Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

Vol 20, Dec. Suppl. No.2, 2018; Page No.(138-148)

ANTI-SWARMING, ANTI-ADHERENCE AND ANTI-BIOFILM ACTIVITIES OF GARLIC-RELATED AQUATIC EXTRACTS: AN IN VITRO STUDY

NADA KHAZAL KADHIM HINDI, NEBRAS N. AL-DABBAGH AND ZAINAB ADIL GHANI CHABUCK

Abstract

Allium vegetables, principally Allium sativum L. (garlic) display antibiotics activities against bacteria, especially strains which have become resistant to antibiotics. Evaluation of Antimicroborial Activity, Anti-adherence, Anti-Biofilm and Anti-Swarming of the Aquatic Extract of Garlic, Vinegar of Garlic and oil Garlic against yeast and fourteen bacterial pathogens. The study of antibacterial activities of aqueous extract of garlic, vinegar, garlic oil, and garlic-vinegar combination against nine gram-negative and five gram-positive bacterial and one yeast isolates, these are included E. feacalis, S. epidermidis, S. aureus, S. pyogenes, S. pneumoniae, Ps. fluresence, Ps. aeruginosa, S. typhi, En. aerugenes, E. coli, K. pneumoniae, Acinetobacter, P. vulgaris, Proteus mirabilis and Candida albicanis were carried out. Antimicrobial activity of extract by well diffusion method, agar wells-diffusion method, biofilm inhibition test by the using of tissue culture plate method, swarming and adherence inhibition assay were done for estimation and evaluation of the garlic extracts as bacterial inhibitor agents. The maximum effects of garlic extracts were observed in S. typhi. All tested microorganisms were highly sensitive to the combination of garlic-vinegar, while all of them were slightly sensitive to action of vinegar. All garlic extracts were inhibited bacterial motility, which show using swarming assays with all gradual different concentrations, inhibits bacterial cell adherence to epithelial cells of oral and can inhibit quorum sensing and biofilm formation. The extracts of garlic showed a wide range of activities and performs all the effects and activities of antimicrobial agents. From this work’s results, we can propose that garlic can have a beneficial role in the protection of consumers from the hazard of most infectious pathogens.

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