Antibacterial activity of dietary spices as adjuvants to ciprofloxacin against resistant uropathogenic Escherichia coli

Urinary tract infections (UTIs), particularly those caused by antibiotic-resistant Escherichia coli, pose a significant global health challenge. This study investigates the potential of dietary spices garlic (Allium sativum) and mint (Mentha spp.) as adjuvants to ciprofloxacin in combating resistant uropathogens. Thirty-five clinical E. coli isolates were analyzed for susceptibility to ciprofloxacin, garlic, and mint extracts using disk diffusion and broth dilution assays. Results demonstrated notable antibacterial activity, with garlic exhibiting a 25 mm zone of inhibition and mint 21 mm. Synergistic effects were observed when combining these spices with ciprofloxacin, yielding zones of 34 mm (garlic+ciprofloxacin) and 31 mm (mint+ciprofloxacin). Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values for both spices (10 μg/mL and 15 μg/mL, respectively) matched those of ciprofloxacin, confirming their potency. Optical density (OD 600nm) measurements further validated these findings. The study highlights the promise of garlic and mint as natural enhancers of antibiotic efficacy, offering a potential strategy to mitigate antibiotic resistance in UTIs. These findings advocate for further exploration of plant-based adjuvants in clinical therapeutics.