Antimicrobial activity of lozenge with garlic bulb powder
2011
Kundaković, T.D., Faculty of Pharmacy, Belgrade (Serbia) | Ćirić, A.D., Institute for Biological Research Siniša Stanković, Belgrade (Serbia) | Soković, M.D., Institute for Biological Research Siniša Stanković, Belgrade (Serbia) | Milenković, M.T., Faculty of Pharmacy, Belgrade (Serbia) | Nikolić, V.D., Faculty of Technology, Leskovac (Serbia) | Nikolić, G.S., Faculty of Technology, Leskovac (Serbia)
According to the tested antimicrobial activity of constituents and their chemical characteristics, a new formulation of oral antiseptic was made based on garlic bulb powder and its active principles with strong antimicrobial activity against a wide range of bacteria and fungi. The antimicrobial activity of garlic bulb powder, allicin and the lozenge with 15% of garlic powder was tested using broth microdilution method. The tested garlic powder, as well the lozenge, have shown very high antimicrobial activity with MIC 1.25–5.00 mg/ml, and 1.87–7.50 mg/ml, respectively. The major compound, allicin, was highly active at a very low concentration. The minimal inhibitory concentration of allicin was from 6.25–12.50 microg/ml for antibacterial activity and 0.4 microg/ml for antifungal activity. Those concentrations are comparable with concentrations of commercially available antibiotics and fungicides. The formulation of an antiseptic with herbal constituents, high antibacterial and antifungal activity and pleasant taste could be an alternative to classical pharmaceutical oral antiseptics.
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