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Antimicrobial activity of crude juices of Allium ascalonicum, Allium cepa and Allium sativum.
Zentralbl Bakteriol Orig A. 1979 Oct; 245(1-2):229-39.ZB

Abstract

Crude juices of garlic (Allium sativum), onion (Allium cepa) and shallots (Allium ascalonicum) were tested in an agar diffusion test for their growth inhibitory effect on five gram negative and three gram positive bacterial species and two yeast species. All test organisms were inhibited by garlic juice, whilst onion and shallot juice showed no effect upon gram negative bacteria. Garlic juice was investigated in more detail. Addition of complex-forming agents and organic matter to the crude juice reduced its activity on all test organisms. Volatile substances showed a strong inhibitory activity after exposure for 8 hours or longer at 23 degrees C or 37 degrees C. Minimal inhibition concentrations determined in a dilution test were found to be high for gram negative bacteria and low for both yeast species. The D-values of the different test organisms in undiluted garlic juice were calculated. P. aeruginosa had a very low D-value, whilst the bacteriostatic concentration was high. This indicates a large concentration exponent of crude garlic juice for this organism. The opposite was found for S. aureus. In view of the strong antibiotic properties and the complete absence of development of resistance further investigation upon the principles of the antimicrobial activity of juices from Allium species merits consideration.

Authors

No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

44616

Citation

Dankert, J, et al. "Antimicrobial Activity of Crude Juices of Allium Ascalonicum, Allium Cepa and Allium Sativum." Zentralblatt Fur Bakteriologie, Parasitenkunde, Infektionskrankheiten Und Hygiene. Erste Abteilung Originale. Reihe A: Medizinische Mikrobiologie Und Parasitologie, vol. 245, no. 1-2, 1979, pp. 229-39.
Dankert J, Tromp TF, de Vries H, et al. Antimicrobial activity of crude juices of Allium ascalonicum, Allium cepa and Allium sativum. Zentralbl Bakteriol Orig A. 1979;245(1-2):229-39.
Dankert, J., Tromp, T. F., de Vries, H., & Klasen, H. J. (1979). Antimicrobial activity of crude juices of Allium ascalonicum, Allium cepa and Allium sativum. Zentralblatt Fur Bakteriologie, Parasitenkunde, Infektionskrankheiten Und Hygiene. Erste Abteilung Originale. Reihe A: Medizinische Mikrobiologie Und Parasitologie, 245(1-2), 229-39.
Dankert J, et al. Antimicrobial Activity of Crude Juices of Allium Ascalonicum, Allium Cepa and Allium Sativum. Zentralbl Bakteriol Orig A. 1979;245(1-2):229-39. PubMed PMID: 44616.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antimicrobial activity of crude juices of Allium ascalonicum, Allium cepa and Allium sativum. AU - Dankert,J, AU - Tromp,T F, AU - de Vries,H, AU - Klasen,H J, PY - 1979/10/1/pubmed PY - 1979/10/1/medline PY - 1979/10/1/entrez SP - 229 EP - 39 JF - Zentralblatt fur Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. Erste Abteilung Originale. Reihe A: Medizinische Mikrobiologie und Parasitologie JO - Zentralbl Bakteriol Orig A VL - 245 IS - 1-2 N2 - Crude juices of garlic (Allium sativum), onion (Allium cepa) and shallots (Allium ascalonicum) were tested in an agar diffusion test for their growth inhibitory effect on five gram negative and three gram positive bacterial species and two yeast species. All test organisms were inhibited by garlic juice, whilst onion and shallot juice showed no effect upon gram negative bacteria. Garlic juice was investigated in more detail. Addition of complex-forming agents and organic matter to the crude juice reduced its activity on all test organisms. Volatile substances showed a strong inhibitory activity after exposure for 8 hours or longer at 23 degrees C or 37 degrees C. Minimal inhibition concentrations determined in a dilution test were found to be high for gram negative bacteria and low for both yeast species. The D-values of the different test organisms in undiluted garlic juice were calculated. P. aeruginosa had a very low D-value, whilst the bacteriostatic concentration was high. This indicates a large concentration exponent of crude garlic juice for this organism. The opposite was found for S. aureus. In view of the strong antibiotic properties and the complete absence of development of resistance further investigation upon the principles of the antimicrobial activity of juices from Allium species merits consideration. SN - 0300-9688 UR - https://www.unboundmedicine.com/medline/citation/44616/Antimicrobial_activity_of_crude_juices_of_Allium_ascalonicum_Allium_cepa_and_Allium_sativum_ DB - PRIME DP - Unbound Medicine ER -