The generation and widespread use of antibiotics has enabled a wide variety of microbes to develop antibiotic resistance genes and render the antibiotic useless. Due to the large number of antibiotic resistant bacteria, non- pharmaceutical options are being explored. A popular secondary option commonly used is garlic. Garlic has been used for centuries. Ancient Greece, Ancient China, and Ancient Egyptians used garlic to treat aliments from the common cold to diarrhea. Garlic contains an assortment of sulfur compounds, including, allicin. The production of allicin occurs as soon as a bulb of fresh garlic is crushed and gives garlic its pungent odor. Allicin is also responsible antimicrobial, antioxidant and anti- inflammatory properties that garlic possesses. Garlic has been the focus in studies all around the world and has proved its ability to inhibit the growth of a variety of bacteria, such as the ones used in this study: Staphylococcus aureus, Pseudomonas aeruginosa, Serretia marcescens, and Escherichia coli. The main research question in which this research was based around was: can Staphylococcus aureus develop a mutation that enables garlic to no longer inhibit its growth? However, over the course of the research, the research topic shifted to investigate how allicin extracted from garlic compared against four antibiotics. When used in well diffusion and disk diffusion assays, the allicin extract did not show any inhibition against the bacteria.
Semester/Year of Award
William J. Staddon
Restricted Access Thesis
Underwood, Jessica E., "Inducing Allicin Resistance in Staphylococcus aureus" (2016). Honors Theses. 381.