Allium sativum L; commonly known as garlic, is a species in the onion family

Alliaceae. The aqueous extract an methanol extract of garlic were tested

against two Gram positive and three Gram negative bacterial cultures. Of the
different extracts tested, the aqueous extract of garlic showed increased
inhibitory effect. The maximum antibacterial activity was observed in garlic
aqueous extract against Klebsiella pneumoniae (8mm) and minimum activity
against Salmonella typhy (4mm). The growth curve analysis of the test
pathogens showed slight reduction on growth compared to control cultures.
The percentage reduction of the test cultures were found to be less in 4 Th hour
whereas their activity was effectively reduced on 14 th hour. Further separation
of active fractions from garlic methanol extract by column chromatography was
carried out using Silica gel (SiO2) as adsorbent and subjected to antibacterial
assay using agar well diffusion method. The zone of inhibition was compared.
Maximum antibacterial activity observed from the crude methanol extract in
the column fraction at random number was detected by Thin layer
chromatography. These results suggest that Allium sativum is a potential plant
for controlling pathogenic bacterial strains.
Saravanan P et al (2010). Ensayaron el efecto inhibitorio del extracto acuso y extracto de
metanol de Allium sativum L contra dos cultivos de bacterias Gram Positivos y Tres
cultivos de Gram Negativos. Probaron los, el extracto acuoso de ajo mostraron aumento
de efecto inhibidor. Se observ la mxima actividad antibacteriana en el extracto acuoso
de ajo contra Klebsiella pneumoniae (8 mm) y actividad mnima contra la Salmonella typhi
(4 mm). El anlisis de la curva de crecimiento de los patgenos de ensayo mostr una
ligera reduccin en el crecimiento en comparacin con cultivos de control. Se encontr
que el porcentaje de reduccin de los cultivos de ensayo es menor en 4 hora, mientras
que su actividad se redujo efectivamente a las 14 horas. Adems, se separ las
fracciones activas de extracto de metanol de ajo por cromatografa en columna se realiz
usando gel de slice (SiO2) como adsorbente y se someti a ensayo antibacteriano
utilizando el mtodo de difusin en pocillo de agar. Se compar la zona de inhibicin. La
mxima actividad antibacteriana es observada a partir del extracto de metanol crudo.
Estos resultados sugieren que Allium sativum es una planta potencial para el control de
cepas bacterianas patgenas.

Saravanan P, Ramya V, Sridhar H, Balamurugan V, Umamaheswari. Antibacterial activity

of Allium sativum L. on Pathogenic Bacterial Straints. Rev. Global Veterinaria. [Serial on
the internet]. 2010; 4(5): 519-522. Disponible en: http://idosi.org/gv/gv4(5)10/16.pdf

Morales J, Reyes K, Monteghirfo M, Roque M, Irey J. Presencia de -lactamasa de

espectro extendido en dos hospitales de Lima, Per. Rev. Anales de la Faculta de
Medicina Universidad Nacional Mayor de San Marcos. [Serial on the internet]. 2005; 66
(1):

24

32.

Disponible

en:

http://revistasinvestigacion.unmsm.edu.pe/index.php/anales/article/view/1342/1138

The antibacterial activity of the crude aqueous extract of garlic was investigated
against some pneumonia causing bacteria by an agar dilution technique. The results
revealed that Streptococcus pneumoniae standard test organism was completely
inhibited by 7.8 mg/ml of media and the clinical isolate of Klebsiella pneumoniae was
completely inhibited by 24.38 mg/ml of media, indicating that Streptococcus
pneumoniae is the most sensitive and Klebsiella pneumoniae the least. Garlic could be
used as an effective antibacterial agent for these pathogenic microorganisms.
http://www.ncbi.nlm.nih.gov/pubmed/12602248
Dikasso D, Lemma H, Urga K, Debella A, Addis G, Tadele A, Yirsaw K.
Investigation on the antibacterial properties of garlic (Allium sativum)
on pneumonia causing bacteria. Ethiop Med J. 2002 Jul;40(3):241-9. PubMed
PMID: 12602248.

La actividad antibacteriana del extracto acuoso crudo de ajo se investig

contra algunas bacterias neumona causando por una tcnica de dilucin en
agar. Los resultados revelaron que Streptococcus pneumoniae organismo de
ensayo estndar fue inhibida completamente por 7,8 mg / ml de medio y el
aislado clnico de Klebsiella pneumoniae se inhibi completamente por 24,38
mg / ml de los medios, lo que indica que Streptococcus pneumoniae es la
pneumoniae ms sensible y Klebsiella la menos . El ajo podra ser utilizado
como un agente antibacteriano eficaz para estos microorganismos patgenos.

Investigation on the antibacterial properties of garlic (Allium sativum)

on pneumonia causing bacteria.

This research study is an attempt to find out whether the aqueous and
ethanolic extracts of Garlic (Allium sativum) showed antibacterial activity
against some selected gram-positive and gram-negative bacteria. There were
mild inhibitory activity by only the stock ethanolic extract of garlic (A. sativum)
on the growth of Bacillius subtilis and Pseudomonas aeruginosa (with diameter
of zone of inhibition of 7 mm each); and strong inhibitory activity on the growth
of Escherichia coli; Staphylococcus aureus and Klebsiella pneumonia (with
diameter of zone of inhibition of 9, 13 and 13 mm respectively) by ethanolic
extracts of garlic. There were mild inhibitory activities by only the stock
solution of the aqueous extract of garlic (A. sativum) on E. coli and K.
pneumonia. There were no observable inhibitory activity from all
concentrations of aqueous extract of garlic (A. sativum) on the growth of S.
aureus; B. subtilis and P. aeruginosa. The findings from this study show that the
aqueous and ethanolic extracts of garlic (A. sativum) have antibacterial activity
against gram-positive and gram-negative organisms. The ethanolic extracts
showed better results as compared to aqueous extracts. With additional
research, perhaps garlic (A. sativum) may be useful in the treatment of
infections caused by microorganisms susceptible to it in this study; It can
therefore be recommended based on the result of this study that garlic (A.
sativum) can be used to produce new therapeutics and further research is
required to investigate the bioactive molecules of garlic.
Ibezim G. (2013) determin si los extractos de ajo tiene actividad antibacteriana frente a
algunas bacterias gram-positivas y gram-negativas seleccionados. La actividad de los
extractos fue estudiado con referencia a un medicamento estndar, gentamicina. Hubo
actividad inhibitoria leve slo la poblacin de extracto etanlico de ajo (A. sativum) sobre
el crecimiento de Bacillus subtilis y Pseudomonas aeruginosa (con dimetro de la zona de
inhibicin de 7 mm cada uno); y una fuerte actividad inhibidora sobre el crecimiento de
Escherichia coli; aureus Staphylococcus y neumona Klebsiella (con dimetro de la zona
de inhibicin de la 9, 13 y 13 mm respectivamente) por extractos etanlicos de ajo. Haba
actividades inhibidoras leves slo por la solucin madre del extracto acuoso de ajo (A.
sativum) en E. coli y K. neumona. No hubo actividad inhibidora observable a partir de
todas las concentraciones de extracto acuoso de ajo (A. sativum) sobre el crecimiento de
S. aureus; B. subtilis y P. aeruginosa. Los resultados de este estudio muestran que el
acuoso y extractos etanlicos de ajo (A. sativum) tienen actividad antibacteriana frente a
organismos gram-positivas y gram-negativas. Los extractos etanlicos mostraron mejores
resultados en comparacin con los extractos acuosos. Con la investigacin adicional, tal
vez el ajo (A. sativum) puede ser til en el tratamiento de infecciones causadas por

microorganismos susceptibles a ella en este estudio; Por lo tanto, se puede recomendar

en base al resultado de este estudio que el ajo (A. sativum) se puede utilizar para producir
nuevas terapias y se requiere ms investigacin para investigar las molculas bioactivas
de ajo.
Ibezim G. Antibacterial effect of aqueous and ethanolic extract of garlic (Allium sativum)
Time Journals of Biological Sciences and Technology. [Serial on the internet]. 2013;
[Citado:

08

de

Noviembre

2015]

(2):

89

94.

Disponible

en:

http://www.timejournals.org/tjbst/archive/2015/November/pdf/Ibezim.pdf

The use of plants for medical purposes dates back to antiquity (Ogunyemi,
1979); the World Health Organization (WHO) has estimated that about 80% of
the inhabitants of the world rely chiefly on traditional medicines (Akerele,
1984). In the developed countries, naturally occurring plants have played an
important role in the discovery of new therapeutic agents (Mohanty et al.,
2008). In the USA, 25% of all prescriptions dispensed from community
pharmacies from 1959 to 1980 contained plant extracts or active principles
derived from plants (Fransworth, 1984). Majority of the plant derived drugs
were discovered as a result of correlation between the use of plants in
traditional medicine and drugs obtained from plants and herbs. For instance,
out of 119 plant derived drugs listed in a recent World Health Organization
study, 88 (74%) were discovered as a result of chemical studies to isolate the
active substance responsible for the use of the original plants in traditional
medicine (Farnsworth et al., 1985). Natural products are found to be more
effective with least side effects as compared to commercial antibiotics so for
that reason they are used as an alternative remedy for treatment of various
infections (Tepe et al., 2004). Medicinal plants produce certain bioactive
molecules which show both antibacterial and antifungal activities. Many
medicinal plants produce antioxidant and antimicrobial properties which
protect the host from cellular oxidation reactions and other pathogens
highlighting the importance of search for natural antimicrobial drugs (Mothana
and Lindequist, 2004; Bajpai et al., 2005; Wojdylo et al., 2007). Most of the
foods borne bacterial pathogens are sensitive to extracts from plants such as
garlic. Gram positive bacteria are more sensitive to antimicrobial compounds in
spices than Gram negative bacteria (Lawson, 1996). Garlic is therapeutically
effective because of its oil and water soluble organosulfur compounds,
thiosulfinates is mainly responsible for its antibiotic activity as Hughes and
Lawson (1991) reported that if extract is free from thiosulfinates the
antimicrobial capacity will be lost. Garlic has antibacterial and antifungal

activity and contains powerful sulfur and numerous phenolic compounds

(Benkeblia, 2004). Garlic (Allium sativum) is an herbaceous perennial bulb that
belongs to the family Liliaceae. It is a whitish bulb, smells strongly with a
pungent odour; this is due to the presence of a sulphur containing volatile oil in
the plant. Garlic is used as a condiment particularly in fish and meat
preparation. It is equally used in preservation of fruits and vegetables. It has
been found to have medicinal role, its therapeutic uses include beneficial
effects on the cardiovascular system, antibiotic, anticancer, anti-inflammatory,
hypoglycemic, blood pressure, hormone-like effects diuretics, muscular pains,
stomach ulcers, sore eyes, and best antiseptic for the gastrointestinal tract
(Jonkers et al., 1999). It is also a good tonic for lungs (Kufaru, 1996). Garlic
extracts have been used to treat infections for thousands of years; its pungent
odor and antibacterial activity depend on allicin, which is produced by
enzymatic (allicinlyase) hydrolysis of allicin after cutting and crushing of the
cloves (Ellmore and Feidberg, 1994). The study was therefore, undertaken to
find out whether garlic extracts has antibacterial activity against some selected
gram-positive and gram-negative bacteria. The extracts activity will be studied
with reference to a standard drug, Gentamicin.