Fresh Garlic Juice Research Articles

Synergistic effects of fresh garlic juice in cellulose based antimicrobial food packaging film

Development of cellulosic edible films and coatings enriched with garlic juice. • Novel cellulosic edible film enriched with fresh garlic juice was proposed. • The film was treated with glycerol and citric acid vapor to improve mechanical properties. • The films displayed excellent stretchability and optical clarity. • The films possessed excellent antifungal and antibacterial properties, thus retaining the food fresh. This article presented a novel food packaging film made from cellulose nanofibers (CNFs), raw garlic juice and glycerol. The film was made tough, strong, and barrier-resistant by treating the CNFs with glycerol and citric acid vapor, which performed as a plasticizer and cross-linking agent, respectively. Garlic juice was added as the antibacterial agent. The as-produced films exhibited 529, 47, and 59% higher extensibility, moisture resistance, and water vapor barrier, respectively than the pristine CNF film. The film also showed excellent antifungal and antibacterial resistance.

Antibacterial effect of Allium cepa (onion), Allium sativum (garlic), Azadirachta indica (neem) extract against different bacteria isolated from clinical sample.

Objective: The objective of this study was to evaluate and screen the antibacterial activity of medicinal plant which were most cultivated in ancient time. Study Design: Experimental Study. Setting: Microbiology Section, Pathology Department, Sheikh Zayed Hospital/Medical College Rahim Yar Khan. Period: February 2019 to May 2019. Material & Methods: The fresh aqueous extract of garlic cloves (Allium sativum), onion bulb (Allium cepa) and neem (Azadirachta indica) leaves used against the clinically isolated Staphylococcus aureus(S.aureus), Escherichia coli (E.coli), Klebsiella, Acinetobacter and Pseudomonas species by using agar well diffusion method. Aqueous extract of used plant tested at different concentrations of 100%, 75%, 50%, 25%. Results: All these concentrations showed inhibitory effect towards Gram positive bacteria (S.aureus), while Gram negative bacteria more sensitive to higher concentration. In this analysis, on comparison we observed that fresh garlic juice extract was more efficient on all tested bacteria either Gram positive or Gram negative than other and give maximum zone of inhibition on S.aureus (40mm) due to their high chemistry. Gram negative bacteria mainly E. coli somehow resistant to onion and neem extract because they possess the ability to rapidly mutate their genetic makeup towards phytochemical compounds. Conclusion: The result of study also elicits that efficacy of fresh extract depends upon concentrations levels. The plant showed maximum zone of inhibition at 100% than at 25% because on higher level they contain higher bioactive compounds.

Neuroprotective effects of vitamin C and garlic on glycoconjugates changes of cerebellar cortex in lead-exposed rat offspring

The deteriorating effects of Lead (Pb) on central nervous system (CNS) such as cerebellum has been demonstrated in previous studies. Glycoconjugates with the important role in CNS development may be affected by Pb-exposure. Utilization of antioxidant agents and herbal plants has attracted a great deal of attention on attenuating neurotoxicants-induced damage. Thus, in this study the neuroprotective effects of vitamin C and garlic on content of glycoconjugates of cerebellar cortex in Pb-exposed animals were investigated. Wistar pregnant rats were divided into: control (C), Pb-exposed (Pb) (1500 ppm lead acetate in drinking water), Pb plus vitamin C (Pb + Vit C) (500 mg/kg) intraperitoneally, Pb plus garlic (Pb + G) (1 mL /100 g body weight fresh garlic juice via gavage), Pb plus vitamin C and garlic (Pb + Vit C + G), and sham groups (Sh). Finally, levels of Pb in blood were measured in both rats and offspring on postnatal day 50 (PND50). Also, the cerebellums were removed for measuring Pb-levels and performing lectin histochemistry. Blood and cerebellar Pb-levels were increased in Pb-exposed group compared to control group (P < 0.001), whereas they were decreased significantly in Pb + Vit C, Pb + G, and Pb + Vit C + G groups (P < 0.01). By using MPA, UEA-1, and WGA lectin histochemistry, Pb-exposed group showed weak staining intensity compared to other groups. Besides, significant decrease was observed in the density of lectin-positive neurons of Pb-exposed group compared to the control group (P < 0.001). Moreover, strong staining intensity and high lectin-positive neurons were found in Pb + Vit C, Pb + G and Pb + Vit C + G groups than Pb-exposed group (P < 0.001). The present study revealed that Pb-exposure can result in alteration in the cerebellar glycoconjugates contents and co-administration of vitamin C and garlic could attenuate the adverse effects of Pb. The findings of this study revealed the ameliorating effects of vitamin C and garlic against Pb, suggesting the potential use of vitamin C and garlic as preventive agents in Pb poisoning.

Protective effect of garlic juice on renal function and lipid profile in rats fed with high-fat diet

Background: Hyperlipidemia is one of the most challenging clinical disorders and is known to be a causative factor in a number of related conditions. Garlic has traditionally been used to lower serum lipids in hyperlipidemia patients. The present study evaluates the renoprotective role of garlic against induced changes in rat kidneys as a result of a high-fat diet (HFD). Materials and Methods: Twenty adult male Wistar rats were arranged into 4 groups: Group 1 (control) were fed a normal rat diet; Group 2 were fed an HFD (butter in a dose of 20g/100g food); Group 3 were fed fresh garlic juice (GJ) in their diet (6g/100g food); and Group 4 were fed with butter and GJ in their diet (HFD + GJ). The experimental period was 8 weeks. Serum lipid profiles and renal function tests were carried out and evaluated. Results: The HFD significantly increased body weight, total serum cholesterol, triglycerides, low-density lipoprotein cholesterol (LDL-C), uric acid, creatinine, and blood urea nitrogen (BUN), and decreased total protein and albumin, as compared to the control. In the HFD + GJ group, normal body weight was restored; serum levels of total cholesterol, creatinine, BUN, and albumin were similar to the control, and serum levels of triglyceride, LDL-C, uric acid, and total protein were partially restored to the levels of the control. Conclusions: The incorporation of GJ into an HFD resulted in improved lipid profile and kidney function. Hence, the consumption of GJ may be a useful supplement for renal protection in hyperlipidemic patients.

Growth and effect of garlic (Allium sativum) on selected beneficial bacteria

Abstract The growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known. In this study, we focus on finding answers to the question of whether selected beneficial bacteria will survive in the presence of ground garlic solution or fresh garlic juice and obtaining the growth parameters of that strains. Disk diffusion assays revealed that while Bifidobacterium longum BB536 is the most susceptible (49.37 ± 1.07 mm), Lactobacillus acidophilus 74-2 is the most resistant (no inhibition zone) bacteria to the fresh garlic juice, significantly. However, the strains were not adversely affected in possible usage rates of garlic in some Turkish appetizers. Enumeration assays also confirmed these unexpected findings. The addition of certain quantities of ground garlic or fresh garlic juice that did not show antimicrobial activity for selected probiotic strains are suitable for food matrix, especially yogurt based products.

Acaricidal effects of fresh garlic juice on adult ham mite, Tyrophagus putrescentiae (Schrank)

Ham mites, Tyrophagus putrescentiae (Schrank), are a common pest of dry cured meat products and cause devastating effects on product quality. Methyl bromide, a chemical fumigant used to control mite populations, is no longer be available due to regulatory action. Therefore, it is essential to identify potential alternatives. Garlic (Allium sativum) extracts or chemical components show toxicity to the northern fowl mite, mosquitoes, nematodes, and aphids. Thus, we explored the efficacy of garlic juice in controlling T. putrescentiae. Using a choice test experimental design, approximately 50% of inoculated mites colonized control ham cubes, while no mites remained on cubes dipped in fresh garlic juice. Garlic was ineffective when examined for volatile efficacy, but was toxic in direct contact assays, showing time- and concentration-dependent lethality. Fresh garlic juice at 50–100% strength showed ≥95% mortality in 24 h bioassays, well within the range for acceptable commercial efficacy. However, as fresh garlic juice aged up to 72 h, efficacy was significantly reduced, particularly when diluted with water. Thus, garlic juice acted as a short-term repellent and toxicant in contact models, but application is time sensitive. Nonetheless, it shows potential utility for control of the ham mite.

Clinical and Experimental Study of the Toxic Neuropsychiatric Effects of Formaldehyde Exposure: Has Garlic a Protective Role?

Background: The central nervous system is one of the most important systems affected by formaldehyde (FA). Aim of Work: This study was designed to assess its toxic neuropsychiatric effects both clinically and experimentally and the protective effects of garlic. Methods: Clinically: 20 workers in the gross anatomy laboratory and 20 libertarians underwent a standardized clinical assessment including medical, neurological and psychiatric examination. Experimental: 40 male rats were divided randomly into four groups. Group I is control group. Group II received 10 mg/kg of FA intraperitoneally once daily for 14 days. Group III was treated with fresh garlic juice (1 ml/100g body weight) once daily by oral gavage for 14 days. Groups VI received fresh garlic juice plus formaldehyde daily for 14 days. At the end of the experiment, the rats’ brains were obtained for histological examination and biochemical analysis. Results: Clinical and psychiatric profile of FA exposed persons’ revealed cognitive impaired, anxious and depressed persons. There were hostile persons with more hostility toward outside. Experimentally, hippocampal and frontal superoxide dismutase and reduced glutathione showed highly significant decrease while malondialdehyde and nitric oxide level showed highly significant increase in formaldehyde treated group when compared with control group. Also histopathological changes in the hippocampal and frontal cortices by light microscope revealed many distorted cells with deeply stained shrunked nuclei and cytoplasm was surrounded by vacuolated pale areas in FA exposed group. Minimization of biochemical and histopathological changes were observed in combined formaldehyde and garlic treated group. Conclusion: The profiles of personality arouse dangerous affairs about the toxic impact of FA on persons, family, and society. Formaldehyde-induced neuronal damage, oxidative stress and lipid peroxidation in brain were minimized by addition of garlic.

Molecular Detection of Pseudomonas aeruginosa and Study the Effect of Fresh Garlic juice on Some Virulence Factors of this Bacteria.

The present study included the collection of 169 samples from various clinical and environmental sources for investigation of existence of Pseudomonas aeruginosa in those sources, the clinical samples collected from some hospitals in Baghdad city and included 126 samples of wound, burns, cystic fibrosis, ear infections and urinary tract infections (35, 52,4, 22 and 13) samples respectively, while environmental samples were distributed by 25 samples from soil, and 18 samples from wastewater and some swamps. Samples were identified based on the morphological and microscopical characteristics of the colonies when they were culturing in a number of culture media as well as biochemical tests. The molecular detection was used to confirm diagnostic test for the isolates based on the 16SrRNA gene, as a detection gene, which has specific sequences for DNA of P.aeruginosa bacteria.The results of molecular detection showed that 51 isolates belong to target bacteria were distributed as 20 of burns, 9 isolates of wounds, 7 isolates of ear infection, 4 isolates of cystic fibrosis, 2 isolates of urinary tract infection, 5 isolates of soil and 4 isolates of water. The results of phenotypic detection of some virulence factors showed that 49 isolates with percent (95%) produced beta-hemolysis, while 46 isolates (90%) showed variance in the strength of pycocyanin production with a absorbance ranging from (0 to 0.52) at 690 nm, and 47 (92%) of isolates were producing protease enzyme, 44 (86%) of the isolates showed a differences in their ability to biofilm formation. As a result of the increased resistance of P.aeruginosa bacteria towards antibiotics, it is became a problem in the treatment of the infectious diseases caused by this bacteria therefore, the current study focused on the use of fresh garlic extract towards of some virulence factors because it being easy and commonly used. The results of the statistical analysis showed a significant difference when P-value (

Fresh garlic juice versus aged garlic extract. Determination of lethal concentration (LC20 and LC50) values on zebrafish (Danio rerio) embryos and larvae

Fresh garlic juice versus aged garlic extract. Determination of lethal concentration (LC20 and LC50) values on zebrafish (Danio rerio) embryos and larvae

Antimicrobial activity of fresh garlic juice: An in vitro study.

Introduction:Antimicrobial resistance has been a global concern. Currently, interest has been focused on exploring antimicrobial properties of plants and herbs. One such botanical is Allium sativum (garlic).Aim:To evaluate the antimicrobial activity of fresh juice of garlic.Materials and Methods:Varying concentrations of fresh garlic juice (FGJ) were tested for their antimicrobial activity against common pathogenic organisms isolated at SSG Hospital, Vadodara, using well diffusion method. Moreover, minimum inhibitory concentration (MIC) and minimum lethal concentration (MLC) of FGJ were tested using broth dilution method. Sensitivity pattern of the conventional antimicrobials against common pathogenic bacteria was tested using disc diffusion method.Results:FGJ produced dose-dependent increase in the zone of inhibition at a concentration of 10% and higher. MIC of FGJ against the pathogens ranged from 4% to 16% v/v whereas MLC value ranged from 4% to 32% v/v with Escherichia coli and Staphylococcus aureus spp. showed highest sensitivity.Conclusion:FGJ has definite antimicrobial activity against common pathogenic organisms isolated at SSG Hospital, Vadodara. Further studies are needed to find out the efficacy, safety, and kinetic data of its active ingredients.

Antibacterial activity of fresh juice of Allium sativum (garlic) against multi – drug resistant isolates of Staphylococcus aureus

Staphylococcus aureus causes a variety of infections in humans and animals. The growing emergence of drug - resistant pathogens led to the development of natural antimicrobials. In this study the antimicrobial effect of fresh garlic juice against multi – drug resistant S. aureus isolates has been studied. Antibacterial activity was measured by agar well diffusion method. All the test bacteria were found sensitive to the garlic juice. The minimum inhibitory concentration (MIC) of the fresh garlic juice against the test bacteria were ranging from 6.25 to 12.5% v/v and the minimum bactericidal concentration (MBC) ranging from 25 to 50% v/v. Based on this finding garlic juice possess significant antibacterial potency against multi-drug resistant isolates of S. aureus may be used as a natural therapeutic agent and antimicrobial preservative in food industry. Key words: Antibacterial activity, MDR Staphylococcus aureus and garlic juice.

Survival and growth of Salmonella in salsa and related ingredients.

A large outbreak of Salmonella Saintpaul associated with raw jalapeño peppers, serrano peppers, and possibly tomatoes was reported in the United States in 2008. During the outbreak, two clusters of illness investigated among restaurant patrons were significantly associated with eating salsa. Experiments were performed to determine the survival and growth characteristics of Salmonella in salsa and related major ingredients, i.e., tomatoes, jalapeño peppers, and cilantro. Intact and chopped vegetables and different formulations of salsas were inoculated with a five-strain mixture of Salmonella and then stored at 4, 12, and 21 degrees C for up to 7 days. Salmonella populations were monitored during storage. Salmonella did not grow, but survived on intact tomatoes and jalapeño peppers, whereas significant growth at 12 and 21 degrees C was observed on intact cilantro. In general, growth of Salmonella occurred in all chopped vegetables when stored at 12 and 21 degrees C, with chopped jalapeño peppers being the most supportive of Salmonella growth. Regardless of differences in salsa formulation, no growth of Salmonella (initial inoculation ca. 3 log CFU/g) was observed in salsa held at 4 degrees C; however, rapid or gradual decreases in Salmonella populations were only observed in formulations that contained both fresh garlic and lime juice. Salmonella grew at 12 and 21 degrees C in salsas, except for those formulations that contained both fresh garlic and lime juice, in which salmonellae were rapidly or gradually inactivated, depending on salsa formulation. These results highlight the importance of preharvest pathogen contamination control of fresh produce and proper formulation and storage of salsa.

Garlic and papaya lack control over gastrointestinal nematodes in goats and lambs

Gastrointestinal nematodes (GIN) continue to hinder small ruminant production because of anthelmintic resistance and lack of effective products for GIN control in organic production. The objective of this study was to examine the effectiveness of a commercially available certified organic garlic product, fresh garlic juice, or garlic bulbs as an anthelmintic to control GIN in goats and papaya seeds for GIN control in lambs. In the first experiment, weaned meat goat kids were administered water or a commercial garlic juice product ( n = 7/treatment). In the second experiment, kids were administered water, fresh garlic juice, or fed garlic bulbs ( n = 9 or 10/treatment). In a third experiment, lambs were administered nothing or papaya seed in water ( n = 12/treatment). Naturally infected goats were supplemented with bermudagrass hay and corn/soybean supplement in the first experiment or maintained on bermudagrass pasture in the second experiment or lambs grazed mixed grasses in the third. Blood and fecal samples were collected on Days 0, 7, and 14 after administration of treatment to examine changes in blood packed cell volume (PCV) and fecal egg counts (FEC). PCV and FEC were similar by Day 14 between kids treated with a commercial garlic juice and water in the first experiment. Similarly, PCV was not different among treatment groups in the second experiment. FEC of the garlic juice group was lower than the other two groups on Day 0, but was similar among groups by Day 14. Deworming was required in one goat within each treatment group by Day 7 and in three kids in the garlic juice group and two in the garlic bulb group by Day 14. No changes in PCV or FEC were apparent in response to papaya seed compared with untreated lambs. Based on the alternative plant products used in this study, garlic or papaya seed is not recommended as an aid to control GIN in goats or lambs.

Effects of Heating, Storage, and Ultraviolet Exposure on Antimicrobial Activity of Garlic Juice

This study was designed to investigate the effect of heating, storage, and ultraviolet exposure on antimicrobial activity of garlic juice and its bacteriocidal activity against common human pathogens. Antimicrobial activity of fresh garlic juice was tested against Escherichia coli, Staphylococcus aureus, Streptococcus hemolyticus B, S. hemolyticus A, Klebsiella sp., Shigella dysenteriae, and Candida albicans using the disc method. The dilution method was performed by addition of garlic juice to broth media to obtain 1-100% concentrations as vol/vol or wt/vol. Garlic juice was used after 24 hours of storage at 4 degrees C, heating to 100 degrees C for 5 minutes, 10 minutes, 30 minutes, and 60 minutes, heating to 80 degrees C for 60 minutes, and 4 hours of exposure to ultraviolet light. Re-culture of specimens taken from garlic-induced negative media was performed in fresh broth free of garlic juice. Results showed that all the isolates were sensitive to fresh garlic juice; the most sensitive was C. albicans, and the least sensitive was S. hemolyticus A. Heating to 100 degrees C for 30 and 60 minutes completely abolished the antimicrobial activity, while heating for 5 and 10 minutes, storage for 24 hours, and 4 hours of ultraviolet exposure decreased it. Garlic juice was bactericidal at concentrations of 5% and more. Thus garlic juice has marked antimicrobial activity that makes it a potential agent to be tested in clinical trials. The antimicrobial activity was compromised by storage and heating; therefore it is advisable to use fresh garlic and avoid boiling it for more than 5 minutes during cooking.

Novel Quantitative Assays for Estimating the Antimicrobial Activity of Fresh Garlic Juice

Novel agar diffusion and broth dilution assays were developed for quantitatively estimating the antimicrobial activity of fresh garlic juice. Bacteria found to be inhibited by garlic juice in agar diffusion assay included two gram-positive and five gram-negative species. Leuconostoc mesenteroides was not inhibited. Escherichia coli B-103 (HB101, with pJH101, ampicillin resistant, 100 μg ml−1) was inhibited and chosen as the standard culture for quantitative assays. The agar diffusion assay was based on the slope ratio method, where the slope of dose response for garlic juice was divided by the slope of dose response for methylmethane thiosulfonate (MMTSO2). Juice from fresh garlic varied in activity between 1.76 and 2.31 μg of MMTSO2 per mg of garlic juice. The activity of juice decreased during 11 months of storage of garlic cloves at 5°C from 2.31 to less than 0.1 μg of MMTSO2 per mg of juice. The broth dilution assay also used the E. coli B-103 culture, which permitted selective enumeration of this bacterium when 100 μg ml−1 of ampicillin was incorporated into the enumerating agar. Selective enumeration was essential since the garlic juice was not sterile and, thus, contained natural flora. Growth of E. coli was unaffected by 0.1%, delayed by 0.25%, and completely inhibited at 0.5 and 2% garlic juice in broth during 24 h of incubation at 37°C. The minimum inhibition concentration of garlic juice by broth dilution assay was, thus, estimated to be 0.5%, which is equivalent to 3.46 μg of MMTSO2 per mg of garlic juice by the agar diffusion assay.

Investigation on the antifungal properties of freshly pressed garlic juice on major pathogenic fungi

Background : Modern science is tending to confirm many of the beliefs of ancient cultures regarding efficacy of garlic. In this paper we report the antifungal effects of freshly pressed juice of garlic on the major pathogenic fungi. Methods: Freshly pressed juice of varying concentrations of garlic were assessed for their antifungal properity on major pathogenic moulds, yeasts and dermatophytes. Fresh garlic was purchased, the cloves were peeled, washed, weighed and ground to obtain garlic paste. The paste was squeezed through fine gauze pads to obtain fresh garlic juice. The juice was filtered and anti-fungal susceptibility of the juice and the standard drug Nystatin were determined by using agar incorporation technique in Sabouraud Agar Medium. All the plates were inoculated with the test organisms and incubated at 25oC for up to three to seven days except for dermatophytes which were incubated for up to three weeks at the same temperature. Part of the juice was lyophilized, weighed and calculated to determine the extract concentration Results: Garlic juice was found to inhibit the growth of the standard organisms of Cryptococcus neoformans, Aspergillus niger, and the clinical isolates of A. niger at a concentation of 25µl/ml (10mg/ml). A.flavus was inhibited at 37.5µl/ml (15mg/ml) & T. rubrum, T.mentagraphyte, M.canis, E.flocusum were inhibited at 75µl/ml (30mg/ml). Conclusion: It is concluded that freshly pressed juice of garlic has a strong antifungal effect on the major pathogenic moulds, yeasts and dermatophytes. Further purification and formulation of the juice would give a true antifungal activity comparable to standard antibiotics. Key words: Allium sativum, antifungal, garlic, dermatophytes [ J Ethiop Med Pract,2001;3(1):16-20]

Combined effects of ethanol and garlic on hepatic ethanol metabolism in mice.

The combined effects of ethanol and components in fresh garlic on ethanol metabolism were investigated in the livers of mice. Male, 11-wk-old C3H/HeNCrj mice were intragastrically administered 2 g ethanol/kg body weight after being administered fresh garlic juice for 8 d (garlic group), and changes in the concentrations of ethanol, acetaldehyde and acetate in the serum, and changes in the activity of hepatic enzymes related to ethanol metabolism in mice were examined. The increases in the concentrations of acetaldehyde and acetate in the serum after ethanol administration tended to be diminished following garlic administration. The microsomal ethanol-oxidizing system (MEOS) in the livers of the garlic groups was significantly lower than that of the control microsomes at 2 h after ethanol administration. It therefore seems that the decrease of MEOS in hepatic microsomes caused a smaller increase in the acetaldehyde concentration in the serum of the garlic groups because cytosolic alcohol dehydrogenase showed no significant difference between the control and garlic groups. After ethanol administration, the content of cytochrome P-450 in the hepatic microsomes of the control groups increased, while that of the garlic groups did not change although cytochrome P-450 (CYP) 2E1 and 1A2 in the hepatic microsomes of the garlic groups increased. These results indicate that the induction of isozymes of cytochrome P-450 other than CYP 2E1 and 1A2 was inhibited following garlic administration. Cytosolic high Km and total aldehyde dehydrogenase (AIDH) in the liver of the garlic groups tended to be lower than those activities of the control groups at 1 and 2 h after ethanol administration. It therefore seems that the decreases of AIDH in the hepatic cytosols diminished the increase of acetate in the serum of the garlic groups after ethanol administration. These results suggest that the ethanol metabolism in the mouse liver is controlled by components in fresh garlic juice.

Contact dermatitis due to topical treatment with garlic in Hong Kong

Contact dermatitis due to garlic is usually due to handling of garlic for cooking. Among the Chinese, garlic is also used as a form of topical medicament. 8 patients developed contact dermatitis after rubbing the cut end of a fresh garlic bulb onto the skin to treat fungal and other infections at the groin, neck, lower limb, hand or face. The distribution and morphology of the lesions were different from the classical form as described in the literature. Repeated open application tests with fresh garlic were all positive and patch tests with garlic extract were all negative. 5 controls tested by repeated open application with fresh garlic juice were also positive and patch tests in 10 controls with garlic extract were also negative. The results confirmed that the contact dermatitis was due to irritation. The patients were treated successfully with topical fluorinated steroid. For prevention, the practice of direct application of fresh garlic onto the skin for treating infections should be discouraged.