In vitro Extracts of Allium Cepa and Allium Sativum in Streptococcus Mutans and Staphylococcus Aureus

Objectives: There are several articles that talk about the healing properties of onion and garlic, belonging of the Allium family, highlighting their antibiotic characteristics. The reason for this research was to evaluate the in vitro effects of methanol and aqueous extracts of Allium cepa and Allium sativum on Streptococcus Mutans and Staphylococcus Aureus and consider their use in dental practice.
Methods: To obtain the extracts were taken two kinds of onion (Allium cepa), a white onion and a purple, and garlic (Allium sativum). The samples were dried for 10 days and were processed by two different means, the ethanolic, that took 28 days for evaporation and, the aqueous one, which was heated over medium heat without boiling until evaporation. After, were worked the dilutions of the extracts in the culture media Müller-Hinton agar, was selected for its good reproducibility in the antimicrobial sensitivity tests. The effectiveness was verified by the double dilution method in broth.
Results: The extracts of Allium cepa and Allium sativum, studied under the agar diffusion methodology, caused an antimicrobial effect on streptococcus mutans and staphylococcus aureus, at their highest concentrations (100 and 150 mg / mL), being classified as sensitive. In the double dilution methodology in broth, it was determined that for the Staphylococcus aureus ATCC® 29213TM the CMI and the CMB were 512 µg / mL and 4096 µg / mL respectively and for Streptococcus mutans O157: H7 the CMI and the CMB were 2048 µg / mL and 4096 µg / mL.
Conclusions: Antimicrobial effects were found in the ethanolic and aqueous extracts of allium cepa and allium sativum at their maximum concentrations on Streptococcus Mutans and Staphylococcus Aureus in an in vitro study.