Formulation and physicochemical characterization of an antibacterial black garlic (Allium sativum)-based nanogel with wound healing property

Abstract

The thesis entitled ‘Formulation and physicochemical characterization of antibacterial black garlic (Allium sativum) extract-based nanogel with wound healing property’ examines the effectiveness of alliin-rich black garlic extract as an antibacterial wound healing nanogel. When garlic is crushed or chopped, an enzyme called alliinase interacts with alliin to produce allicin, which is known for its antibacterial effects. Allicin is renowned for its potent antibacterial properties. Since allicin is generated from alliin, the substance ought to have antibacterial properties as well. As a result, this thesis attempts to investigate the antibacterial potency of alliin-rich black garlic extract on selected bacterial species and incorporating it into a gel matrix and exploring its potency as an effective antibacterial wound healing nanogel as no such research work has been done yet. The thesis has been divided into three chapters. Each chapter has been divided into sections for clarity. Chapter 1 deals with the Introduction and Review of Literature where Section 1.1 emphasizes on the chemical composition of alliin and preservation of alliin in the black garlic cloves, making it available for further study. This section also focuses on the composition of nanogel and its component’s role in the gel formulation. The significance of current research has been emphasized in relation to the significance of alliin as a chemical. This section, mainly focuses on evaluating the antibacterial potency and wound healing characteristic of black garlic extract. Chapter 2 deals with assessing the presence of alliin in black garlic extract (soxhlet extraction using green solvent) using the HPTLC system and then assessing for its antibacterial potential against two bacterial strains. Section 2.1 summarizes the current work taken up for this investigation and its literature gap. Section 2.2 elaborates on the Materials and Methods employed in this section's research. The preparation of the black garlic and the method suitable for alliin extraction are discussed in this section. This section also includes the process parameters employed for formulation of nanogel and illustrates the process chosen to assess the antibacterial potency of nanogel loaded with black garlic extract. The process opted to characterize the nanogel, in vitro and animal studies are all discussed in this section. Results and Discussion regarding the yield of black garlic extract and the resultant nanogel are presented in Section 2.3. It discusses about the method used to produce a stable black garlic extract-based nanogel. It further confirms the antibacterial potency of the formulated nanogel and its physicochemical properties. The in vitro and animal studies further confirms its acceptability in terms of skin irritancy and antibacterial wound healing nanogel. Section 2.4 presents the Conclusion and Future Prospects of this research. It provides an overall inference and the broad objectives of this project. The chapter explains the utility of the results obtained for the common people and industries. This chapter explains the benefit of black garlic extract-based nanogel using it with regards to its suitability and application and future prospects in this area.