In Vivo Activity of Garlic Extract on the Growth of Salmonella typhimurium in the Intestine of Albino Mice

Abstract

This study was conducted in vivo and used Balb/C albino mice as the animal model. It aimed 10 determine the garlic extract concentration's ability to reduce the population of Salmonella Typhimurium: the concentration which reduces the population of the bacteria to a greater extent; and the presence of immunologic response for each concentration. The amount of allicin in 20 grams of garlic was ascertained through Gas Chromatography-Mass Spectrometry (GC-MS). Using ratio and proportion, garlic extracts were diluted to create concentration of 3.610% and 0.361%(weight/volume) using Natural Saline Solution (NSS) as diluent. A total of six Balb/C albino mice that underwent the modified ileal-ligated-loop method and intestinal segments were injected with a volume of 0.1 ml of a 10°10" cfw/ml of Salmonella typhimurium followed by a 0.18-0.20 ml of garlic extract preparation (weight/ volume). After two hours, the mice were sacrificed and each intestine section except for the control, was drained of fluids and serial dilutions were plated using the Miles and Misra method on Salmonella-Shigella Agar (SSA) and Nutrient Agar (NA). After incubation, the colonics formed in SSA were counted. Colonies present in NA were then transferred to SSA for presumptive identification. A portion of each intestine segment was tied at both ends, cut and preserved in formalin for Hematoxylin and Eosin (H & E) staining Using the t-Test set at a=0.05, both concentrations were found to significantly reduce the original population of the bacteria injected; yet, no significant difference regarding such an inhibition was found between both allicin concentrations. Histological assessment shows that only the intestine segment containing 3.610% garlic extract concentration showed signs of inflammation depicting an immunological response from the test organism.