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The Antibacterial Effect of Ginger and Garlic Extracts on Some Pathogenic Bacteria Isolated from Patients with Otitis Media

Author Affiliations

  • 1 Department of pharmacology, College of Dentistry, Babylon University, IRAQ
  • 2 Babylon health directorate, Ministry of health, IRAQ

Int. Res. J. Medical Sci., Volume 2, Issue (5), Pages 1-5, May,28 (2014)

Abstract

Newly obtained rhizomes of Zingiber officinale (Ginger) and Cloves of Allium sativum (Garlic) were put together, leaved nearly at 25C to permit air-drying, milled to fine powder and then these powders would be extracted (each alone) using water and ethanol as solvents for the extraction. After that, the extracts were examined for its antibacterial (inhibitory) effect toward some clinical isolates (patient with otitis media) of Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus pyogens (G+ve) and Pseudomonas aeruginosa, Klebsiella pneumonia, Proteus mirabilis (G-ve). In this study, the antibacterial (inhibitory) effect of the extracts of both ginger and garlic has been determined toward six clinical bacterial isolates (mentioned previously). Two kinds of extracts for ginger and two kinds of extracts for garlic have been obtained (involving watery extract and ethanolic extract) and then examined separately and in combination of these extract. In the present study, some antibiotics (cloxacillin, cefepime, cefoxitin, clindamycin and tobramycin) were used to compare their effect with the effect of the extracts obtained. Disc diffusion method (Kirby-Bauer method) was used to determine the antibacterial activity of extracts.The test isolates showed variable susceptibility to the garlic and ginger extract (aqueous and ethanolic) and to other antibiotics (cloxacillin, cefepime, cefoxitin, clindamycin and tobramycin). The outcomes of susceptibility experiment depicted that ethanolic extract of garlic and ginger (each alone and in combination) showed more inhibitory effect than aqueous extract and also the combination of ethanolic extract of both ginger and garlic resulted in inhibitory effect greater than each extract alone. Both ginger and garlic extract have antibacterial activity (especially the ethanolic extract) against some pathogenic G+ve and G-ve bacteria.

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