بررسی خواص ضدسرطانی و ضدباکتریایی عصاره متانولی سیر تخمیری و غیر تخمیری همدان

&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Background and purpose: Allium sativum belongs to the Liliaceae family and is widely used in folk medicine. Antibacterial, anticancer and antioxidant activity of this genus have been previously reported. Current study, aimed at investigating the cytotoxic and antibacterial activity of fermented and non-fermented extracts of A. sativum on breath cancer cells (MCF7), lymphocyte cells, and some pathogenic bacteria. Materials and methods: MCF-7 and lymphocyte cells were maintained in DMEM and RPMI medium supplemented with 10% Fetal Bovine Serum (FBS), respectively. Cytotoxic effect of the methanol extracts of fermented and non-fermented garlics was measured on MCF7 at different concentrations&nbsp;(6.25, 12.5, 25, 50, 75, 100, 150, 200, 300, 350, 400, 450, 500 &mu;g/ml) using MTT assay. The antibacterial properties of these extracts were also investigated against Staphylococcus saprophyticus,&nbsp;Proteus mirabilis, and Escherichia&nbsp;coli&nbsp;by disk diffusion. Results: The&nbsp;garlic fermented by Lactobacillus plantarum, strain1745, showed the highest cytotoxic activity (CC50 400&micro;g/ml) compared to strain 1058 (CC50 450&micro;g/ml) and natural flora (CC50 >500&micro;g/ml). We observed a significant relationship between the flavonoid contents of garlic and cytotoxic activity (P value < 0.05). Among these extracts, fermented garlic had the highest levels of flavonoid, cytotoxic, and antibacterial activity. Conclusion: This study showed that lacto fermented garlic extract might be a good candidate against breast cancer cells and pathogenic bacteria. &nbsp;