Antibacterial Effect Of Honey Research Articles

Antibacterial and Antibiofilm Effect of Unifloral Honeys against Bacteria Isolated from Chronic Wound Infections.

Honey is known as an alternative remedy for the treatment of wounds. To evaluate the potential of five Hungarian honey types against wound-associated bacteria, in vitro microbiological assays were conducted on Pseudomonas aeruginosa, Staphylococcus epidermidis and methicillin-resistant Staphylococcus aureus (MRSA). Minimum inhibitory concentration (MIC) was determined with the broth macrodilution method, and biofilm degradation capacity was tested with a crystal violet assay. To understand the underlying mechanisms, the effects of honey treatments were assessed on bacterial membrane integrity and quorum sensing (QS). The highest antibacterial activity, indicated by the lowest MIC values, as well as the highest biofilm inhibition rates and membrane disruption, was displayed by chestnut and linden honeys. The most sensitive bacterium was S. epidermidis. Bacterial membrane degradation took place 40 min after treatment with honey solutions of at least a 40% concentration. Each honey sample exhibited anti-QS activity, which was most pronounced in the case of chestnut honey. It was concluded that the antibacterial, biofilm-inhibiting and anti-QS activities of linden and chestnut honeys were superior to those of acacia, goldenrod and milkweed honeys. In addition to the floral source, the antibacterial effect of honey is influenced by the microbial species treated. The use of honey in wound treatment can be justified by its diverse antibacterial mechanisms.

Literature review: The effect of honey in pressure ulcer wound healing acceleration

Background: Pressure ulcers occur due to prolonged pressure and friction in areas of bony prominences that result in tissue injury with varying depths. To date, there is no standardized wound dressing for these ulcers. From the review of the availability and affordability aspects, honey can be used as a wound dressing because it contains anti-oxidants, anti-inflammatory, and anti-bacterial properties. This article investigates the advantages of honey dressing over other modern dressings. Methods: Literature search from online databases using relevant keywords. A total of three articles were discussed in this review article. Results: All articles agreed that giving honey to pressure ulcer wounds reduced wound size and pain. Honey-soaked gauze provided quicker pain relief during treatment and reduced discomfort with each dressing change. Wound healing was proven to be four times faster with honey compared to other topical dressings. The anti-bacterial effect of honey could not be significantly confirmed in this study. Nonetheless, honey dressings succeeded in accelerating wound healing in patients with pressure ulcers. Conclusion: Honey can be a promising alternative to topical dressings in patients with pressure ulcers.

Antimicrobial activity of royal jelly, honey, and their mixture

As antimicrobial drugs destroy microorganisms or stop their growth, they are used to treat infections. Due to the increasing resistance of infectious agents to antimicrobial drugs, there is a need to find new natural products with antimicrobial properties. Natural products such as bee products honey, propolis, pollen, bee bread, and royal jelly are important products with numerous different active biological features, antimicrobial and antiviral among them. The aim of this study was to investigate the antimicrobial effect of royal jelly, honey, and the mixture of honey and royal jelly on gram-positive and gram-negative bacteria, spore bacteria, and the fungus Candida albicans. Royal jelly and honey were collected in Lithuanian apiaries. The antimicrobial activity of royal jelly, honey, and honey-royal jelly mixture (9% solution) was determined using the ‘well’ method of diffusion into agar. Reference cultures of gram-positive and gram-negative bacteria, spore bacteria, and the fungus Candida albicans were used in the study. Royal jelly was found to be the most effective against Staphylococcus epidermidis and Enterococcus faecalis. Royal jelly had the strongest antibacterial effect on Enterococcus faecalis, honey on Listeria monocytogenes and Staphylococcus aureus, and the mixture of honey-royal jelly on S. epidermidis. Royal jelly, honey, and honey-royal jelly solutions were not antibacterial against Proteus vulgaris. Royal jelly, honey, and honey-royal jelly had a weak effect on Escherichia coli, Klebsiella pneumoniae, and Pseudomonas aeruginosa. Royal jelly had no effect on Bacillus subtilis, Bacillus cereus, and Candida albicans, and the antibacterial effect of honey and honey-royal jelly mixture was weak. Royal jelly, honey, honey-royal jelly mixture had the strongest effect on gram-positive bacteria. A weaker antimicrobial effect was observed against gram-negative bacteria, spore bacteria, and C. albicans. Royal jelly had no effect on P. vulgaris, and honey-royal jelly mixture had similar antimicrobial activity to honey.

Antimicrobial Evaluation of Various Honey Types against Carbapenemase-Producing Gram-Negative Clinical Isolates.

The development of antibiotic resistance is a major public health issue, as infections are increasingly unresponsive to antibiotics. Emerging antimicrobial resistance has raised researchers’ interest in the development of alternative strategies using natural compounds with antibacterial activity, like honey, which has emerged as an agent to treat several infections and wound injuries. Nevertheless, the antibacterial effect of honey was mostly evaluated against Gram-positive bacteria. Hence, the objective of our study was to evaluate the antibacterial activity, as well as the physicochemical parameters, of genuine Greek honeys against multidrug-resistant Gram-negative pathogenic bacteria. In this vein, we aimed to study the in vitro antibacterial potential of rare Greek honeys against Verona integron-encoded metallo-β-lactamase (VIM)- or Klebsiella pneumoniae carbapenemase-producing multidrug-resistant Gram-negative pathogens. Physicochemical parameters such as pH, hydrogen peroxide, free acidity, lactonic acid, total phenols total flavonoids, free radical scavenging activities, tyrosinase enzyme inhibitory activity and kojic acid were examined. Moreover, the antimicrobial activity of 10 different honey types was evaluated in five consecutive dilutions (75%, 50%, 25%, 12.5% and 6.25%) against the clinical isolates by the well diffusion method, as well as by the determination of the minimum inhibition concentration after the addition of catalase and protease. Almost all the physicochemical parameters varied significantly among the different honeys. Fir and manuka honey showed the highest values in pH and H2O2, while the free acidity and lactonic acid levels were higher in chestnut honey. Total phenols, total flavonoids and free radical scavenging activities were found higher in cotton, arbutus and manuka honey, and finally, manuka and oregano honeys showed higher tyrosinase inhibition activity and kojic acid levels. The antimicrobial susceptibility depended on the type of honey, on its dilution, on the treatment methodology and on the microorganism. Arbutus honey was the most potent against VIM-producing Enterobacter cloacae subsp. dissolvens in 75% concentration, while fir honey was more lethal for the same microorganism in the 25% concentration. Many honeys outperformed manuka honey in their antibacterial potency. It is of interest that, for any given concentration in the well diffusion method and for any given type of honey, significant differences were not detected among the four multidrug-resistant pathogens, which explains that the damaging effect to the bacterial cells was the same regardless of the bacterial species or strain. Although the antimicrobial potency of different honey varieties dependents on their geographical origin and on their compositional differences, the exact underlying mechanism remains yet unclear.

Honey Accelerates Wound Healing in Pressure Ulcer: A Review

Introduction: Pressure ulcer (PU) is a result of prolonged pressure and shear over a bony prominence resulting in tissue injury of varying depth. To date, there is no standardized wound dressings for PU. Due to its availability and affordability, honey is suitable as PU wound dressing considering its anti-oxidant, anti-inflammatory, and antibacterial properties. This review article will provide evidence of the superiority of honey dressing.Methods: Literature source was searched through online databases with relevant keywords and then appraised for their validity, importance, and applicability. Total of three articles were appraised.Results: All articles agreed that application of honey on PU wounds reduced wound size and alleviate pain. Honey-impregnated gauze dressing promoted faster pain relief throughout treatment and less discomfort during each dressing change. Healing rate was proven 4 times faster with honey compared to other topical ointments. However, the antibacterial effect of honey was not significantly confirmed in the study. Nonetheless, topical application of honey successfully accelerates wound healing in PU.Conclusion: Honey is a promising alternative for topical dressings in patients with PU.

Antibacterial Effects of Honey in Nigeria on Selected Diarrhoeagenic Bacteria

Aims: This study is geared to evaluating honey as an alternative of conventional antibiotics to treat infections caused by the selected diarrhoeagenic bacteria.
 Place and duration of Study: Research laboratory of Federal University of Technology Akure (FUTA), Ondo State, Nigeria between December 2017 to May 2018. 
 Methodology: Honey samples from ten (10) different locations in Nigeria were screened for possible antibacterial activity on both the clinical and typed cultures of the selected diarrhoeagenic bacteria; Escherichia coli, Salmonella typhimurium, Shigella dysenteriae, Bacillus cereus and Staphylococcus aureus using agar well diffusion method. Conventional antibiotics were used as control. Data obtained were subjected to one way analysis of variance (ANOVA) using XL-Start, 2016 version.
 Results: All the honey samples used exerted growth inhibitory activity on all the test bacteria including the ones that were resistant to the conventional antibiotics (Ofloxacin and augmentin) used as control. In some cases, the growth inhibitions mediated by the honey samples were superior to that of the conventional antibiotics.
 Conclusion: This study showed that honey has antibacterial activity against the selected bacteria and therefore can be exploited as an alternative to conventional antibiotics to treat infections caused by the selected diarrhoeagenic bacteria especially the ones that were resistant to conventional antibiotics.

Impact of milking modalities on the occurrence of subclinical mastitis and the anti-bacterial effect of honey on isolated bacteria (Escherichia coli)

Prevention of mastitis is a major concern in dairy cattle breeding, and is among the most costly diseases of dairy companies. The purpose of this study was to compare two types of milking practices; one using manual milk-ing and the other using mechanical milking to determine milking type consequences on the occurrence and spread of subclinical mastitis. One hundred dairy cows were brought to the slaughterhouse following a fall in milk production due to subclinical mastitis, of which 64 cows were mechanically milked and 36 cows were manually milked. After anti-mortem and post-mortem examinations, we found that 58% of cows in mechanical milking mode had mastitis. Amongst them 9% of cows had mastitis spread on the four teats. However, the rate was higher (68%) in cows where milking was done manually, of which 49% mastitis spread on the four teats. The bacterio-logical analyses was carried out regarding coliforms, Staphylococci and Streptococci on the raw milks of cows suspected of mastitis, irrespective of the mode of milking.. We chose E. coli and found that its resistance against antibiotics tested was important, except Gentamicin where the sensitivity was average with an inhibition zone of 1.6 cm. We then evaluated the effect of pure honey on the strain to see its antiseptic effect. We noticed the inhibition zone diameters of 2.2 cm. We also tested the effect of diluted honey, the results of which were not satisfactory because of the decreased antisep-tic activity possibly owing to decreased acidity of the honey.

Effectiveness of three mouthwashes - Manuka honey, Raw honey, and Chlorhexidine on plaque and gingival scores of 12-15-year-old school children: A randomized controlled field trial.

Objectives:The aim of this study is to compare the effectiveness of three types of mouthwashes manuka honey (MH), raw honey (RH), and chlorhexidine (CHX) on plaque and gingival scores of 12–15-year-old government school children.Study Design:This study was a double-blind, randomized controlled field trial conducted in Belagavi city, India.Materials and Methods:One hundred and thirty-five government school children aged 12–15 years were randomly selected and allocated into three groups, RH, MH, and CHX mouthwash groups. Ten milliliters each of honey-based mouthwash formulation and CHX mouthwashes (0.2%) were administered according to the group allocation twice daily for 21 days. All the children were examined at baseline, 22nd day (after discontinuation of mouthwash) and 28th day (1 week after discontinuation of mouthwash) for Gingival (Loe and silness 1963) and Plaque Index (Silness and Loe, 1964).Results:Descriptive statistics was applied for distribution of study participants according to age and gender. One-way ANOVA followed by Tukey's post hoc test and repeated measures ANOVA test followed by Bonferroni's post hoc were applied for inter- and intragroup comparison, respectively. Statistically significant reductions (P < 0.001) in plaque and gingival scores were observed in all the three types of mouthwash groups at the end of the 22nd day and 28th day. MH and RH mouthwash demonstrated equal effectiveness, whereas CHX mouthwash showed the maximum reduction in clinical parameters.Conclusion:Honey-based mouthwash showed a promising antimicrobial effect on dental caries and plaque and gingival scores.

Evaluation of bactericidal activity of Hannon honey on slowly growing bacteria in the chemostat.

There is renewed interest in the therapeutic use of honey, including use in the treatment of infected wounds and burn patients. In this study, we have assessed the antibacterial activity of Libyan floral Hannon honey on Escherichia coli and Staphylococcus aureus, both known to infect wounds. The effects of four concentrations (5%–30%) of honey were compared with that of four antibiotics (ampicillin, tetracycline, polymyxin, and ciprofloxacin) on the growth of these bacteria at early log, mid log, and late log phases. It has been shown that E. coli and S. aureus are to some degree susceptible during mid log phase compared with late log phase, demonstrated by their complete resistance to antibiotics. Chemostat culture was used to investigate the effect of honey on E. coli grown at a steady state with specific growth rates between 0.1 to 0.5 hour−1. The rate of killing was distinctively clear during the two stages of growth monitored: there was a relatively moderate reduction at the slow growth phase (0.1 to 0.3 hour−1), while a dramatic reduction was obtained at the fast growth phase (0.3 to 0.5 hour−1), reaching a complete reduction at 0.5 hour−1. These results complement data using the cup-cut technique. The antibacterial effect of honey was concentration and time dependent, the bactericidal effect was indeed observed at low concentrations, it demonstrates that the honey has more impact on slow growing bacteria than antibiotics have. We suggest that more reduction could be achieved at higher concentrations of honey. These results may have important clinical implications, such as for the management of wound and burn patients.

Honey Antibacterial Activity

An alternative to the increasing multiple antimicrobial resistances is honey whose activities can be effective against a broad spectrum of bacterial species especially those of medical interest. Remarkable antimicrobial properties of honey are mainly attributed to hydrogen peroxide and gluconic acid. There is a large variation in the antimicrobial activity of some natural honeys, which is due to spatial and temporal variation in sources of nectar. Thus, for honey to be used as an antimicrobial alternative it has to be first tested in laboratory to determine its antimicrobial spectrum. Indeed, identification and characterization of new active principle(s) may provide valuable information on the quality and possible therapeutic potential of honeys. This article focuses on the antibacterial effect of honey and examines variations in its activity against bacteria.

Antibacterial activity of different honeys against pathogenic bacteria

To study the antimicrobial activity of honey, 60 samples of various botanical origin were evaluated for their antimicrobial activities against 16 clinical pathogens and their respective reference strains. The microbiological quality of honeys and the antibiotic susceptibility of the various isolates were also examined. The bioassay applied for determining the antimicrobial effect employs the well-agar diffusion method and the estimation of minimum active dilution which produces a 1 mm diameter inhibition zone. All honey samples, despite their origin (coniferous, citrus, thyme or polyfloral), showed antibacterial activity against the pathogenic and their respective reference strains at variable levels. Coniferous and thyme honeys showed the highest activity with an average minimum dilution of 17.4 and 19.2% (w/v) followed by citrus and polyfloral honeys with 20.8 and 23.8% respectively. Clinical isolates of Staphylococcus aureus subsp. aureus, Escherichia coli, Salmonella enterica subsp. Enterica, Streptococcus pyogenes, Bacillus cereus and Bacillus subtilis were proven to be up to 60% more resistant than their equal reference strains thus emphasizing the variability in the antibacterial effect of honey and the need for further research.

Antibacterial Effect of Honey on Staphylococci Species Isolated

The inhibitory and bactericide effect of 4 sort of honey (forest honey, poly-flower honey, linden tree honey and acacia honey) on some staphylococci species (Staphylococcus aureus 4 strains, Staphylococcus intermedius, Staphylococcus xilosus, Staphylococcus hominis, Staphylococcus chromogenes and Staphylococcus sciuri) isolated from humans and animals was tested in this experiment. For the tests the following methods were used: difusimethrical method in Mueller-Hinton agar, dilution methods in liquid medium in order to determinate M.I.C. and M.B.C. Species S. aureus, S. xilosus and S. intermedius were sensitive to all the honey types tested, the highest inhibitory diameter areas (30-40 mm) being obtained for forest honey followed by poly-flower honey (maximum 30 mm). S. hominis, S. chromogenes and S. sciuri were not as sensitive to honey activity, obtaining reduced inhibition areas. Staphylococci species used in the experiment were sensitive to ampicillin and ceftiofur but resistant to penicillin, enrofloxacin, tetraciclin, gentamicin and kanamicyn. The results obtained are sugesting that forest honey and poly-flower honey honey had good antibacterial effect on the species tested, similar to the best antibiotics

Antibacterial activity of honey produced by honeybees (&lt;i&gt;Apis mellifera&lt;/i&gt;) on bacterial species isolated from infected wound

Honey is considered to be important in traditional treatment of wound infections in many countries of the world, including Ethiopia. However, information on in vitro antibacterial activity of honey produced by honeybees on bacterial pathogens is lacking in Ethiopia. The objective of this study was to determine the antibacterial effect of honey against bacterial species isolated from wound discharges. Wound swabs and discharges were collected as part of routine clinical management of patients both from in-patient and out-patient departments of the University of Gondar Teaching Hospital. Specimens were collected and processed following standard microbiological procedures. Minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) of honey sample on bacterial isolates were investigated by an agar dilution technique. Staphylococcus aureus was the predominant species isolated from various types of wound discharges (63%), followed by Klebsiella pneumoniea (9%), and Escherichia coli (9%). Growth retardation and complete inhibition were observed at lower concentration of 2.5% and 6% (v/v), respectively. The average MIC and MBC of honey for all tested organisms was 6.2% and 8% (v/v) of honey, respectively. Honey showed bacteriostatic and bactericidal activity on tested Gram-positive and Gramnegative isolates of bacteria from wound discharges in vitro. However, a more detailed comparative study should be made to evaluate the antibactericidal activity of honey and other antimicrobial agents currently in use. Keywords : honey, antibacterial activity, minimum inhibitory concentrations, minimum bactericidal concentrations, infected wound Ethiopian Pharmaceutical Journal Vol. 23 2005: 1-6

Clinical Observations on Antibacterial Effect of Honey as a Surgical Wound Dressing Agent

Objective: Antibacterial effect of honey as a wound dressing agent was assessed using S. aureus isolate as wound contaminant. Materials and method: Fifteen clinically healthy rabbits divided into three groups of five per group (gp. A:- untreated control; gp B:-honey treated and gp. C:- Penicillin/ Streptomycin treated) were used for the study. Laparotomy incisions were made and after suturing vital parameters and hematology as well as healing pattern, were observed on day zero and days 1,4,7,14 and 21 post surgery (p.s.). The weights were recorded on weekly basis. The data were statistically analyzed using analysis of variance (ANOVA) test. Results: Wheal formation was observed around the wound sites on groups A and B, but not in group C (between p.s day 1 and 2). From day 3 to 21 p.s., suppuration was evident in the untreated and honey treated groups but not in the antibiotic treated group. Scar tissue formation was quite evident in group B animals, mild in group A, but completely absent in group C. Wound dehiscence was observed in one of the five animals in group B, while fibrinous peritonitis was observed at post-mortem in 2 animals in each of groups A and B and 1 animal in group C. Culture of swabs collected from the wounds prior to contamination with S. aureus from the three groups yielded no growth. Swabs from animals in group C produced no growth on day 1 p.s. while those from groups A and B yielded extensive and scanty growth, respectively. Growth from swabs in group A became extensive from day 3 up to day 21 p.s. when the experiment was terminated. Similar findings were observed with swabs from group B animals. No growth was recorded in swabs collected from antibiotic treated group. Vital parameters (respiratory rate, rectal temperature), weight and haematological values were not significantly different (P>0.05) among the experimental groups throughout the period of the study. Conclusion: Honey did not prove to be an effective dressing agent in experimental S. aureus contaminated wound.

Antibacterial effect of honey on the in vitro and in vivo growth of Escherichia coli

The study investigated the antibacterial effect of honey against pathogenic Escherichia coli. Honey showed inhibitory activity against the growth of E. coli (ATCC 25922) in agar plate assay. In liquid culture (48 h, 37 °C) the growth rate of bacterial cells decreased in the presence of honey (9.6 × 105 c.f.u./ml) compared with sucrose (2.87 × 108 c.f.u./ml). Rats fed with honey and orally inoculated with E. coli excreted significantly (P < 0.05) less bacterial cells in faeces compared to controls. Animals acclimatized to feeding of honey prior to E. coli inoculation showed a significant decrease in excreted bacterial load compared with the group provided with honey after bacterial inoculation. Consumption of honey also enhanced the concentration of short chain fatty acids in the intestine of rats (83 mM) compared with the control group (44.5 mM). The results show that honey possessed significant antibacterial activity against E. coli under in vitro and in vivo conditions, and indicate the potential benefit of consumption of honey regularly on the microbiological constitution of animals feeding on it.

The nutraceutical benefit, part iii: honey

The nutraceutical benefit, part iii: honey