This study on the antimicrobial effects of Allium sativum (garlic) and Zinger officinale (ginger) on pathogenic bacteria was conducted. The result of zone of inhibitions of Ethanolic extracts of the Allium sativum (garlic) and Zinger officinale (ginger) as described in the material and methods is presented.
The zone diameter of inhibition in millimeter of Ethanolic extracts of Allium sativum (garlic) and Zinger officinale (ginger) at concentration of 500 mg/ml against Staphylococcus aureus shows that Allium sativum (garlic) and Zinger officinale (ginger) met the standard of the antibiotic used as the positive control (chloramphenicol) with 25.0±1.0 mm each. Meanwhile Salmonella typhi had significant zone diameter of inhibition (21mm, 22 and 24mm against Zinger officinale (ginger) and Allium sativum (garlic) respectively at concentration of 500mg/ml.
Two of the extracts which include Allium sativum (garlic) and Zinger officinale (ginger) had the minimum inhibition concentration (MIC) of 125 mg/ml against Staphylococcus aureus and which correlate with the control (Cloramphenicol). Meanwhile Zinger officinale (ginger) had MIC of 250 mg/ml against Salmonella typhi respectively. The Minimum bactericidal concentration of the extracts shows that only Allium sativum (garlic) have the least value of 250 mg/ml which correlates with the standard antibiotic (chloramphenicol) used as control against Salmonella typhi while the rest of the other plant extracts which include Zinger officinale (ginger) had 500 mg/ml each as MBC against Salmonella typhi. Similarly, both Allium sativum (garlic) and Zinger officinale (ginger) had MBC of 250 mg/ml which also correlates with the standard antibiotics drug (Cloramphenicol).
Table of Contents
CHAPTER ONE: Introduction
CHAPTER THREE: Material and Method
CHAPTER FOUR: Results
CHAPTER FIVE: Discussions and Conclusions
Research Objectives and Focus
The primary aim of this study is to evaluate and compare the antimicrobial efficacy of Allium sativum (garlic) and Zingiber officinale (ginger) extracts against specific pathogenic bacteria, including Salmonella typhi and Staphylococcus aureus, as an alternative to conventional antibiotics.
- Determination of antimicrobial effects of garlic and ginger extracts.
- Assessment of Minimum Inhibitory Concentration (MIC) for each extract.
- Evaluation of Minimum Bactericidal Concentration (MBC) against test pathogens.
- Comparative analysis of plant extract efficacy against a control antibiotic (Cloramphenicol).
- Validation of the ethnobotanical use of these plants in microbial infection management.
Excerpt from the Book
1.1 Background of the Study
The increased usage of antibiotics has induced microorganisms to acquire resistance factors which have become a burning predicament (Abimbola et al., 2013). As a result there is an urgent need to find the alternative of chemotherapeutic drugs in diseases treatment particularly those of plants origin which are easily available and have considerably less side effects (Khulbe and Sati, 2015). The use of higher plants and their extracts for treating the infectious diseases has long been practiced in many parts of the world (Sofowora, 2014). The plant derived medicines may be used in many different forms including: powder, liquid or mixtures which could be raw or boiled such as, liniments, ointments and incisions. Ginger (Zingiber officinale) is a medicinal plant that has been widely used all over the world, since antiquity, for a wide array of unrelated ailments including arthritis, cramps, rheumatism, sprains, sore throats, muscular aches, pains, constipation, vomiting, hypertension, indigestion, dementia, fever and infectious diseases (Ali, 2018). Ginger has direct anti-microbial activity and thus can be used in treatment of bacterial infections (Tan and Vanitha, 2014). Ginger belongs to Zingiberaceae family (Sharma, 2010). The Zingiberaceous plants have strong aromatic and medicinal properties and are characterized by their tuberous or non-tuberous rhizomes (Chen, 2018). Ginger is relatively inexpensive due to their easy availability, universally acceptable and well tolerated by the most people. It has also “Generally Recognized as Safe” (GRAS) by the US FDA (ICMR Bulletin, http://icmr.nic.in/BUJUNE O3nwe.pdf). In many countries including Bangladesh, ginger is used in boiled food preparation.
Summary of Chapters
CHAPTER ONE: Introduction: This chapter introduces the growing problem of antibiotic resistance and establishes the rationale for investigating medicinal plants like garlic and ginger as potential antimicrobial alternatives.
CHAPTER THREE: Material and Method: This section details the experimental procedures, including the collection of bacterial isolates, the preparation of ethanolic plant extracts, and the specific laboratory methodologies used to test for antimicrobial activity, MIC, and MBC.
CHAPTER FOUR: Results: This chapter presents the raw data and findings regarding the zones of inhibition, demonstrating the measurable antimicrobial effects of garlic and ginger extracts against the target bacteria compared to the control.
CHAPTER FIVE: Discussions and Conclusions: This chapter synthesizes the results, interprets the findings in the context of existing literature, and provides a final conclusion on the potential of these plant extracts as new therapeutic agents.
Keywords
Allium sativum, Zingiber officinale, Antimicrobial, Antibiotic resistance, Salmonella typhi, Staphylococcus aureus, Minimum Inhibitory Concentration, MIC, Minimum Bactericidal Concentration, MBC, Plant extracts, Ethnobotany, Phytochemicals, Microbial diseases, Cloramphenicol.
Frequently Asked Questions
What is the primary focus of this research?
The research focuses on evaluating the antimicrobial properties of garlic and ginger extracts as potential treatments for pathogenic bacteria, specifically addressing the global issue of antibiotic resistance.
What are the main thematic areas covered?
The work covers ethnobotanical practices, the chemical basis of natural plant metabolites, laboratory methodologies for antimicrobial testing, and the clinical potential of garlic and ginger in modern healthcare.
What is the central research question?
The central question is whether the ethanolic extracts of Allium sativum and Zingiber officinale demonstrate sufficient antimicrobial effects, specifically MIC and MBC, to be considered viable, safe alternatives to standard synthetic antibiotics.
Which scientific methodology is employed?
The study employs a cup plate agar diffusion method to measure zones of inhibition, alongside quantitative liquid dilution tests to determine the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC), followed by statistical analysis using ANOVA.
What is addressed in the results and discussion section?
The findings indicate the effectiveness of these extracts across various concentrations, comparing them against the control antibiotic Cloramphenicol and highlighting the potential for these plants to serve as new sources for potent modern antibiotics.
Which keywords best describe this study?
The essential keywords include antimicrobial activity, Allium sativum, Zingiber officinale, Salmonella typhi, Staphylococcus aureus, MIC, MBC, ethnobotany, and antibiotic alternatives.
Does the study demonstrate that garlic is more effective than ginger?
The results show that while both extracts display significant antimicrobial activities, garlic extracts often exhibited a slightly higher degree of inhibitory activity against most tested organisms compared to the ginger counterparts.
Are the findings of this research compatible with traditional use?
Yes, the results lend scientific credibility to the historical, folkloric use of these plants for treating microbial infections and suggest they have potential value for future pharmaceutical development.
- Arbeit zitieren
- Bamidele Ijigbade (Autor:in), 2022, Antimicrobial Effects of Allium Sativum (Garlic) and Zinger Officinale (Ginger) on Pathogenic Bacteria, München, GRIN Verlag, https://www.grin.com/document/1320355
