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Systematic Approach to Identify Novel Antimicrobial and Antibiofilm Molecules from Plants' Extracts and Fractions to Prevent Dental Caries
Published on: March 31, 2021
Garlic allicin as a potential agent for controlling oral pathogens
Gilad Bachrach1, Areen Jamil, Ronit Naor
1Institute of Dental Sciences, The Hebrew University-Hadassah School of Dental Medicine, Jerusalem, Israel. giladba@ekmd.huji.ac.il
Journal of Medicinal Food
|May 10, 2011
Summary
Garlic
Area of Science:
- Oral microbiology
- Natural product chemistry
Background:
- Garlic (Allium sativum) has a long history of medicinal use.
- Allicin is a key bioactive compound in garlic with therapeutic potential.
Purpose of the Study:
- To evaluate the antimicrobial activity of garlic allicin against oral pathogens.
- To investigate allicin's effect on bacteria linked to dental caries and periodontitis.
Main Methods:
- Broth dilution method to determine minimum inhibitory concentrations (MICs).
- Gel zymography and chromogenic substrates to assess protease inhibition.
- Confocal laser scanning microscopy with live/dead staining for biofilm analysis.
Main Results:
- Allicin inhibited planktonic growth of Streptococcus mutans, S. sobrinus, Actinomyces oris, Aggregatibacter actinomycetemcomitans, and Fusobacterium nucleatum.
- Porphyromonas gingivalis showed lower sensitivity (2,400 μg/mL), but allicin inhibited its gingipain proteases.
- Allicin demonstrated bactericidal effects on Streptococcus mutans in biofilms, though reduced in deeper layers.
Conclusions:
- Allicin exhibits broad-spectrum antimicrobial activity against key oral pathogens.
- Inhibition of P. gingivalis proteases (gingipains) is a significant mechanism of action.
- Allicin shows promise as a natural agent for managing dental caries and periodontitis.
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