Concentration Of Garlic Extract Research Articles

Evaluation of bioactivity and antibacterial properties of Ti6Al4V-based green biocomposite implant encompassing TiO2 nanotube arrays and garlic extract

This study involved the incorporation of an antibacterial garlic extract into titanium oxide nanotubes (TNTs) formed via the anodization of Ti6Al4V implants. The garlic extract, obtained through low-temperature extraction aided by ultrasound waves, was loaded into the nanotubes. The presence of the nanotubes was confirmed through X-ray diffraction (XRD), energy-dispersive X-ray spectroscopy (EDS), and scanning electron microscopy (SEM). Fourier-transform infrared spectroscopy (FT-IR) and gas chromatography-mass spectrometry (GC-MS) were used to investigate the presence of bioactive compounds, particularly sulfur compounds responsible for garlic's antibacterial effects. The impact of loading two concentrations (0.1 and 0.2 g per milliliter) of garlic extract on Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) bacteria was examined. Results indicated a decrease in the growth range of S. aureus from 109 to 106 (CFU/ml) and E. coli from 1011 to 109 (CFU/ml) upon treatment. Additionally, cell adhesion and viability tests conducted on MG63 cells revealed an 8% increase in cell viability with the 0.1 g per milliliter concentration and a 35% decrease with the 0.2 g per milliliter concentration of garlic extract after 72 h of incubation (They have been evaluated by Microculture tetrazolium (MTT) assay). GC-MS analysis identified the presence of diethyl phthalate compounds in the garlic extract, suggesting a potential correlation with cellular toxicity observed in the sample with the higher concentration (0.2 g per milliliter) of garlic extract. Overall, the TNTs loaded with 0.1 g per milliliter of garlic extract simultaneously demonstrated antibacterial activity, cell viability, adhesion, and growth enhancement.

Garlic Extract as a Bath Treatment against Gyroductylus sp. in Guppy Fish (Poecilia reticulata)

Parasitic infection is considered one of the major constraints in commercial fish farms owing to huge economic losses. Although there are plenty of commercial drugs available for treatments, those synthetic chemicals are more hazardous to the host and the environment than the parasite. Therefore, a special trend can be seen towards herbal medications. The present study is utmost significance as it focused on a well-known spice, Garlic (Allium sativum) as a bath treatment against gyrodactylosis caused by Gyrodactylus sp. The soxhlet extraction method was used to haul out the water-soluble compounds and the major components were identified using Thin-Layer Chromatography (TLC) techniques. During the phytochemical analysis, flavonoids, glycosides, quinones, and diterpenes were identified where the alkaloids, tannins, and phenols were absent in garlic extract. To find out the LC50, values acute toxicity test was performed in 72 hours with triplicates and 802.2ppm value was resulted. 216 of infected adult guppies (2.9 ± 0.1cm, 0.32 ± 0.05 g) were used for a three-hour in vitro bath treatment with different concentrations of garlic extract including 50, 100, 150, 200, and 250 mg/L. Complete recovery from gyrodactylosis is observed by the means of microscopic observations at 3, 2.5, 2, and 1.5 h with 50, 100, 150, and 200mg/L of concentrations, respectively. According to the observations, it can be concluded that exposure to garlic extract caused the parasite to first detach from the host, then restrict its movements, and finally die. A significant negative correlation (p<0.01) can be observed between the garlic concentration and the eradication time. 250 ppm garlic extract bath for 0.5 hours was identified as the optimal and most effective treatment against gyrodactylosis. Therefore, garlic extract can be suggested as a herbal bath treatment against agent Gyrodactylosis infection in guppy fish. 
 Keywords: Bath treatment, LC50, Gyrodactylus sp, Poecilia reticulata

The effectiveness of garlic extract against Spodoptera litura on Chili

Spodoptera litura is a polyphagous pest and attack many families of cultivated plants, such as chili plants. Application of synthetic pesticides is still the mainstay for controlling this pest in the field. To support eco-friendly plant protection management, it is important to explore potential natural materials such as garlic extract. This research aims to determine the potential of garlic extract in controlling S. litura on chili plants, and to see its indirect effect on chili yield. The research was carried out in two sites, in the laboratory and the field. The experiment used a completely randomized design with 6 treatments and 4 replications. The concentrations of garlic extract, i.e., control (0%), 24%, 26%, 28%, 30%, and 32%. The results showed the application of garlic extract had a significant effect on the mortality of S. litura, the frequency of attacks, and the intensity of pest attacks in the field, and had an effect on the variable number of fruit and fruit weight of chili plants. The LC50 and LC90 values reached 19.66% and 29.97% in the laboratory, and 28.30% and 34.3%% in the field, respectively. The LT50 and LT90 values from the 32% garlic extract in the laboratory were respectively 3.37 and 7.23 days. The application of garlic extraction affected growth and yield, i.e. healthy leaves, number of fruits, and weight of fruits in chili. The garlic extract is potentially used as an organic pesticide to suppress the S.litura attacks while keeping the plant's growth and yield.

Green synthesis of silver nanoparticles by using Allium sativum extract and evaluation of their electrical activities in bio-electrochemical cell.

An electrical application of green synthesized silver nanoparticles (Ag NPs) by developing a unique bio-electrochemical cell (BEC) has been addressed in the report. Here, garlic extract (GE) has been used as a reducing agent to synthesize Ag NPs, and as a bio-electrolyte solution of BEC. Ag NPs successfully formed into face-centered cubic structures with average crystallite and particle sizes of 8.49 nm and 20.85 nm, respectively, according to characterization techniques such as the UV-vis spectrophotometer, XRD, FTIR, and FESEM. A broad absorption peak at 410 nm in the UV-visible spectra indicated that GE played a vital role as a reducing agent in the transformation of Ag+ions to Ag NPs. After that four types of BEC were developed by varying the concentration of GE, CuSO4. 5H2O, and Ag NPs electrolyte solution. The open circuit voltage and short circuit current of all cells were examined with the time duration. Moreover, different external loads (1 Ω, 2 Ω, 5 Ω, and 6 Ω) were used to investigate the load voltage and load current of BEC. The results demonstrated that the use of Ag NPs on BEC played a significant role in increasing the electrical performance of BEC. The use of GE-mediated Ag NPs integrated the power, capacity, voltage efficiency, and energy efficiency of BEC by decreasing the internal resistance and voltage regulation. These noteworthy results can take a frontier forward to the development of nanotechnology for renewable and low-cost power production applications.

Garlic extract addition for soil improvement at various temperatures using enzyme-induced carbonate precipitation (EICP) method

Enzyme-induced carbonate precipitation (EICP) is an emerging technique to improve the soil and most studies are carried out at room temperature. However, considering some foundations are in high-temperature environments (>40 °C), the higher urease activity at high temperature results in the solidification inhomogeneity, limiting the application of EICP. The higher urease activity at high temperature hampers the application of EICP because of solidification inhomogeneity. The garlic extract has been used as a type of urease inhibitor in medical science and food engineering. Here, we propose to use it to control urease activity for sand solidification at high temperature. The effects of garlic extract addition on urease activity and precipitation rates for calcium carbonate (CaCO3) were studied. Extra tests were conducted to study the effect of garlic extract addition on the solidification homogeneity. The results showed that the garlic extract addition significantly decreased urease activity. To reduce the rate of CaCO3 precipitation at different temperatures, a suitable concentration of garlic extract was necessary to obtain a suitable urease activity. In the sand solidification test, garlic extract addition resulted in a smaller difference in sonic time values or CaCO3 contents at different parts of samples. The improved solidification homogeneity can achieve higher strength. The correlation between sonic time values and CaCO3 content was higher than that between CaCO3 content and strength. Appropriate concentrations of garlic extract were obtained at 35 °C, 40 °C, 45 °C, 50 °C, and 55 °C. The proposed garlic extract addition method was significant to improve the homogeneity of solidified soil in practical engineering applications.

Effect of different concentrations of garlic extract on dental plaque isolates obtained from patients attending Federal Medical Center Makurdi

Instead of the traditional microbiological pathogens, the microbes that make up the mouth's resident micro-flora are what cause oral diseases like dental caries/plaque and periodontal disorders. The aim of this study was determine the effect of different concentrations of garlic extract on dental plaque isolates obtained from patients attending Federal Medical Center Makurdi. Swap samples were collected from teeth of patients and were transported to the laboratory, analysis was done on different culture media and identification of isolates was done using the Bergy’s manual of determinative bacteriology, biochemical characterization was carried following standard microbiological methods. The antibacterial activity was done using agar well diffusion method in which the garlic extract was introduced in concentrate. Concentrations of 500 mg/mL, 250 mg/mL, 125 mg/mL, 65.3 mg/mL and 35.5mg/mL were prepared and used for the susceptibility. The Isolates from results were Streptococcus oralis, Streptococcus mutans, Enterococcus feacalis and Staphylococcus aureus. The effect observed was concentration dependent as all the graphs obtained shows a linear series, the lowest inhibitory concentration shows that 250mg/ml was the lowest concentration that inhibits each of the isolates in ethanolic garlic extract while 500 mg/mL was the minimum inhibitory concentration for the aqueous garlic extract. Oral hygiene was recommended in order to help reduce the accumulation of dental plaque which usually harbours primary microbes that colonize the teeth surfaces resulting to caries and periodontal diseases. The use of mouth wash containing garlic and or toothpaste incorporated with alicin was recommended as this can help reduce the accumulation of dental plaque biofilm thereby minimising the incidence of dental caries and periodontal diseases.

Detection of Antibacterial Activity of Garlic Against Acinetobacter Species Isolated from Patients in Tertiary Care Hospital

The aim of the present study evaluates the antibacterial activity of garlic extracts on isolates of Acinetobacter. A total of 100 strains were collected from various samples at MGM hospital in Kamothe, Navi Mumbai. The susceptibilities of isolates to different antibiotics were tested by using the Kirby Bauer agar disk diffusion method. Seventy-nine per cent of isolated strains showed resistance to at least 14 or more antibiotics and all strains are multidrug resistant. Antibacterial activity of different concentrations of Garlic Extract was measured by well diffusion and the disk diffusion method. Garlic extract was used in the range of 5% to 100%. The present study suggests that multidrug-resistant Acinetobacter bacteria with significant antibiotic resistance show significant susceptibility to modest amounts of garlic extracts.

The effect of chitosan coatings enriched with garlic extract and coriander essential oil on the shelf life of rainbow trout (Oncorhynchus mykiss) fillet stored at 4 °C

SummaryThis study was conducted to evaluate the effect of chitosan coating enriched with garlic extract (GE) and coriander essential oil (CEO) on the shelf life of rainbow trout fillet. Treatments were prepared with chitosan coating (2%) containing GE and CEO (0.1% and 0.5%) both separately and in combination. The results showed that GE and CEO had significant effects on peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB‐N), total viable (TVC) and psychrotrophic (PTC) counts in fillet samples during storage. It was observed that an increase in the concentration of GE and CEO in the coatings would lead to a significant decrease in the amounts of PV, TVB‐N and TVC. The concentration of 0.5% CEO was more effective than GE on PV, TVB‐N and microbial counts. The treatment coated with chitosan containing 0.5%GE + 0.5%CEO had the lowest PV (5.56 mEq/kg), TBA (2 mg MDA/kg), TVB‐N (32.57 mg N2/100 g), TVC (7.12 log CFU/g) and PTC (5.22 log CFU/g) on the 12th day of storage. The results indicated that the chitosan coating enriched with 0.5%GE + 0.5%CEO can extend the shelf life of refrigerated trout fillets for 6–9 days compared to the control and chitosan alone samples.

Natural extracts elevated drought resistance in Iris tingitana plant

A study was carried out for two seasons (2020/21 and 2021/22) to examine the effect of various natural extracts individually or in combination on the drought resistance of Iris tingitana cv. Wedgewood. A mixture of sand and clay (1:1 v/v) was prepared as a growth media. The treatments were (0, 25, and 50 % water drought) with liquid active biostimulants (garlic and seaweed) five times intervals after two weeks from bulb germination. The results revealed that plants at different soil moisture with various biostimulants succeeded in producing flowers of the best quality. Water drought at 25% also increased chlorophyll (a & b) and carotenoids in leaves, while drought at 0% recorded the highest increase in gibberellic acid. At 25% drought, vegetative growth and flower parameters were at their highest levels. Moreover, water drought at 50 % increased abscisic acid (ABA), proline, and catalase. Additionally, increases in vegetative growth, the number of leaves, flower parameters, chlorophyll (a & b), and carotenoids in leaves were noted as a result of applying seaweed extract at a concentration of 10 mL L-1; however, the best results for gibberellic acid were obtained using the highest concentration of garlic extract (500 mL L-1). The interactions between treatments indicated the superiority of growing bulbs at 25 % water drought with applying seaweed extracted at 10 mL L-1 that improved vegetative growth and most of the flower parameters. Meanwhile, treating plants at 25 % water drought with either seaweed at 5 mL L-1 or garlic extract at 500 mL L-1 realized the higher chlorophyll (a & b), carotenoids, and gibberellic acid (GA3) content.

Effectiveness of Natural Preservative Ingredients Garlic Extract (Allium sativum) on the Shelf Life of Fresh Vannamei Shrimp (Litopenaeus vannamei)

This research aims to determine the best concentration of garlic extract that can be used so that the shelf life of vannamei shrimp can last longer. This research was conducted in May - August 2022 at the Fisheries Product Processing Laboratory, Padjadjaran University. This research used an experimental method with 4 tratments concentration of garlic: 0%, 5%, 10% dan 15%. The parameters observed in this research included the phytochemical test of garlic extract, the Total Plate Count (TPC) test, the scoring test and the degree of acidity (pH) test. Statistical of the data obtained from the results of the phytochemical test, Total Plate Count (TPC) and degree of acidity (pH) were analyzed descriptively comparatively while the scoring test was analyzed non-parametrically using Friedman's two-way analysis of variance with the Chi-square test. The results showed that the use of garlic extract with a concentration of 10% on vannamei shrimp during cold storage (0 - 4oC) had the longest shelf life of up to 5 days with a total bacterial count of around 4.9 x 105 CFU/g, a pH value of 7 with the appearance starts to change color, the smell is neutral but starts to smell a little ammonia and the texture is less elastic but still compact and solid.

Garlic Extract Participates in the Proliferation and Apoptosis of Nonsmall Cell Lung Cancer Cells Via Endoplasmic Reticulum Stress Pathway.

To investigate the effect of garlic extract (GE) on the proliferation and apoptosis of cell lines A549 and H1299 in lung cancer (LC). A549 and H1299 cells with well-developed logarithmic growth were added with GE at a concentration of 0 μg/ml, 25 μg/ml, 50 μg/M, 75 μg/ml, and 100 μg/ml, respectively. The inhibition of A549 cell proliferation was detected using CCK-8 after cultured for 24 h, 48 h, and 72 h. The apoptosis of A549 cells was analyzed via flow cytometry (FCM) after 24 h of cultivation. In vitro migration of A549 and H1299 cells was determined by cell wound scratch assay after 0 h and 24 h culture. The caspase-3 and caspase-9 protein expression levels in A549 and H1299 cells were evaluated through western blot after 24 h of cultivation. Colony formation and EdU assays revealed that Z-ajoene could inhibit cell viability and cell proliferation in NSCLC cells. After 24 h culture, there was no significant difference in the proliferation rate of A549 and H1299 cells with different GE concentrations (P > 0.05). A remarkable proliferation rate difference emerged between A549 and H1299 cells with different GE concentrations after 48 and 72 hours of cultivation. The proliferation rate of A549 and H1299 cells in the experiment group was significantly lower than that in the control group. With an elevated level of GE concentration, the proliferation rate of A549 and H1299 cells decreased (P < 0.05) while the apoptotic rate increased continuously. GE could exert toxic effects on A549 and H1299 cells, inhibit cell proliferation, promote apoptosis, and attenuate cell migration. Meanwhile, it might induce apoptosis of A549 and H1299 cells through the caspase signal pathway, which is positively correlated with the mass action concentration and is expected to be a new drug for LC treatment.

Growth Performance of Clarias gariepinus Fingerlings Fed with Allium sativum Extract as Natural Feed Additives

Fish is an important aspect of global dietary consumption and its demand makes it an important source of income and means of livelihood. 120 Clarias gariepinus fingerlings were sourced from Nagwamatse Farms Gusau, Zamfara State. They were acclimatized for 14 days and fed 4mm Bluecrown containing 45% crude protein diet at 3% body weight twice daily at 12hours interval and later subjected to varying concentrations of garlic extract for the period of twelve weeks. Cloves of garlic were sorted to remove the off types. Garlic dried scales were removed to allow easy air-dry in the laboratory. Dried samples were pulverized using mechanical blender. Ethanolic extraction was done using 100g of powdered samples to 500ml of ethanol. The extract was used to compound fish feed in three treatment (0.5%, 1% and 1.5%). The C. gariepinus samples were divided into eight groups (three treatments and a control with one replicates each). Water parameters were measured daily. The average highest mean weight gain was recorded in 1% extract treatment with 155.8±6.4 and the least mean weight was observed in the fish fed with 0.5g/kg of concentrates (140.5±8.73). C. gariepinus showed evidence of positive growth response however, high and very low concentrations of garlic extracts had lower positive growth response. Further research should be carried out on the physiological effects of high concentration, its durational effects and, palatability test to further ascertain its potency. The aim of this research study was to evaluate the growth performance of Clarias gariepinus fingerlings fed with diets containing varying concentrations of Allium sativum extract.

Evidence based Scientific Narrative Review on the Anticoagulant Mechanisms of Allium sativum (Garlic)

Introduction: Garlic (Allium sativum, Family: Amaryllidaceae) is a seasoning plant cultivated all over the world. Garlic contains a lot of bioactive compounds including organosulfur compounds, saponins, phenolic compounds, and polysaccharides. Anticoagulant activity is one of the pharmacological properties of Garlic. The aim of this study was to review the mechanism of the anticoagulant activity of garlic and summarise the potential evidence about the anticoagulant activity of garlic from past studies. Method: Literature searches were conducted on PubMed and Google Scholar databases. 44 full articles were reviewed in detail in this study. The findings were reviewed and potential evidence for the anticoagulant mechanisms of garlic was summarised. Results: Organosulfur compounds in garlic play a major role in the anticoagulant property of garlic. Garlic exhibits anticoagulant activity mainly through three mechanisms. Those are inhibiting platelet aggregation, retarding thrombin formation, and promoting fibrinolysis. The anticoagulant activity of garlic is proven by several human, animal and in-vitro studies. Garlic significantly inhibits adenosine diphosphate and epinephrine induced platelet aggregation in healthy subjects. Garlic administration inhibit the thrombus formation in rats. Aqueous and methanolic extracts of garlic prolong prothrombin time. Extension in clotting time is reported with increasing concentrations of garlic extract. Conclusions: Garlic has been reported as a medicinal plant showing anticoagulant activity by resisting platelet aggregation, inhibiting thrombin formation and enhancing fibrinolysis and this study suggests that garlic reduces the risk of thrombosis therefore cardiovascular complications.&#x0D; &#x0D; Keywords: Anticoagulant Activity, Garlic, Thrombosis

Comparison of In Vitro Anticoagulant Activity of Raw, Boiled, and Honey Fermented Allium sativum (GARLIC)

Garlic (Allium sativum) is one of the medically beneficial spices consumed by Sri Lankan people in different ways. The study aimed to determine the bioactive compounds and in vitro anticoagulant activity of aqueous and methanolic extract of raw, boiled, and honey fermented preparations of garlic. Different concentrations of aqueous and methanolic extract of raw, boiled, and honey fermented garlic were prepared by grinding different weights of garlic (2.5×10-3 kg for 500 mgmL-1, 1.25×10-3 kg for 250 mgmL-1, 0.25×10-3 kg for 50 mgmL-1 and 0.05×10-3 kg for 10 mgmL-1). For aqueous extract, the crude extract had been collected whereas for methanolic extract preparation, maceration had been done. In vitro anticoagulant activity was analysed using prothrombin time (PT) of pooled plasma diluted with different concentrations of garlic extract. Bioactive compounds in garlic extracts were analysed by Gas Chromatography-Mass Spectrometry. Methanolic extract of all 3 preparations and aqueous extract of honey fermented garlic had significantly prolonged PT at all concentrations compared to the control (p&lt;0.05). Aqueous extract of raw and boiled garlic showed significant prolongation in PT only at high concentrations compared to the control (p=0.008). Prolongation in PT was increased with increasing concentration of garlic extract. Honey fermented garlic had the highest prolongation in PT compared to the other two preparations. Moreover, methanolic garlic extract exhibited the a higher prolongation in PT compared to aqueous garlic extract. The content of Dodecanoic acid methyl ester and Methyl tetradecanoate in boiled garlic extract was much higher than in raw garlic extract. Diallyl disulphide, Methyl thiourea and S-Methyl methanethiosulfinate were only found in aqueous raw garlic extract. Beta sitosterol was only detected in methanolic raw garlic extract. All three consumption methods of garlic have an inhibitory effect on blood coagulation. Honey fermented garlic is the most effective preparation for anticoagulant activity.

THE COMPARISON OF MACERATION AND SOXHACLETATION METHODS EFFECTIVENESS ON GARLIC EXTRACT TO INHIBIT STAPHYLOCOCUS AUREUS GROWTH

Introduction: An abscess is pathological, pus-filled cavity caused by mixedbacterial infection. Bacteria that a role in the process, namely Staphyloccocusaureus. Treatment of abscesses is usually by antibiotics. Abscesses caused byStaphylococcus aureus appears to be resistant to antibiotics, alternative needed by utilizing herbal plants such as garlic. Garlic has active ingredientallicin has antibacterial. Objective: The purpose was to determined whichmethod was the most effective among maceration and soxhletation methodsin making garlic extract with a concentration of 50% against the resistance ofStaphyloccocus aureus. Material and Methods: The research method usedKirby Bauer method which is sensitivity test with the agar diffusion methodusing the disc diffusion technique. The Kirby Bauer sensitivity test usingselective media, namely Muller Hinton Agar media, the inhibition zone iscreated area with a clear zone around the disc. Result: Data obtained fromthe results this study were statistically tested using normality with Shapiro-Wilk to see whether the data normally distributed or not, the expression was with the One Way Anova test to see whether there was a difference that could be measured later with the Least Significant Differencetest to see groups that are influential in inhibiting bacteria. Discussion: Thecontent of active compounds from garlic extract by soxhletation methodmore easily extracted because circulation that can increase the rate of transfercompounds from extract. Conclusion: The results, 50% concentration ofgarlic extract using the soxhletation more effective in inhibiting the growth ofStaphylococcus aureus bacteria than the maceration method.

Storage Power Enhance Of Vaname Shrimp And Windu Using Garlic Extract at Room Temperature

Shrimp is one of the fishery products with high protein content and when viewed biologically and chemically this shrimp is perishable and smells bad. The method used in this study was a Quasi-Experiment with 6 treatments and 3 replications at concentrations of garlic extract of 200 gs, 400 gs, 600 gs, 800 gs, 1000 gs, and 1200 gs. This study uses an organoleptic test to determine the decay of shrimp through the senses. The research sample was vaname and windu shrimps taken directly from fishermen and shrimp farmers in Bagan Percut Village, Deli Serdang Regency. Simple random sampling was used to determine the sample in this study. The data in this study were analyzed using a two-way ANOVA test with a 95% confidence level. The results showed that the higher the concentration of the extract, the longer the shelf life of shrimp at room temperature.

Evaluation of lyophilized royal jelly and garlic extract emulgels using a murine model infected with methicillin-resistant Staphylococcus aureus

The limited therapeutic options associated with methicillin-resistant Staphylococcus aureus (MRSA) necessitate search for innovative strategies particularly, use of natural extracts such as lyophilized royal jelly (LRJ) and garlic extract (GE). Therefore, out study aimed to formulate emulgels containing different concentrations of both LRJ and GE and to evaluate their activities using a murine model infected with MRSA clinical isolate. Four plain emulgel formulas were prepared by mixing stearic acid/yellow soft paraffin-based O/W emulsion formulae based on Carbopol 940, Na alginate, Na carboxymethylcellulose or Hydroxypropyl methyl cellulose E4. Sodium alginate-based emulgel was selected for preparation of four medicated emulgel formulations combining LRJ and GE at four different concentrations. The selected medicated emulgels were used for the in vivo studies. The emulgel formulated with Na alginate and HPMC (MF3) exhibited optimum smooth homogeneous consistency, neutral pH, acceptable viscosity, spreadability, extrudability values and best storage stability properties. In vivo results revealed that, the wounds infected with MRSA isolate in rates were wet (oozing) and showed pus formation when compared to injured uninfected wounds. MF3 formula containing 4% LRJ and 50% GE showed the maximum wound healing properties, both in the apparent physical wound healing measurements and in the histopathological examination. In conclusion, the medicated emulgel formulation (MF3) prepared with Na alginate was found optimum for topical application. MF3 formula containing 4% LRJ and 50% GE has shown the highest in vivo wound healing capacities. Further clinical studies should be conducted to prove both its safety and efficacy and the potential use in human.

Influence of budburst inducers replacing hydrogen cyanamide on phenological parameters of ‘Castel Gala’ apple trees

Hydrogen cyanamide is the main budburst inducer applied in Brazil, even though it is highly toxic to the environment. This fact has triggered the search for alternatives with similar efficiency and lower toxicity. This study aimed at evaluating the efficiency of different budburst inducers by using phenology on the field and by applying the biological method of single bud. The experiment was conducted in an experimental orchard of ‘Castel Gala’ apple trees in both 2019/2020 and 2020/2021 seasons. Seven treatments, divided into three concentrations of Erger® associated with calcium nitrate, three concentrations of garlic extract associated with mineral oil and control (no application), were applied in the first season. The second season consisted of the seven treatments applied in the first season and two treatments of hydrogen cyanamide, at different concentrations, associated with mineral oil. Evaluation was carried out on the field by checking budburst and flowering percentages, fruit set and dates of phenological stages. In the second season, the test of the single bud evaluated percentages of total budburst and mixed buds, average budburst time (ABT) and average time for leaf opening (ATLO). The results show that garlic extract is not efficient inducing budburst in 'Castel Gala' apple trees; while the budburst inducers hydrogen cyanamide 1% + mineral oil 3% and Erger® 7% + calcium nitrate 5% are the best alternative for inducers, being the last main alternative to hydrogen cyanamide in 'Castel Gala' apple trees budburst induction. The biological method of single bud did not show to be a good alternative to evaluate the efficiency of budburst inducers in 'Castel Gala' apple trees. .

Effectiveness of Garlic Extract (Allium sativum L) as Larvicide of Aedes aegypti

The problem of disease due to dengue virus infection is still a health concern, especially in tropical countries. One of the efforts made is to explore vegetable insecticides as larvicides for dengue vectors, the Aedes aegypti mosquito. Garlic (Allium sativum. L) is believed to be able to repel or inhibit and even kill the larvae of the Aedes aegypti mosquito because garlic has a strong aroma. This study aims to determine the effectiveness of garlic extract as a larvicide of Aedes aegypti. The research method used is a quasi-experimental with a post test only control group design. The larvae of Aedes aegypti used were instar I-IV larvae which were divided into treatment groups and control groups. In the treatment group, Aedes aegypti larvae were given garlic extract with 5 concentrations, namely 0.10% (0.2 mL extract + 200 mL water), 0.20% (0.4 mL extract + 200 mL water), 0.30% (0.6 mL extract + 200 mL water), 0.40% (0.8 mL extract + 200 mL water) and 0.50% (1 mL extract + 200 mL water), while the control group was only given 200 mL mineral water. The results of observing the effectiveness of garlic extract as Aedes aegypti larvicides in all instars showed that the higher the concentration of garlic extract, the more Aedes aegypti larvae died, and the higher the larval instar the higher the concentration needed to kill it. . In the first instar larvae, the LC50 is 0.24%, the second instar is 0.15%, the third instar is 0.16% and the fourth instar is 0.24%, so the higher the instar, the higher the LC50 or concentration needed to kill 50% of the larvae.&#x0D; Key words : larvacide, Aedes aegypti, Allium sativum

In vitro evaluation of the synbiotic effect of probiotic Lactobacillus strains and garlic extract against Salmonella species

The study was carried out to screen potential probiotic strains of Lactobacillus spp. for its synbiotic antibacterial action with garlic extract against Salmonella strains in vitro. Initially, five Lactobacillus isolates viz. L. plantarum NG6, AM3, DS11, NG13 and L. paracasei DB3 isolated from faecal sources were selected based on its antimicrobial activity against Salmonella strains. The five Lactobacillus strains demonstrated good level of in vitro probiotic attributes in terms of acid and bile tolerance, auto- and co-aggregation, BSH activity and cell surface hydrophobicity. Multivariate PCA analysis and heatmap visualization of the probiotic attributes of the five strains confirmed L. plantarum NG6 as the best probiotic lactobacilli. Based on the results of the antimicrobial testing of various concentration of garlic extract (GE) it was observed that 12.5% GE showed bactericidal effect against both Salmonella Typhi and Typhimurium, but not against Lactobacillus spp., rather the combination demonstrated synergistic antimicrobial action against the test strains which was also validated by Scanning electron microscopy. Overall, the study is a first attempt to demonstrate that probiotics can be combined with herbal preparations such as garlic to fight against Salmonella, which can further pave way for development of more natural formulations for combating gastrointestinal infections.