Antibacterial activity and inhibitory effects of allicin, sultamicillin tosylate and diallyl trisulfide of garlic on metallo beta-lactamases produced from Pseudomonas aeruginosa

Aims: This study aims to investigate the efficiency of allicin, sultamicillin tosylate and diallyl trisulfide of garlic as inhibitors on MBLs enzymes produced from MDR (multidrug resistance) and non-MDR Pseudomonas aeruginosa isolates that collected from burn patients in different hospitals of Babylon province.Methodology and results: Out of 249 samples, 100 P. aeruginosa isolates have been tested and the results showed that isolates possess MBLs (metallo beta-lactamases) genes (blaVIM 21%, blaNDM 38% and blaIMP 34%).The antibiotics susceptibility test showed high resistance to piperacillin, ciprofloxacin, gentamicin, levofloxacin and meropenem with 83%, 65%, 58%, 50% and 26%, respectively.in addition, the inhibitor effect of allicin, sultamicillin tosylate and diallyl trisulfide was tested using 3 concentrations (50, 100 and 200 g/mL) and DMSO (dimethyl sulfoxide).The bioactivity of these natural products was also tested using antibiotics and antibiotics/inhibitors to see the antibacterial effects. Conclusion, significance and impact of study:The results of the inhibitory effect of allicin, sultamicillin tosylate and diallyl trisulfide reveal that it has no inhibitory effects on MBL enzymes produced from P. aeruginosa isolates from burn patients.