated that the extract of local garlic essential oil has inhibitory activities against S. aureus bacteria (P<0.05). The damage to the morphological structure of bacterial cells with the administration of 30 µg/ml vancomycin was equal to 100 mg/ml single clove garlic essential oil extract. Single clove garlic essential oil can be used as an alternative treatment for skin infection diseases by inhibiting S. aureus growth.

The potential of Black Garlic as Livestock Feed Supplement

“…Single garlic (Allium sativum var. solo garlic) has one bulb (Januarti et al, 2019;Susanti et al, 2020), originating from Yunan Province in China (Neeraj et al, 2014), owned by the Alliaceae family (An et al, 2022), with various names, such as Bawang Lanang as known in Java, Solo Garlic, Single Clove (Gofur et al, 2019), Single-Bulb (Bharat et al, 2014), Pearl, and Monobulb (European Commission, 2010). Based on its tuber, garlic is divided into single-and multi-bulb.…”

“…Other bioactive compounds in single garlic include Allicin, Ajoene, Diallyl Sulfide (DAS), Diallyl Disulfide (DADS), and Diallyl Trisulfide (DATS) (Gofur et al, 2019). Allicin and Ajoene contain antibacterial properties that inhibit the synthesis of bacterial RNA, DNA, and protein.…”

“…Allicin and Ajoene contain antibacterial properties that inhibit the synthesis of bacterial RNA, DNA, and protein. This mechanism inhibits the work and growth of bacteria, thereby killing their cells (Gofur et al, 2019). The pungent flavor and antibacterial activity in garlic depend on allicin produced by the alliin lyase enzyme (Bharat et al, 2014).…”

“…Allicin in single garlic essential oil degrades bacterial cell walls by weakening the peptidoglycan layer and modifying cell membranes, shrinking, swelling, and damaging the cells. The cell membrane damage decreases permeability(Gofur et al, 2019). Additionally, allicin shrinks bacterial cells and inhibits their metabolism by reducing ATP for cell growth, killing cells(Gofur et al, 2019).…”

“…The cell membrane damage decreases permeability(Gofur et al, 2019). Additionally, allicin shrinks bacterial cells and inhibits their metabolism by reducing ATP for cell growth, killing cells(Gofur et al, 2019). Diallyl Sulfide (DAS), Disulfide (DADS), and Trisulfide (DATS) in single garlic contain hydrophobic properties that damage phospholipids in the bacterial membrane and causing penetration of cell membranes into the cytoplasm and other cells, killing pathogenic bacteria(Gofur et al, 2019).…”