Volume 5, Issue 1 (Summer 2019)                   SJNMP 2019, 5(1): 61-68 | Back to browse issues page

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Jafari-sales A, Shadi-Dizaji A. Evaluation of Inhibitory Effect of Methanol Extract of Allium Sativum in vitro on Staphylococcus aureus and Escherichia coli. SJNMP. 2019; 5 (1) :61-68
URL: http://sjnmp.muk.ac.ir/article-1-229-en.html
1- Department of Microbiology School of Basic Sciences, Kazerun Branch, Islamic Azad University , a.jafari_1392@yahoo.com
2- Department of Biotechnology, Ataturk University, Turkey.
Abstract:   (297 Views)
Background & Aim: Today, increased use of antibiotics to treat infections has led to increased resistance to antibiotics in bacteria strains. Therefore, extensive efforts have been dedicated to finding new compounds as a suitable replacement for antibiotics. This study aimed to compare and evaluate the antibacterial effects of Allium Sativum methanol extract on the growth of several pathogenic bacteria.
Materials & Methods: In this empirical-laboratory research, the methanol extract of the plant was prepared after collecting and conducting pharmacognosy studies. Afterwards, the antibiotic effects of the plant were assessed at 20-400 mg/ml concentrations using the well diffusion method. Moreover, the minimum inhibitory concentration (MIC) was determined applying the tubular dilution method.
Results: In this research, the methanol extract of Allium Sativum prevented the growth of Staphylococcus aureus and Escherichia coli. At 6.25 mg/ml concentration, the methanol extract of Allium Sativum had the highest inhibitory effect on the growth of Staphylococcus aureus. Meanwhile, the concentration of 12.5 mg/ml had the most bactericidal effect. Conclusion: According to the results of the study, Allium Sativum might be recognized useful when used to treat bacterial infections independently after completing additional research. Therefore, this compound might be applied as a substitute for conventional chemical drugs to treat infections.
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Type of Study: Research | Subject: Special
Received: 2019/02/26 | Revised: 2019/09/1 | Accepted: 2019/04/14 | Published: 2019/06/9 | ePublished: 2019/06/9

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