Antibacterial Drug Activity of Garlic - Research Proposal Example

ANTIBACTERIAL DRUG ACTIVITY OF GARLIC By + Abstract The advantages associated with garlic are many especially if taken in its raw form whether chewing or cooked, the projects takes keen overview on the Antibacterial drug activity of garlic, the aim and objective of this project, method, material, food nature of garlic, chemical nature of garlic, medicinal nature, biological nature of garlic, extracts, Antibacterial testing and risk assessment. Introduction The term “herbs” it is used in referring to plants in general and their parts, this comprises of the grasses, roots, stalks, flowers, berries, nuts, seeds, flowers and stems of others, their properties that are therapeutic and other health benefits enable them to be very useful. Most researchers, skilled herbal practitioners and scholars have tested and mastered the science of herbology as they produce thousands of effective plant-based remedies. Traditional medicines especially African ones are well known for the treatment of infectious diseases for instance, constituents that come from Bafodeya benna and Ormocarpum kirki. Methicillin-resistant Staphylococcus aureus (MRSA) infection is known to be caused by a common strain of staph bacteria which becomes more resistant to administered antibiotics that are used for treating normal staph infections, main occur to individuals who have been hospitalized before or they have been in a health care environment. The Allium sativum L or garlic is classified scietifically as Allium aa seae Ownbey and Allum abbasii.R.M Fritsch. The allium sativum or rather well known as garlic by many people is a species associated with onion genus, therefore, its close relatives in the same category comprises of onions, chive, leek, rakkyo as well as shallot. It has long history being used by human beings for over 7,000 years; it is a native bulb from central Asia as has been in use around Mediterranean regions as staple food for generations as well Africa seasonally. Garlic was very popular in Ancient Egyptians who used it as culinary and medicine among other uses. The garlic bulb is made up when mature with sections known as cloves, whereby each clove encased alone or own parchment-like covering. The largest well known suppliers of garlic are USA specifically Texas, Louisiana and California. The well known garlic in United States are three, namely, powerfully flavored American garlic, the white skinned, Italian and Mexican garlic which are common with mauved-colored skinned and have milder flavor, Paul bunyanesque which is white skinned elephant type of garlic (Fulder & Blackwood, 2000). The Allium vegetables like garlic throughout history have been known to many scientists and researchers to have powerful medical properties that help to treat several infections. A good example is that a number of study shows a decreased risk associated with gastric cancer due to garlic consumption increase or alliums vegetable intake, especially helicobacter pylori effects. Start with an overview The proposed research tries to go deep into the details of garlic as a consumable bulb with its associated benefits. Therefore, we shall use several sources, books, journals and articles to gather more information or data that is relevant to the topic. The findings will be categorized and reviewed according to the relevancy of the topic (Antibacterial drug activity of garlic), by doing this we shall at the same time try to fill the gaps left out by the current knowledge (Block, 009) Hypothesis to Aim and Objectives The main reason is to find out the Antibacterial drug activity of garlic. Therefore, we shall focus on the effectiveness that garlic has as it fights bacteria. To find out the chemical composition of garlic To find out the differences in scientific taxonomy of garlic To find out usefulness of garlic in medicinal science This will enable us understand and put to use the usage of garlic as a natural herb and home remedy. The hypothesis of this project is that garlic will be able to kill bacteria thus inhibiting further growth. -Material (garlic) (500-700 words) 3 agar petri dishes ready prepared together with blood agar About 300ml milk in a cup 1 measurement cup (100ml of milk) 5 pieces garlic ground as well as juice extracted( about 5ml) At most 3 test tubes New 4 syringes (not used) Escherichia coli ready (E. Coli) specimen About 2 tooth picks (not used) And 1 permanent marker pen Method 1. The determining variables will depend entirely on the growth taken place by bacteria colony. This is through measuring growth size using a ruler, at this point control variables depends on the room temperature, sunlight amount as well as ingredients placed in the petri dish agar. 2.  Ensure that petri dish prepared together with the blood agar is properly kept in a refrigerator, this is before the experiment commences, take out the petri dish gain room temperature out of the refrigerator. 3.  Prepare and label three test specimens. 4.  By the use of measuring cup take specimen A with 100 ml of milk then pour it into the test tube A. use the marker pen to make a label on this test tube as A. 5.  By the use of measuring cup take specimen B with 100 ml of milk then pour it into the test tube B. use the marker pen to make a label on this test tube as B. add a small quantity of E. Coli specimen direct into the test tube named B, and then thoroughly shake well test tube in order to mix the specimen. 6.  By the use of measuring cup take specimen C with 100 ml of milk then pour it into the test tube C. use the marker pen to make a label on this test tube as C. add a small quantity of E. Coli specimen directs into the test tube named C by the use of a toothpick, then thoroughly shake well test tube in order to mix the specimen. 7.  Thereafter, all specimens found in test tubes labeled as A, B and C too are given time to incubate for a period of 2 hours. 8.  Mark all the 3 petri dishes named - A, B and C. carefully remove the top lid and by the use of the syringe, slowly extract 10 ml from the mixture in the test tube named A then place it exactly at the center of the named petri dish A. 9.  By the use of another new syringe, do extract again 10 ml sample this time from test tube named B, thereafter place it in dish named B, you will have to repeat the same procedure for the remaining test tube C as well as dish C. 10.  Do change the petri dish lids then store in a cool shaded environment. 11.  Later every day for the period of 5 days, the diameter of the E. Coli colony on the rally basis will be measured and recorded. See the table below (timeline) Garlic as a food Garlic is widely used as food as well as flavoring agent. Mostly when used as a food product, garlic does not produce health benefits or side effects. If used for medical purpose, garlic may produce good and bad effects to the body. Garlic is used in the flavoring of the food, in this form it has less medicinal effectiveness. Products produced from garlic which are being sold as health supplements differ depending on the amount of allicin it contains, which is the active ingredient contained in the garlic. The amount of Allicin in garlic can be decreased in the garlic products which are aged to reduce odor. Garlic that do not have odor contains little amount of allicin. The effectiveness of garlic product may depend on the amount of allicin. Garlic may be consumed in different forms: as fresh after being prepared or raw, aged, in garlic oil or boiled. Boiled garlic is known to inhibit alliin from creating harmful sulfur-containing metabolites, garlic oil is very useful since is used as supplement although it has high toxic level. Most beneficial elements found in garlic can exploited well when it is still fresh. Therefore, for the better use of garlic one must crush it, slice or chew before cooking to maximize allicin production being the one responsible garlic’s beneficial effects. Garlic as a medicine Antibacterial also known as Antibiotics are kind of antimicrobial whose purpose is to destroy or inhibit the growth of the bacteria and the ability of its reproduction. They are critically used in medical treatment, chemicals like chlorine as well as antibiotic drugs they collectively posses antibacterial characteristics. Also a number of anti-biotic are also effectual towards several fungi, protozoans while others are deadly to humans as well as in animals, still after they are given therapeutic dosage. The effectiveness of the antibiotic is weak when it comes to viruses like the common cold or influenza, and if taken inappropriately they may be harmful. There are other medical benefits of garlic, although not proven by researchers are such as averting the common cold, as well as enhancing urination difficulty triggered by an enlarged prostate. Nowadays it is also used as because of its therapeutic properties. However, when garlic is taken orally through the mouth it has been used as an effective aid in the treating of brain cancer, High blood pressure and stomach cancer, coronary artery disease or (hardened arteries), common colon cancer as well as rectal cancer, and also used to prevent tick bites. When applied on the skin garlic can be used as an effectual remedy in the treating of fungal skin infections such as ringworm, jock itch, or athletes foot. Biological review The benefit of garlic is that it helps in improving the iron metabolism in the body. This is due to diallyl sulfides contained in the garlic which helps in improving of the making of the ferroportin, which is a type of protein. Ferroportin, is a type of protein that flow within the cell membrane, and it creates a vessel that facilitates stored iron to exit the cells and become available at a time it is required (Hullquist, 1996). However, in regards as a resource of selenium, garlic can possibly be dependable source as well. Scientist refers garlic as "seleniferous" plant: even when the soil concentration is inappropriate, garlic can enable the plant to uptake selenium from the soil. Garlic and shallots seem to be safe as well as rich sources active biological compounds that have low toxicity. Additional studies should be conducted fully to confirm the safety use and quality of garlic in order for clinicians to recommend as therapeutic agents. Chemical review Mostly, garlic is purchased as herbal supplement. There are no standardized manufacturers of garlic supplement. Also it has been noticed that some of those supplement sold contains other toxic metal or other drugs. In order to reduce the risk of the toxic contained not the supplements, it is advisable for one to purchase from a reliable source (Griffith & Griffith, 1998). Garlic or Allium sativum is well known for its chemical composition of organosulfur compounds which has the ability to treat several diseases. When garlic is crushed it produces enzyme known as alliinase that catalyzes speedy formation of allicin. On the other hand, garlic has been used in the treating of the cholesterol; as well as stomach ulcers which is caused by H. pylori, circulation difficulties in the legs and cancer. Though, research has proven that garlic may not be successfully in treating these conditions. With the consumption of garlic seems not to be having any side effect especially on the drug metabolism, although caution need to be taken by patients taking anticoagulants, because it will be wise to stop high consumption of garlic dosage early enough, for instance between 7-10 days before the surgery process set off since garlic can prolong bleeding (bris.ac.uk). (glencoe.com) As well known that garlic has been widely traditionally used for many for years, there is significant scientific progress that have been achieved especially the compounds found in garlic as well as its preparations which involves the photochemical, although many researchers were focusing more on the on the benefits of garlic or sulfur-containing compounds apart from allicin. Mostly they are categorized as oil as well as water-soluble compounds, the oil-soluble compounds comprises of diallyl sulfide (DAS), ajoene, diallyl trisulfide,allyl methyl trisulfide and dithiins, while water-soluble compounds comprises of cysteine derivatives like S-allyl mercaptocysteine (SAMC), S-allyl cysteine (SAC), S-methyl cysteine cysteine and finally gamma-glutamyl cysteine derivatives. The main character found with Oil-soluble sulfur compounds is that they are odorous while water-soluble compounds are characterized by their odorless. Extraction The experiment can be repeated over again by boiling garlic first then extract its juice, thereafter observe any possible changes or results. Another option that can be used using the same procedure apart from garlic is onion or cloves. For extraction fresh garlic cloves of about (70 g) are blended in 35 ml sterile of distilled water which is centrifuged at about 5000 rpm whereby is sterilized by filtration of about (0.45µm). Through separating the total weight of the insoluble substance from that which the original cloves have, this will give us the final garlic extract. Antibacterial testing Microscope images (scielo.cl) Graphs, (pleasanton.k12.ca.us) COSHH and Risk assessment Many people take garlic with the hope of it medicinal benefits associated with healthy precaution need to be taken as well as ethical implications that may arise due to wrongly intake or usage of garlic. Although studies should be conducted fully, to confirm the safety use and quality of garlic in order for clinicians to recommend as therapeutic agents. People should avoid too much exposure by the use of garlic that can cause harm but take recommendable amount to harness the benefit. References A bit of chemistry. (n.d.). Retrieved March 1, 2015, from http://www.chm.bris.ac.uk/webprojects2001/gray/chemistry.htm BLOCK, E. (2009). Garlic and other alliums: the lore and the science. Cambridge, Royal Society of Chemistry. FULDER, S., & BLACKWOOD, J. (2000). Garlic: natures original remedy. Rochester, Vt, Healing Arts Press. Garlic: An Antibiotic Alternative? (n.d.). Retrieved March 1, 2015, from http://www.pleasanton.k12.ca.us/avhsweb/thiel/creek/research/98/LamNg/data.htm (n.d.). Retrieved March 1, 2015, from http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-95022009000300013 GRIFFITH, L., & GRIFFITH, F. (1998). Garlic, garlic, garlic: exceptional recipes from the worlds most indispensable ingredient. Boston, Houghton Mifflin. HULLQUIST, C. G. (1996). Garlic: natures perfect prescription. Brushton, N.Y., TEACH Services. Glencoe Science - Chemistry: Matter and Change - Problem of the Week - Chapter 9. (n.d.). Retrieved March 3, 2015, from http://www.glencoe.com/sec/science/chemistry/mc/pow/chapter09.shtml Read More