Antimicrobial activity of the lozenge with garlic bulb powder

Abstract

According 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 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 lozenge has 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 in very low concentration. Minimal inhibitory concentration of allicin was from 6.25-12.50 μg/ml for antibacterial activity and 0.4 μg/ml for antifungal activity. Those concentrations are comparable with concentration 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.

Keywords

• Allium sativum
• allicin
• lozenge
• antimicrobial activity