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allium suworowii/antibakterinis
Nuoroda įrašoma į mainų sritį
Puslapis 1 nuo 300 rezultatus
Antibacterial and Antibiofilm Activities of Nonpolar Extracts of Allium stipitatum Regel. against Multidrug Resistant Bacteria.
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The present study assessed the in vitro antibacterial and antibiofilm potential of hexane (ASHE) and dichloromethane (ASDE) extracts of Allium stipitatum (Persian shallot) against planktonic cells and biofilm structures of clinically significant antibiotic resistant pathogens, with a special
Antibacterial activity of herbal extracts against multi-drug resistant Escherichia coli recovered from retail chicken meat.
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Increasing incidence rate of multiple drug resistance in Escherichia coli (E. coli) due to extensive uses of antibiotics is a serious challenge to disease treatment. Contaminated retail chicken meat is one of the major sources of spread of multi drug resistant (MDR) E. coli. Current study has been
In vitro assessment of antibacterial effect of garlic (allium sativum) extracts on pseudomonas aeruginosa.
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The study was aimed to determine the antibacterial effect of crude and aqueous extract of garlic (Allium stivum) against standard strain of Pseudomonas aeruginosa ATCC 27853. An interventional study was conducted in Department of Pharmacology and Therapeutics in collaboration with Department of
Detection of antibacterial substances in some plant residues and their effect on certain micro-organisms.
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The effect of dry residues from several plants, belonging to different families on certain microorganisms in vitro and in vivo, was studied. Dry residues of paprica leaves, tomato tops, egg plant leaves, guava leaves, onion peels, garlic tops, wheat straw, sugar cane leaves, cotton leaves, Egyptian
Chemical composition and antibacterial activity of essential oils from the Tunisian Allium nigrum L.
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The chemical composition of the essential oils of different Allium nigrum L. organs and the antibacterial activity were evaluated. The study is particularly interesting because hitherto there are no reports on the antibacterial screening of this species with specific chemical composition. Therefore,
Computational approaches to the in vitro antibacterial activity of Allium hirtifolium Boiss against gentamicin-resistant Escherichia coli: focus on ribosome recycling factor.
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Persian shallot, Allium hirtifolium Boiss. (AH), is an Iranian native medicinal plant belongs to Alliaceae family. Here, we investigated in vitro antibacterial activity of hydro-alcoholic extract derived from bulbs of AH. We also employed in silico molecular docking to decipher mechanisms of its
Antioxidant Properties and Antibacterial Effects of Eucalyptus camaldulensis Ethanolic Leaf Extract on Biofilm Formation, Motility, Hemolysin Production, and Cell Membrane of the Foodborne Pathogen Listeria monocytogenes.
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Consumer concerns toward chemical preservatives have resulted in increased search for healthy green alternative. In this study, the antioxidant activity and antibacterial effects of Eucalyptus camaldulensis ethanolic leaf extract against Listeria monocytogenes, a serious foodborne
Antibacterial activity of garlic extract on streptomycin-resistant Staphylococcus aureus and Escherichia coli solely and in synergism with streptomycin.
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This study focuses the significant antibacterial activity of Garlic (Allium sativum Linn.) extract on streptomycin-resistant strains solely and in synergism with streptomycin. Gram-positive Staphylococcus aureus ATCC BAA 1026 and gram-negative Escherichia coli ATCC 10536 were made resistant to
Antibacterial Effects of Garlic Extracts and Ziziphora Essential Oil on Bacteria Associated with Peri-Implantitis.
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BACKGROUND
Peri-implantitis is an inflammatory process, characterized by loss of bone around implants and bleeding on probing. Colonization of bacteria in the pocket created around the implant is one of the most important aetiologic factors involved. Although antibiotics are routinely used and are
Amplification of vacuole-targeting fungicidal activity of antibacterial antibiotic polymyxin B by allicin, an allyl sulfur compound from garlic.
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A cationic antibacterial peptide, polymyxin B (PMB), was evaluated as an antifungal antibiotic against various yeasts and filamentous fungi when used in combination with allicin, an allyl sulfur compound from garlic. Allicin was not lethal but could markedly amplify the fungicidal activity of PMB,
[Pharmaceutical importance of Allium sativum L. 2. Antibacterial effects].
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The communication summarizes mainly newly obtained experimental findings confirming the antibacterial effect of garlic preparations (powders, extracts, juice, essential oil, oil macerate) and their individual components. It also reports the effectiveness of substances newly isolated from the oil
Anti-Bacterial effect of Aqueous Garlic Extract (AGE) determined by Disc Diffusion Method against Escherichia coli.
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The study was performed to determine the antibacterial effect of aqueous extract of garlic (Allium sativum) against standard strain of Escherichia coli ATCC 25922. An interventional study was conducted in Department of Pharmacology and Therapeutics in collaboration with Department of Microbiology,
An in vitro assessment of the antibacterial effect of garlic (Allium sativum) on bacterial isolates from wound infections.
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BACKGROUND
Garlic (Allium sativum) has come to be seen as an all rounded treatment for preventing wound infection, common cold, malaria, cough and lung tuberculosis, hypertension, sexually transmitted diseases, mental illness, kidney diseases, liver diseases, asthma, diabetes.
OBJECTIVE
The main
Antibacterial activity of garlic powder against Escherichia coli O-157.
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The antibacterial activity of garlic powder against O-157 was tested by using garlic bulbs post-harvested 1 y. O-157 at 10(6-7) cfu/mL perished after incubation for 24 h with a 1% solution of garlic powder. The use of powder from fresh garlic was more effective for antibacterial activity than that
[The characteristics of the antibacterial activity of garlic (author's transl)].
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It has been found by Cavallito (1944) that garlic (Allium sativum L.) has a strong antibacterial activity and the active principle of garlic is named "Allicin" and it has been confirmed by Stoll et al. (1948) that the allicin is derived from the alliin-alliinase system. Nevertheless, one worker in
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