Abstract
Abstract Allicin is an organosulfur plant defensin mimetic compound, responsible for the bacteriostatic properties of Allium sativum (garlic). It is a major pharmaceutically important phytochemical that is capable of several biological activities including wide spectrum antibiotic action and synergy. However, the most crucial issue with the compound is its stability. Hence, the present study mainly focused on enhancing the stability of allicin for its commercial applicability along with the exploration of its antibiotic action against two chosen bacterial strain; i.e. Bacillus subtilis and Escherichia coli. To enhance stability, allicin was entrapped within polyethylene glycol (PEG) aggregation (PEGylated allicin). For this purpose, PEG 400 and 6000 were used. They show spontaneous aggregation at their critical aggregation concentration (CAC). PEG 6000 shows less CAC compared to PEG 400. It was observed that PEG 6000 expressed better inhibition to the bacterial growth at acidic pH (1.5 and 3) compared to PEG 400. Moreover, allicin and PEGylated allicin established the synergistic effect with several antibiotics which is advantageous during combined antibiotic therapy. Finally, ANOVA study demonstrated that the pH has a significant effect on the release of allicin from its PEGylated form which induced the inhibition of bacterial growth.
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