Design and Stabilization of Natural Antibacterial Compound Allicin against Methicillin-Resistant Staphylococcus Aureus for Treatment as a Novel Antibiotic

Antibiotic resistance is the biggest threat facing human health nowadays. Control of the spread of antibiotic-resistant bacteria and the treatment of infections caused by them is a major problem Worldwide. In particular, methicillin - resistant Staphylococcus aureus (MRSA) presents major infection control problems. It is estimated that the frequency of infection cases occuring in hospitals due to methicillin-resistant Staphylococcus aureus has doubled over the past five years. In concern with the infection, patients are treated with antibiotics such as vancomycin, that has higher possibility to side-effects such as nephrotoxicity. A natural pigment, Allicin, often referred to as the natural antibiotic, extracted from garlic and ginger has proved to fight against mrsa (methicillin -resistant Staphylococcus aureus) and a wide range of bacterial species and fungal infections. Unlike other antibiotics, its S(=O)S thiosulphinate group in allicin is said to react with a variety of SH containing enzymes within the bacterial cell. It is reported to inhibit the acetyl CoA forming system, to inhibit DNA and protein synthesis. This compound however is highly volatile and unstable. The outlook of our work is to provide a novel antibiotic for the treatment of Methicillin resistant Staphyllococcus aureus and other multi drug resistant, disease causing bacteria using Allicin. A few methods of stabilization of allicin were undertaken and the methods of supplement and the results were discussed. In this study aqueous extract of allicin and chemically treated crystalline Allicin (extracted from garlic) were tested on clinical isolates of MRSA that survived methicillin and the results that were compared statistically and graphically are provided.