Antibacterial activity of honeys produced by five major bee species in Kerala (original) (raw)
Related papers
Antimicrobial Potential of Honey Samples of Apis cerana indica
Honey is an ancient remedy for the treatment of infected wounds, which has recently been rediscovered by the medical profession, particularly where conventional modern therapeutic agents are failing . Honey samples were collected from two different geographical regions , i.e Hill (kodaikkanal) and plain (Mannargudi) . The antimicrobial activity of honey was performed by well diffusion assay against pathogens i.e, bacteria [Bacillus subtilis, Bacillus cereus, Pseudomonas aeruginosa Enterobacter aerogenes, klebsiella], Fungi [Aspergillus niger, Aspergillus flavus, Trichoderma viride], yeast [Saccharomyces cerevisiae, candida], Actinomycetes [Streptomyces] and antibiotic sensitivity test was also performed for these pathogens using some antibiotics [Gentamycin, Auxamine, Tetracycline, Ampicillin].
Abstract The antimicrobial activity of honey depends on many factors, including its botanical origin, geographical and entomological source. The aim of this study was to evaluate and compare the antimicrobial potential of honey varieties from Apis mellifera, Hypotrigona sp. and Melipona sp. against MDR Staphylococcus aureus, Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa ATCC 25783, Candida tropicalis, Candida albicans SC 5314 and Cryptococcus neoformans. By using standard microbiological procedure, the agar-well diffusion and broth microdilution methods were used to evaluate honey samples for their antimicrobial and non-peroxidase activity. Different concentrations of the honey samples showed inhibition zones diameter (mm) against the test isolates. The Minimum Inhibitory Concentrations (MICs) of the honey varieties from A. mellifera, Hypotrigona sp. and Melipona sp. ranged from 6.3–25.0%, 3.1–12.5% and 6.3–25.0% (v/v) respectively. There were no statistically significant differences between the mean MICs of honey varieties against E. coli, P. aeruginosa (ATCC 25783) and C. neoformans. Hypotrigona sp. honey had the least mean MICs (4.15 ± 1.58–11.11 ± 2.76 % v/v) against most of the test organisms. The Minimum Biocidal Concentration (MBC) of the honey varieties from A. mellifera, Hypotrigona sp. and Melipona sp. against the test organisms varied from 6.3–50%, 3.1–25% and 12–50% (v/v) respectively. There were no significant differences between the mean MBCs of the honeys against MDR S. aureus (p=0.179), E. coli (p=0.564), P. aeruginosa (ATCC 25783) (p=0.846), and C. albicans (SC5314) (p=0.264). The honeys had some levels of non-peroxidase activity against E. coli, P. aeruginosa (ATCC 25783) and C. neoformans. This study has scientifically authenticated the potential use of stingless bee honeys from “Okotobo and Ifufu” as complementary therapeutic agents.
Antibiotics
Scientific studies about the antibacterial effects of honeydew honey produced by the stingless bee are very limited. In this study, the antibacterial activities of 46 blossom and honeydew honeys produced by both honey bees and stingless bees were evaluated and compared. All bacterial isolates showed varying degrees of susceptibility to blossom and honeydew honeys produced by the honey bee (Apis cerana) and stingless bee (Heterotrigona itama and Geniotrigona thoracica) in agar-well diffusion. All stingless bee honeys managed to inhibit all the isolates but only four out of 23 honey bee honeys achieved that. In comparison with Staphylococcus aureus, Escherichia coli was found to be more susceptible to the antibacterial effects of honey. Bactericidal effects of stingless bee honeys on E. coli were determined with the measurement of endotoxins released due to cell lysis. Based on the outcomes, the greatest antibacterial effects were observed in honeydew honey produced by H. itama. Scann...
Evaluation of Antibacterial Activity of Sudanese Bee honey Against Four Species of Bacteria
Abstract: This study was carried out under the laboratory conditions at the Department of Microbiology, Faculty of Veterinary Medicine; University of Khartoum, during 2013.The objective of the study was to evaluate the antibacterial activity of four concentrations of commercial bee honey (100%, 75%, 50%, and 25 %v/v) and gentamicine against four species of bacteria; namely, Bacillus cereus, Pseudomonas aeruginosa, Staphylococcus aureus and Proteus mirabilis. Twenty Petri dishes with solidified (Muller and Hinton) media were used for each species of bacteria. Each of tewenty Petri dishes for each species of bacteria were divided into five groups and were used for five treatments. The nutrient broth was inoculated with each of the different stock of each bacteria species using a sterile loop needle .Using sterile the cork borer method; four holes were made in each Petri dish. The four holes in each Petri dish of each group were filled with one of honey concentrations or gentamicine (80mg/2ml). All Petri dishes were then incubated at 37˚C for 24 hours. The inhibition zone around each hole was measured by a ruler every 24 hours for three days. The results showed that all treatments had inhibition zone for each bacterium. The honey, as compared to gentamicine, showed an inhibition efficiency for bacterial growth of 79%, 67%, 57% and 43% for 100%, 75%, 50% and 25% honey concentrations, respectively. The results showed significant differences among all treatments. The four species of bacteria responded differently to the honey concentrations: Bacillus cereus was the least effectively by the honey (23.46mm), followed by Pseudomonas aeruginosa (29.28mm), Proteus mirabilis (32.41mm), and Staphylococcus aureus (33.55mm).The results showed significant differences between the four species of bacteria in their response to all treatments. Honey concentration at 100% and 75% were recommended for treatment of some pathogenic bacteria: Staphylococcus aureus, Proteus mirabilis and Pseudomonas aeruginosa.
This work was directed to study the inhibitory effects of honey collected from different geographical regions of District Khairpur against certain pathogenic bacteria. It has been observed that the valuable use of honey in the management of bacterial infection is when it can be applied directly to the bacteria without dilution. There are few published reports on the physicochemical and antibacterial characteristics of honey from A. florea, the dwarf honeybee native to Pakistan. Current study explores the variation in physicochemical properties and the level of antimicrobial potential of honey samples collected from wild bee combs of A. florea shows potential genetic diversity from District Khairpur. The acacia honey found effective to stop the growth of isolates except Proteus and Shigella. The antibacterial action of honey was attained in high concentrations of honey both in well diffusion as well as disc diffusion methods.
Study on antimicrobial activity in different types of honey
2016
Many times when it is studied the therapeutic effect of honey appears an important question regarded to which type of honey is suitable for medical purpose and which type has the best antibacterial effect. In this study were been analyzed six samples of honey from different botanical origins, including unifloral (Acacia honey, Lime honey, Cole honey), and multifloral types (forest honey from low altitude, from high altitude and field honey) obtained direct from beekeepers localized in unpolluted areas from the Western part of Romania. Was been evaluated the pH from honey samples, microbiological characteristics (standard plate count or SPC) and antibacterial activity (method of growth inhibition) in some pathogen microorganisms cultures from Pseudomonas Spp (Pseudomonas aeruginosa), Enterobacteria (Escherichia coli), Bacillus Spp (Bacillus subtilis), Staphylococcus Spp (Staphylococcus aureus). Also it was performed a study for bacterial, fungal or yeast organisms detection in all si...
Journal of Applied Microbiology, 2010
Aims: The aim of this study was to determine the spectrum of antimicrobial activity of 11 samples of stingless bee honey compared to medicinal, table and artificial honeys. Methods and Results: Activity was assessed by agar diffusion, agar dilution, broth microdilution and time-kill viability assays. By agar dilution, minimum inhibitory concentration (MIC) ranges were 4% to >10% (w ⁄ v) for Gram-positive bacteria, 6% to >16% (w ⁄ v) for Gram-negative bacteria and 6% to >10% (w ⁄ v) for Candida spp. By broth microdilution, all organisms with the exception of Candida albicans and Candida glabrata were inhibited at £32% (w ⁄ v). Geometric MIC (w ⁄ v) means for stingless bee honeys ranged from 7AE1% to 16AE0% and were 11AE7% for medicinal honey and 26AE5% for table honey. Treatment of organisms with 20% (w ⁄ v) stingless bee honey for 60 min resulted in decreases of 1-3 log for Staphylococcus aureus, >3 log for Pseudomonas aeruginosa and <1 log for C. albicans. Similar treatment with each control honey resulted in decreases of <1 log for all organisms. Conclusions: Stingless bee honey has broad-spectrum antibacterial activity although activity against Candida was limited. Stingless bee honey samples varied in activity and the basis for this remains to be determined. Significance and Impact of the Study: Stingless bee honey had similar activity to medicinal honey and may therefore have a role as a medicinal agent.
2013
The antimicrobial activity of honey produced by Melipona asilvai, Melipona quadrifasciata anthidioides, Friseomelita doederleinei, Tetragonisca angustula and Plebeia sp. were investigated. The agar well diffusion assay demonstrated that all honeys had antibacterial activity against Staphylococcus aureus, but only the samples from M. quadrifasciata anthidioides and F. doederleinei inhibited the growth of Escherichia coli. In the Minimum Inhibitory Concentration determination assay, M. asilvai, M. quadrifasciata anthidioides, F. doederleinei and T. angustula honeys were more active than that from Plebeia sp. for S. aureus and E. coli. The microorganisms Pseudomonas aeruginosa and Candida albicans were resistant to the all native stingless bee honeys in both assays. Honeys were more effective against bacteria than a sugar solution, suggesting that the mechanism for bacterial growth inhibition is not only related to the osmotic effect. The results of antimicrobial activity may explain t...
Acta Amazonica, 2014
Honeys are described possessing different properties including antimicrobial. Many studies have presented this activity of honeys produced by Apis mellifera bees, however studies including activities of stingless bees honeys are scarce. The aim of this study was to compare the antimicrobial activity of honeys collected in the Amazonas State from Melipona compressipes, Melipona seminigra and Apis mellifera against Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Chromobacterium violaceum, and Candida albicans. Minimum inhibitory concentrations were determined using the agar dilution method with Müller-Hinton agar (for bacteria) or Saboraud agar (for yeast). Staphylococcus aureus and E. faecalis were inhibited by all honeys at concentrations below 12%, while E. coli and C. violaceum were inhibited by stingless bee honeys at concentrations between 10 and 20%. A. mellifera honey inhibited E. coli at a concentration of 7% and Candida violaceum at 0.7%. C. albicans were inh...
Studies on antibacterial properties of stingless bee honey fortified with plant extracts
International Journal of Herbal Medicine, 2016
Being the only available natural sweetener, honey has important role in human nutritional as well as medicinal properties. The present study was conducted to investigate different formulations of stingless bee honey with various plant extracts against five strains of bacteria which include Escherichia coli, Salmonella species, Staphylococcus species, Proteus species and Pseudomonas species. The plant extract from turmeric, neem and Malabar nut plants were prepared using soxhlet extraction method, mixed with honey and even compared to respective water extracts. Zone of inhibition studies were conducted using bacterial strains grown on Muller Hinton Agar (MHA). Antibacterial activity of the honey was doubled using the fortification with neem extracts. Clear zone of bacterial inhibition ranging from 14.2 to 26.6 mm were observed for all microbial strains except Pseudomonas species. The formulation of honey with different plant extracts provides a promising results for the enhancement o...