The Effect of Garlic (Allium sativum) Extract in Suppressing Microbial Growth Isolated from Chronic Suppurative Otitis Media by In Vitro
Journal Title: INTERNATIONAL JOURNAL OF SCIENTIFIC STUDY - Year 2018, Vol 6, Issue 8
Abstract
Objective: The objective of the study was to determine the effect of garlic extract in suppressing the microbial growth isolated from chronic suppurative otitis media (CSOM) with various concentrations. Materials and Methods: This was an experimental study with pretest–posttest design. The extraction of garlic was carried out at Organic Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, by the process of maceration, filtration, and serial dilutions of concentration. Aural discharges isolated from 38 patients with CSOM were cultured for bacterial identification. Afterward, antimicrobial sensitivity test was conventionally performed by dilution and diffusion methods. Dilution test was carried out in determining minimum inhibitory concentration, and the concentration of extracts ranged from 10% to 100%, followed by establishing minimum bactericidal concentration by counting the number of bacterial colonies. Regarding the diffusion test, the bacterial inoculum was grown on agar medium. Antimicrobial disc (garlic extract) was placed on agar surface and allowed to diffuse. Diffusion was started with examining garlic extract at 70%, 80%, 90%, and 100% concentration on the bacteria found in the identification and American Type Culture Collection (ATCC) bacteria with four repetitions. The assessment was evaluated by measuring the clear zone to indicate the extent of the inhibitory zone against bacterial growth. Results: Bacterial culture examination found seven clinical bacteria and four ATCC bacteria obtaining the largest inhibition zone on Pseudomonas aeruginosa ATCC (19.12 mm), followed by clinical Escherichia coli (17.75 mm), clinical P. aeruginosa (16.25 mm), and E. coli ATCC (15.37 mm) at 100% concentration. There were significant mean differences between the zones of inhibition based on the concentrations of extract (P = 0.007). Conclusion: The most significant zone of inhibition of the garlic extract was mainly found on P. aeruginosa, and there were significant mean differences between the zones of inhibition at 70% and 80% concentrations and at 80–100% concentrations.
Authors and Affiliations
R Ginting, D Zahara, A Aboet
Keywords
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