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Inhibition of Helicobacter pylori by garlic extract (Allium sativum)
L Cellini1, E Di Campli, M Masulli
1Instituto di Medicina Sperimentale, Facoltà di Medicina e Chirurgia, Università G.D'Annunzio, Chieti, Italy. CELLINI@IMS.UNICH.IT
Abstract:
The antibacterial effect of aqueous garlic extract (AGE) was investigated against Helicobacter pylori. Sixteen clinical isolates and three reference strains of H. pylori were studied. Two different varieties of garlic were used. The concentration of AGE required to inhibit the bacterial growth was between 2-5 mg ml-1. The concentration, for both AGE types, to inhibit 90% (MIC90) of isolates was 5 mg ml-1. The minimum bactericidal concentration (MBC) was usually equal to, or two-fold higher than, minimum inhibitory concentration (MIC). Heat treatment of extracts reduced the inhibitory or bactericidal activity against H. pylori; the boiled garlic extract showed a loss of efficacy from two- to four-fold the values of MIC and the MBC obtained with fresh AGE. The antibacterial activity of garlic was also studied after combination with a proton pump-inhibitor (omeprazole) in a ratio of 250:1. A synergistic effect was found in 47% of strains studied; an antagonistic effect was not observed.
Insights
Aqueous garlic extract (AGE) effectively inhibits Helicobacter pylori growth, with optimal concentrations and synergistic effects when combined with omeprazole. Heat treatment diminishes garlic
Area of Science:
- Microbiology
- Natural Product Chemistry
- Pharmacology
Background:
- Helicobacter pylori is a significant human pathogen.
- Antibiotic resistance in H. pylori necessitates alternative treatments.
- Garlic (Allium sativum) possesses known antimicrobial properties.
Purpose of the Study:
- To evaluate the antibacterial efficacy of aqueous garlic extract (AGE) against Helicobacter pylori.
- To determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of AGE.
- To investigate the impact of heat treatment and omeprazole combination on AGE's activity.
Main Methods:
- Testing AGE against 16 clinical and 3 reference H. pylori strains.
- Determining MIC and MBC values for fresh and boiled AGE.
- Assessing synergistic effects of AGE with omeprazole.
Main Results:
- AGE inhibited H. pylori growth at concentrations of 2-5 mg/ml.
- MIC90 for both garlic varieties was 5 mg/ml; MBC was typically 1-2x MIC.
- Boiled AGE showed a 2-4 fold reduction in efficacy.
- Synergistic antibacterial effect observed with omeprazole in 47% of strains.
Conclusions:
- Aqueous garlic extract demonstrates significant antibacterial activity against H. pylori.
- Heat processing reduces the antimicrobial potency of garlic extract.
- Combining garlic extract with omeprazole may enhance H. pylori eradication therapy.