Antibacterial Activity Of Honey Research Articles

Aktywność przeciwutleniająca i przeciwbakteryjna miodu, propolisu oraz pyłku kwiatowego

Introduction. Honey, propolis and pollen belong to bee products that have beneficial biological properties. These products exhibit e.g. antibacterial, antifungal and antioxidant properties. Due to biological activity and natural origin, bee products are used, e.g. in the food industry, cosmetology and pharmacy. Aim. The aim of the study was to compare the antioxidant and antibacterial activity of honey, propolis and pollen from an apiary located in Wielkopolska Province. Material and methods. Honey, propolis and pollen used in this study came from the same apiary located in Wielkopolska Province. The antioxidant potential of bee products was evaluated applying DPPH· free radical scavenging activity assay. The antimicrobial activity of the tested bee products was determined by the point-diffusion method against 13 strains of pathogenic and potentially pathogenic bacteria. In addition, the total content of phenolic compounds in honey, propolis and pollen was determined by the colorimetric method. Results. Propolis exhibited higher antioxidant activity, in comparison to honey and pollen. The antiradical activity of propolis was equal to 80% approx. activity of Trolox, the standard antioxidant. Among tested bee products, propolis was characterized by the highest total phenols content. In addition, honey, propolis and pollen showed antagonistic activity against tested bacterial strains. Conclusions. The obtained results indicate that among the tested bee products of native origin, i.e. honey, propolis and pollen, propolis characterized by the highest antioxidant activity and the total content of phenolic compounds. In addition, all bee products showed bactericidal activity against the tested bacterial strains.

Antibacterial Activity of Honey on Staphylococcus aureus and Streptococcus pyogenes Isolated from Wound Pus

Antibacterial activity of honey obtained from an apiculture farm was tested on Staphylococcus aureus and Streptococcus pyogens isolated from wound pus was observed. Agar well diffusion method was used to determine the antibacterial activity of honey on the test organisms. Moreover, the result was that the honey sample had heavy antibacterial activities against the test organisms, which was revealed by the zone of inhibition obtained. The antibacterial activity increased with the increase in concentrations of honey and showed a clear zone for both organisms. Therefore honey can be accepted as an antibacterial agent for the treatment of wounds, burns, bedsores, and ulcers.

Aktywność biologiczna roślinnych produktów pszczelich pochodzących z Gór Sowich

Introduction. Herbal bee products, including honey, propolis and pollen, are wide applied in various branches of industry due to their natural origin and biological activities. Bee products exhibit e.g. antioxidant, antibacterial and antifungal activity. In addition, honey, propolis and pollen characterize diverse and complex chemical composition. Aim. The aim of the study was to determine antioxidant and antibacterial activity of honey, propolis and pollen from the Sowie Mountains. Material and methods. In the study, honey, propolis and pollen collected from an apiary located in the Sowie Mountains were used. The tested bee products were extracted with ethanol, and the obtained extracts from bee products were used to determine their antioxidant and antibacterial activity. The antioxidant potential of bee products were evaluated applying DPPH· free radical scavenging activity assay. The antimicrobial activity of the tested bee products was determined by the point-diffusion method against 13 strains of pathogenic and potentially pathogenic bacteria. In addition, the total content of phenolic compounds in the tested bee products was determined by the Folin-Ciocalteu method. Results. Among the tested bee products, propolis exhibited the highest antioxidant activity. The antiradical activity of propolis was equal to 96% approx. activity of Trolox, the standard antioxidant used in this study. Propolis had the highest total phenol content. All bee products showed antagonistic activity against all tested bacterial strains, however, propolis was characterized by the highest antibacterial activity. Conclusions. The obtained results indicate that among the tested bee products (honey, propolis and pollen), the highest antioxidant and antibacterial activity showed propolis. The high biological activity of propolis is associated with the high content of phenolic compounds.

Antibacterial Activity of Honey on Staphylococcus aureus, Escherichia coli and Streptococcus pyogenes Isolated from Wounds

Aim: To assess the antibacterial activity of crude honey obtained from Ishielu Local Government of Ebonyi State on pathogenic bacterial species (Staphylococcus aureus, Escherichia coli and Staphylococcus pyogenes) isolated from wounds.
 Study Design: An experimental study which involved a random selection of patients with wound
 Place and Duration of Study: Department of Medical Laboratory Science, Ebonyi State University, Abakaliki, Nigeria, between February 2019 and November 2019.
 Methodology: A total of 50 samples of wound swabs collected from different sites of open wounds were cultured on blood agar, chocolate agar and MacConkey agar. The crude honey was diluted to concentrations ranging from 20% to 100% and the antibacterial activity was carried out by well diffusion method with augmentin used as a control.
 Result: Out of the 50 samples, 43 showed growth of bacterial species isolated, identified and confirmed using standard bacteriological techniques. Staphylococcus aureus (60.5%) was the most frequent isolates, followed by Escherichia coli (27.9%) and Streptococcus pyogenes (11.6%). All the tested bacterial isolates were susceptible to the honey and the number of isolates as well as the diameter of zone of inhibition was positively linearly correlated with increasing concentration of the honey (p= 0.00). At 100% honey, 22 (22.25±0.46 mm) out of 26 Staphylococcus aureus were susceptible as against 8 (4.62±0.31 mm) at 20% honey. The number of Escherichia coli inhibited at 20% honey was 2 (1.96±0.04 mm) out of 12 isolated and at 100%, 7 (19.17±0.31 mm) were inhibited. At 20% honey, no Streptococcus pyogenes was inhibited and at 100%, 4 (21.84±0.15 mm) out of 5 isolated were inhibited.
 Conclusion: Locally produced crude honey may be used as a source of an effective antibacterial agent for wound management.

Antibacterial effect and clinical potential of honey collected from Scaptotrigona bipunctata Lepeletier (1836) and Africanized bees Apis mellifera Latreille and their mixture

Bacterial resistance to conventional antibacterial agents is a clinical issue which requires the constant search for new therapies. This study evaluated the antibacterial activity of honey produced by Scaptotrigona bipunctata (HSB) and Africanized bees Apis mellifera (HAM) against Gram-negative and Gram-positive bacterial strains. Six assays were performed to analyze the antibacterial effects: 1) Agar well-diffusion assay (AWD), 2) Microdilution assay, 3) Checkerboard assay, 4) Time-kill curve, 5) Scanning electron microscopy (SEM), and 6) Oxygen superoxide production assay. Treatments with HSB alone and the HSB/HAM combination showed inhibition zones against all strains analyzed in the AWD assay. Minimal inhibitory concentration (MIC) of HAM ranged from 20 to 25% (vv−1) in all microdilution assays, while MIC of HSB ranged from 1.25 to 5% (vv−1). HSB showed a bactericidal effect against Staphylococcus aureus and a hindering effect on Escherichia coli growth, while HAM demonstrated bacteriostatic activity against both strains. The mixture of both honeys demonstrated an additive effect in their antibacterial activities, reducing the MIC value of each honey. This same mixture induced higher oxygen superoxide production, when compared with isolated honeys. HSB and HAM samples, when treated with catalase, presented an increased MIC value against S. aureus and E. coli, however. the mixture demonstrated antibacterial synergic effect under the same treatment. Blebs and furrows on the surface of S. aureus were observed by electronic microscopy after bacterial exposure to HSB and HAM, respectively. These results indicate different antibacterial mechanisms of the honeys, and the mixture of them presented multiple effects on bacterial strains, suggesting the application of these honeys as an alternative for the control of bacterial infections.

Antibacterial potential of Swiss honeys and characterisation of their bee-derived bioactive compounds.

Antibacterial activity of honey is not only crucial characteristic in selection of honey for medical usage but also an important honey quality marker. The aim of the study was to characterise the antibacterial potential of 29 honey samples representing the main types of multi-floral blossom and honeydew honeys produced in Switzerland. Antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa was expressed as a minimum inhibitory and bactericidal concentrations (MIC and MBC). Furthermore, the content of bee-derived glucose oxidase (GOX) and its enzymatic product, H2 O2 , were also evaluated. All honey samples successfully met basic defined criteria (moisture and hydroxymethylfurfural (HMF)) tested in this study. Honeydew honeys were the most effective honey samples and generated the highest levels of H2 O2 . A strong significant correlation was found between the overall antibacterial activity and the level of H2 O2 among all honey samples. Interestingly, the content of GOX in honey samples did not correlate with their antibacterial activity as well as H2 O2 production capacity. A weak antibacterial activity was determined in five floral honeys, most likely due to increased enzymatic activity of pollen-derived catalase. This study showed that antibacterial effect of Swiss honey samples is associated mainly with H2 O2 . © 2019 Society of Chemical Industry.

The role of hydrogen peroxide in the antibacterial activity of different floral honeys

Because of its powerful therapeutic potential in wound care, honey has been given much attention. One of the most relevant and researched characteristics of honey is its multifactorial antibacterial activity. Several antibacterial compounds have been identified including hydrogen peroxide (H2O2). The goal of the study was to characterize the antibacterial potential of honeys from various botanical origins (n = 233) against Staphylococcus aureus and Pseudomonas aeruginosa and establish the H2O2 content. Five types of honey were identified: acacia (n = 72), linden (n = 23), rapeseed (n = 9), sunflower (n = 8) and multi-floral (n = 121). The overall antibacterial activity of all the honey samples, expressed as a minimal inhibitory concentration of honey, strongly correlated with the level of H2O2. On the other hand, linden honey, which exhibited the strongest antibacterial effect, showed weak or no correlation between the antibacterial activity and the level of H2O2, depending on bacterial strain. The weakest antibacterial activity was documented in the rapeseed honey samples and it was associated with the low content of H2O2. These data suggest that antibacterial activity of honey is mainly H2O2-dependent; however, certain type of honey such as linden honey, showed a strong antibacterial effect which, may be, at least partially, attributed to non-peroxide factor(s).

Antibacterial activity of honeys produced in Mount Olympus area against nosocomial and foodborne pathogens is mainly attributed to hydrogen peroxide and proteinaceous compounds

The antibacterial activity of nine honeys produced in Mt. Olympus area (Greece) against five major nosocomial and foodborne pathogens was assessed by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) determination. Furthermore, MICs of treated honeys with catalase or proteinase K were determined and compared with those of untreated honeys. The MIC values of honeys against Acinetobacter baumannii and Klebsiella pneumonia varied from 6.25% (v/v) to 12.5% (v/v) while manuka MIC value for all tested strains has been determined at 12.5% (v/v).Honeys that tested against Citrobacter freundii, Salmonella infantis, and Salmonella typhimurium have shown MICs ranged from 12.5% (v/v) to 25% (v/v). The MBC values of honeys, including manuka honey, against all bacterial strains were determined at the same concentration as of MIC values thus indicating significant bactericidal activity exerted by all honeys. Importantly, some honeys had exerted stronger antibacterial activity than manuka honey which is used to combat infections caused by multidrug resistant pathogens. Hydrogen peroxide and uncharacterized proteinaceous compounds were identified as the major antibacterial agents as it is reflected by elevated MIC values demonstrated by almost all catalase treated honeys (raised twofold up to fourfold) and several proteinase K treated honeys (twofold increase). Further research regarding the characterization of antibacterial agents present in Mt. Olympus honeys as well as elucidation of their molecular targets might lead to applications in medicine and food industry.

Antibacterial activity of honey and Nigella sativa L. seed extracts against animal wound bacteria

This study was designed to evaluate the antibacterial activity of Algerian honey and some extracts of Nigella sativa L. seeds against animal wound bacteria. To do this, the preparation of Nigella sativa L. seed extracts was carried out by macerating the seed powder in increasingly polar solvents (ethyl acetate, ethanol and methanol). The antibacterial activity of honey and Nigella sativa L. seed extracts against the bacterial isolates was studied by Agar Well Diffusion Assay. The results showed that the different honey concentrations (20%, 50%, 70% and 100% v/v) were found to be active against all the bacterial isolates. The different Nigella sativa L. seed extracts showed a variable activity at the concentration 300 mg/mL against the bacterial isolates. Ethanolic extract of Nigella sativa L. seeds was found to be active against all the bacterial isolates. Methanolic extract of Nigella sativa L. seeds was found to be active against all the bacterial isolates except Escherichia coli. Also, ethyl acetate extract of Nigella sativa L. seeds was found to be active against all the bacterial isolates except Enterococcus faecalis. In conclusion; Algerian honey (of the region of El-Eulma) and ethanolic extract of Nigella sativa L. seeds can be used as an alternative remedy for the treatment of different animal wounds.

Antibacterial Activity of Different Blossom Honeys: New Findings.

Antibacterial activity is the most investigated biological property of honey. The goal of this study was to evaluate the antibacterial activity of 57 Slovak blossom honeys against Staphylococcus aureus and Pseudomonas aeruginosa and investigate the role of several bioactive substances in antibacterial action of honeys. Inhibitory and bactericidal activities of honeys were studied to determine the minimum inhibitory and bactericidal concentrations. The contents of glucose oxidase (GOX) enzyme, hydrogen peroxide (H2O2), and total polyphenols (TP) were determined in honeys. We found that honey samples showed different antibacterial efficacy against the tested bacteria as follows: wildflower honeys > acacia honeys > rapeseed honeys. Overall antibacterial activity of the honeys was statistically-significantly correlated with the contents of H2O2 and TP in honeys. A strong correlation was found between the H2O2 and TP content. On the other hand, no correlation was found between the content of GOX and level of H2O2. Antibacterial activity of 12 selected honeys was markedly reduced by treatment with catalase, but it remained relatively stable after inactivation of GOX with proteinase-K digestion. Obtained results suggest that the antibacterial activity of blossom honeys is mainly mediated by H2O2 levels present in honeys which are affected mainly by polyphenolic substances and not directly by GOX content.

Antibacterial activity of honey in preserving high-pressure cooked milkfish stored at room temperature

High-pressure cooked milkfish is susceptible to decay during the storage process at room temperature because it has a relatively high water and protein content. The use of honey as a natural preservative containing antibacterial compounds is expected to improve the quality and shelf life of high-pressure cooked milkfish. This study aims to determine the effect of honey as a natural preservative against the total amount bacteria and organoleptic value during storage at room temperature. The treatment in this study was the use of a honey solution concentration as the preservative using samples consisting of 0% (without honey or control), 20%, 25%, 30% and 0.1% sodium benzoate solution. The results showed that the concentration of 30% for the honey solution was able to maintain the quality of the high- pressure cooked milkfish during storage at room temperature for up to 72 hours with the total bacteria being 2,3x105 colonies/gram (< 5,0x105 colonies/gram) with an average organoleptic value of 7,45.

Study Antibacterial Activity of Honey Against Some Common Species of Pathogenic Bacteria

Honey is one of the most products has been used as an antimicrobial agent since the ancient times. The potential antimicrobial activity of honey is arise from its physiochemical proprieties such as high osmotic pressure, low pH, in addition to other factors and enzymes that work as antimicrobial agents. All these components and characteristics of honey led to consider it as one of the most efficient, useful and natural antimicrobial agents. From this point of view, recent study aim to evaluate the antibacterial activity of bee honey on some common species of pathogenic bacteria. The study included some of both gram-positive (Staphylococcus aureus, Staphylococcus epidermidis and Streptococcus spp.) and gram-negative bacteria (Escherichia coli, Klebsiella pneunoniae, and Pseudomonas aeruginosa). The antibacterial action of honey in three different concentrations (100%, 70% and 50%) was assessed. The results found that honey has the similar antibacterial effect as antibiotics effect. Additionally, the concentration of 100% was the most effective concentration in the inhibition of bacterial growth, and this concentration gave the best result of antibacterial effect. Furthermore, the results showed that as the concentration of honey decreased the effect of inhibition decrease as well. Finally, the study established that there is no significant different between the gram-positive and the gram-negative bacteria in the term of inhibition activity.

Management of non-healing wounds with honey dressings: a literature review

Aim: The aim of the literature review was to identify the effectiveness of products containing honey in the management of non-healing wounds. Design: A literature review. Methods: Based on predefined criteria, studies were searched in the electronic databases PubMed, Science Direct, EBSCO and Google Scholar between 2007 and 2017. Using the PRISMA recommendations, twenty studies were selected and analyzed. Results: Studies assessed in the review investigated the mean wound healing time, number (percentage) of completely or partly healed cases, pain intensity, odor and antibacterial activity of honey. Most frequently, the efficiency of honey was assessed in diabetic and lower leg ulcers, with wounds of varied etiology being investigated in the majority of studies. The outcomes of most studies showed a shorter mean healing time, higher percentages of completely healed wounds and more effective eradication of wound infection. Only three studies reported no significant improvement in the treatment of lower leg and diabetic ulcers and malignant wounds with honey. Conclusion: Honey is an effective substance in the management of wounds and may be used at any phase of healing for any types of wounds providing that the patient's allergies to some components of dressings are ruled out.

The Antibacterial Activity of Honey and Lemon Juice against Streptococcus pneumoniae and Streptococcus pyogenes Isolates from Respiratory Tract Infections

The Antibacterial Activity of Honey and Lemon Juice against Streptococcus pneumoniae and Streptococcus pyogenes Isolates from Respiratory Tract Infections

Individual and Combined Antibacterial Activity of Honey and Medicinal Herbs against some common Clinical Pathogens

Individual and Combined Antibacterial Activity of Honey and Medicinal Herbs against some common Clinical Pathogens

Chemical Screening and Antibacterial Activity of Honey Produced in Benin

Objectives: This study aimed to evaluate the antibacterial activity of honeys produced in Benin against selected pathogenic strains and to determine their composition in plant secondary metabolites with known antibacterial activity. Methods: A total of 60 honey samples were collected in the country’s three phyto-geographical zones during the dry and rainy seasons. Chemical screening for secondary metabolites was performed on raw undiluted honey. Undiluted honey (100%) and honey diluted at 75%, 50% and 25% were used to assess their antimicrobial effect in vitro on six reference strains (ref-S) and six meat isolated staphylococcal strains (meat-S). MIC and MBC were also determined. Results: Chemical screening of undiluted honeys revealed that tannins, flavonoids, leuco-anthocyanins, alkaloids, coumarins and reducing compounds were preponderant irrespective of season of production. Only the undiluted honeys were effective at inhibiting some of the strains, namely four ref-S (P. mirabilis, S. aureus, S. epidermidis and S. oralis) and three meat-S (S. aureus, S.lentus, S. xylosus). Season of honey production had a significant effect on mean Inhibition Zone Diameter (IZD) for ref-S. For these strains, greater IZD were found for honeys produced during the dry season, except for S. aureus. For meat-S, in contrast, zone of production had a significant effect, with greater IZD for honeys from the Sudanian zone. Strains differed significantly in their sensitivity assessed by IZD: across all honeys, the greatest IZD were against P. mirabilis and meat-S:S. aureus and S. lentus. MIC varied greatly among honeys and strains. For meat-S, the effects of production zone and season were significant and the highest MIC were found for honeys from the Sudanian zone. Application/Improvements: Benin honey has bacteriostatic properties against several pathogens, and influenced by season and zone of production. Further studies are warranted to substantiate these new findings and identify the active principles.

Effect of gamma radiation on the antibacterial and antibiofilm activity of honeydew honey

A variety of honeys have been clinically tested in wound care; some of these have obtained status “medical-grade honey”. Honey-containing licensed wound care products must undergo a sterilization process by gamma radiation. However, even though the antibacterial activity of honey seems not be affected by gamma radiation, no studies have been performed to assess its influence on particular honey antibacterial compounds. Therefore, the aim of this study was to investigate the effect of gamma radiation at the levels of 10, 20 and 30 kGy on glucose oxidase-mediated generation of hydrogen peroxide (H2O2) and bee defensin-1 in fir honeydew honey. We found that gamma radiation did not affect the overall antibacterial activity of honeydew honey; however, the concentration of defensin-1 was significantly reduced in irradiated honey. H2O2 levels were not elevated in irradiated honey when compared to non-irradiated honey. Furthermore, the antibiofilm activity of irradiated honey was not negatively affected as it effectively reduced established biofilms of Staphylococcus aureus and Pseudomonas aeruginosa. These results demonstrate that gamma radiation, at the doses mentioned above, does not result in significant alterations in the antibacterial and antibiofilm activity of honeydew honey. However, low molecular weight proteins and peptides such as defensin-1 may aggregate in irradiated honey.

Physico-chemical characterization and antibacterial activity of different types of honey tested on strains isolated from hospitalized patients

Abstract The first aim of the study was to compare the antibacterial activity of several types of honey of different origins, against some bacterial resistant strains. The strains had been isolated from patients. The second aim was to discover the correlations between the antibacterial character of honey and the physico-chemical properties of the honey. Ten honey samples (polyfloral, linden, acacia, manna, and sunflower) from the centre of Romania were tested to determine their antibacterial properties against the following bacterial species: Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Salmonella enterica serovar Typhimurium, Bacillus cereus, Bacillus subtilis, and Listeria monocytogenes. Bacterial cultures in nutrient broth and the culture medium Mueller-Hinton agar were used. The susceptibility to antibiotics was performed using the disk diffusion method. All honey samples showed antibacterial activity on the isolated bacterial strains, in particular polyfloral (inhibition zone 13-21 mm in diameter) - because it is the source of several plants, and manna (inhibition zone 13-19.5 mm in diameter), and sunflower (inhibition zone 14-18.5 mm in diameter). Pure honey has a significant antibacterial activity against some bacteria which are resistant to antibiotics. Bacterial strains differed in their sensitivity to honeys. Pseudomonas aeruginosa and Staphylococcus aureus were the most sensitive. The present study revealed that honey antibacterial activity depends on the origin of the honey. We also found that there was a significant correlation between antibacterial activity of honeys and the colour of the honey but not between acidity and pH. The statistical analysis showed that the honey type influences the antibacterial activity (diameter of the bacterial strains inhibition zones).

Effect of Thermal Processing on Antibacterial Activity of Multifloral Honeys

In this study, the effects of thermal processing in the antibacterial activity of four multifloral honeys were determined. The thermal treatments were carried out at 30, 40, 50, 60, 70 and 80C, and the following characteristics were determined: total phenols and antibacterial activity of three gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus and Listeria monocytogenes) and three gram-negative bacteria (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa). The results showed that the behavior of total phenols in relation to temperature depended on the floral sources of honey. The honeys presented curves of either linear or quadratic responses of the antibacterial activity in relation to the thermal process, depending on the honey's floral sources and the kind of bacterium to inhibit. The results suggest that the honey's antibacterial activities and behavior with the temperature are different depending on the honey's floral sources and the kind of bacteria that they inhibit. Practical Applications The consumer trend to search for minimally processed foods has increased in recent years due to the perception that food processing decreases its health benefits and antibacterial activities. Honey can inhibit pathogenic bacteria, but this inhibition is determined by the floral source from which the honey is collected. In this study, it was shown that thermal processing has a different effect on the antibacterial activities of each honey. These effects were linear or quadratic according to the bacteria (Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa) and the floral source of the honey. This effect did not depend on the Gram (the inhibition against Salmonella typhimurium was linear with respect to the thermal process in all honey), in contrast to E. coli (where the effect was quadratic with a peak at 60C in all of the honey). The results led to the conclusion that the thermal processing of each honey must be different to maximize their beneficial health effects as well as their antibacterial activities.

Antibacterial Effect of Heather Honey (Calluna vulgaris) against Different Microorganisms of Clinical Importance

Heather ( Calluna vulgaris ) honey is a special type of honey, highly valued for its characteristic strong taste, unusual texture and health properties. Antibacterial activity of honey is due to the low acidity, high osmolarity, content of hydrogen peroxide and other components such as polyphenolic compounds. In this paper we proposed assessment of in vitro antibacterial effect of heather honey on some important clinically bacterial species. Heather honey collected from Cluj Region, was chemically characterized and then subjected to antimicrobial activity determination. Disc difusion method and dilution susceptibility test was used for antibacterial activity on different Gram pozitive and Gram negative bacteria were used. Due to the fact that heather honey is tixotrophic, different solutions in ultrapure water were made and 80% dilution was suitable for the experiment. The diameters of inhibition obtained were between 9-12 mm at bacterial strains tested. Heather honey has a high antibacterial activity, comparable to honey types that are worldwide used in the treatment of different bacterial infections. Further and detailed studies must be made for giving the right position to this valuable type of honey. Â