Bawang putih (Allium sativum Linn)

Bawang putih (Allium sativum Linn) memiliki aktivitas bakteri terhadap E.coli, yaitu sebagai pembunuh pertumbuhan bakteri (bakterisidal). Hal ini dapat dijelaskan dari sisi bakteri dan zat aktif yang terkandung di dalam bawang putih. Allisin merupakan senyawa antibakteri yang terdapat di bawang putih (Heinrich et al., 2010). Menurut Durairaj et al., (2010) allisin menghambat produksi RNA dan sintesis lipid, penghambatan ini menyebabkan asam amino dan protein tidak dapat diproduksi serta biolayer fosfolipid dari dinding sel tidak dapat terbentuk, sehingga pertumbuhan dan perkembangan pada bakteri tidak akan terjadi. Hal ini menunjukkan bahwa allisin memperlihatkan aktivitas antibakteri melawan bakteri gram positif dan gram negatif (Saravanan et al., 2010). Allisin memiliki aktivitas antimikroba yang bervariasi. Aktivitas antibakteri bawang putih sebagian besar karena allicin yang muncul ketika sel bawang putih rusak. Allisin dalam bentuk yang murni memiliki daya antibakteri dengan spektrum yang luas, termasuk pada strain E.coli yang enterotoksigenik multi-drug resistant. Allisin merupakan senyawa sulfur yang reaktif dan cenderung tidak stabil, memiliki kemampuan untuk melawan katalisator biologis (enzim), khususnya yang berada di dalam atau dibawah lapisan bakteri yang dibutuhkan untuk pertumbuhan dan reproduksi bakteri.

Hasil (Inggris) 1:

Garlic (Allium sativum Linn) has activity against e. coli bacteria, namely as the killer of bacterial growth (bakterisidal). This can be explained from the bacteria and the active substances contained in garlic. Allisin antibacterial compounds in garlic (Heinrich et al., 2010). According to Durairaj et al., (2010) allisin inhibit the production of RNA synthesis and inhibition of lipid, this causes the amino acids and proteins cannot be produced as well as biolayer phospholipids from cell walls cannot be formed, so that bacteria on the growth and development will not occur. This shows that allisin showed antibacterial activity against gram positive bacteria and gram negative (Saravanan et al., 2010). Allisin have antimicrobial activity. Antibacterial activity of garlic in large part because allicin that appears when garlic is broken. Allisin in the form of pure have antibacterial with a broad spectrum, including on the e. coli strain enterotoksigenik multi-drug resistant. Allisin reactive sulfur compounds and tend to be unstable, have the ability to fight biological catalysts (enzymes), especially the inside or under a layer of bacteria needed for the growth and reproduction of bacteria.

Hasil (Inggris) 2:

Garlic (Allium sativum Linn) has activity against E. coli bacteria, which is a growth killer bacteria (bactericidal). This can be explained in terms of the bacteria and the active substances contained in garlic. Allisin an antibacterial compounds contained in garlic (Heinrich et al., 2010). According Durairaj et al., (2010) allisin inhibit the production of RNA and lipid synthesis, this leads to inhibition of amino acids and proteins can not be produced as well biolayer phospholipids of cell wall can not be formed, so that the growth and development of bacteria will not happen. This shows that allisin exhibit antibacterial activity against gram-positive and gram-negative (Saravanan et al., 2010). Allisin antimicrobial activities vary. The antibacterial activity of garlic in large part because allicin garlic arises when cells damaged. Allisin in pure form has antibacterial activity with a broad spectrum, including enterotoxigenic E. coli strains are multi-drug resistant. Allisin a reactive sulfur compounds and tend to be unstable, have the ability to resist biological catalyst (enzyme), especially inside or under a layer of bacteria needed for growth and reproduction of bacteria.