Effect of Allium sativum (Garlic) Extract on Virulence Factors of Pseudomonas aeruginosa

Juliet, Alaa Anis (2025) Effect of Allium sativum (Garlic) Extract on Virulence Factors of Pseudomonas aeruginosa. GSC Biological and Pharmaceutical Sciences, 31 (2). 093-098. ISSN 2581-3250

Due to the importance of garlic extract in medicine, it contains many effective compounds that act as antibacterial agents, effective against many types of negative and positive bacteria, and given that the Pseudomonas aeruginosa bacteria are characterized by their resistance to many antibiotics, so it requires finding materials that are safe in terms of their use and are anti-bacterial. Methodology Garlic extract is usually prepared by crushing or squeezing garlic cloves and then extracting the active compounds using solvents or other methods. There are several ways to prepare garlic extract, including steam distillation, Soxhlet extraction, maceration, and ultrasonic extraction. The plant extract was employed in the following concentrations: 10, 20, 30, and 40%. The biofilm production was measured over the course of two separate 24-48-hour incubation periods. The biofilm production significantly decreased as the plant extract concentration increased and significantly increased again when the biofilm concentration reached 40% over the course of the two separate 24-48-hour incubation periods. It was also found that the use of concentrations and the decrease in biofilm production differed significantly, as evidenced by the p-value of 0.0012 and the correlation coefficient between concentration and antibiotic.