ANTIBACTERIAL ACTIVITY OF AQUEOUS EXTRACT OF GARLIC (ALLIUM SATIVUM) ON STANDARD STRAINS
Journal Title: Journal of Evolution of Medical and Dental Sciences - Year 2018, Vol 7, Issue 19
Abstract
BACKGROUND Many plants are known for their medicinal properties. Plant derived compounds are a potential source of natural antimicrobial agents. But this potential is largely unused till today. As antimicrobial resistance is increasing day by day, search for nov el and safe antimicrobial agents is the need of the hour. Garlic is one such potential source of such agents. It is a common dietary ingredient and also known for its medicinal value from centuries. This study was undertaken to assess the antimicrobial activity of crude ex tract of garlic on standard strains Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923) and Pseudomonas aeruginosa (ATCC 27853). MATERIAL AND METHODS The crude extract was prepared by maceration of 50 g of shade dried garlic cloves in 100 mL of distilled water for 24 hrs. The filtrate was used as crude extract for preparation of discs of various concentrations ranging from 714 to 89 mg/mL and was used to test antimicrobial activity by Kirby Bauer disc diffusion method along with positive control and negative control. RESULTS Crude aqueous garlic extract was found to be active against standard strains of Escherichia coli, Staphylococcus aureus at concentration range of 714 to 178 mg/mL and there was no activity against standard strain of Pseudomonas aeruginosa even at 714 mg/mL concentration. CONCLUSIONS Garlic has some antimicrobial compounds, which are active against both Gram-positive and Gram-negative bacteria. These compounds, if extracted have the potential to emerge as effective antimicrobial agents in future.
Authors and Affiliations
Gaurav Saxena, Kalpana Sadawarte, Navinchandra M Kaore
Keywords
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- EP ID EP418156
- DOI 10.14260/jemds/2018/523
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