Investigation of antifungal effect of aqueous extract of garlic on Candida albicans (INVITRO)

摘要

Background and Aim: Candidiasis is a common fungal disease in the mouth. An appropriate treatment for candidiasis is the use of antifungal drugs. Due to drug resistance and known side effects of drugs, the tendency to use medicinal herbs is increasing. Garlic is identified as a strong antibacterial. Therefore, in this study, the effect of aqueous garlic extract and nystatin on Candida albicans was investigated. Materials and Methods: An experimental study was carried out. For each control and case group, one standard strain and 10 clinical strains were studied. The standard strain of Candida albicans was obtained from the Iranian Research Institute of Industrial Research and clinical strains from different patients. Garlic was prepared from the north of the country and was extracted by soaking method. Control groups containing nystatin suspension of 10,000 units / ml were prepared from Sigma, and finally, the diameter of the inhibition zone and MIC by Micro Broth Dialution method were studied. The results were analyzed by T test. Results: MIC of nystatin and the MIC and MBC of garlic show that Nystatin MIC was 3.49 4.96 ug / ml and micronutrient was 1.42 2.22 mg / ml and nystatin variation coefficient was 28% and garlic 15% as well as MBC of garlic equal to 58 /. 59.1 mg / ml with a coefficient of variation of 36%. In the meantime, mic is for standard samples of 78. 0 mg / ml and nystatin 0.5 ug / ml. The amount of non-growth halo in nystatin was 29.1 1.72 and in the garlic group was 20.1 1.5, which was 9.1% or 31% higher in the nystatin group and the T test showed that this difference was statistically significant. (p <0/000) and the inferiority halo for standard sample 22 and nystatin 32. Conclution: The study showed that the aqueous extract of garlic was able to inhibit the growth of Candida albicans but its effect was less than nystatin.