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| Allium Sativum L Extract Antimicrobial Properties against Pathogenic Gram Positive and Gram Negative Bacteria
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Moawia Adam Mohammed, Asma Abdallah Adam, Assad Hammed Mohammed, Abubakr Hamed Abdallah, Ayman Mohamed Alfadil, Mudather Elnoor Younis.
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Abstract:
The current study attempted to examine the antimicrobial ability of allium sativum L extract opposed to gram-positive and gram-negative pathogens. Allicin, the active component of garlic, belongs to the thiosulfates chemical family and is commonly used as an antibacterial, antifungal, antiviral, and food preservation agent. Garlic was extracted using an aqueous extraction technique, and the extract was placed in curved hales on Muller Hinton agar swabbed with clinical organisms before being incubated at 37°C for 24 hours. Garlic extract's antimicrobial efficacy was tested in vitro against ten clinically isolated bacterial species. Klebsiella pneumoiae, Enterococcus facalis, Eschrichia coli, Salmonella typhi, Salmonella paratyphi A, Staphylococcus aurues, and Staphylococcus epidermidis were sensitive to garlic, while Proteus vulgaris, Proteus mirabilis, and Pseudomonas aeruginosa were resistant to garlic aqueous extract. Allium Sativum L demonstrated broad-spectrum antibacterial activity against gram-positive and gram-negative pathogens, and it is advised for use as a booster or alternative therapy option for bacterial infections.
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