Evaluation of the Antibacterial Activity of iraqi Garlic Derivatives to Escherichia coli Al-Kafajy Minen* Lecturer, (PhD), Department of Microbiology, College of Medicine, Thi-qar University *Corresponding Author: Minen Al-Kafajy, Department of Medical Laboratory Analysis, University of Sumer, Thi-qar, Iraq, Email: minen2006@gmail.com
Online published on 13 November, 2019. Abstract Objectives As a foodborne pathogen, Escherichia coli (E. coli) encounters many barriers to invade and disseminate in the human body, but it might cause disease. Although Fresh garlic juice (GJ) and Garlic oil (GO) were reported to possess antibacterial activity, the mechanism that underlay the garlic antimicrobial activity still obscure. Method The hypothesis of my study is to examine the antimicrobial activities of GJ and GO and the combination of either GJ or GO with Amp and CF, respectively. Results In my current project, the antibacterial activity of GJ was found to be significant in reducing the bacterial protein synthesis against E.coli, while GO negatively correlated; but, unfortunately, did not reach the significant level. Moreover, GJ and GO were correlated with improvement of the sensitivity of bacteria to antibiotics. Conclusion Further investigation of the potency of GJ and GO in treating the infections is highly needed. Top Keywords E. coli, antibacterial activity, garlic juice, garlic oil. Top |