Antibacterial Assessment of Allium sativum against Oral Pathogens – An in vitro Study

Abstract Background: The growing threat of antibiotic resistance among oral pathogens underscores the urgent need for alternative antimicrobial agents. Allium sativum (garlic), a well-known medicinal plant, possesses a wide range of bioactive compounds, including allicin, which has demonstrated potent antimicrobial properties. Its potential as a natural therapeutic agent warrants further investigation, particularly in oral infections. Objective: The present study aimed to investigate the antibacterial potential of crude solvent extracts of A. sativum against key oral pathogens such as Staphylococcus aureus , Streptococcus mutans , Streptococcus mitis , Streptococcus sanguis , and Lactobacillus acidophilus . Methods: Crude garlic extracts were prepared using five different solvents: ethyl acetate, acetone, hexane, ethanol, and chloroform. The antibacterial activity of each extract was assessed using the agar well diffusion method. The diameter of the zones of inhibition around each well was measured to determine the efficacy of the extracts against the selected microbial strains. Results: Among the tested solvent extracts, those prepared with ethyl acetate, acetone, and hexane demonstrated statistically significant antibacterial activity ( P < 0.05) against all targeted microorganisms. In contrast, extracts prepared using ethanol and chloroform showed no detectable inhibitory effect against any of the tested oral bacteria. Conclusion: The findings suggest that A. sativum contains solvent-extractable bioactive compounds with notable antibacterial efficacy against common oral pathogens. These results support its potential as a natural adjunct in preventing and managing oral infections, particularly in the era of increasing antibiotic resistance.