بررسی پایداری، سمیت و اثر ضد میکروبی محلول آلیسین

Abstract Introduction: Allicin is extracted from Garlic, and can attach to the tiol groups of proteins by tiosulfanate group. This attachment leads to damage of various proteins and enzymes of microbes, and can affect wide spectrum of viruses, bacteria, fungi, and parasites. The aim of this study was to investigate the stability, toxicity and antimicrobial effect of allicin solution. Methods: First, serial concentrations of allicin solution were prepared, and exposed to suspension of standard isolates of bacteria (Escherichia coli, Staphylococcus aureus, andPsodomonasaerogina) and fungi (Aspergillusnige rand Candida albicans).The minimum inhibitory concentration(MIC50 and MIC90) of this compound against each isolate was determined. To evaluate the toxicity of allicin solution, the suspension of skin cells of Balb/C mice was prepared, and incubated with serial concentrations of allicin for 6, 12 and 24 h. Then, cell viability was calculated by MTT assay, based on control. To evaluate stability of allicin solution,some pieces of sterilized marble were prepared, and their surfaces were treated with the solution of allicin. After 6, 12 and 24 h,marbles were sampled, inoculated on the nutrient agar, and incubated for 48 h at 37 °C. Finally, the number of colonies grown on each plate was counted. Results: The micro-dilution test showed that allicin solution had antimicrobial effecton the all bacterial and fungal isolates which studied. This study also showed that the toxicity of allicin solution slightly dependent on the time and concentration, but increase the time until 24 h had nota significant impact on the reducing of stability. Conclusions: The allicin solution has antimicrobial activity and its toxicity is negligible. Also, this material has high stability in the environmental conditions. Keywords: Antimicrobial activity, Nanoparticles, Allicin, Toxicity, Stability