Comparison of Antibacterial Effects of Chitosan and Carboxy Methyl Cellulose Hydrogels Containing Garlic Extract on Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa

Garlic (scientifically known as Allium Sativum) is a plant belongs to the Lilyaceae family, which is native to Central Asia. This plant has been used for centuries as a spice and food seasoning and as a medicine in herbal medicine in the treatment of various diseases. The antimicrobial property of garlic extract was evaluated by antibiogram test. Minimum Bactericidal Concentration (MBC) and Minimum Inhibitory Concentration (MIC) were studied by disk diffusion and tube dilution method. Afterward, chitosan-based hydrogel and carboxy methyl cellulose-based hydrogel were synthesized. The structure of hydrogels was investigated by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM) and thermogravimetric analysis (TGA) devices. The swelling rate of the hydrogel and the release of the extract from the hydrogel were measured. Then, the antimicrobial property of hydrogels containing garlic extract was investigated. The MIC of garlic extract against Staphylococcus aureus and Escherichia coli were 0.024 and 0.049 g / ml, respectively. The MBC of the extract for S. aureus, E. coli was 0.049 and 0.098 g / ml, respectively. Thus, it was found that the antimicrobial activity of garlic on gram-positive bacteria S. aureus was higher than gramnegative bacteria E. coli. The extract loaded on both hydrogels was controlled release. Hydrogels containing the extract also showed growth inhibition and death in S. aureus and E. coli, but had no effect on Pseudomonas aeruginosa .