Facile synthesis of plasmonic Ag/AgCl nanoparticles with aqueous garlic extract (Allium Sativum L.) for visible-light triggered antibacterial activity

Microbial resistance to antibiotics has become a problem plaguing the world. Currently, interest has been focused on exploring antimicrobial properties of plants and herbs. This work aim to evaluate the antibacterial activity of garlic (Allium sativum) bulbs and ginger (Zingiber officinale) rhizome on Brucella abortus isolates. Some concentrations of garlic and ginger extracts were tested for their antibacterial activity against B. abortus isolate brought from Central Veterinary Research Laboratory (CVRL), Soba, using well diffusion method. Moreover, minimum inhibitory concentration (MIC) and minimum lethal concentration (MLC) of garlic and ginger were tested using broth dilution method. Sensitivity pattern of the conventional antibacterial against common pathogenic bacteria was tested using disc diffusion method. Aqueous extract of ginger produced dose-dependent increase in the zone of inhibition at a concentration of 15% and higher, whereas the garlic extract produced inhibition zone at a concentration of 5% and higher, i.e. B. abortus isolate showed relatively high sensitivity toward garlic extract than ginger which required a more concentrated extract to kill or inhibit B. abortus isolate that brought from (CVRL), Soba, Khartoum, Sudan. Further studies are needed to find out the efficacy, safety, and kinetic data of their active ingredients.

Download Full-text

Antibacterial Potency of Black Garlic Extract from Allium sativum on Escherichia coli

Green Medical Journal ◽

10.33096/gmj.v3i3.90 ◽

2021 ◽

Vol 3 (3) ◽

pp. 124-131

Author(s):

Muhammad Alief Harun ◽

Sultan Buraena ◽

Eny Arlini Wello ◽

Hasta Handayani Idrus ◽

Andi Sitti Fahirah Arsal

Keyword(s):

Escherichia Coli ◽

Antibacterial Activity ◽

Allium Sativum ◽

Infectious Agent ◽

Garlic Extract ◽

Infectious Agents ◽

Spontaneous Fermentation ◽

Global Issues ◽

Good Antibacterial Activity ◽

Fermented Product

Background: Diarrhea is still one of the global issues especially in developing countries. Diarrhea can be caused by either an infectious agent or a non-infectious agent. Escherichia coli is one of the infectious agents that is responsible for causing diarrhea. Garlic (Allium sativum) is a plant that has a good antibacterial activity potential because of its organosulfur and phenolic compound. Black garlic is the product of spontaneous fermentation of garlic that has improved its bioactive compounds. Content: Antibacterial potency of black garlic extract on Escherichia coli is shown on the resistance zone that formed where the lowest zone diameter is 9,67 mm while the highest zone is 24 mm. The fermentation of black garlic happened at the temperature of 70-80°C with 75-80% for 28-40 days. Conclusion: Black garlic is shown to exhibit antibacterial activity against bacteria such as Escherichia coli. This fermented product has the potential to be a therapeutic agent for diseases caused by Escherichia coli.

Download Full-text

EFEKTIVITAS ANTIBAKTERI BAWANG PUTIH (Allium sativum L) SEBAGAI PENGAWET ALAMI PADA IKAN LELE DUMBO (Clarias gariephinus) SEGAR

Surya Medika: Jurnal Ilmiah Ilmu Keperawatan dan Ilmu Kesehatan Masyarakat ◽

10.32504/sm.v14i1.106 ◽

2019 ◽

Vol 14 (1) ◽

pp. 26

Author(s):

Dyah Anggraeni ◽

Nurlela Nurlela

Keyword(s):

Room Temperature ◽

Allium Sativum ◽

Research Result ◽

Clarias Gariepinus ◽

Storage Period ◽

The Body ◽

Garlic Extract ◽

African Catfish ◽

Natural Preservatives ◽

Colony Counter

Background: Natural preservatives are compounds produced by natural ingredients that can suppress bacterial growth and development. Natural preservatives are carried out because most of the preservatives circulating are chemicals and unsafe for the body. One of the natural preservatives is by using garlic extract (Allium sativum L). Objective: This study is aimed to determine the effectiveness of the antibacterial garlic (Allium sativum L) as a natural preservative in fresh African catfish (Clarias gariepinus). Method: This research used the Pour Plate iroculation method. African catfish (Clarias gariepinus) which is soaked with garlic (Allium sativum L) with a concentration of 7%, 14% and 21% for 30 minutes, then the fish will be kept at room temperature with a storage period of 24 hours and 48 hours and calculated growth in bacterial numbers with the Colony counter. Result: Based on the research result, it was found that garlic extract (Allium sativum L) can obstruct the effectiveness of antibacterial in African catfish (Clarias gariepinus) at a concentration of 14%.

Download Full-text

Antibacterial Activity of Allium sativum against Streptococcus mutans ATCC 25175 in Indonesia

Systematic Reviews in Pharmacy ◽

10.31838/srp.2020.4.45 ◽

2020 ◽

Vol 11 (04) ◽

Keyword(s):

Antibacterial Activity ◽

Streptococcus Mutans ◽

Allium Sativum

Download Full-text

Garlic Extract (Allium sativum L.) Effectively Inhibits Staphylococcus aureus and Escherichia coli by Invitro Test

Tropical Health and Medical Research ◽

10.35916/thmr.v0i0.22 ◽

2020 ◽

Vol 2 (2) ◽

pp. 61-68

Author(s):

Agnina Listya Anggraini ◽

Ratih Dewi Dwiyanti ◽

Anny Thuraidah

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Bacterial Infections ◽

Allium Sativum ◽

Antibacterial Properties ◽

Herbal Medicines ◽

Garlic Extract ◽

Dilution Method ◽

Initial Stage

Infection is a disease caused by the presence of pathogenic microbes, including Staphylococcus aureus and Escherichia coli. Garlic (Allium sativum L.) has chemical contents such as allicin, alkaloids, flavonoids, saponins, tannins, and steroids, which can function as an antibacterial against Staphylococcus aureus and Escherichia coli. This study aims to determine the antibacterial properties of garlic extract powder against Staphylococcus aureus and Escherichia coli. This research is the initial stage of the development of herbal medicines to treat Staphylococcus aureus and Escherichia coli infections. The antibacterial activity test was carried out by the liquid dilution method. The concentrations used were 30 mg/mL, 40 mg/mL, 50 mg/mL, 60 mg/mL and 70 mg/mL. The results showed that the Minimum Inhibitory Concentration (MIC) against Staphylococcus aureus and Escherichia coli was 40 mg/mL and 50 mg / mL. Minimum Bactericidal Concentration (MBC) results for Staphylococcus aureus and Escherichia coli are 50 mg/mL and 70 mg/mL. Based on the Simple Linear Regression test, the R2 value of Staphylococcus aureus and Escherichia coli is 0.545 and 0.785, so it can be concluded that there is an effect of garlic extract powder on the growth of Staphylococcus aureus and Escherichia coli by 54.5% and 78.5%. Garlic (Allium sativum L.) extract powder has potential as herbal medicine against bacterial infections but requires further research to determine its effect in vivo.

Download Full-text