An In-vitro Study on Bacterial Susceptibility and Novel Resistance to Allicin [ READ ]
Rahul Krishnaswamy
As one of the most popular vegetables, garlic has been used by many cultures as a natural cure for numerous health problems. Ranging from the ancient Israelites to our modern society, garlic’s effect on human health has been studied intensely. Used as an anti-inflammatory, antidepressant, and an anti-parasitic medication by many civilizations millenniums ago, garlic is still used as a popular “folk remedy.” (Petrovska and Cekovska 106-110) Studies have shown that a particular compound in garlic called allicin possesses antibacterial qualities and has shown to be highly effective against antibiotic-resistant bacteria, such as methicillin resistant Staphylococcus aureus (MRSA). The purpose of this study was to examine the antibacterial efficacy of allicin against S. aureus, K. pneumoniae, S. typhirium, P. aeruginosa, and E. coli, and examine whether bacteria undergoes mutagenesis to attain resistance to allicin. It was postulated that all bacteria tested would be sensitive to allicin, and that S. aureus would be the most inhibited, based on prior studies. Mutagenesis has never been recorded in response to allicin, but it was postulated that the bacteria would undergo mutagenesis to show resistance to allicin. The Kirby-Bauer disc diffusion method was used to determine antibacterial efficacy and extent of mutagenesis. Results were inconclusive about the antibacterial efficacy of allicin. Although some bacteria, including P. aeruginosa, were somewhat inhibited by allicin, others, including S. aureus, were not affected at all. Mutagenesis did occur in P. aeruginosa, as the zones of inhibition were remarkably different between control and mutated plates. Although allicin is undoubtedly an interesting compound with unique qualities, further studies must be done to truly examine its antibacterial efficacy.
Rahul Krishnaswamy
As one of the most popular vegetables, garlic has been used by many cultures as a natural cure for numerous health problems. Ranging from the ancient Israelites to our modern society, garlic’s effect on human health has been studied intensely. Used as an anti-inflammatory, antidepressant, and an anti-parasitic medication by many civilizations millenniums ago, garlic is still used as a popular “folk remedy.” (Petrovska and Cekovska 106-110) Studies have shown that a particular compound in garlic called allicin possesses antibacterial qualities and has shown to be highly effective against antibiotic-resistant bacteria, such as methicillin resistant Staphylococcus aureus (MRSA). The purpose of this study was to examine the antibacterial efficacy of allicin against S. aureus, K. pneumoniae, S. typhirium, P. aeruginosa, and E. coli, and examine whether bacteria undergoes mutagenesis to attain resistance to allicin. It was postulated that all bacteria tested would be sensitive to allicin, and that S. aureus would be the most inhibited, based on prior studies. Mutagenesis has never been recorded in response to allicin, but it was postulated that the bacteria would undergo mutagenesis to show resistance to allicin. The Kirby-Bauer disc diffusion method was used to determine antibacterial efficacy and extent of mutagenesis. Results were inconclusive about the antibacterial efficacy of allicin. Although some bacteria, including P. aeruginosa, were somewhat inhibited by allicin, others, including S. aureus, were not affected at all. Mutagenesis did occur in P. aeruginosa, as the zones of inhibition were remarkably different between control and mutated plates. Although allicin is undoubtedly an interesting compound with unique qualities, further studies must be done to truly examine its antibacterial efficacy.
