A quantitative assessment of the antimicrobial activity of garlic (Allium sativum)

Abstract

An aqueous extract of freeze-dried garlic (Allium sativum), when incorporated into growth media, inhibited many representative bacteria, yeasts, fungi and a virus. All microorganisms tested were susceptible to garlic. Quantitative assessment of the minimum inhibitory concentrations for bacteria and yeasts showed values ranging from 0.8 to 40.0 mg garlic ml(-1). Fungal radial colony growth was inhibited by at least 25% at concentrations as low as 2.0 mg garlic ml(-1). The 50% endpoint neutralization titre for rotavirus was 2.4 to 2.8 μg ml(-1). Lactic acid bacteria were the least sensitive microorganisms to the inhibitory effects of garlic. In mixed culture studies of Lactobacillus acidophilus and Escherichia coli, garlic prevented the establishment of E. coli, although the final outcome of competition was not affected.

Effect ofLeuconostoc mesenteroidesKCCM35046 fermented aged garlic extract on egg production, egg quality, odour gas emissions, targetedE. colicolony, haematological characteristics and fatty acids composition of egg yolk in laying hens

“…But interestingly, no difference was observed in the excreta Lactobacillus numbers. The reason is likely to be the different sensitivity of bacteria towards garlic extract (Ankri & Mirelman 1999), as the E. coli are the highly sensitive micro-organisms, while lactic acid bacteria (beneficial) are the least sensitive micro-organisms to the inhibitory effects of garlic (Rees et al 1993). Moreover, it is well known that the presence of most E. coli is negatively related to the gut health (Kaper et al 2004).…”

Allyl alcohol and garlic (Allium sativum) extract produce oxidative stress in Candida albicans

“…Differential inhibitory effects against Escherichia coli and Lactobacillus casei, whereby a 10-fold greater sensitivity was evident in the former (Rees et al, 1993) have been studied in more detail with respect to the different membrane structures of Gram-positive and -negative bacteria (Cottrell, Abbreviations: Dy m , mitochondrial membrane potential; AA, allyl alcohol; CM-DCF, carboxymethyldichlorofluorescein; CM-H 2 DCFDA, 5-(-6)-chloromethyl-29,79-dichlorohydrofluorescein diacetate; CM-H 2 DCFH, 5-(-6)-chloromethyl-29,79-dichlorodihydrofluorescein; GPE, garlic powder extract; GSB, glutathione-bimane; GST, glutathione-Stransferase; MCB, monochlorobimane; ROS, reactive oxygen species; TMRE, tetramethylrhodamine ethyl ester.…”

Scavenging Activity of Different Garlic Extracts and Garlic Powder and their Antioxidant Effect on Heated Sunflower Oil

“…It has many medicinal effects such as lowering of blood cholesterol level (Yeh and Yeh, 1994), antiplatelet aggregation (Steiner et al, 1996), anti-inflammatory activity (Baek et al, 2001) and inhibition of cholesterol synthesis (Piscitelli et al, 2002). Garlic has been long known to have antibacterial (Rees et al, 1993;Sasaki et al, 1999;Shobana et al, 2009), antifungal (Pai and Platt, 1995), anticancer (Unnikrishnan and Kuttan, 1990;Kaschula et al, 2010), antioxidant (Galano and Francisco-Marquez, 2009) and antiviral (Weber et al, 1992).…”