Garlic (Allium sativum) belongs to Liliaceae family. Plants belonging to this family are well known for their sulfur compounds besides phenolic substances. The current study was planned to explore the potential of sonication treatment combined with various solvents for extracting bioactive components (phenolics and allicin) of two local garlic varieties that is garlic white and garlic pink and to elucidate the antimicrobial potential of extracts against selected pathogens. Total phenolic contents in various extracts ranged 57.35 ± 4.77–86.18 ± 1.53mg GAE/100 g. Allicin as characterized through high‐performance liquid chromatographic system was found in the range of 62.67 ± 13.49–425.6 ± 3.04 ppm. The minimum inhibitory concentration of garlic extracts as calculated by the broth dilution method ranged 25–133 mg/ml and biofilm formation was 45–82%. On an overall basis, garlic pink indicated higher bioactive components, antimicrobial potential against foodborne pathogens, and biofilm formation inhibition. Regarding solvents extracts with 50% methanol, as extraction solvent, indicated better results trailed by 50% ethanol and water. PRACTICAL APPLICATIONS: Garlic extract is rich in bioactive moieties especially Allicin, other organosulfur and phenolics, having antioxidant and antimicrobial potential which can exert beneficial effects on human health. Antimicrobial potential of garlic extract can be utilized for killing foodborne pathogens and thus achieving food safety. Its use in meat, meat products, and fish can significantly reduce the pathogens associated with these food items. Moreover, both antioxidant and antimicrobial properties offer bio‐preservation effect to these products and extend the shelf life. Biofilm formation inhibition properties of garlic extract can be utilized in food processing and preservation as well in food processing equipment. Further, garlic extracts can be used for preparation of nanoparticles with enhanced efficiency.

Characterization and antimicrobial potential of bioactive components of sonicated extract from garlic (Allium sativum) against foodborne pathogens

SUMMARY Scientific advances are one of the reasons why natural sanitisers are sought after for use in poultry farming, of which garlic-based sanitiser is one. Therefore, this work provides a brief review of garlic’s potential in sanitising hatching eggs. There are no reports of negative effects of garlic on the microbiological quality of the eggshell nor the main incubation evaluation parameter (hatchability). On the contrary, garlic in low concentrations has improved the number of chicks produced (higher hatchability) through reducing eggshell contamination. More studies are needed to support the complete effectiveness and optimise and further encourage the application of this compound in poultry farming.

Garlic as active principle of sanitiser for hatching eggs

1. Allyl methyl disulfide (AMDS) is one of the main compounds in garlic, whereas its metabolism has not been studied yet. 2. In this work, we first identified the metabolites of AMDS in rat erythrocytes and rats using GC-MS. The transformation mechanism study among different metabolites was then conducted. The apparent kinetics of AMDS in rat erythrocytes and pharmacokinetics of AMDS by oral administration in rats were also studied. 3. The metabolic pathway study showed that AMDS was mainly metabolized in rats to allyl methyl sulfoxide (AMSO) and allyl methyl sulfone (AMSO2) through mechanisms of reduction, methylation and oxidation. The transformation mechanism study indicated that AMDS was firstly reduced to allyl mercaptan (AM) in rat erythrocytes, and then methylated to allyl methyl sulfide (AMS) by S-adenosylmethionine (SAM) and S-adenosylhomocysteine (SAH), and finally oxidized to AMSO and AMSO2 by liver microsomes. The half-life of AMDS in rat erythrocytes was 6.285 ± 0.014 min while the half-lives of its active metabolites AMSO and AMSO2 in vivo were 18.17 and 17.50 h, respectively. Also, the large AUCs of the two active metabolites were observed, indicating potential applications of AMDS for certain pharmacological effects.

Metabolism and pharmacokinetics studies of allyl methyl disulfide in rats.

Given the extension of the shelf lives of various vegetables, individuals store their food for a long period by freezing it with a fast-pact lifstyle. A total of 17 Escherichia coli serovars were recovered from 200 meat samples in Egypt’s Qena governorate. The characterization of the isolates was performed by biochemical and serological tests, antibiotic susceptibility, and detection of virulence genes by PCR. The antibacterial properties of fresh and/or frozen garlic and lemon extract were tested against all E. coli isolates over 6 months, along with their antibiofilm activities. hly, stx1, stx2, and eaeA genes were detected in 12, 4, 3, and 2 serovars, respectively. Although 100% of E. coli isolates were multidrug resistant, they were susceptible to fresh and frozen garlic and lemon extract. Owing to botanical storage for 6 months, a dual decrese was reported in some antibacterial activities of botanical extract and their phytochemical contents. Furthermore, the high-performance liquid chromatographic analysis confirmed that both allicin and citric acid content (in garlic and lemon, respectively) are the most elevated compounds that were diminished following storage time. Fresh and frozen garlic extracts have reduced bacterial biofilm substantially throughout the 6 months of storage, ranging from 19.3 to 45% and 22.3–30.5%, respectively. While fresh and frozen lemon juice significantly decreased the biofilm of E. coli O1:H7 by 52.9 and 26.8% at zero time of storage only. Finally, prolonged storage affects both garlic and lemon extracts’ antimicrobial behavior and encourages fresh intake rather than frozen veggies.

Efficiency of certain vegetables under various storage conditions against the meat-borne Escherichia coli isolates

This study compared the antibacterial activity of honey-garlic and honey-ginger mixtures against two clinically important bacteria frequently implicated in acute wound infections; Pseudomonas aeruginosa and Klebsiella pneumoniae. Individual extracts of honey, ginger, garlic and erythromycin antibiotics (positive control), were also tested. Concentrations of 100%, 75%, 50%, and 25% of the natural extracts and mixtures were prepared by the use of sterilized distilled water as the solvent. The antibacterial activity of each natural extract and the antibiotic was tested against the aforementioned bacterial species at different concentrations using the disc diffusion method. Further, MIC and MBC tests were conducted on each natural mixture using the broth dilution method and spread plate method, respectively. Our results showed garlic exhibited the highest antibacterial activity against both bacteria at 100% concentration, whereas honey and ginger showed the lowest antibacterial activity against Klebsiella pneumoniae and Pseudomonas aeruginosa, respectively at 25% concentrations. Honey-garlic mixture was the most effective against Klebsiella pneumoniae, whereas honey-ginger mixture was the most effective against Pseudomonas aeruginosa. The antibiotic was more effective than the natural mixtures against Pseudomonas aeruginosa, but not so effective against Klebsiella pneumoniae. The MIC of both mixtures against Pseudomonas aeruginosa ranged from 25%-50%, while it ranged from 6%-50% for Klebsiella pneumoniae. Honey-garlic was the only mixture against Klebsiella pneumoniae that exhibited bactericidal effects at 50% (MBC).

/pdf/synergic-antibacterial-activity-of-honey-garlic-versus-honey-1pc57lbi.pdf

Synergic antibacterial activity of honey-garlic versus honey-ginger on Pseudomonas aeruginosa and Klebsiella pneumoniae isolated from acute wound infection in Guyana, South America

Background : Meat is a major source of food and raw materials for a number of industries, yet a lot of meat is wasted each year due to  deterioration as a result of spoilage by microorganisms such as Pseudomonas, Acinetobacter, Moraxella, Bacillus, Campylobacter, Escherichia, Listeria, Clostridium, Salmonella and Staphylococcus species . Objective : To determine efficacy of antimicrobial activity of garlic extracts on bacterial pathogens commonly found to contaminate meat. Design : A cross sectional study. Setting : The Department of Public Health, Pharmacology and Toxicology, Faculty of Veterinary Medicine University of Nairobi. Subjects : Garlic from Nganoini farm in Laikipia County, Kenya Results : The results indicated that garlic absolute ethanol extract had the highest efficacy of antimicrobial activity inhibiting all test micro-organisms. Conclusion : Ethanolic extract can be used as a meat preservative or decontaminant.

/pdf/efficacy-of-antimicrobial-activity-of-garlic-extracts-on-hehuj59cka.pdf

Efficacy of antimicrobial activity of garlic extracts on bacterial pathogens commonly found to contaminate meat.

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Efficacy of antimicrobial activity of garlic extracts on bacterial pathogens commonly found to contaminate meat.