scholarly journals ANALISE DO EFEITO ANTIMICROBIANO DO EXTRATO AQUOSO DO ALHO (Allium sativum L.) SOBRE O CRESCIMENTO DAS BACTÉRIAS Staphylococcus aureus E Escherichia coli

2019 ◽  
pp. 14-21
Author(s):  
Karine Ferreira Lopes ◽  
Dayane Nair Rocha de Souza ◽  
Débora Luiz de Barros ◽  
Estefânia Isabel Pereira ◽  
Ana Paula Gonçalves Coelho ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Allium Sativum

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

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.

scholarly journals ATIVIDADE ANTIBACTERIANA E MODULADORA DO ÓLEO ESSENCIAL DE Allium sativum L. (Alho)

2020 ◽  
Vol 20 (4) ◽  
Author(s):  
Álife Diêgo Lima SILVA ◽  
Maria de Fátima Guedes MONTEIRO ◽  
Dárcio Luiz de SOUSA JÚNIOR ◽  
Nair Silva MACÊDO ◽  
Cícero Roberto Nascimento SARAIVA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Allium Sativum

O presente estudo tem como objetivo avaliar a atividade antibacteriana e moduladora do óleo essencial de Allium sativum L. (OEAs) associado às luzes de LED. O óleo essencial foi obtido por hidrodestilação e a atividade antibacteriana e moduladora foi executada pelo método de contato gasoso com o uso de luz de LED amarela, azul e vermelha junto com os antibióticos amicacina, ciprofloxacina, gentamicina, norfloxacina, oxaciclina e penicilina. Os testes foram feitos em triplicata e submetidos à análise estatística ANOVA com teste de significância para p<0,05. Para a atividade antibacteriana não houve inibição do crescimento das cepas testadas e para as combinações OEAs + antibiótico + luzes de LED (modulação da resistência antibacteriana) diante de linhagens multirresistentes de Escherichia coli 27 e Staphylococcus aureus 358 o melhor desempenho se mostrou com os antibióticos ciprofloxacina e norfloxacina, respectivamente. Esses resultados tornam-se importantes na colaboração com futuras pesquisas para novas formas de tratamento de doenças provocadas por bactérias multirresistentes.

scholarly journals Perbandingan Efektivitas Antibakteri Minyak Atsiri Bawang Putih (Allium sativum) Dan Black Garlic Terhadap Bakteri Staphylococcus Aureus Dan Escherichia coli Dengan Metode Kirby-Bauer

2018 ◽  
Vol 1 (2) ◽  
pp. 17
Author(s):  
Dwi Puji Astuti ◽  
Charlis Palupi
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Allium Sativum

<p>Tujuan dari penelitian ini adalah untuk mengetahui daya hambat minyak atsiri pada bawang putih (<em>Allium sativum</em>) dan <em>Black garlic</em> terhadap bakteri <em>Staphylococcus aureus</em> dan <em>Escherichia coli </em>dengan metode <em>Kirby-Bauer</em>. Penelitian ini adalah penelitian eksperimental dengan teknik pengambilan sampel secara sengaja. Hasil dari penelitian ini bahwa kadar minyak atsiri bawang putih (<em>Allium sativum</em>) sebanyak 0,26%, sedangkan pada <em>Black garlic </em>sebanyak 0,15% dari proses destilasi. Daya hambat terhadap bakteri <em>Staphylococcus aureus</em> dari bawang putih (<em>Allium sativum</em>) yaitu 15,5 mm, sedangkan dari <em>Black garlic </em>yaitu 13,5 mm dan daya hambat terhadap bakteri <em>Escherichia coli</em> dari bawang putih (<em>Allium sativum</em>) yaitu 29,33 mm, sedangkan dari <em>Black garlic </em>yaitu 13,16 mm. Hasil penelitian ini menunjukkan bahwa daya hambat minyak atsiri bawang putih (<em>Allium sativum</em>) dan minyak atsiri <em>Black garlic</em> pada bakteri<em> Staphylococcus aureus</em> tidak ada perbedaan yang bermakna sedangkan pada bakteri <em>Escherichia coli</em> ada perbedaan yang bermakna.</p>

scholarly journals Óleo Essencial de Alho (Allium sativum) como Antimicrobiano Frente a Cepas ATCC de Escherichia coli (25922) e Staphylococcus Aureus (25923).

2018 ◽  
Vol 12 (23) ◽  
pp. 99-102
Author(s):  
Isadora N. Oliveira ◽  
Gustavo O. Everton ◽  
Anna Clara C. Ferreira ◽  
Iure B. de Sousa ◽  
Adenilde N. Mouchrek ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Allium Sativum

Óleo essencial de alho (Allium sativum) como cepas ATCC frente antimicrobiana Escherichia coli (25922) e Staphylococcus aureus (25923). Por milhares de anos, o Allium sativum e seus extratos foram usados para tratar infecções. Assim, este trabalho teve como objetivo avaliar a atividade antimicrobiana através da determinação da concentração inibitória mínima (CIM) do óleo essencial de alho (Allium sativum) frente às cepas de Escherichia coli e Staphylococcus aureus. Foram obtidos para Escherichia coli o CIM de 25 μg / mL e 100 μg / mL de Staphylococcus aureus. A partir dos resultados obtidos neste estudo pode-se concluir que o óleo apresentou uma atividade bactericida eficaz contra as cepas padrão de Staphylococcus aureus e Escherichia coli. Resultados semelhantes foram observados na literatura.

scholarly journals PERBEDAAN DAYA HAMBAT ANTISEPTIK ALAMI BAWANG PUTIH (Allium sativum) DENGAN ANTISEPTIK SINTETIK TERHADAP PERTUMBUHAN BIAKAN MURNI BAKTERI Staphylococcus aureus, DAN Escherichia coli

2019 ◽  
Vol 5 (1) ◽  
pp. 119
Author(s):  
Nurmaningsih Nurmaningsih
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Allium Sativum

Penelitian yang bertemakan Bahan Alam ini bertujuan untuk membandingkan kemampuan dari bahan alami dengan bahan kimiawi sintetik dalam memperhambat pertumbuhan dari biakan murni bakteri, sehingga daya antiseptik dari masing-masing bahan tersebut mampu ditentukan kemampuannya dalam mencegah terjadinya infeksi pada tubuh manusia. Bahan alami yang peneliti gunakan dalam adalah bawang putih (Allium sativum). Sedangkan untuk bahan kedua peneliti menggunakan bahan kimia sintetik betadin yang merupakan antiseptik buatan yang sudah teruji kemampuannya dalam menghambat pertumbuhan bakteri baik secara medis atau uji laboratorium. Data yang diperoleh dianalisis dengan cara kualitatif yaitu dengan mengelompokkan diameter zona hambatan bakteri menjadi 3 kategori: 1) Diameter > 12 mm termasuk kategori Sensitif. 2) Diameter 4 – 12 mm termasuk dalam kategori Intermediet. 3) Diameter < 4 mm termasuk kategori Resisten. Hasil penelitian membuktikan bahwa terdapat perbedaan daya hambat antiseptik alami bawang putih Allium sativum dengan antiseptik sintetik terhadap pertumbuhan biakan murni bakteri Staphylococcus aureusn dan Escherichia coli

scholarly journals In-vitro Antibacterial and Synergistic Activities of Extracts of Allium cepa and Allium sativum with Selected Antibiotics on Escherichia coli and Staphylococcus aureus

2021 ◽  
pp. 32-44
Author(s):  
Nnamchi Chukwudi I. ◽  
Igu Ebenezer K. ◽  
Akpi Uchenna K. ◽  
Amadi Onyetugo C. ◽  
Ugwu Kenneth
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Allium Cepa ◽  
Allium Sativum ◽  
Bacterial Pathogens ◽  
Antimicrobial Property ◽  
Diffusion Method ◽  
Phytochemical Analysis ◽  
Plant Metabolites ◽  
And Staphylococcus Aureus

Aim: This study was aimed at investigating the antibacterial activities of extracts of Allium cepa and Allium sativum, as well as their synergistic activities with some selected antibiotics against the bacterial pathogens Escherichia coli and Staphylococcus aureus.  Study Design: Onions (Allium cepa), garlic (Allium sativum) were used in this study. The study assessed how extracts of the plants alone or in combination with some commonly used antibiotics inhibited the growth of some bacterial pathogens using agar well diffusion method.  Place and Duration of Study: The research was carried out in the Department of Microbiology, University of Nigeria, Nsukka over a period of 6 months. Methodology: Extracts of Allium cepa and Allium sativum were obtained using ethanol, methanol and water (aqueous). Antimicrobial susceptibility tests were carried out by agar well diffusion technique. Results: All extracts obtained showed evidence of antimicrobial property measured as the Inhibition Zone Diameter (IZD) on the test microorganisms. Values of these IZDs showed remarkable increases when used synergistically with antibiotics. For instance, aqueous extract of Allium sativum increased from a mean value of 16.5mm at 1.0mg/ml to values of 30.0mm and 38.0mm when used with tetracycline and ampicloxacillin respectively against Escherichia coli. The MIC and MBC values also dropped progressively, indicating that fewer synergistic mixtures were required to exert the same effects on the tested organisms. The phytochemical analysis strongly indicated the presence of flavonoids, glycosides and alkaloids, among other plant metabolites. Conclusion: This result indicates that Allium cepa and Allium sativum showed strong antibacterial activity against the bacterial pathogens E. coli and S. aureus; and that synergism of the extracts with some antibiotics improved those activities. The potential of developing antimicrobials from these plants appears promising.

Antimicrobial and cytotoxic activity of Macrophomina phaseolina isolated from gummosis infected citrus reticulata

2013 ◽  
pp. 125-133
Author(s):  
Rubal C Das ◽  
Rajib Banik ◽  
Robiul Hasan Bhuiyan ◽  
Md Golam Kabir
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Brine Shrimp ◽  
Inhibitory Concentration ◽  
Lethal Dose ◽  
Macrophomina Phaseolina ◽  
Chloroform Extract ◽  
Citrus Reticulata ◽  
Gram Negative Bacteria ◽  
Gram Negative

Macrophomina phaseolina is one of the pathogenic organisms of gummosis disease of orange tree (Citrus reticulata). The pathogen was identified from the observation of their colony size, shape, colour, mycelium, conidiophore, conidia, hyaline, spore, and appressoria in the PDA culture. The crude chloroform extracts from the organism showed antibacterial activity against a number of Gram positive and Gram-negative bacteria. The crude chloroform extract also showed promising antifungal activity against three species of the genus Aspergillus. The minimum inhibitory concentration (MIC) of the crude chloroform extract from M. phaseolina against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Shigella sonnie were 128 ?gm, 256 ?gm, 128 ?gm and 64 ?gm/ml respectively. The LD50 (lethal dose) values of the cytotoxicity assay over brine shrimp of the crude chloroform extract from M. phaseolina was found to be 51.79 ?gm/ml. DOI: http://dx.doi.org/10.3329/cujbs.v5i1.13378 The Chittagong Univ. J. B. Sci.,Vol. 5(1 &2):125-133, 2010

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