BROAD SPECTRUM ANTIMICROBIAL ACTIVITIES OF ISOLATED ALLICIN

Abstract

The pharmaceutical importance of Allium Sativum is due to the presence of carbohydrate,
protein ,vitamins, essential metal and organosulphur compounds. Allicin is one of the
active ingredient of freshly crushed garlic homogenates and showed a wide spectrum
activity. The antimicrobial activity of different concentration of allicin against gram positive
and gram negative bacterial isolate was studied by standard protocols. The maximum
zone of inhibition has been observed in S. typhi and minimum for E. Coli. The minimal
inhibitory concentration (MIC) varies bacteria to bacteria and fungus to fungus
respectively. The effect of time, temperature and pH were also studied. The antibacterial
efficacy was maintained at room temperature for maximum one week and maintains for
longer time only at low temperature. Antimicrobial activity of garlic come from allicin, is
mainly due to S-S and S-O bond which has the ability to react with thiol containing
enzyme to form S-thiolation product, the broad spectrum antimicrobial effects of allicin is
due to the multiple inhibitory effects on various thiol dependent enzymatic systems. The
results indicate that allicin has antimicrobial activity.