Comparison of the antibacterial activity of honey from different provenance against bacteria usually isolated from skin wounds (original) (raw)
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In vitro study of honey antimicrobial activity
Scientific Papers: Animal Science and Biotechnologies, 2015
From ancient times honey was renowned for healing properties both in internal consumption and of external applications. Samples of non-standardized honey obtained direct from beekeeper were used in a study using a method of growth inhibition in the culture medium of microorganisms. In this aim were been chosen a few of high pathogenic bacterial species implicated in severe infection both in animals and human: Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Enterococcus faecium and Pasteurella haemolytica. The zone diameter of inhibition (ZDI) was the most developed with the highest value in the case of Bacillus subtilis (35 mm) and the lowest value was obtained in the case of Salmonella typhimurium (21 mm). Also in a diluted sample of honey was calculated the total number of bacteria colonies, then was inoculated material from a culture of Staphylococcus aureus. After bacteria inoculation was calculated again the total number of bacteria colonies and then the samples were been maintained in thermostat (37 o C) 12 hours and was repeated the counting of total number of bacteria colonies. In comparison with the value obtained at first counting of bacteria colonies after inoculating of Staphylococcus aureus culture (1326 colonies/milliliter), at the second counting the obtained value was nearly half (698 bacteria colonies/milliliter) from this one. All these demonstrate the antibacterial activity of honey apparently due to some bactericidal factors in its composition.
Antibacterial efficacy of crude and diluted honey on four wound isolates
The antimicrobials activities of crude and diluted honey were determined against four clinical isolates from surface and deep wounds. Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae and Escherichia coli were isolated from wounds by routine microbiological methods. Kirby-Bauer's disc diffusion method was employed in determining the susceptibility of bacterial isolates to different concentrations of honey. The results from the zone of inhibition obtained (in mm) showed that the growth of all isolates was completely inhibited by 20-100% honey concentrations. The minimum inhibitory concentrations (MIC) of honey for P. aeruginosa and S. aureus were at 10 % (v/v) while that of E.coli and K. pneumoniae were 20% (v/v). The degree of susceptibility of the wound isolates to honey was compared with that of ten commercially available antibiotic discs. The result obtained revealed that the susceptibility pattern of honey at 40% (v/v) compared favourably and better than amoxicillin, streptomycin, ceftriazone and erythromycin.
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...
In vitro assessment of the antimicrobial potential of honey on common human pathogens
Ethiopian Journal of Health Development, 2005
Background: Honey produced by honeybees (Apis mellifera) is one of the ancient traditional medicines used for treatment and prevention of various illnesses. Objective: To assess the antimicrobial potential of honey on some common bacterial pathogen. Methods: This experimental study was conducted in Jimma University, from February 10-March 14, 2003. The Minimal Inhibitory Concentrations/ MIC and Minimal Bactericidal Concentrations/ MBC of two honey samples on Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Salmonella typhi, Shigella shiga, Klebsiella aerogenes, Proteus vulgaris and Proteus mirabilis was investigated by an agar dilution technique. Results: The MIC of honey for 90% of test organism was 6.25% and 7.5% (V/V) for P.aeruginosa. The MBC of honey for 70% of the test organisms was again 6.25% (V/V). The MBC of honey for S.shiga (Standard test organism) and P. aeruginosa (both clinical isolates and control strain) was 7.5% (V/V). Conclusions: Honey produced by honeybees (Apis mellifera) has both bacteriostatic and bactericidal activity when tested in vitro. However, Pharmacological standardization and clinical evaluation on the effect of honey are essential before using honey as a preventive and curative measure to common diseases related to the tested bacterial species.
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.
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
Honey is a sweet, viscous food substance produced by bees and some related insect which has anti-inflammatory, antimicrobial, phytochemical and antioxidant use in surgical wounds, ulcers, bed sores administered orally and by rubbing on the surface of the wound infection. The present was aimed to isolate and identify bacteria (Staphylococcusaureus, Escherichiacoli and Streptococcuspyogene) and subsequently determine the susceptibility of these organisms to honey. Twenty (20) clinical samples (wound swab) were collected from two (2) different hospitals in Wukari (Waritoma hospital and Ajiduku area hospital) and taking to Department of Microbiology Laboratory at the federal University Wukari for investigation using different concentration (20%, 40%, 60%, 80%, !00%) of honey using standard microbiological techniques. The results shows that at all concentration of honey Streptococcuspyogene shows no zone inhibition for 20%, 40%, 60% and at 80% and 100% it showed zone of inhibition of 0.6mm and 1.6mm respectively to the honey when compared with the control (2.0mm).Staphylococcus aureusis highly sensitivity at 80% honey with zone of inhibition at 2.1mm and 100% honey with zone of inhibition of 2.1mm when compared to control (2.0mm) and Escherichia coli shows more sensitivity to honey at 100% concentration with zone of inhibition 2.0mm when compared to control which has zone of inhibition of 1.9mm. The results therefore, indicate that the use of honey as antibacterial therapeutic substance is effective against bacterial at high concentration and effort should be made by medical professions to incorporate honey to the treatment of various types of wounds.