Volatile compounds from garlic (Allium sativum L.) mustard (Brassica nigra L.) oil macerate enhances the activity of multiple antibiotics against Staphylococcus aureus: A In-vitro and in silico study.

Abstract

Abstract Staphylococcus aureus is known to be associated with various human infections worldwide. Due to an increase in antibiotic resistance, S. aureus infections are difficult to cure with the present generation of antibiotics. Therefore, new antibacterial compounds or adjuvant discovery is in demand at present. In the present research garlic mustard oil macerate is prepared by heating garlic cloves macerated in mustard oil for 4 hours at 80 ºC. The effect of the macerate vapour on the antibacterial activity of gentamycin, kanamycin, and streptomycin against S. aureus was examined and found to be significantly increased compared to antibiotics alone. GMM vapour inhibited the staphyloxanthin production by 44.237±0.14 % compared to mustard oil vapour treated bacterial cells. The bacterial cell membrane disruption was seen during SEM analysis on the bacterial cells treated with GMM vapour. LCMS and GCMS analysis confirmed the presence of 2-vinyl-4H-1,3, dithiin, ajoene, allicin, sinigrin, and allyl isothiocyanate (AITC). In-silico molecular docking analysis has shown hydrophobic and Van der Waals interaction of the phytochemicals with dehydroxysqualene synthase protein (crtM) of S. aureus. However, allicin and sinigrin had also shown hydrogen bonding with crtM proteins.