Klebsiella aerogenes (Cutler and Wilson 2004), Vibrio, Mycobacteria, Proteus
vulgaris, and Enterococcus faecalis (Wallock-Richards et al. 2014). There are many
forms of extracts of garlic that were reported for antimicrobial activity with inhibition of different pathogenic bacteria. There is another study revealed that the
ethanolic extract has better inhibition against S. typhi and Escherichia coli then
aqueous extract (Mikaili et al. 2013). Sharma et al. (1977) reported the antibacterial
property of garlic water extract against both gram-positive and negative of the
gastrointestinal tract of chicks indicating its effectiveness and they also reported the
inhibition of some flora which are resistant to few antibiotics. Allicin had shown a
very suggestive response toward methicillin-resistant Staphylococcus aureus
(Sharma and Kumar 1977). Allicin’s which is produced from Alliin showed its
antimicrobial property due to the chemical enzymatic reaction having thiol, viz,
alcohol dehydrogenase, RNA polymerase, and thioredoxin reductase by oxidizing
protein cysteine or glutathione residues under physiological conditions (Gruhlke
et al. 2011). Further due to the presence of thiol within allicin group all living cells
of eukaryotic cells are killed by increasing the rapid metabolism of cysteine proteinase. Broadly we can say that it also shows the antiviral, antifungal, and
antiparasitic activity (Weber et al. 1992). Deeply we can say that the inhibition
within the bacteria by S-allylmercapto modification of thiol-containing protein and
this leads to the shortage of glutathione level further the accumulation of protein
and scratch to the enzyme inactivation (Getti and Poole 2019; Müller et al. 2016).
There is another study revealed that allicin in gaseous form showed antimicrobial
potential effectively toward lung pathogens (Reiter et al. 2017). Further in case of
skin disease caused by methicillin-resistant Staphylococcus aureus showed
improved recovery of the skin with allicin there is one drawback with allicin is its
stability so it may not be used for inhalation purpose (Freeman and Kodera 1995;
Sharifi-Rad et al. 2014). The next compound is a combination of two Ajoenes
(Z-ajoene and E- ajoene) which was obtained by the maceration process of garlic
having active sulfur compound transformed from three allicin molecule (Block
1985). There is another scientific group of Yoshida and his co-workers have
reported the activity against gram-positive and gram-negative bacteria of ajoenes
and they evaluated the minimum inhibitory concentration and they find that
Z-ajoene has greater activity than E-ajoenes (Yoshida et al. 1998). Another group of
Ohata and his team reported that antimicrobial property of three strains of H- pylori
and they found that both forms of ajoenes are having an equal inhibitory activity
(Ohta et al. 1999). Ajoenes are having activity for fungi, i.e., Aspergillus niger and
Candida albicans (Maluf et al. 2008). Further, there is another component which
was obtained by the steam distillation of garlic oil is DASn having very low
potency toward gram-positive and resistant microbes the potency depends upon the
number of sulfur atoms within the compound. It was seen that more than five sulfur
atoms showed more potency than the lower number of atoms (Tsao and Yin 2001).
Some sulfur free garlic compounds show antimicrobial activity. Matsuura et al.
(1989) and Matsuura et al. (1988) isolated new furostanols termed
proto-eruboside-B and satiboside-B from a crude glycoside fraction of garlic. They
also found that these saponins get transformed into spinostanol by endogenous
420
S. K. Prajapati et al.
vulgaris, and Enterococcus faecalis (Wallock-Richards et al. 2014). There are many
forms of extracts of garlic that were reported for antimicrobial activity with inhibition of different pathogenic bacteria. There is another study revealed that the
ethanolic extract has better inhibition against S. typhi and Escherichia coli then
aqueous extract (Mikaili et al. 2013). Sharma et al. (1977) reported the antibacterial
property of garlic water extract against both gram-positive and negative of the
gastrointestinal tract of chicks indicating its effectiveness and they also reported the
inhibition of some flora which are resistant to few antibiotics. Allicin had shown a
very suggestive response toward methicillin-resistant Staphylococcus aureus
(Sharma and Kumar 1977). Allicin’s which is produced from Alliin showed its
antimicrobial property due to the chemical enzymatic reaction having thiol, viz,
alcohol dehydrogenase, RNA polymerase, and thioredoxin reductase by oxidizing
protein cysteine or glutathione residues under physiological conditions (Gruhlke
et al. 2011). Further due to the presence of thiol within allicin group all living cells
of eukaryotic cells are killed by increasing the rapid metabolism of cysteine proteinase. Broadly we can say that it also shows the antiviral, antifungal, and
antiparasitic activity (Weber et al. 1992). Deeply we can say that the inhibition
within the bacteria by S-allylmercapto modification of thiol-containing protein and
this leads to the shortage of glutathione level further the accumulation of protein
and scratch to the enzyme inactivation (Getti and Poole 2019; Müller et al. 2016).
There is another study revealed that allicin in gaseous form showed antimicrobial
potential effectively toward lung pathogens (Reiter et al. 2017). Further in case of
skin disease caused by methicillin-resistant Staphylococcus aureus showed
improved recovery of the skin with allicin there is one drawback with allicin is its
stability so it may not be used for inhalation purpose (Freeman and Kodera 1995;
Sharifi-Rad et al. 2014). The next compound is a combination of two Ajoenes
(Z-ajoene and E- ajoene) which was obtained by the maceration process of garlic
having active sulfur compound transformed from three allicin molecule (Block
1985). There is another scientific group of Yoshida and his co-workers have
reported the activity against gram-positive and gram-negative bacteria of ajoenes
and they evaluated the minimum inhibitory concentration and they find that
Z-ajoene has greater activity than E-ajoenes (Yoshida et al. 1998). Another group of
Ohata and his team reported that antimicrobial property of three strains of H- pylori
and they found that both forms of ajoenes are having an equal inhibitory activity
(Ohta et al. 1999). Ajoenes are having activity for fungi, i.e., Aspergillus niger and
Candida albicans (Maluf et al. 2008). Further, there is another component which
was obtained by the steam distillation of garlic oil is DASn having very low
potency toward gram-positive and resistant microbes the potency depends upon the
number of sulfur atoms within the compound. It was seen that more than five sulfur
atoms showed more potency than the lower number of atoms (Tsao and Yin 2001).
Some sulfur free garlic compounds show antimicrobial activity. Matsuura et al.
(1989) and Matsuura et al. (1988) isolated new furostanols termed
proto-eruboside-B and satiboside-B from a crude glycoside fraction of garlic. They
also found that these saponins get transformed into spinostanol by endogenous
420
S. K. Prajapati et al.