Investigation of antimicrobial and anti– Alzheimer effects of Allium sativum extract by inhibiting the production of amyloid nanobiofibrils

Garlic has long been used for medical applications. The plant contains active sulfur compounds such as allicin, which has been used more often in recent years for antimicrobial effects and reducing cardiovascular disease. In this study, in addition to the anti-microbial effects of garlic, its possible inhibitory effects on the production of amyloid fibrils (as the cause of Alzheimer s disease) have been investigated. The garlic was freshly prepared in the winter of 1395 and was thoroughly thinned after separating the crust by the electric mill. The anti-microbial effects of garlic hydroalcoholic extract on Staphylococcus aureus and Escherichia coli were evaluated using antibiogram and agar well diffusion and after three times the measurement of each test, the average diameter of the non-growth halo and the MIC and MBC values were determined. Anti-Alzheimer s effects were studied by amyloid field production method and analyzed by spectrophotometric method. The spectrophotometer was used to examine the absorption of matter in the wavelength region of the visible and ultraviolet region. The aqueous diameter of non-growth halo induced by a hydroalcoholic extract of garlic was 33 mm in Staphylococcus aureus and 26 mm in Escherichia coli. MIC and MBC values were also 11.5 and 23 mg/ml, respectively. Garlic extract at 20% dilution could completely inhibit the production of amyloid fibrils. Garlic has good anti-microbial and anti- Alzheimer properties and can be used as a useful nutrient for the treatment of infections and for the reduction of Alzheimer complications.

کلیدواژه ها:

Garlic extract ، Antimicrobial effects ، Alzheimer ، Amyloid