This study was carried out to determine the phytochemical constituents of garlic and the antimicrobial activities of fresh and fermented garlic extracts on six clinical gram negative bacterial isolates: Pseudomonas aeruginosa, Salmonella typhii, Escherichia coli, Proteus mirabilis, Klebsiella pneumonia and Pseudomonas species using standard extraction and microbiological procedure. The extracts were tested on the bacterial isolates at different concentrations of 12.5mg/ml, 25mg/ml, 50mg/ml and 100mg/ml. The results obtained showed that extract of dried garlic at 24 hours was more potent than that of fresh 24 hours and that both fresh and dried extracts fermented had similar inhibitory effects on the clinical isolates. The zones of inhibitions (mm) of dried Allium sativuum ranged from 9.0 mm-25.0 mm at 12.5mg/ml-100mg/ml and that of fresh Allium sativuum ranged from 9.6 mm-19.5 mm and at 25mg/ml-100mg/ml. Greater antimicrobial activity was also produced when garlic extract was combined with Erythromycin, ciprofloxacin and septrim. The qualitative phytochemical screening of Allium sativuum (garlic) revealed the presence of these eight phyto-metabolites: alkaloid, anthraquinone glycosides, flavonnoid, saponin, protein, reducing sugar, carbohydrate and hydroxable saponin. The antimicrobial potential of the extract of garlic (Allium sativuum) as observed in this study is subjected to the presence of the aforementioned secondary metabolites and as such can be an alternative to conventional antibiotics in fighting agents of infection.
TABLES OF CONTENTS
CHAPTER ONE
1.0 Introduction
1.1 Background of Study
1.2 Aims and Objective
CHAPTER TWO
2.0 Literature Review
2.1 Plant as Natural Medicine
2.2 Brief Historiography and Properties of Garlic
2.2.1 Physical Properties of Garlic
2.2.2 Medicinal Properties of Garlic
2.2.3 The Chemistry of Garlic
2.3 Benefits of Garlic Consumption in Relation to Human Health
2.3.1 Garlic and Cardiovascular Health
2.3.2 High Blood Pressure and Garlic Therapy
2.3.3 Garlic as Natural Blood Thinner
2.3.4 Garlic as Natural Immunity Booster
2.3.5 Garlic in Cancer Treatment and Prevention
2.3.6 Blood Sugar and Garlic
2.4 Reported Antimicrobial Activities of Garlic
2.4.1 Garlic and Bacterial Infection
2.4.2 Garlic and Viral Infections
2.4.3 Garlic and Fungal Infection
2.4.4 Garlic and Yeast Infection
2.5 Bacterial Species
2.5.1 Proteus mirabilis
2.5.2 Signs and Symptoms
2.5.3 Transmission
2.6.1 Pseudomonas species
2.6.2 Resistance to Antibiotics
2.6.3 Diagnosis
2.6.4 Pathogenesis
2.7 Salmonellae species
2.8 Klebsiella pneumoniae
2.8.1 Clinical significance
2.9. Escherichia coli
2.9.1 History
2.9.2 Diversity
CHAPTER THREE
3.0 Materials and Methodology
3.1 Materials
3.2 Test Microorganisms
3.3 Methodology
3.4 Antimicrobial Assay of Fresh and Fermented Garlic Extract
3.5 Phytochemical Screening
3.5.1 Saponins
3.5.2 Tannins
3.5.3 Reducing Sugars
3.5.4 Glycosides
3.5.5 Alkaloids
3.5.6 Flavonoids
3.5.7 Volatile Oils
3.5.8 Terpenoids
CHAPTER FOUR
4.0 Results
CHAPTER FIVE
5.0 Discussion and Conclusion
REFERENCES
LIST OF TABLE
1 Zones of Inhibition (mm) of Fresh Allium sativuum on the Bacteria Species at Hours
2 Zones of Inhibition (mm) of Dried Allium sativuum on the Bacteria Species at 24 Hours
3 24 Hours Fresh Allium sativuum Synergism of Extract and Antibiotics against the Bacterial Species
4 Zones of Inhibition (mm) of 5 Days Fresh Allium sativuum on the Bacteria Species at 24 Hours
5 Zones of Inhibition (mm) of 5 Days Dried Allium sativuum on the Bacteria Species
6 Qualitative Phytochemical Screening of Garlic Ginger Onion
7 Antibacterial Sensitivity Testing
LIST OF PLATES
1-7 Antimicrobial Effects of Allium sativuum on Bacterial Species
