| Summary: | 碩士 === 中山醫學大學 === 營養科學研究所 === 90 === Abstract：
The inhibitory effects of aqueous garlic extract, garlic oil and four diallyl sulphides naturally occurring in this oil against Escherichia coli, Enterobacter cloacae, Enterococus facecalis, and Citrobacter freundii (total 291 clinical isolates) were studied. The MIC values of four diallyl sulphides against the four enteric pathogens followed the order diallyl monosulphide ＞ diallyl disulphides ＞ diallyl trisulphide ＞ diallyl tetrasulphide (p＜0.05). Most interactions of four antibiotics （meropenem, ceftazidime, imipenem and gentamicin）with diallyl polysulphide, determined as FIC index, showed synergistic or additive effects. Garlic oil at 2X MIC reduced original inoculums to ≤ 3 log10/mL within 8hr；and 4X MIC reduced original inoculums to ＜ 2 log10/mL in all test enteric pathogens within 6hr. The intake of aqueous garlic extract in humans provided the antibacterial activity in plasma,determined by inhibitory zone. These results suggested that aqueous garlic extract, garlic oil, and diallyl polysulphide may have potential for the prevention or control of infections caused by enteric pathogens.
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