Abstract
<p align="left"><strong>Aim of the study:</strong> The purpose of this study was to investigate the possibility of garlic extract as a feed additive to prevent and treat <em>Salmonella</em> infection.</p><p align="left"><strong>Methods:</strong> Garlic extracts were prepared from fresh crushed garlic and dissolved in different concentrations of ethanol. Garlic extract (<em>Allium sativum</em>) was analyzed by using gas chromatography-mass spectrometry (GC-MS). To examine biological activity, the antimicrobial activity test was carried out by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against <em>Salmonella </em>typhimurium. Antioxidant activity of garlic extracts was examined by ABTS radical scavenging assay</p><p align="left"><strong>Results and discussion</strong><strong>:</strong> In the GC-MS analysis, allyl trisulfide, 2-hydroxy-gamma-butyrolactone, 1, 3-dihydroxyacetne dimer, propanoic acid, 2-propone were confirmed as predominant components of garlic extract. the MIC was 10 mg/mL in all extracts. However, antioxidant effect was highest in 20 mg/mL of 100% ethanol garlic extract (82.1%). The amount of IC₅₀ (50% inhibitory concentration) was measured at 1.6 mg/mL. </p><p align="left"><strong>Conclusion:</strong> 75% ethanol garlic extract was the most efficient in considering the recovery rate, antimicrobial and antioxidant activities among the various extracts. Based on the above biological results, we could confirm this possibility as a feed additive for anti-salmonella infection.</p>
Highlights
Mortality caused by bacterial infection is the major cause of production damage in Korean farms [1]
S. enterica Typhimurium is found in pigs, chicken, and eggs; human infection occurs via the food chain
The results indicated that the ethanol and petroleum ether extracts contained high levels of allicin [17]. Their experiment did not confirm the yield in relation to various ethanol concentrations and their respective antimicrobial and antioxidant activities
Summary
Mortality caused by bacterial infection is the major cause of production damage in Korean farms [1]. Infection by Salmonella enterica Typhimurium, a gram-negative bacilli, usually occurs via the oral route and causes digestive system disorders in humans and animals [2]. S. enterica Typhimurium is found in pigs, chicken, and eggs; human infection occurs via the food chain. Natural antibiotics from plant extracts have been reported as a substitute for conventional antibiotics with the purpose of suppressing the emergence of antibiotic-resistant bacteria. Among these plants, garlic has been reported to exhibit various pharmacological effects: improvement of arteriosclerosis and brain function; antimicrobial, anti-cancer, antiviral, and antioxidant activities; enhancing immunity and blood coagulation; and liver function recovery [6].
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