Abstract
The medicinal importance of honey has been known for many decades due to its antimicrobial properties against life-threatening bacteria. However, previous studies revealed that microorganisms are able to develop adaptations after continuous exposure to antimicrobial compounds. The present study was conducted to explore the impact of subinhibitory concentrations of branded honey (Marhaba) and unbranded honey (extracted from Ziziphus mauritiana plant) locally available in Pakistan on Escherichia coli ATCC 10536, Salmonella Typhi and Klebsiella pneumoniae by investigating the development of self- or cross-resistance to antibiotics (gentamicin, kanamycin and imipenem). Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of autoclaved honeys were determined. The bacterial cells of E. coli ATCC 10536, S. Typhi and K. pneumoniae were subjected to honey adaptation by exposing to ¼ × MIC (4 passages) and ½ × MIC (4 passages) of both honeys. Moreover, tolerance to low pH and high temperature was also studied in adapted and unadapted cells. The decreasing trend in growth pattern (OD600nm) of E. coli ATCC 10536, S. Typhi and K. pneumoniae was observed with increases in the concentration of honeys (6.25–50% v/v) respectively. Our results showed that continuous exposure of both honeys did not lead to the development of any self- or cross-resistance in tested bacteria. However, percent survival to low pH was found to be significantly higher in adapted cells as compared to unadapted cells. The results indicate that both branded honey (Marhaba) and unbranded honey (extracted from Ziziphus mauritiana plant) were effective in controlling the growth of tested pathogenic bacteria. However, the emergence of tolerance to adverse conditions (pH 2.5, temperature 60 °C) deserves further investigation before proposing honey as a better antibacterial agent in food fabrication/processing, where low pH and high temperatures are usually implemented.
Highlights
The development of antibiotic resistance in pathogenic microorganisms is a major threat to human health which could accelerate the mortality rate
The aim of the present study was to explore the impact of subinhibitory concentrations of branded honey (Marhaba) and unbranded honey locally available in Pakistan on E. coli ATCC 10536, S
The minimum bactericidal concentration (MBC) values of branded honey were observed as 25%
Summary
The development of antibiotic resistance in pathogenic microorganisms is a major threat to human health which could accelerate the mortality rate. Honey is a natural food that contains numerous compounds playing an important role in the development of advanced medicines [3]. In the US, 300 different varieties of honey are reported on the basis of different floral origin [6]. It is a great source of flavonoids, phenolic acids and antioxidants (catalase, glucose oxidase, carotenoid derivatives, organic acids, ascorbic acid, amino acids and proteins) [6]. The worldwide annual production of honey is approximately 1.2 million tons [7] It has been used since ancient times for its nutritional as well as curative properties [8]
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