Canadian Journal of Applied Sciences


ISSN: 1925-7430
Short Key Title: Can J App Sci
DOI: http://dx.doi.org/10.21065/19257430
Start Year: 2011

INHIBITORY ACTIVITY OF ALLYL ALCOHOL DERIVED FROM ALLIIN IN GARLIC AGAINST FOOD BORNE PATHOGEN CANDIDA ALBICAN
Bibi F, Mohammadi F, Shah Q.A, 3 Shah A.H.
1. Centennial college of Applied arts and technology HP Science & Technology center, Toronto, Canada 2. Dr. Qamar Abbas (Assistant professor) Riyadh colleges of dentistry and pharmacy, Riyadh, K.S.A. 3. Professor Arif Hussain Shah Central laboratories for drug & food analysis MOH, Riyadh, K.S.A.
Keywords: Antimicrobial activity, allin, allyl alcohol, garlic, Candida Albicans.
Abstract

The objectives of the present study were to evaluate the antimicrobial activity of allyl alcohol produced by the thermal decomposition of garlic against food borne pathogen Candida Albicans, and to find out the minimum inhibitory concentration of allyl alcohol in heated garlic. The initial concentration of the organism “Candida Albicans” was estimated by direct microscopic count (DMC) method. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests were performed to observe the antimicrobial activity of allyl alcohol-a product of garlic, against Candida Albicans at different pH levels and heating times such as: pH 4 and heating time 90 min, pH 4 and heating time 30 minutes, pH 8 and heating time 90 minutes, and pH 8 and heating time 30 minutes respectively in the YMPG broth and PDA agar, by incubating at 350C for 24 hours. Similarly HPLC method was used to determine the amount of extracted product of garlic - allyl alcohol at different pH levels. It has been observed that allyl alcohol showed comparatively more anti yeast activity at pH 4, with heating time 90 minutes, which is 1.56% at dilution 1/64. Similarly generation of allyl alcohol from heated garlic extract by HPLC test was found maximum at pH 4, and time 90 minutes that is 8.05 % as compared to other three combined variables of pH, and time. The findings of present study clearly met with the hypothesis that allyl alcohol in heated garlic had anti yeast activity, it was able to inhibit the growth of pathogen such as Candida Albicans, by extending heating time at low pH level.

Article Information

Identifiers and Pagination:
Year:2013
Volume:3
First Page:17
Last Page:30
Publisher Id:CanJAppSci (2013 ). 3. 17-30
Article History:
Received:November 23, 2012
Accepted:December 15, 2012
Collection year:2012
First Published:January 1, 2013


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Editor in Chief
Xianghui Qi (PhD)
Jiangsu University, Zhenjiang, China

Bibliography

Dr. Xianghui Qi is working as Professor in the School of Food & Biological Engineering, Jiangsu University, China. His research interests: Biosynthesis of high value-added chemicals by microbes and engineered strains; Discovery of novel genes, enzymes and new strains; Rational & Irrational design of microbial enzymes; Isolation, identification and evolution of microbes; Metabolic engineering & Pathway engineering of functional microbes, and biotransformation; Metabolic regulation based on the research of microbial omics; Application of high value-added products including functional sugar alcohols by biosynthesis and biotransformation based on microbial engineered strains.

Journal Highlights

Subject & Scope
  • Biochemistry and Biotechnology
  • Bioinformatics and Biometric
  • Chemical Technology
  • Dentistry and Hygiene
  • Environmental Health, Safety and Allied Sciences
  • Food and Nutrition
  • Health Management
  • Medical Sciences
  • Molecular/ Cellular Biology
  • Pharmaceutical Sciences
  • Pharmacotherapy
  • Theoretical Models (health, life and clinical practice)
  • Veterinary, Fishery and Animal Biology

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