H IGH antimicrobial and antioxidant effects of garlic make it possible to use as an effective topical cream to heal burn wound injuries. The present research was done to evaluate the burn wound healing effects of the aqueous extract of garlic on rat model. Aqueous extract was achieved from fresh garlic. Thirty healthy adult rats were subjected to burn wounding and then randomly treated with silver sulfadiazine (positive control), cream base (negative control) and garlic topical cream (0.8%, 0.4% and 0.2%). Rats were then maintained for 21 days and macroscopic and microscopic examinations were performed through the experiment. Burn wound contraction was increased in all groups of rats during the experiment period. The highest percent of burn wound contraction at day 21 was found in rats treated with 0.4% garlic topical cream (88.10%), while those treated with cream base had the lowest wound contraction (70.30%). Rats treated with 0.4% garlic topical cream showed more rapid granulation, formation of scar and healingin the macroscopic examination. Additionally, rats treated with 0.4% garlic topical cream had the higher amounts of tissue granulation with dense collagen deposition in the microscopic examination after 21 days of wounding. Burn wound healing effects of the garlic extract was not dose depended. It seems that application of 4% garlic cream is an effective way to improve the burn wound healing of rats. However, supplementary studies are needed to evaluate other effects of garlic cream on burn wound.

Background: Probiotic products are matrices for delivery of beneficial live bacteria to the host. The viable bacteria are being incorporated into dairy products as well as supplements. Objectives: The aim of the present study was evaluation and validation of probiotic contents in commercial products to select the optimum matrix for protection of viability and functionality of probiotic bacteria. Materials and Methods: A total of forty six lactic acid bacteria were isolated from ten pharmaceutical and ten dairy products. Their probiotic properties such as acid, salt and bile tolerance, antibiotic susceptibility tests, adherence to cell line, stability under refrigeration conditions and antagonistic activity against nine bacterial strains were assayed. Results: Results showed that the viable bacterial count of solid products were lower than stated number on their package. No difference was noticed between strains isolated from dairy and non-dairy products regarding antibiotic susceptibility and adherence properties. Pharmaceutical isolates were more potent against pathogens than dairy isolates. Conclusions: In conclusion, dairy products are better matrices for delivering bifidobacteria than non-dairy products. But, probiotic isolates from non-dairy products, showed better properties such as pathogen exclusion than dairy isolates.

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