Abstract
This study aimed to assess the antimicrobial activity of various honeys against strains of gram-negative and -positive bacteria, as well as to determine the physicochemical parameters of these honeys. Seven honeys from various species of stingless bees were evaluated. The physical-chemical parameters evaluated were pH, moisture, water activity, acidity, ash, electrical conductivity and color. Antimicrobial activity was determined using disc diffusion agar tests and minimum inhibitory concentrations. We found that there was a relationship between the physical-chemical parameters and the antimicrobial activity. The minimum inhibitory concentration of 25% honey was able to inhibit the growth of both gram-positive and -negative bacteria; the greatest efficacy was verified for the species of bees Melipona mondury, M. quadrifasciata, Scaptotrigona bipunctata and Tetragona clavipes. Regarding synergism, Escherichia coli maintained its sensitivity profile in relation to all studied honeys combined with antimicrobials. An important factor to consider is the concentration of honey capable of sensitizing the microorganism, as it has been shown to be dependent on the species of the stingless bee. Nevertheless, all honeys showed antimicrobial activity in various methods of analysis. These data suggest that honey is a promising alternative to sensitize resistant microorganisms, for the health of humans and animals alike.
Highlights
Stingless bees are social insects, belong to the order Hymenoptera and the family Apidae (Meliponini), as well as species that are closely linked to tropical and subtropical regions for honey production (Crane 1990; Michener et al 2013; Chuttong et al 2016)
The moisture content of the samples was above 20%, a parameter considered ideal by Brazilian legislation (Brasil, 2000)
M. quadrifasciata honey had the highest moisture content found, corroborating results of the study by Alves et al (2005), who found that this species, even in a dry climate, produces honey with high levels of moisture
Summary
Stingless bees are social insects, belong to the order Hymenoptera and the family Apidae (Meliponini), as well as species that are closely linked to tropical and subtropical regions for honey production (Crane 1990; Michener et al 2013; Chuttong et al 2016). Honey is a natural product recognized in traditional world medicine for having medicinal properties, including antimicrobial, antifungal, antioxidant, antiviral, antiparasitic, antiinflammatory, anticancer, immunosuppressive, and healing activities (Irish et al 2006; Bogdanov et al 2008; Alvarez-Suares et al 2010; Mcloone et al 2016). The processing, handling and storage of honey can influence its composition (Sherlock et al 2010; Alvarez-Suarez et al 2010; Nishio et al 2016). Some of the phytochemical constituents of propolis can diffuse into the honey during storage, giving it antimicrobial properties (Temaru et al 2007; Ballivián 2008; Suntiparapop et al 2012). The present study aims to evaluate the antimicrobial activity of various stingless honeys against strains of gram-negative and positive bacteria, as well as to determine the physicochemical parameters of these honeys and their relationship with antibacterial action
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