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PHYTOCHEMICAL SCREENING AND ANTIMICROBIAL ACTIVITIES OF FRESH AND FERMENTED GARLIC (ALLIUM SATIVUUM) ON FIVE CLINICAL BACTERIA
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Table of contents
CHAPTER ONE 1
1.0 Introduction 1
1.1 Background of Study 1
1.2 Aims and Objective 3
CHAPTER TWO 4
2.0 Literature Review 4
2.1 Plant as Natural Medicine 4
2.2 Brief Historiography and Properties of Garlic 5
2.2.1 Physical Properties of Garlic 6
2.2.2 Medicinal Properties of Garlic 8
2.2.3 The Chemistry of Garlic 10
2.3 Benefits of Garlic Consumption in Relation to Human Health 11
2.3.1 Garlic and Cardiovascular Health 11
2.3.2 High Blood Pressure and Garlic Therapy 13
2.3.3 Garlic as Natural Blood Thinner 15
2.3.4 Garlic as Natural Immunity Booster 16
2.3.5 Garlic in Cancer Treatment and Prevention 17
2.3.6 Blood Sugar and Garlic 18
2.4 Reported Antimicrobial Activities of Garlic 19
2.4.1 Garlic and Bacterial Infection 19
2.4.2 Garlic and Viral Infections 20
2.4.3 Garlic and Fungal Infection 21
2.4.4 Garlic and Yeast Infection 22
2.5 Bacterial Species 23
2.5.1 Bacillus subtilis 23
2.5.2 Pathogenesis 23
2.5.3 Chromosomal Replication 24
2.5.4 Uses 25
2.6.1 Pseudomonas species 25
2.6.2 Resistance to Antibiotics 26
2.6.3 Diagnosis 26
2.6.4 Pathogenesis 27
2.7.1 Enterococcus faecalisi 28
2.7.2 Pathogenesis 29
2.7.3 Antibacterial Resistance 29
2.8.1 Klebsiella pneumoniae 30
2.8.2 Clinical significance 31
2.9.1 Proteus mirabilis 32
2.9.2 Signs and Symptoms 32
2.9.3 Transmission 32
CHAPTER THREE 34
3.0 Materials and Methodology 34
3.1 Materials 34
3.2 Test Microorganisms 34
3.3 Methodology 34
3.4 Antimicrobial Assay of Fresh and Fermented Garlic Extract 34
3.5 Phytochemical Screening 35
3.5.1 Saponins 36
3.5.2 Tannins 36
3.5.3 Reducing Sugars 37
3.5.4 Glycosides 37
3.5.5 Alkaloids 37
3.5.6 Flavonoids 37
3.5.7 Volatile Oils 38
3.5.8 Terpenoids 38
CHAPTER FOUR 39
4.0 Results 39-49
40
CHAPTER FIVE 48
5.0 Discussion and Conclusion 50-53
REFERENCES 54-62
Abstract
This study was carried out to determine the antimicrobial activities of fresh and fermented; and phytochemical constituents of garlic (Allium sativuum) extracts on these clinical bacterial isolates: Enterococcus faecalis, Proteus mirabilis, Klebsiella pneumonia, Pseudomonas species and Bacillus subtilis. Fresh and dried samples of garlic were obtained in the market and kept at room temperature prior use. The samples of garlic were extracted fresh and dried at 24 hours and 5 days using standard extraction procedure. The extracts were then tested on the bacterial isolates at different concentrations of 12.5mg/ml, 25mg/ml, 50mg/ml and 100mg/ml. The results obtained showed that extract of dried garlic at 24 hours was found to be more potent than that of fresh 24 hours and that both fresh and dried extracts at 5 days (fermented) have relative effects on the clinical isolates. Consequently, the qualitative phytochemical screening of Allium sativuum (garlic) revealed the presence of these eight phyto-metabolites: alkaloid, anthraquinone glycosides, flavonnoid, saponin, protein, reducing sugar, carbohydrate and hydroxable saponin. The antimicrobial potential of the extract of garlic (Allium sativuum) as observed in this study is subjected to the presence of the aforementioned secondary metabolites.
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