Antibacterial activity of garlic powder against Escherichia coli O-157.
The antibacterial activity of garlic powder against O-157 was tested by using garlic bulbs post-harvested 1 y. O-157 at 10(6-7) cfu/mL perished after incubation for 24 h with a 1% solution of garlic powder. The use of powder from fresh garlic was more effective for antibacterial activity than that from old garlic; the 1% solution of fresh garlic powder eradicating the O-157 in 6 h. The antibacterial activity was resistant to heat treatment of 100 degrees C for 20 min. The water-soluble components of garlic powder were fractionated into three fractions (Fr. 1-3) by Sephadex G-100 column chromatography, among which Fr. 3 showed antibacterial activity against O-157 but the other fractions were scarce in activity. The antibacterial activity was also shown against other types of pathogenic bacteria such as methicillin-resistant Staphylococcus aureus (MRSA), Salmonella enteritidis, and Candida albicans. Thus, the practical use of garlic powder is expected to prevent bacteria-caused food poisoning.
Sasaki
J
J
Department of Bacteriology, Hirosaki University School of Medicine, Japan.
Kita
T
T
Ishita
K
K
Uchisawa
H
H
Matsue
H
H
D000900:Anti-Bacterial Agents; D000890:Anti-Infective Agents; D002176:Candida albicans / Q000187:drug effects; D019453:Escherichia coli O157 / Q000187:drug effects*; D005737:Garlic; D006801:Humans; D066298:In Vitro Techniques; D007223:Infant; D008826:Microbial Sensitivity Tests; D010946:Plants, Medicinal; D012477:Salmonella enteritidis / Q000187:drug effects; D013211:Staphylococcus aureus / Q000187:drug effects
D000900:Anti-Bacterial Agents; D000890:Anti-Infective Agents