The inhibitory action of aqueous garlic extract on the growth of certain pathogenic bacteria

Astal, Z.

doi:10.1007/s00217-003-0864-3

Cited by 27 publications

(20 citation statements)

References 15 publications

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“…In addition, heating the garlic bulbs resulted in the formation of new methanol‐soluble compounds with antimicrobial activity. Astal (2004) studied the inhibitory action of aqueous garlic extract on the growth of certain pathogenic bacteria including E. coli O157:H7 and found that aqueous garlic extract exerted an antimicrobial effect of 100% at concentrations of 0.75–1.00 mg mL −1 , but that temperatures of 70–100 °C led to a loss in this inhibition of pathogenic bacteria. These results can be explained by the activity of the allinase enzyme, which converts alliin to allicin having potent antimicrobial activity.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of pre‐heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties

Park

Chin

2010

Int J of Food Sci Tech

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The objectives of this study were to screen the optimum conditions for antioxidant and antimicrobial activities of garlic as affected by pre-heating and different extraction solvents, and to evaluate the antioxidant and antimicrobial effects of these extracts in ground meat during refrigerated storage. Methanol extracted garlic had a greater total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical scavenging activity and reducing power than water extracted one (P < 0.05), whereas the latter had a greater yield and iron chelating ability than the former (P < 0.05). Moreover, water extract from fresh garlic (WEFG) and methanol extract from heated garlic (MEHG) produced an inhibition zone against Escherichia coli O157:H7 and Listeria monocytogenes. The addition of garlic extracts (WEFG, MEHG and their combinations WEFMEHG)) to pork patties decreased the pH, hunter a values (redness), thiobarbituric acid substances values and the number of total plate count and Enterobacteriaceae (P < 0.05), while the hunter b values (yellowness) increased (P < 0.05). Results of this study indicated that the use of the garlic extracts was able to control lipid oxidation and microbial growth in pork patties.

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Section: Resultsmentioning

confidence: 99%

Evaluation of pre‐heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties

Park

Chin

2010

Int J of Food Sci Tech

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“…It is well documented that garlic preparation exhibit a wide spectrum of antibacterial activity against gram‐negative and gram‐positive bacteria such as Escherichia coli, Salmonella, Staphylococcus, Streptococcus, Bacillus, and Clostridium (Ankri and Mirelman, 1999). El‐Astal (2004) also reported the high antibacterial efficacy of garlic extract on certain pathogenic gram‐positive bacteria (Staph. aureus, Staph.…”

Section: Discussionmentioning

confidence: 99%

Effects of dietary supplementation of fermented garlic powder on growth performance, apparent total tract digestibility, blood characteristics and faecal microbial concentration in weanling pigs

Yan¹,

Kim²

2012

Animal Physiology Nutrition

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A total of 144 weanling pigs (5.5 ± 0.42 kg) were used in a 5-week trial to evaluate the effect of fermented garlic powder (FGP) supplementation in weaning pigs. Pigs were randomly allocated to the following four dietary treatments: (i) control (CON; basal diet), (ii) FGP0.5 (CON + 0.5 g/kg FGP), (iii) FGP1 (CON + 1 g/kg FGP), (iv) FGP2 (CON + 2 g/kg FGP). There were six replications with six pigs (three barrows and three gilts) per pen. Pigs fed FGP0.5 treatments increased (p < 0.05) average daily gain (ADG) and average daily feed intake (ADFI) during 3-5 and 0-5 week. No difference was observed on gain/ feed (G/F) ratio in this study. The inclusion of FGP1 and FGP2 treatments increased DM (p < 0.05) digestibility compared with the CON treatment throughout the experiment. The apparent total tract digestibility of N was (p < 0.05) increased by the dietary FGP throughout the experiment. Pigs fed FGP1 and FGP2 treatments increased the lymphocyte concentration (p < 0.05) and RBC concentration compared with the CON group. Dietary FGP decreased the blood total cholesterol (p < 0.05) in comparison with the CON group. The triglyceride (p < 0.05) concentration was decreased in FGP1 and FGP2 treatments compared with those in the CON treatment at the end of the experiment. Pigs fed FGP1 and FGP2 treatments had a lower number of Escherichia coli in faeces on 21 (p < 0.05) and 35 days (p = 0.05) than those in the CON treatment. In conclusion, dietary fermented garlic powder (0.5 g/kg) can improve ADG and ADFI in weanling pigs, but not at higher levels (1 and 2 g/kg). Dietary fermented garlic powder can also increase the nutrient digestibility, lymphocytes and RBC concentrations, but decrease the faecal E. coli concentration in weaning pigs.

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“…It is well documented that garlic preparation exhibit a wide spectrum of antibacterial activity against gram-negative and grampositive bacteria such as Escherichia coli, Salmonella, Staphylococcus, Streptococcus, Bacillus and Clostridium (Ankri & Mirelman 1999;Sivam 2001). El-Astal (2004) also reported the high antibacterial efficacy of garlic extract on certain pathogenic grampositive bacteria (Staph. aureus, Staph.…”

Section: Excreta Microbiotamentioning

confidence: 99%

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

Hossain

Begum

Kim

2015

Journal of Applied Animal Research

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The design of this study was to investigate the impacts of dietary supplementation with aged garlic extract (AGE) by Leuconostoc mesenteroides KCCM35046 on egg production, egg quality, odour gas emissions from excreta, excreta microbiota, haematological characteristics and fatty acids composition of egg yolk in laying hens. A total of 384, 54-week (ISA-brown) laying hens were randomly assigned to one of four treatments with eight replications per treatment and 12 adjacent cages as a replication. The experimental treatments were: (1) CON; basal diet, (2) AGE.05; CON + .05% aged garlic extract, (3) AGE.1; CON + .1% aged garlic extract, (4) AGE.2; CON + .2% aged garlic extract. No significant differences were observed in feed intake (FI) and egg production among treatments (P > .05). Laying hens fed with the AGE linearly improved yolk height at Week 3 (P = .02). The inclusion of .1% AGE had increased Haughunit (HU) at Week 4 (quadratic, P = .01). At the end of the experiment, AGE diet linearly increased yolk height and egg shell thickness (P = .01 and .03, respectively). No significant differences were observed in excreta gas emission (P > .05). The supplementation of AGE linearly reduced excreta E. coli concentrations (P = .02). Inclusion of AGE led to a greater lymphocyte and IgG concentrations (linear, P = .04 and P = .03, respectively), whereas blood total cholesterol (TC) was reduced by the AGE supplementation (linear, P < .01). PUFA: SFA was increased in AGE treatment at the end of the experiment (P < .05). In conclusion, the administration of AGE at a level of .1 and/or .2% can improve egg quality, blood lymphocyte, IgG concentrations and reduced excreta E. coli and blood TC in the laying hens.ARTICLE HISTORY

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The inhibitory action of aqueous garlic extract on the growth of certain pathogenic bacteria

Cited by 27 publications

References 15 publications

Evaluation of pre‐heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties

Evaluation of pre‐heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties

Effects of dietary supplementation of fermented garlic powder on growth performance, apparent total tract digestibility, blood characteristics and faecal microbial concentration in weanling pigs

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

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