Antimicrobial Potential of Honey Samples of Apis cerana indica (original) (raw)
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Veterinary Microbiology, 2007
The antibacterial activity of honey samples provided by apiarists and honey packers was tested against microorganisms usually isolated from skin wounds. The antibacterial activity was tested using the well-agar diffusion assay. The honey samples were tested without dilution, and at 75, 50, 30, and 10% (w/v) dilution. Most of the undiluted honey samples inhibited the growth of Staphylococcus aureus and Staphylococcus epidermidis. Some honey samples provided by apiarists also inhibited the growth of S. aureus even at 50% dilution. Undiluted honey samples also inhibited the growth of Staphylococcus uberis, Pseudomonas aeruginosa, Escherichia coli, and Klebsiella pneumoniae, although to a lesser extent. No inhibition of Micrococcus luteus and Enterococcus faecalis growth was detected. The diameters of the inhibition zones generated by honey samples provided by apiarists were larger than those generated by honey samples provided by honey packers. This observation may be explained by considering the provenance of the honey samples. #
Asian Pacific Journal of Tropical Biomedicine, 2014
Ziziphus jujube honey, Antimicrobial properties, Non-peroxidase activity, Antioxidative properties Objective: To evaluate physico-chemical properties and antimicrobial potential of indigenous honey samples against different reference strains including Escherichia coli ATCC 8739, Enterobacter aerogenes ATCC 13048, Pseudomonas aeroginosa ATCC 9027, Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 25923, Salmonella typhi ATCC 14028, Klebsiella pneumonia ATCC 13883, Aspergillus niger ATCC 16404, Rhizopus oligosporus PCSIR1, Candida albicans ATCC 14053 and Candida utilis ATCC 9950. Methods: By using standard methods samples were evaluated for their antimicrobial properties including additive effect of starch and non-peroxidase activity, antioxidative properties (phenol contents, flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity). Prior to this evaluation, complete physico-chemical properties including pH, color, ash contents, protein contents, moisture contents, hydroxymethyl furfural contents, total sugar contents, reducing sugar and non-reducing sugar contents were analyzed. Results: Relatively higher ash contents were found in the Siddar honey i.e. (0.590 0依0.033 6)% and small honey showed relatively higher protein contents i.e. (777.598依9.880) mg/kg. The moisture contents of tested honey samples ranged between 13.8%-16.6%, total sugar contents from 61.672%-72.420% and non-reducing sugar contents from 1.95%-3.93%. Presences of phenolic contents indicate higher antioxidant potential of these honey samples. All bacteria showed clear inhibition zones in response to tested honey samples whereas fungi and yeast showed inhibition at higher concentrations of these honey samples. For Escherichia coli, Bacillus subtilis, Salmonella typhi, Pseudomonas aeroginosa and Aspergillus niger, overall the small honey showed the higher activity than other honey samples. Conclusion: Physico-chemical analysis of honey samples confirmed good quality of honey according to the standards set by European Union Commission and Codex Alimentarius Commission. Evaluation of these honey samples confirms antimicrobial potential of particular types of honeys indigenous to Pakistan.
Antimicrobial activity of some honey samples against pathogenic bacteria
Abstract The aim of the present research work to investigate antimicrobial activity of some honey samples six winter honeys six summer honeys collected from different regions of Western Ghats. The microbes used in this study are Staphylococcus aureus, Streptococcus pyogenes, Escherichia coli, Pseudomonas aeruginosa, and Proteus mirabilis. Antibacterial activity of the honeys was assayed using the Disc diffusion method. Noticeable variations in the antibacterial activity of the different honey samples were observed. Among the microbes Staphylococcus aureus is the most sensitive against all honey samples shows the maximum inhibitor zone compare to summer honeys.
Antibacterial activity of honeys produced by five major bee species in Kerala
The present study aimed to explore the antibacterial efficacy of the honey produced by the five bee species that prevail in Kerala namely, Apis cerana indica F. (Ac), Apis mellifera L. (Am), Apis dorsata F. (Ad), Apis florea F. (Af) and Trigona irridipennis S. (Ti). Antibacterial study was carried out against seven bacterial strains of which three were gram positive and four were gram negative. The results obtained were compared with standard antibiotic ampicilline. It was found that the antibacterial efficacy was more in the honeys when they were taken in the pure form. The antimicrobial activity was analyzed by measuring the zone inhibition diameter (ZID) exhibited by the honey against the pathogen. Key words: antibacterial efficacy, zone inhibition diameter, Trigona irridipennis S. (Ti), Apis mellifera L. (Am), gram positive and gram negative bacterial strains.
Egyptian Journal of Microbiology, 2020
T HE PRESENT study is aimed to evaluate the antibacterial effect of four types of Indian and Yemeni honey at 80% and 50% w/v concentrations against different pathogens including Methicillin-Resistant Staphylococcus aureus (MRSA), Methicillin-Sensitive Staphylococcus aureus (MSSA), Escherichia coli, and Pseudomonas aeruginosa. Agar well diffusion method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values were used in this evaluation. All the examined honey samples recorded antibacterial activity in a dose-dependent manner. Yemeni honey were more efficient than Indian honey in producing the inhibitory growth impact. The average MICs values of Sider Daowaney and Somer honey from Yemen, Punjabi and Kashmiri honey from India against all tested bacteria were 15%, 20%, 30% and 30% (v/v), respectively. Tested honey samples had significant results (P< 0.05) against different tested pathogens, the difference in antibacterial activity attributes to Physico-chemical properties, total phenols contents, geographic area as well as botanical resource. The findings reveal that Indian and Yemeni honey may potentially be used as antibacterial agents, where there is a promising future to use these types of honey in many medical applications against multidrug-resistant and foodborne bacteria.
Antimicrobial Activity of Honey against Bacterial Isolates Associated with Wound Infections
ECronicon Microbiology, 2020
The emergence of multidrug resistant bacteria strains constitutes a global public health challenge. Alternative antimicrobial sources like plants and plant based products such as honey have currently gained considerable attention. Due to the varieties of honey that exist and major classifications being used on geographical location and floral source, it was observed that only few varieties of honey with popular sources have been tested and affirmed to possess antimicrobial activities. This study therefore investigated the antibacterial potentials of honey from five different sources against selected clinical bacterial isolates associated with wound infections and their corresponding typed isolates, viz: Staphylococcus aureus, Methicillin Resistant Staphylococcus aureus, Bacillus subtilis, Klebsiella pneumoniae, Proteus mirabilis, Pseudomonas aeruginosa, Citrobacter freundii and Acinetobacter baumannii. The organisms were cultured on appropriate media and subjected to various biochemical tests to confirm their identities. The honey samples were screened for phytochemical constituents using standard chemical methods. The antibacterial activity of honey was assayed using Agar well diffusion technique. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined by standard microbiological techniques. Determination of killing rate on the bacteria was performed by time-kill kinetic assay. Determination of sodium and potassium ions leakage was evaluated using flame photometry. The qualitative phytochemical screening of the honey samples revealed the presence of various phyto constituents, including: Tannins, Alkaloids, Flavonoids, Sapo
This study, the authors measured antibacterial activity and physicochemical properties of three available varieties of honey from Yemen, with six clinical wounds bacteria and their standard (Escherichia coli ATCC 10536, Staphylococcus aureus ATCC 29737, and Pseudomonas aeruginosa ATCC 25619) were tested for their susceptibility against Yemeni honey samples. The agar well diffusion assay demonstrated that, all honeys inhibit the growth of bacteria with clinical and standard of S. aureus then E. coli, while P. aeruginosa gave moderate growth with effect on its pigment production. Moreover, in all experimental approaches employed in the antibacterial test, it was revealed that, S. aureus was the most vulnerable organisms to these honey brands. There were no standard Attributes for Yemeni honeys and the researches are rare which describe its physicochemical Attributes (sugar, pH, conductivity, moisture, Hydroxymethylfurfural and phenolic content). Generally , The findings was showed tha...