Perbandingan sensitivitas antimikroba dengan ekstrak bawang putih terhadap bakteri penyebab

OMSK

(604-611)

A total of 76 bacterial isolates were identified from 65 clinical samples were collected from patients
suffering from wounds infections who admitted to Al-Hilla General Teaching Hospital. Laboratory
diagnosis of bacterial isolates achieved according to the diagnostic characteristics and compared
with those characteristic being reported in referential reference16.Among 76 bacterial isolates, 48
isolates of S. aureus(63.16%).

In this study, The results indicate that, ethanolic extracts have the highest inhibitory
effect(largest inhibition zones) against MRSA as compared with methanolic and Aqueous extractst,
table 3.1, may be because of the fact that, Ethanolic extraction of plants dissolves the organic
compounds results in the liberation of the antimicrobial components25.

This result was in agreement with26 who mentioned that Ethanol extracts showed more activity
against the bacteria than the water extracts. This may be due to the higher volatility of the ethanol
which tends to extract more active compounds from the samples than water.

The garlic antibacterial activity on MRSA could be due to the action of biological active ingredient of
allicin which exhibits it's antimicrobial activity mainly by immediate and total inhibition of RNA
synthesis, although DNA and protein syntheses are also partially inhibited, suggesting that RNA is the
primary target of allicin action13.Allicin is an organosulfur compound which has been studied for it's
potential to treat various kinds of multiple drug resistance bacterial infections, as well as viral and
fungal infections in vitro33.

[64]

Medicinal plants have been considered by many researchers as useful, safe and
highly effective remedies for treating different types of infections as they are frequently
used in popular medicine. They are preferred by several scientists as an alternative to the
conventional antibiotics which have numerous side effects and complications namely
toxicity, antimicrobial resistance and susceptibility to fungal infections. The prolonged use of
antibiotics may also lead to gastrointestinal tract disturbances, which usually results in
discontinuation of the treatment

The antibacterial properties of Allium Sativum may be due to its potentially active
chemical constituents as it contains at least 33 sulfur compounds, several enzymes and the
minerals germanium, calcium, copper, iron, potassium, magnesium, selenium and zinc;
vitamins A, B1 and C, fiber and water. It also contains 17 amino acids namely: lysine,
histidine, arginine, aspartic acid threonine, swine, glutamine, proline, glycine, alanine,
cysteine, valine, methionine, isoleucine, leucine, tryptophan and phenylalanine. It has a
higher concentration of sulfur compounds than any other Allium species which are
responsible both for garlic’s pungent odor and many of its medicinal effects. One of the
most biologically active compounds in garlic is allicin (diallyl thiosulfinate or diallyldisulfide).
The most abundant sulfur compound in garlic is alliin (S-allylcysteine sulfoxide), which is
present at 10 and 30 mg/g in fresh and dry garlic, respectively. [35]