<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2340-9894</journal-id>
<journal-title><![CDATA[Ars Pharmaceutica (Internet)]]></journal-title>
<abbrev-journal-title><![CDATA[Ars Pharm]]></abbrev-journal-title>
<issn>2340-9894</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Granada]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2340-98942024000300005</article-id>
<article-id pub-id-type="doi">10.30827/ars.v65i3.30383</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Antibiofilm properties of garlic ( Allium sativum) and its interaction with methicillin against methicillin-resistant Staphylococcus aureus]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades antibiofilm del ajo (Allium sativum) y su interacción con meticilina contra Staphylococcus aureus resistente a meticilina]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bhatwalkar]]></surname>
<given-names><![CDATA[Sushma Bagde]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mondal]]></surname>
<given-names><![CDATA[Rajesh]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Anupam]]></surname>
<given-names><![CDATA[Rajaneesh]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Dr. Harisingh Gour Vishwavidyalaya School of Biological Sciences Department of Biotechnology]]></institution>
<addr-line><![CDATA[Sagar ]]></addr-line>
<country>India</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,ICMR-National Institute for Research in Environment Health Department of Microbiology ]]></institution>
<addr-line><![CDATA[Bhopal ]]></addr-line>
<country>India</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Pondicherry University School of Life Sciences Department of Biochemistry and Molecular Biology]]></institution>
<addr-line><![CDATA[Puducherry ]]></addr-line>
<country>India</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<volume>65</volume>
<numero>3</numero>
<fpage>232</fpage>
<lpage>239</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2340-98942024000300005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2340-98942024000300005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2340-98942024000300005&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: Garlic (Allium sativum) is a popular food spice worldwide with many health benefits. Garlic and its products have been used to treat various infections in traditional medicine in India, the Middle East, and Southeast Asia. Garlic and its organosulphur compounds have antibacterial properties against methicillin-resistant Staphylococcus aureus (MRSA), but the antibiofilm property and interaction with methicillin have been relatively unexplored. Biofilm formation is crucial in MRSA infections, one of the most common nosocomial infections.  Method: The antibacterial activity fresh garlic extract (FGE) against MRSA was evaluated by determining the minimum inhibitory concentration (MIC) and zone of inhibition using microdilution and well diffusion assays respectively. Microtiter plate crystal violet assay and scanning electron microscopy was use to evaluate the antibiofilm activity of FGE against MRSA.  Results: Sub-MIC concentrations of FGE significantly reduce methicillin-susceptible S. aureus (MSSA) and MRSA biofilm formation. Scanning electron microscopy analysis suggests that FGE reduces the attachment of MSSA and MRSA. Diallyl sulphide, one of the organosulphur compounds of garlic, inhibited the biofilm formation of MSSA and MRSA. Sub-MIC concentration of FGE also sensitized MRSA to methicillin, completely inhibiting MRSA growth when used in combination. Similar effects were noticed when FGE was combined with other &#946;-lactam antibiotics to which MRSA was resistant.  Conclusions: The study validates garlic as an antibacterial agent in ethnomedicine through scientific evidence. Garlic and its organosulphur compounds are potential antibiofilm agents against MRSA. Moreover, garlic could be potentially used as a complementary or alternative medicine to treat infections caused by drug-resistant bacteria such as MRSA.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: El ajo (Allium sativum) es una especia alimenticia popular en todo el mundo con muchos beneficios para la salud. El ajo y sus productos se han utilizado para tratar diversas infecciones en la medicina tradicional de la India, Oriente Medio y el Sudeste Asiático. El ajo y sus compuestos organosulfurados tienen propiedades antibacterianas contra Staphylococcus aureus resistente a la meticilina (MRSA), pero la propiedad antibiopelícula y la interacción con la meticilina han sido relativamente inexploradas. La formación de biopelículas es crucial en las infecciones por MRSA, una de las infecciones nosocomiales más comunes.  Método: La actividad antibacteriana del extracto de ajo fresco (FGE) contra MRSA se evaluó determinando la concentración mínima inhibidora (MIC) y la zona de inhibición mediante ensayos de microdilución y difusión en pozo, respectivamente. Se utilizó el ensayo de cristal violeta en placa de microtitulación y la microscopía electrónica de barrido para evaluar la actividad antibiopelícula de FGE contra MRSA.  Resultados: Las concentraciones sub-MIC de FGE reducen significativamente la formación de biopelículas de S. aureus susceptible a meticilina (MSSA) y MRSA. El análisis microscopía electrónica de barrido sugiere que FGE reduce la unión de MSSA y MRSA. El sulfuro de dialilo, uno de los compuestos organosulfurados del ajo, inhibió la formación de biopelículas de MSSA y MRSA. La concentración sub-MIC de FGE también sensibilizó a MRSA a la meticilina, inhibiendo completamente el crecimiento de MRSA cuando se usó en combinación. Se observaron efectos similares cuando se combinó FGE con otros antibióticos &#946;-lactámicos a los que MRSA era resistente.  Conclusiones: El estudio valida el ajo como agente antibacteriano en etnomedicina mediante evidencia científica. El ajo y sus compuestos organosulfurados son potenciales agentes antibiofilm contra MRSA. Además, el ajo podría utilizarse potencialmente como medicina complementaria o alternativa para tratar infecciones causadas por bacterias resistentes a los medicamentos como el MRSA.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Ajo]]></kwd>
<kwd lng="es"><![CDATA[antibiopelícula]]></kwd>
<kwd lng="es"><![CDATA[sulfuro de dialilo]]></kwd>
<kwd lng="es"><![CDATA[Staphylococcus aureus resistente a meticilina (MRSA)]]></kwd>
<kwd lng="en"><![CDATA[Garlic]]></kwd>
<kwd lng="en"><![CDATA[antibiofilm]]></kwd>
<kwd lng="en"><![CDATA[diallyl sulphide]]></kwd>
<kwd lng="en"><![CDATA[methicillin-resistant Staphylococcus aureus (MRSA)]]></kwd>
</kwd-group>
</article-meta>
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