In Vitro Effects of Natural Garlic Juice on Some Fungal Strains
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Keywords:Garlic, antifungal, fungi, Candida
Objective: Garlic (Allium sativum) is a commonly available plant that is presumed to have antimicrobial properties. This study aimed to investigate the antifungal effects of natural garlic juice on different fungal isolates.
Methods: Garlic bulbs obtained from the market were aseptically cut cross-sectionally into slices, and the juice was collected via a sterilized electric mincer. First, a susceptibility screening test was performed using the slices and juice for Candida, Epicoccum, Fusarium, Epidermophyton, Trichophyton, Aspergillus, and Penicillium genera. Sabouraud dextrose agar (SDA) medium was inoculated with fungal isolates. Circular wells were drilled in the center of the SDA, and 270 μl of garlic juice were added to these wells. After incubation, the inhibition zones were evaluated, and a dilution test was performed for the most susceptible isolate. Increasing dilutions of garlic juice from 1/2 to 1/1024 were added to the wells that were drilled on Mueller Hinton agar, and the inhibition zone diameters were measured after incubation.
Results: All isolates were inhibited by the garlic juice. In the dilution test for Candida albicans, an inhibition zone larger than 25 mm was observed in up to the 1/128 dilution. After the 1/256 dilution, the inhibition zone gradually got smaller and no inhibition was observed at the 1/1024 dilution.
Conclusion: Natural garlic juice was effective in all the isolates. The most significant antifungal effect was observed against the Candida albicans isolate. In underdeveloped areas where access to healthcare and medicine is difficult, garlic juice may be an inexpensive and easily accessible alternative to classical antifungal drugs.
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