Study on the antibacterial activity of garlic extracts 大蒜抗菌能力的探討 Group 22 Speakers: B9732025 Ni, Shiau-Ru (jia) B9732031 Dai, Kuen-Feng (jia) B9832203 Chen, Yi-Jen (jia) Professors: Lin, Shih-Bin Chen, Li-Chen Date: May 31 2011 2011/5/31

Outline Introduction The antibacterial activity of aqueous Garlic Allicin Synergism The antibacterial activity of aqueous garlic extracts in different conditions The synergism of aqueous garlic extracts and streptomycin Conclusions 2011/5/31

Introduction 2011/5/31

Garlic Allium sativum Benefit for human Synergism with antibiotics Antibacterial ability Anticancer ability Synergism with antibiotics (Palaksha et al., 2010) 2011/5/31

Allicin 2-propene-1-sulfinothioic acid S-2-propenyl ester Benefit for human Antibacterial ability Antioxidant ability Increase immunity (Wen et al., 2007) 2011/5/31

Allicin (Stoll et al., 1949) 2011/5/31

Synergism The working together of two or more drugs, to produce an effect greater than the sum of their individual effects. For example Sulfonamide and TMP. (Wei et al., 2000) 2011/5/31

Experimental framework Garlic Aqueous garlic extracts Antibacterial activity Temperature pH Synergism Inhibition zone MIC Inhibition zone Inhibition zone 2011/5/31

The antibacterial activity of aqueous garlic extracts in different conditions 2011/5/31

Table 1. Antibacterial activity of different concentrations of aqueous garlic extracts by agar well method. Note: The inhibition zones with diameter less than 12 mm were considered as having no antibacterial activity. (Durairaj et al., 2010) 2011/5/31

Temperature 2011/5/31

Table 2. The antibacterial activity of crude preparation of garlic; minimum inhibitory concentration (MIC) mg/ml of media at room temperature. (Daka, 2010) 2011/5/31

Table 3. The antibacterial activity of crude preparation of garlic; minimum inhibitory concentration (MIC) mg/ml of media autoclaved at 121℃ for 15 min. (Daka, 2010) 2011/5/31

Table 4. The antibacterial activity of crude preparation of garlic; minimum inhibitory concentration (MIC) mg/ml of media refrigerated at -10 ℃. (Daka, 2010) 2011/5/31

A) At room temperature B) At 4 ℃ C) At -20 ℃ Figure 1. Antibacterial activity of aqueous garlic extracts at different temperature. A) At room temperature; B) At 4 ℃; C) At -20 ℃. (Durairaj et al., 2010) 2011/5/31

pH 2011/5/31

Table 5. Effect different pH on the antibacterial activity of aqueous garlic extracts. Note: The inhibition zones with diameter less than 12 mm were considered as having no antibacterial activity. (Durairaj et al., 2010) 2011/5/31

The synergism of aqueous garlic extracts and streptomycin 2011/5/31

Staphylococcus aureus ATCC BAA 1026 Escherichia coli ATCC 10536 Figure 2. The same concentration of streptomycin with different concentration of aqueous garlic extracts to against (A) Staphylococcus aureus. (B) Escherichia coli. (Palaksha et al., 2010) 2011/5/31

Table 6. Inhibition of resistant bacteria due to sole aqueous garlic extracts and synergism of same concentration of streptomycin in aqueous garlic extracts of different strengths in the presence of streptomycin control. (Palaksha et al., 2010) 2011/5/31

A B Figure 3. The same concentration of aqueous garlic extracts with different concentration of streptomycin to against (A) Staphylococcus aureus. (B) Escherichia coli. (Palaksha et al., 2010) 2011/5/31

Table 7. Inhibition of resistant bacteria due to sole aqueous garlic extracts and synergism of different concentration of streptomycin in aqueous garlic extracts of same strengths in the presence of streptomycin control. (Palaksha et al., 2010) 2011/5/31

Conclusions 2011/5/31

Garlic extracts would be destroyed by the temperature over 121 ℃, and lost antibacterial activity. The antibacterial activity of garlic extracts were more effective in acid and low temperature. The synergism of aqueous garlic extracts and streptomycin can increase antibacterial ability. 2011/5/31

Thanks for your attention 2011/5/31

Figure 4. Combined effect of pH and temperature on stability of antibacterial activity against Escherichia coli B34 of garlic extract during storage. ●: pH2.0, ○: pH4.0, ▼: pH6.0, ▽: pH8.0 (Kim et al., 2001) 2011/5/31