IN VITRO DETERMINATION OF BACTERICIDAL EFFECT OF GARLIC ON STAPHYLOCOCCUS AUREUS
ABSTRACT
Invitro determination of bacteriocidal effect of garlic extract on staphylococcus aureus causing skin and urinary tract infection (UTI) on some female patients were studied.
High vagina swab (HVS) samples were collected randomly from selected number of patients who had symptoms similar to that of Staphylococcus aureus activities. The samples were inoculated on Macconkey agar and nutrient agar and incubated at 370c for 24-48 hrs. Colonies that appeared pinkish in whitish creamy and yellowish on nutrient agar were gram stained and examined microscopically. Also, biochemical tests were carried out in order to characterize the organism present in each positive sample 80% of the samples examined were found to react positively to Staphylococcal infections. It’s prevalence is more among the age range of 18 – 30 years. It is suggested that government should encourage public health education on the potency of the cheap and readily available antibacterial agent like garlic and it’s addition to daily dietary which will act as a prop drug especially to women to reduce the incidence of S. Aureus that causes skin and urinary tract injection. Garlic extract has been proved to be an excellent cure to the ailment.
TABLE OF CONTENTS
CHAPTER ONE
- Introduction
1.1 Aim and objectives
- Hypothesis
- Delimitation
- Statement of problem
CHAPTER TWO
- LITERATURE REVIEW
CHAPTER THREE
- Materials and method
3.1 Bacteriological culture
- Sterilization
- Collection and transport of specimens
- Laboratory examination of H.V.S. Sample
- Biocehmical characterization of isolates catalase
- Procurement and extraction of garlic extract
- Serial dilution
- Disc preparation
- Impregnation of thegarlic extract into the paper disc.
- Sensitivity testing of garlic extract
CHAPTER FOUR
- Result
4.1 preliminary identification of bacteria isolate
- Biochemical test showing staphyloccoccus aureus
- Sensitivity testing using garlic extract and three antibiotics indicating their zone of inhibition.
CHAPTER FIVE
- Discussion, conclusion and recommendations
5.1 Discussion
- Conclusion
- Recommendation
LIST OF TABLES
I The level of bacteria according to age range 37
II. Preliminary identification of bacteria isolate 38
III. Biochemical test carried out to identify staphylococcus
Aureus 39
IV Sensitivity testing using garlic extract and three
antibiotics 40
V Table for minimum inhibitory concentration 40
VI Bacteriocidal evaluation of garlic extract 41
LIST OF FIGURES PAGES
I CHEMICAL STRUCTURE OF ALLICIN 30
II Flow chart of garlic extract 30
III Flow chart of serial dilution 31
IV Disc before incubation 35
V Disc after incubation 36
CHAPTER ONE
1.0 INTRODUCTION
Allium satirum commonly known as garlic is an odoriferous plant belonging to a family lilacease. It is a small perennial herb with narrow flat leaves and surrounded by membranous patches, it is grown mostly in Northern Nigeria. It is used primarily for seasoning or spice and also for its medicinal property. The plant contain a medicinal properly just like other plants such as aloes, Indian liquorices, alligator pepper etc which are also found useful, although the extend is not accurately recorded. The medicinal property of garlic is due to its “sulphur” content which was believed to be responsible for it’s medicinal value. Garlic as a medicinal plant has been widely used and found to be effective on number of serious infections. Other plants like the ones mentioned earlier also have their medicinal properly, some which is as a result of the presence of ackloids, volatile oils, polyphenol and some related sulphur compound contained in them. Similarly, some are found to be used as vermifuge, stimulating carminative toxic and also as condiments and for treatment of worm bites just like garlic.
