RÉSUMÉ
Introduction: The most important virulence factor of Brucella is related to its capability of intraphagocytic survival. Brucella with this ability, causes persistant infection in host. Garlic extract, because of has organosulfur compounds such as allicin, has antimicrobial activity. The aim of this study was to investigate the effect of garlic choloroformic extract on intramacrophage Brucella spp
Material and Methods: In this study, garlic choloroform was extracted and the quantity of allicin calculated with HPLC; then effect of the extract on intramacrophage survival of B. melitensis Rev1 and B. abortus S19 was studied on cell culture of mouse peritoneal macrophages
Results: Results indicated that the extract was effective and eradicated intramacrophage Brucella in 1:40 [equal to 439 microgram per ml allicin], 1:80 [equal to 218 microgram per ml allicin] and 1:160 [equal to 128 microgram per ml allicin] extract dilutions after 24 hours
Conclusion: Attention must be paid to antimicrobial effect of garlic on intramacrophage Brucella which, seems to be useful in treatment of brucellosis
RÉSUMÉ
Brucella under effects of agents such as penicillin, glycin and some hormones could convert to L-form. L-forms are possible during disease or latent brucellosis and interfering in renew relapsing disease. Garlic is a medicine plant that allicin the most important antimicrobial, is its compound. In this study after garlic choloroformic extract prepared and quantity of allicin calculated MIC and MBC for two strains [B.melitensis Rev1 and B.abortus S19] was calculated. Effect of extract on Brucella morphology in subMIC concentrations effect of time and temperature on extract activity and antimicrobial effect of extract with sucrose were studied. Results indicated that antimicrobial effect of allicin is temperature independent and showing its effect on bacteria in two hours. Also L-forms were not isolated in subMIC concentrations