COMPARATIVE EVALUATION OF DIFFERENT GARLIC EXTRACTS AGAINST ANTIBIOTIC RESISTANT BACTERIA

Main Article Content

MENNA NAGY
A. H. ZAKI
AYMEN S. YASSIN
HALA S. H. SALAM
MAI RASLAN

Abstract

The pretentious increase in antibiotic-resistance for pathogenic bacteria creates a critical risk to human health. Various extracts of garlic (Allium sativum) showed promising antibacterial qualities that can be improved using nanotechnology to overcome the barriers faced by antibiotic resistance bacteria. Different garlic extracts including Ethanol (EE), Ether (ALE), Aqueous extracts (AQE), as well as Nano-emulsion extract (ALN) were prepared and investigated using agar well diffusion method against common poultry strains (E. coli), and clinical strains including gram-positive methicillin-resistant staphylococcus aureus (MRSA), and gram-negative enteric bacteria containing NDM1 resistant gene (Pseudomonas aeruginosa, Escherichia coli, Enterobacter, Citrobacter and Klebsiella pneumonia). The synthesized ALN was characterized using Fourier Transform Infrared Spectroscopy (FT-IR), Zeta sizer and Transmission Electron Microscopy (TEM). ALE displayed the maximum inhibition zones for both poultry and clinical investigated strains except for the Enterobacter, Citrobacter and klebsiella. Different garlic extracts may be used successfully for treating resistant bacterial infections.

Keywords:
Garlic extract, thiosulfates, antibacterial activity, nano-emulsion, NDM1.

Article Details

How to Cite
NAGY, M., ZAKI, A. H., YASSIN, A. S., SALAM, H. S. H., & RASLAN, M. (2021). COMPARATIVE EVALUATION OF DIFFERENT GARLIC EXTRACTS AGAINST ANTIBIOTIC RESISTANT BACTERIA. PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY, 22(7-8), 121-133. Retrieved from https://ikprress.org/index.php/PCBMB/article/view/5942
Section
Original Research Article

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