The Effect of Aqueous Garlic Extract on the Growth of Dermatophytes

Amer, Mohamed A.; Taha, Mohamed; Tosson, Zenab

doi:10.1111/j.1365-4362.1980.tb00331.x

Cited by 43 publications

(14 citation statements)

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“…In this study, pretreatment of garlic extract with glutathione reduced the effectiveness of allicin in the inhibition of lipid synthesis (Fig. 2), supporting the notion that a disulfide-containing component such as allicin is the main growth inhibitor in garlic extracts (3,7,13,16).…”

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confidence: 55%

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Allium sativum (garlic) inhibits lipid synthesis by Candida albicans

Adetumbi¹,

Javor²,

Lau³

1986

Antimicrob Agents Chemother

105

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The effect of aqueous garlic extract on the macromolecular synthesis of Candida albicans was studied. Protein and nucleic acid syntheses were inhibited to the same extent as growth, but lipid synthesis was completely arrested. Blockage of lipid synthesis is likely an important component of the anticandidal activity of garlic.Numerous reports indicate that garlic extract has broadspectrum antimicrobial activity (1); however, the mechanism of this growth inhibition is not known. In the absence of reports on this topic, we undertook to study the effect of aqueous garlic extract on the biosyntheses of macromolecules by Candida albicans and found that lipid synthesis was completely inhibited. We suggest, therefore, that blockage of lipid production by garlic extract is an important physiological mechanism for growth inhibition.The major growth inhibitory component in garlic extract is believed to be allicin (diallyl thiosulfinate) (5,7,8,10,15,17). However, because this substance is unstable and not commercially available, nearly all reported studies have used freshly prepared, unfractionated garlic extracts designated as allicin or presumed to contain allicin (3,6,11,13,14,16,17). In this study, dehydrated garlic powder (McCormick and Co., Gilroy, Calif.) was used. It was prepared from fresh garlic bulbs by low-temperature dehydration and subsequent pulverization. According to the manufacturer, it is a pure garlic product with no preservatives or chemicals added. Powder with the same lot number was used throughout the study. Aqueous extract was prepared by dissolving 1 g of powder in 40 ml of yeast nitrogen base (Difco Laboratories, Detroit, Mich.) supplemented with 5% glucose to a final concentration of 25 mg/ml. The suspension was mixed well and allowed to stand for 15 min at room temperature. With a filtration system (Fleaker; Corning Glass Works, Corning, N.Y.), the suspension was filtered through three layers of disposable wipers (Kimwipes; Kimberly-Clark Corp., Neenah, Wis.) and then through no. 1 Eight clinical isolates of C. albicans were obtained from the Clinical Laboratory of Loma Linda University, Loma Linda, Calif. The MIC of garlic extract against these isolates ranged between 1:160 and 1:320 (6.25 and 3.12 mg/ml, respectively). All cultures were maintained on Sabouraud dextrose agar (Difco) at 25°C until used. For metabolic experiments, yeast nitrogen base supplemented with 5% glucose was used to cultivate the cells at 30°C in a water bath shaker.The effect of garlic extract on macromolecular synthesis was determined on three C. albicans strains for which the MIC was 1:160 (6.25 mg/ml). The results with these strains were essentially identical. Protein synthesis was measured by adding 10 p.Ci of L-[4,5-3H]leucine (specific activity, 120 Ci/mmol; Amersham Corp., Arlington Heights, Ill.) to 60 ml of culture growing aerobically at 30°C in the presence of unlabeled DL-leucine (0.02 mg/ml) to give a final specific activity of 0.17 [iCi (0.154 pLmol/ml). A 30-ml sample of the culture received 6 ml of garli...

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confidence: 55%

“…However, because this substance is unstable and not commercially available, nearly all reported studies have used freshly prepared, unfractionated garlic extracts designated as allicin or presumed to contain allicin (3,6,11,13,14,16,17). In this study, dehydrated garlic powder (McCormick and Co., Gilroy, Calif.) was used.…”

mentioning

confidence: 99%

Allium sativum (garlic) inhibits lipid synthesis by Candida albicans

Adetumbi¹,

Javor²,

Lau³

1986

Antimicrob Agents Chemother

105

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“…Aristotle and Hippocrates called attention to the healing powers of garlic, and Pasteur mentioned its medicinal and antibacterial properties (7). In addition to its well-documented antibacterial properties (11,12,15,19,20), garlic has also been found to be antifungal (2,5,6,13,14,16,18), antiprotozoal (3), and insecticidal (4).…”

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confidence: 99%

Inhibition of Mycobacteria by Garlic Extract (Allium Sativum).

Delahaec¹,

Garagusi²

1985

The Pediatric Infectious Disease Journal

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Thirty strains of mycobacteria, consisting of 17 species, were inhibited by various concentrations of garlic extract incorporated in Middlebrook 7H10 agar. The concentration required ranged from a low of 1.34 mg/ml to a high of 3.35 mg/ml of media. When there were multiple strains of a species, a mean inhibitory concentration was determined for that species. Six strains of Mycobacterium tuberculosis required a mean inhibitory concentration of 1.67 mg/ml of media.

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“…This plant has been appreciated for its unique functions such as anti-microbial, hypolipidemic [4], anticarcinogenic [5], anti-viral, anti-bacterial, antifungal [6], anti-atherosclerotic and antioxidant [7] capacities. There are also additional functions that garlic has been reported to have including anti-atherosclerotic and anti-cancer properties.…”

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confidence: 99%

In vivo Safety of Dichloromethane-Methanolic Extract of Allium sativum in Normal Mice

Dm¹,

Dm²,

Dn³

et al. 2017

J Drug Metab Toxicol

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The indiscriminate use of Allium sativum in treatment of various diseases can pose a great danger to various body functions. Assessment of the effect of the extract on haematological and biochemical parameters can be used to explain the blood, liver and kidney related functions. Sub-chronic toxicity evaluation was done by orally administering extracts dissolved in 1% DMSO, using a drenching syringe in doses of 100, 500, 1000 and 200 mg/kg body weights of extract for 28 days. The control group was given DMSO at the same frequency and period. The body weights of both treated and control rats was recorded before, during and at the end of the experiment. The results of this study showed that dichloromethane-Methanolic extract of A. sativum induced significant increase in the levels of red blood cell, haemoglobin and haematocrit across the 100, 500, 1000 and 2000 mg/kg.bw dose levels (p<0.05). However, the red blood cell indices did not show a significant change at all the dose levels (p>0.05). The total and differential white blood cell counts also increased significantly at all dose levels (p<0.05). However, the platelets and the related parameters did not have any significant change at all the dose levels during this study period (p>0.05). The dichloromethane-Methanolic extract of A. sativum caused a significant increase in the levels of liver functions profiles across the 100, 500 and 2000 mg/kg.bw dose levels (p<0.05). Qualitative phytochemical screening confirmed the presence of various phytochemicals which included alkaloids, flavonoids, steroids, saponins, cardiac glycosides and phenolics. These phytochemicals are understood to play a major role in gene expression, erythropoietin stimulatory, thrombopoietic stimulatory, immune-stimulatory and enzyme activities. Flavonoids, cardiac glycosides and alkaloids are also responsible for the increase in the red blood cell count through their antioxidant properties. Conversely, an increase in saponins may result to a decrease in red blood cell indices. It was therefore concluded that the plant extract, subject to various stipulated assays, is safe at particular doses as indicated by changes in haematological parameters. On the other hand, the study also shows that the plant extract is not safe at high doses as indicated by change in the liver and kidney parameters which showed hepatotoxicity and nephrotoxicity respectively.

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The Effect of Aqueous Garlic Extract on the Growth of Dermatophytes

Cited by 43 publications

References 4 publications

Allium sativum (garlic) inhibits lipid synthesis by Candida albicans

Allium sativum (garlic) inhibits lipid synthesis by Candida albicans

Inhibition of Mycobacteria by Garlic Extract (Allium Sativum).

In vivo Safety of Dichloromethane-Methanolic Extract of Allium sativum in Normal Mice

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