Should Labour Abolish Those Pointless...
News0 min ago
killing bacteria with lemon and garlic
I am doing a science experiment write up and lemon in my experiement 'killed' bacteria on a agar plate along with garlic. Do these have antibacteria properties and why. What in them does it, and is lemon just purely acting as an acid which kills bacteria???
Thanx
Answers
1 to 6 of 6
Best Answer
No best answer has yet been selected by jackrob15. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
garlic contains allicin, which is a natural antiseptic. it is released when the clove is crushed or chopped. beneficial when eaten raw but not cooked
http://www.garlic-central.com/allicin.html
as for lemon it is more likely the essential oil rather than the citric acid itself
http://www.garlic-central.com/allicin.html
as for lemon it is more likely the essential oil rather than the citric acid itself
Garlic has both bacteriostatic and bactericidal properties.
Garlic contains many complex sulphur-containing compounds. One of these is a substance called alliin. When garlic is damaged by cutting,crushing etc, the alliin reacts with an enzyme called allinase. The allinase then chemically changes the alliin to allicin.
Allicin is the "magical" ingredient of garlic. It interferes with lipid synthesis at cellular level as well as hindering production of RNA.
Without correct lipid synthesis, the phospholipid layer of a cell wall cannot develop correctly in most bacteria and the bacteria die soon after fission.
Without RNA, cells find it almost impossible to synthesize proteins although this can also occur with diminished RNA production.
The reason this happens is that every stage of RNA production would be stopped by the absence of messenger RNA, ribosomal RNA and transfer RNA.
You are probably aware that if proteins and their constituent amino acids cannot be produced, then an organism cannot develop and grow as they are vital for every part of a cell.
There have been some papers published in recent years discussing the effect of garlic on viruses. It is known that raw garlic destroys viral origin pneumonia, herpes, cytomegalovirus, vaccinia and meningitis infections both in vivo and in vitro. Many other viruses are also susceptible.
As a result of these many methods of hindering growth, Allicin may be regarded as a very effective bacterial and viral "antiseptic"
(continued)
Garlic contains many complex sulphur-containing compounds. One of these is a substance called alliin. When garlic is damaged by cutting,crushing etc, the alliin reacts with an enzyme called allinase. The allinase then chemically changes the alliin to allicin.
Allicin is the "magical" ingredient of garlic. It interferes with lipid synthesis at cellular level as well as hindering production of RNA.
Without correct lipid synthesis, the phospholipid layer of a cell wall cannot develop correctly in most bacteria and the bacteria die soon after fission.
Without RNA, cells find it almost impossible to synthesize proteins although this can also occur with diminished RNA production.
The reason this happens is that every stage of RNA production would be stopped by the absence of messenger RNA, ribosomal RNA and transfer RNA.
You are probably aware that if proteins and their constituent amino acids cannot be produced, then an organism cannot develop and grow as they are vital for every part of a cell.
There have been some papers published in recent years discussing the effect of garlic on viruses. It is known that raw garlic destroys viral origin pneumonia, herpes, cytomegalovirus, vaccinia and meningitis infections both in vivo and in vitro. Many other viruses are also susceptible.
As a result of these many methods of hindering growth, Allicin may be regarded as a very effective bacterial and viral "antiseptic"
(continued)
(Continued)
There have been some fears in recent years that bacteria and viruses will eventually become immune to Garlic.
I doubt this will ever happen as the allicin reacts with the sulphahydryl groups within enzymes in a manner which prevents the enzymes from performing their function.
For these enzymes to develop immunity to garlic, it would mean their DNA would have to be modified to prevent the SH groups being affected. This is unlikely to happen as they would then cease to function as enzymes
Finally, despite all my knowledge gained on this matter from years as a biochemist, I can tell you I can�t stand the taste or smell of the stuff!
There have been some fears in recent years that bacteria and viruses will eventually become immune to Garlic.
I doubt this will ever happen as the allicin reacts with the sulphahydryl groups within enzymes in a manner which prevents the enzymes from performing their function.
For these enzymes to develop immunity to garlic, it would mean their DNA would have to be modified to prevent the SH groups being affected. This is unlikely to happen as they would then cease to function as enzymes
Finally, despite all my knowledge gained on this matter from years as a biochemist, I can tell you I can�t stand the taste or smell of the stuff!
1 to 6 of 6
Latest Posts
News9 mins ago
ChatterBank14 mins ago
Do You Have A Favourite Type Of Bean?
ChatterBank34 mins ago
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.