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.
