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

2. 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
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3. Introduction
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4. Garlic Allium sativum Benefit for human Synergism with antibiotics
Antibacterial ability
Anticancer ability
Synergism with antibiotics
(Palaksha et al., 2010)
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5. Allicin 2-propene-1-sulfinothioic acid S-2-propenyl ester
Benefit for human
Antibacterial ability
Antioxidant ability
Increase immunity
(Wen et al., 2007)
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6. Allicin
(Stoll et al., 1949)
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7. 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)
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8. Experimental framework
Garlic
Aqueous garlic extracts
Antibacterial activity
Temperature pH
Synergism
Inhibition zone
MIC
Inhibition zone
Inhibition zone
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9. The antibacterial activity of aqueous garlic extracts in different conditions
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10. 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)
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11. Temperature
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12. Table 2. The antibacterial activity of crude preparation of garlic; minimum inhibitory concentration (MIC) mg/ml of media at room temperature.
(Daka, 2010)
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13. 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)
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14. Table 4. The antibacterial activity of crude preparation of garlic; minimum inhibitory concentration (MIC) mg/ml of media refrigerated at -10 ℃.
(Daka, 2010)
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15. 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)
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16. pH
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17. 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)
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18. The synergism of aqueous garlic extracts and streptomycin
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19. 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)
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20. 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)
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21. 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)
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22. 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)
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23. Conclusions
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24. 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.
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25. Thanks for your attention
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26. 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)
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