Studying Garlic Extracts for Fighting Antibiotic-Resistant Bacteria

Greg Howard
2nd September, 2024

Studying Garlic Extracts for Fighting Antibiotic-Resistant Bacteria

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Mahidol University studied the antibacterial potential of crude peptide extracts from 27 Thai plants
  • Peptides from garlic and shallot were particularly effective, inhibiting bacterial growth at low concentrations
  • These peptides remained stable and active at -20°C for over a month, indicating their durability for future use
The increasing prevalence of antibiotic-resistant bacteria poses a significant threat to public health. Researchers are exploring alternative antimicrobial agents to tackle this issue. A recent study conducted by Mahidol University[1] investigates the antibacterial potential of crude peptide extracts from 27 Thai plants. This study aims to identify plant-derived peptides that can effectively combat highly resistant bacterial strains, providing a new avenue for antimicrobial therapies. The study tested peptide extracts from 34 plant parts against four resistant bacterial strains: Streptococcus aureus MRSA, Pseudomonas aeruginosa, Acinetobacter baumannii, and Escherichia coli. The stability of these peptide extracts was evaluated at different temperatures, and the synergistic effects of two selected plant peptide extracts were investigated. Additionally, the time-kill kinetics of the individual extracts and their combination were determined against the tested pathogens. Among the tested plants, peptides from Allium sativum L. (commonly known as garlic) and Allium oschaninii O. Fedtsch (a type of shallot) were particularly potent. These peptides inhibited bacterial growth with Minimum Inhibitory Concentrations (MICs) ranging from 1.43 to 86.50 µg/mL. The consistent MICs and Minimum Bactericidal Concentrations (MBCs) of these extracts across various extraction time points highlight their reliability. Stability tests revealed that these peptides maintained their antimicrobial activity at -20 °C for over a month, indicating their durability for future applications. The findings of this study align with previous research on the antimicrobial properties of garlic. Garlic has been traditionally used to treat bacterial infections, and its principal phytochemicals, such as allicin, ajoenes, and allyl sulfides, exhibit a range of antibacterial properties[2]. These compounds form disulfide bonds with free sulfhydryl groups of enzymes, compromising the integrity of the bacterial membrane. The study by Mahidol University adds to this body of knowledge by demonstrating the effectiveness of Allium-derived peptides against resistant bacterial strains. The study also explored the time-kill kinetics of the peptide extracts, revealing their time and concentration-dependent antimicrobial effects. This means that the peptides exhibit potent initial activity and sustained efficacy over time, making them promising candidates for antimicrobial therapies. The synergistic effects observed when combining two selected plant peptide extracts further emphasize their potential in combating antibiotic resistance. Protein and peptide drugs' stability is crucial for their therapeutic applications. Previous research has highlighted various factors affecting the stability of these biomacromolecules, such as temperature, pH, and environmental conditions[3]. The stability tests conducted in the Mahidol University study demonstrate that the Allium-derived peptides maintain their antimicrobial activity at low temperatures, making them suitable for long-term storage and use. The emergence of drug-resistant infections has necessitated the development of new antimicrobial agents. Antimicrobial peptides (AMPs) have garnered attention for their broad-spectrum activity against various pathogens, including bacteria, viruses, fungi, and parasites[4]. The study by Mahidol University contributes to this field by identifying plant-derived peptides with potent antibacterial activity, providing a new avenue for developing effective antimicrobial agents. In conclusion, the study conducted by Mahidol University highlights the antimicrobial potential of Allium-derived peptides, endorsing them as promising candidates for combating antibiotic resistance. The stability and efficacy of these peptides underscore their potential applications in addressing the growing issue of antibiotic-resistant bacteria. Further investigation into their mechanisms of action and potential synergistic effects with other antimicrobial agents could pave the way for developing novel therapies to tackle drug-resistant infections.

MedicineBiochemPlant Science

References

Main Study

1) Exploring the antimicrobial potential of crude peptide extracts from Allium sativum and Allium oschaninii against antibiotic-resistant bacterial strains.

Published 29th August, 2024

https://doi.org/10.1080/13880209.2024.2395517

Related Studies

2) Antibacterial Properties of Organosulfur Compounds of Garlic (Allium sativum).

https://doi.org/10.3389/fmicb.2021.613077

3) Instability Challenges and Stabilization Strategies of Pharmaceutical Proteins.

https://doi.org/10.3390/pharmaceutics14112533

4) Antimicrobial peptides.

https://doi.org/10.3390/ph6121543


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