In-vitro Antibacterial Activity of Allium sativum on Common Food Poisoning Bacteria
Elastus Ssemwanga
Department of Medical Laboratory Science, Mbarara University of Science and Technology, Mbarara, Uganda.
Priscillah N. Mulungi *
Department of Medical Laboratory Science, Mbarara University of Science and Technology, Mbarara, Uganda.
Jazira Tumusiime
Department of Medical Laboratory Science, Mbarara University of Science and Technology, Mbarara, Uganda.
Willy Dhihume
Department of Medical Laboratory Science, Mbarara University of Science and Technology, Mbarara, Uganda.
Bruce Arinaitwe
Department of Medical Laboratory Science, Mbarara University of Science and Technology, Mbarara, Uganda.
Frank Ssedyabane
Department of Medical Laboratory Science, Mbarara University of Science and Technology, Mbarara, Uganda.
Simon Peter Rugera
Department of Medical Laboratory Science, Mbarara University of Science and Technology, Mbarara, Uganda.
Clement Olusoji Ajayi
Pharm-Biotechnology and Traditional Medicine Centre, Mbarara University of Science and Technology, Mbarara, Uganda.
Denis Omara
Medical Research Council / Uganda Virus Research Institute & London School of Hygien and Tropical Medicine (MRC/UVRI & LSHTM), Uganda Research Unit, Uganda.
*Author to whom correspondence should be addressed.
Abstract
Background: The use of herbal medicines for food poisoning in inadequate resource countries has greatly increased with the limited establishment of antibacterial activity. This study aimed at establishing the antibacterial activity of the aqueous Allium sativum extract against Staphylococcus aureus, Escherichia coli and Salmonella typhimurium.
Methods: Allium sativum L. (Amaryllidaceae) was purchased from a farmer in Kasese District and was authenticated. The material was then extracted using distilled water, filtered and lyophilized. Evaluation of the phytochemicals in the extract was done using standard procedures. High-Performance Liquid Chromatography (HPLC) fingerprint of the extract was conducted to monitor the reproducibility of the extract. The antibacterial activity of the aqueous garlic extract against the organisms above was evaluated and expressed as Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC).
Results: Phytochemical screening of the garlic extract showed the presence of amino acids, alkaloids, glycosides and saponins, flavonoids, steroids and terpenoids. HPLC fingerprints showed 39 and 98 peaks at 220nm and 254nm wavelengths respectively and the presence of various phytochemical compounds in A. sativum. The extract showed antibacterial activity against S. aureus, E. coli and S. typhi.
Conclusion: The aqueous garlic extract exhibited antibacterial activity against tested common food poisoning bacteria, with a high potency against gram-positive bacteria.
Keywords: Allium sativum, antibacterial, food poisoning, Staphylococcus aureus, Escherichia coli, Salmonella typhimurium