Antibacterial Effect of Allium sativum and Zingiber officinale Extracts on Some Clinically Pathogenic Bacteria

Abstract

The ability of some pathogenic bacteria to develop antibiotic resistance has become a global health challenge, and there is an increasing rate of bacteria resistance against the available antibiotic drug. This study aimed to determine the inhibitory effect of Allium sativum (Garlic) and Zingiber officinale (Ginger) extracts on clinical pathogenic bacteria. Four different concentrations (125mg/ml, 250mg/ml, 500mg/ml, and 1000mg/ml) of each extract were tested against the test organisms. The test isolates showed susceptibility to varying concentrations of the crude extracts. For aqueous and ethanolic extracts of Allium sativum, Staphylococcus aureus showed the highest susceptibility (16±0.8mm and 15.7±1.2mm), followed by Escherichia coli (13.7±1.2mm and 14±0.8mm), Pseudomonas aeruginosa (14±0.8mm and 12±0.8mm) while Klebsiella pneumonia showed the least susceptibility of (11±0.8mm and 10±1.3mm). For aqueous and ethanolic extracts of Zingiber officinale, Staphylococcus aureus also showed the highest susceptibility (16±0.8mm and 15±0.8mm), followed by Pseudomonas aeruginosa (14±0.8mm and 12±0.8mm), Escherichia coli (13.7±1.2mm and 13±0.8mm) and the least was Klebsiella pneumonia at (11±0.8mm and 7±0.8mm). However, all the tested organisms were most susceptible to aqueous extracts of garlic and ginger but showed relatively lower susceptibility to ethanolic extracts of ginger. The minimum inhibitory concentration for garlic and ginger extract was 125mg/ml against E. coli, S. aureus, and P. aeruginosa. The phytochemical screening showed the abundant presence of Tannins, Flavonoids, and carbohydrates in the extracts. This study has revealed that extracts of Garlic and Ginger have antibacterial properties against some pathogenic bacteria isolates. Therefore, this study encourages Allium sativum and Zingiber officinale to treat diseases caused by these pathogenic bacteria.