Antimicrobial Activity Of Honey Research Articles

Bioactive compounds of honey from different regions of Brazil: the effect of simulated gastrointestinal digestion on antioxidant and antimicrobial properties.

Monofloral and multifloral honey produced in different regions may have different bioactive compounds and antioxidant capacities, resulting in changes in the antimicrobial activity of honey. However, many of these compounds degrade due to the extreme digestion conditions, which may inhibit the antimicrobial activity. Given this context, this study aimed to describe the bioactive compounds of honey produced in Brazil and verify if honey samples from different botanical and geographical origins differ in bioactive compounds, and if honey maintains its antimicrobial activity after digestion simulation. Multivariate analysis was used to identify characteristics that differentiated the honey samples according to the botanical and geographical origin criteria. The amount of the bioactive compounds varied significantly: the total phenolic compound content varied from 20.49 to 101.44 mg GAE per 100 g, flavonoids varied from 1.41 to 13.52 mg QE per 100 g, phenolic acids varied from 13.61 to 56.41 mg CAE per 100 g, and carotenoids varied from 0.66 to 4.27 mg β-carotene per g. Multifloral honey (H22) produced in the dry season of northeastern Brazil presented the highest bioactive compound concentration except for the carotenoid content. HPLC-MS analysis showed the presence of six hydroxybenzoic acids, four hydroxycinnamic acids, eight flavonols, three flavanones, two flavones and two isoflavonoids; Pterodon pubescens monofloral honey (H14) from midwestern Brazil stood out in terms of the carotenoid content. All analyzed honey samples exhibited antimicrobial activity against Staphylococcus aureus and Escherichia coli bacteria before digestive process simulation, and bacteria were inhibited during in vitro digestion; this activity decreased during the simulation of the oral phase, remained in the gastric phase, and disappeared in the intestinal phase.

Study of Phytochemical and Antimicrobial Activity of Honey Against Pathogenic Bacteria E. Coli and Pseudomonas

Honey is known for its health promoting properties, nutritional value and unique taste. Honey is also known as an antimicrobial agent, it strongly inhibits the growth of microorganisms. In present study, we examine and compare the phytochemical and antimicrobial activity of three types of branded honey. In vitro moisture content, total solids, electrical conductivity was observed in all honey samples. To examine antimicrobial activity by honey sample in E. coli and Pseudomonas we used agar well diffusion method and diameter of the inhibition zone was measured.

STUDY ON CHEMICAL QUALITY AND INHIBITORY EFFICACY OF TRIGONA BEE (Tetragonula clypearis) HONEY FROM BREEDERS IN EAST LOMBOK DISTRICT AGAINST Pseudomonas aeruginosa IN VITRO

Chemical properties and antimicrobial activity of honey can be affected by geographic location. The East Lombok region has varied geographical conditions including mountains and lowlands. The aim of this study was to determine the chemical quality and inhibition activity of trigona honey bee from Breeders in East Lombok District against Pseudomonas aeruginosa in vitro. This study used a completely randomized design (CRD) with one factor, which consisted of 6 (six) locations, namely breeders Dames Damai, Bintang Rinjani, Sukarema, Bebidas, Banjar Sari and Geres. Data were analyzed by ANOVA at a significance level of 5% using Co-Stat software. Significantly different data were further tested with a Honestly Significant Difference (HSD). Data of phytochemical compounds (tannins and flavonoid) were analyzed using a descriptive method. The results showed that trigona honey obtained from 6 breeders in East Lombok had significantly different pH, water content and reducing sugar content. The pH of trigona honey obtained from 6 farms in East Lombok Regency is in the general pH range of trigona honey, which ranges from 2.99 to 3.33. Meanwhile, the water content of trigona honey obtained from 6 farms in East Lombok Regency was very high, namely 27.98 - 41.01% (bb) with very low reducing sugar levels, which only ranged from 25.22 - 30.92%. Therefore, all of these honey samples did not meet the quality standards based on SNI-8664-2018. The antimicrobial activity of trigona honey from 6 breeders in East Lombok showed very strong inhibition against Pseudomonas aeruginosa in vitro because of the flavonoids content.

Assessing the Antimicrobial Properties of Honey Protein Components through In Silico Comparative Peptide Composition and Distribution Analysis.

The availability of reference proteomes for two honeybee species (Apis mellifera and Apis cerana cerana) opens the possibility of in silico studies of diverse properties of the selected protein fractions. The antimicrobial activity of honey is well established and related to its composition, including protein components. We have performed a comparative study on a selected fraction of the honey-related proteins, as well as other bee-secreted proteins, utilizing a publicly available database of established and verified peptides with antimicrobial properties. Using a high-performance sequence aligner (diamond), protein components with antimicrobial peptide sequences were identified and analyzed. The identified peptides were mapped on the available bee proteome sequences, as well as on model structures provided by the AlphaFold project. The results indicate a highly conserved localization of the identified sequences within a limited number of the protein components. Putative antimicrobial fragments also show high sequence-based similarity to the multiple peptides contained in the reference databases. For the 2 databases used, the lowest calculated percentage of similarity ranged from 30.1% to 32.9%, with a respective average of 88.5% and 79.3% for the Apis mellifera proteome. It was revealed that the antimicrobial peptides (AMPs) site is a single, well-defined domain with potentially conserved structural features. In the case of the examples studied in detail, the structural domain takes the form of the two β-sheets, stabilized by α-helices in one case, and a six-β-sheet-only domain localized in the C-terminal part of the sequence, respectively. Moreover, no significant differences were found in the composition of the antibacterial fraction of peptides that were identified in the proteomes of both species.

Physicochemical Parameters, Antioxidant Capacity, and Antimicrobial Activity of Honeys from Tropical Forests of Colombia: Apis mellifera and Melipona eburnea

Honey is a functional food used worldwide and recognized for its multiple health benefits. In the present study, the physicochemical and antioxidant properties of honey produced by two species of bees (Melipona eburnea and Apis mellifera) in two seasons were evaluated. In addition, the antimicrobial activity of honey against three bacterial strains was studied. The quality of honey analyzed by LDA (linear discriminant analysis) showed four clusters mediated by the interaction, the bee species, and the collection season resulting from a multivariate function of discrimination. The physicochemical properties of the honey produced by A. mellifera met the requirements of the Codex Alimentarius, while the M. eburnea honey had moisture values outside the established ranges of the Codex. Antioxidant activity was higher in the honey of A. mellifera, and both kinds of honey showed inhibitory activity against S. typhimurium ATCC 14028 and L. monocytogenes ATCC 9118. E. coli ATCC 25922 showed resistance to the analyzed honey.

Antimicrobial Activity of Honey against Oral Microorganisms: Current Reality, Methodological Challenges and Solutions.

Honey has been shown to have antimicrobial activity against different microorganisms, but its effects on oral biofilms are largely unknown. In this review, we analyzed the currently available literature on the antimicrobial activity of honey against oral biofilms in order to determine its potential as a functional food in the treatment and/or prevention of oral diseases. Here, we compare studies reporting on the antimicrobial activity of honey against systemic and oral bacteria, discuss methodological strategies, and point out current gaps in the literature. To date, there are no consistent studies supporting the use of honey as a therapy for oral diseases of bacterial origin, but current evidence in the field is promising. The lack of studies examining the antibiofilm activity of honey against oral microorganisms reveals a need for additional research to better define aspects such as chemical composition, the mechanism(s) of action, and antimicrobial action.

Effect of harvest time span on physicochemical properties, antioxidant, antimicrobial, and anti-inflammatory activities of Meliponinae honey.

The maturity of honey has a great impact on its quality and contents. Additionally, stingless bee honey contains high moisture, which allows microorganisms to survive and ferment, contributing to honey's variable flavor and physicochemical properties. Therefore, there is a need for better quality control of the honey process, especially the harvest time of honey. We gathered honey from the nest of stingless bees Heterotrigona itama and Tetrigona binghami over different time periods, i.e. 15, 30, and 45 days. The results show harvest time considerably affects the physicochemical properties, antioxidant activity, and antimicrobial activity of honey. Good antioxidant activity and antimicrobial activity can be found in honey produced from a longer harvest time. Compared with 15-day harvest time, at 30- or 45-day harvest time water, trehalulose, and protein content and total acidity increased, and the content of reducing sugars, fructose and glucose, and pH values, decreased in both types of honey. Moreover, compared with 15-day harvest time, the sum of six organic acids in the 45-day honey of H. itama fluctuated between 2.78 to 4.12 g 100 g-1 and in the 45-day honey of T. binghami increased from 1.66 to 3.61 g 100 g-1 , respectively. Honey harvest time had a significant effect on the physicochemical properties, antioxidant activity, and antimicrobial activity of stingless bee honey (H. itama or T. binghami). This study provides a reference for beekeepers to adjust harvest time to obtain honey with suitable physicochemical parameters. © 2022 Society of Chemical Industry.

Physico-Chemical and Microbiological Studies on Jordanian Honey and Propolis as Potential Self-Preserving Pharmaceutical Systems

The aim of this project was to study the physico-chemical and antimicrobial properties of Jordanian honey and propolis in order to determine their potential as pharmaceutical preservation systems. This study undertook a physico-chemical analysis of several Jordanian honeys and one propolis type, in order to evaluate several physico-chemical properties including, pH and free acidity, moisture content, ash content and HydroxyMethylFurfural content in three honey samples, and total flavonoid content in the propolis sample. The antimicrobial activity of honey and propolis samples was then evaluated by determining the minimum inhibitory concentration (MIC) against Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 8739, Pseudomonas aeruginosa ATCC 9027 and Candida albicans ATCC 10231. Subsequently, Honey 1 (H1) was selected for further study and combined with propolis to test their potential synergistic activity. Finally, a preservative effectiveness test was conducted in order to assess the possibility of using honey and propolis as natural preservatives in aqueous dosage forms, such as syrups. The results of this study showed that all the tested honey samples and propolis possessed significant antimicrobial activity against the standard test microorganisms, and that honey with propolis exhibited synergistic activity that enhanced their antimicrobial activity and resulted in up to 90% reduction in their MIC values. This study also confirmed that honey and propolis could be used as a natural preservative system for pharmaceutical formulae. Our results reveal the possibility of using honey-propolis mixtures as natural preservatives in oral aqueous pharmaceutical dosage forms and other local application products.

The antimicrobial activity of honey and propolis extracts from the central region of Romania

Honey and propolis from Apis mellifera (bees) are products that have been used due to their multiple biological properties. The antimicrobial activity of 10 honey samples of known origin and 4 propolis extracts gathered from the same beekeepers located in Transylvania, Romania, were used against certain microorganisms: Escherichia coli, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa and Candida albicans. The study also investigated the positive interaction of propolis aqueous extracts when used with poly-floral honey against the same microorganisms. The most sensitive to the activity of honey samples was the S. aureus strain (the largest inhibition area 18 mm) for poly-floral honey and P. aeruginosa strain (17 mm) for sunflower honey, both from Alba County. P. aeruginosa, E. coli, and S. aureus strains (32 mm) were sensitive to the activity of propolis extracts samples. Ciprofloxacin showed a higher antibacterial activity against S. aureus and B. cereus (30 mm). The antimicrobial effect of honey and propolis were more powerful when combined. Statistical analysis showed that both the strain type and the type of honey used influenced the diameter of the inhibition zone. In the case of propolis, no connection between propolis origin (regardless of its concentration) and the microbial activity was found but the microbial strains used influence the diameters of inhibition zones.

Bacteriocin activity of various iranian honey-associated bacteria and development of a simple medium for enhanced bacteriocin activity.

Honey is a promising source of bacterial strains producing metabolites with antimicrobial activity. There is a great variety in the antimicrobial activity of honey from different areas of nature. Therefore, the aim of present study was to investigate the antibacterial activity of Iranian honey from different regions and to optimize the culture condition for the highly potent bacterial isolate. Honey samples were collected from ten different regions of Iran and were screened for bacteriocin-producing bacteria. The best bacteriocin-producing strain was characterized and identified by 16S rDNA analysis. One-factor-at-a-time method was used for optimization of culture medium and the yield and time-course of bacteriocin production were compared in both shake flask and bio-reactor. The Bacillus subtilis SB1 that was isolated from Sabalan honey showed potent antibacterial activity with prominent thermal stability. The optimum medium for the bacteiocin production was a yeast extract-based medium. The optimum incubation temperature for bacteriocin production was 34°C. Bacteriocin production was higher near neutral pH conditions than that produced at acidic or alkaline environment. The results of cell growth and bacteriocin assays revealed that the exponential phase of growth and antibacterial compounds production was started rapidly in bioreactor than flask. Findings of this study supported the folkloric application of honey against some infectious diseases. B.subtilis SB1 that isolated from Sabalan honey was a potential source for bacteriocins-like compounds. Our studies suggested a simple buffered nitrogen-based medium for SB1 growth and bacteriocin activity in both shake flask and bioreactor.

COMPARISON OF ANTIBACTERIAL ACTIVITY OF HONEY AGAINST AEROBIC AND ANAEROBIC BACTERIA

Objective: To compare the antibacterial activity of honey against aerobic and anaerobic bacteria.
 Methods: Honey is extracted from the honey comb by trained persons. Antimicrobial activity of honey is performed by Agar Cup Diffusion technique for 3 bacteria Staphylococcus aureus, E. coli and Clostridium perfringens.
 Results: By performing the technique with proper guidance, it is observed that the Staphylococcus aureus specimen shows sensitivity to honey whereas the other two specimens Escherichia coli and clostridium perfringens doesn’t show any sensitivity to honey.
 Conclusion: Due to its vast antibacterial activity of honey, it can be used along with other antibiotics to increase its efficiency.

Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil

Abstract Antimicrobial activity of honey has lately drawn researchers’ attention, especially due to the fact that its antimicrobial capacity has been proven. The aim of this study was analyzing bactericidal and bacteriostatic action in the pathogenic microorganisms Staphylococcus aureus, Escherichia coli and Candida albicans of honey samples from five regions of the state of Parana. Candida albicans yeast showed to be more resistant to honey than the bacteria Escherichia coli and Staphylococcus aureus. The minimal inhibitory concentration found for the three microorganisms tested was 12.5% to 25%. The minimal bactericidal concentration, in its turn, was 25% for bacteria and 25% to 50% for yeast. The samples from the Southern area had the best results for both the minimal inhibitory and the bactericidal concentrations. Through physicochemical and phyto-chemical analysis, we observed that several factors are associated to the bactericidal capacity of honey. In conclusion, honey is an excellent bactericidal agent with a great biotechnological potential. Its properties are directly related to its geographic origin, which gives each type of honey its own characteristics.

Excellent antibacterial activity of Slovak honeys on bacteria mostly infecting chronic wounds.

Chronic wounds are commonly colonized by various bacterial species and colonization frequently turns into wound infection, severely impairing healing process. With increasing antimicrobial resistance, the antimicrobial treatment of chronic wounds may be extremely challenging. Rediscovery of old and forgotten antimicrobial therapeutic options, such as apitherapy, may contribute to solving the problem of incurable chronic wound infections. Aim of this study was to evaluate the antimicrobial properties of four kinds of Slovak honey from ecological beekeeping against the most common bacterial species contaminating and infecting chronic wounds, and to compare these antimicrobial activities with those of the approved medical-grade Manuka honey. The impact of honey sterilisation methods and long-lasting storage on the bactericidal activity was also examined. Antimicrobial activity of honey was detected against 7 bacterial collection strains by broth microdilution antimicrobial susceptibility test according to EUCAST. The results were statistically analysed by Fisherꞌs exact test. Slovak ecologically produced honey samples demonstrated an excellent in vitro antibacterial activity, superior to the monofloral medical-grade Manuka honey activity. Neither the gamma-irradiation, nor the three-year-long storage had impact on the bactericidal activity of the tested honey (Tab. 4, Fig. 2, Ref. 53).

Antimicrobial Activity of Honey on Staphylococcus Aureus, Escherichia Coli and Streptococcus Pyogenes Isolated from Wound in Wukari, North East, Nigeria

Honey is a sweet, viscous food substance produced by bees and some related insect which has anti-inflammatory, antimicrobial, phytochemical and antioxidant use in surgical wounds, ulcers, bed sores administered orally and by rubbing on the surface of the wound infection. The present was aimed to isolate and identify bacteria (Staphylococcusaureus, Escherichiacoli and Streptococcuspyogene) and subsequently determine the susceptibility of these organisms to honey. Twenty (20) clinical samples (wound swab) were collected from two (2) different hospitals in Wukari (Waritoma hospital and Ajiduku area hospital) and taking to Department of Microbiology Laboratory at the federal University Wukari for investigation using different concentration (20%, 40%, 60%, 80%, !00%) of honey using standard microbiological techniques. The results shows that at all concentration of honey Streptococcuspyogene shows no zone inhibition for 20%, 40%, 60% and at 80% and 100% it showed zone of inhibition of 0.6mm and 1.6mm respectively to the honey when compared with the control (2.0mm).Staphylococcus aureusis highly sensitivity at 80% honey with zone of inhibition at 2.1mm and 100% honey with zone of inhibition of 2.1mm when compared to control (2.0mm) and Escherichia coli shows more sensitivity to honey at 100% concentration with zone of inhibition 2.0mm when compared to control which has zone of inhibition of 1.9mm. The results therefore, indicate that the use of honey as antibacterial therapeutic substance is effective against bacterial at high concentration and effort should be made by medical professions to incorporate honey to the treatment of various types of wounds.

Antimicrobial Activity of Honey on Some Bacterial Isolates from Selected Brands of Sachet Water Sold within Port Harcourt, Nigeria

Background: The present study was carried out to assess the antimicrobial effect of honey on bacterial isolates from sachet water sold within Eligbolo Community in Port Harcourt, Nigeria.
 Methodology: Five brands of sachet water commonly consumed by the people living in Eligbolo Community of Port Harcourt, Nigeria were purchased from different Vendors in the community. Nutrient and MacConkey agar plates were used for culturing of water samples using spread plate method. Ten-fold serial dilution and Most Probable Number (MPN) were among the methods used and the samples analyzed were according to standard procedures. Natural honey purchased from Ogbokolo in Benue State, Nigeria was used for susceptibility testing. Quality control, ant inhibition and water test methods were performed using the honey to confirm its originality before use. Antimicrobial sensitivity testing was done using the agar well diffusion method.
 Results: Results obtained showed the bacterial isolated from the 5 sachet brands of water. These include Bacillus species 5 (62.5%), Enterococcus faecalis 1 (12.5%), Staphylococcus epidermidis 1 (12.5%), and Escherichia coli 1 (12.5%). All of the 5 sachet water samples analyzed failed to meet the WHO drinking water standard of zero coliform per 100 ml making them unsuitable for human consumption. Faecal coliform was isolated from sample C indicating faecal contamination of the drinking water. The sensitivity of the isolates to the honey sample showed higher zone of inhibition compared to the standard antibiotic used as control. Staphylococcus epidermidis showed the highest zone of inhibition (39 mm), followed by Escherichia coli (37 mm), Bacillus species (35 mm) and Enterococcus faecalis (32 mm) respectively.
 Conclusion: The results revealed that honey has a broad antimicrobial spectrum against Gram positive and Gram negative bacteria and could provide alternative agent to overcome the problem of increasingly bacteria resistance to synthetic antimicrobial agents. It is therefore, recommended that further work should be encouraged for the extraction of the crude components of honey and their use for antibiotic production.

Antimicrobial activity of honey in periodontal disease: a systematic review

Honey has shown positive antimicrobial and anti-inflammatory actions in several dermatological studies; however, it is unclear if it could be effective in the treatment of periodontal disease. To answer the question: Does honey have antimicrobial activity against periodontopathogens? Six electronic databases were screened from initiation to 31 January 2019 for randomized clinical trials (RCTs) and controlled in vitro studies exploring the antimicrobial effect of honey against periodontopathogens. Honey's botanical origin, periopathogens that showed microbial susceptibility to honey, MICs, microbial growth conditions, control product and clinical follow-up were the main investigated outcomes. The risk of bias (RoB) of included RCTs was assessed using the Cochrane Collaboration RoB tool. The RoB of in vitro studies was evaluated based on the Sarkis-Onofre judgement model adapted to the context of honey. A total of 1448 publications were found as search results in the screened databases. Sixteen eligible papers were included based on predetermined inclusion criteria. Retained studies included 5 RCTs and 11 in vitro controlled trials. Manuka and multifloral honeys were the most studied varieties. The tested honeys showed a significant antimicrobial action, with different MICs, against eight periopathogens. Four of the five RCTs showed a high RoB, while 4 of the 11 retained in vitro studies showed a medium RoB. Honey showed a significant antimicrobial activity against all targeted periopathogens. Additional experiments are required to explore the entire antimicrobial spectrum of honey towards all pathogens involved in periodontal disease.

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.

Antibacterial potential of Croatian honey against antibiotic resistant pathogenic bacteria.

Aim To determine antimicrobial activity of honey against clinical bacterial strains and their respective reference strains. Methods Twelve samples of Croatian honey from various botanical origin were evaluated for their antimicrobial activity against four clinical antibiotic resistant pathogens and their respective reference strains: Staphylococcus aureus, Acinetobacter baumannii, Pseudomonas aeruginosa and Escherichia coli. Antibacterial susceptibility was checked out by using broth microdilution method and interpreted according to the European Committee for Antimicrobial Susceptibility Testing (EUCAST) recommendations. Results Significant differences in the antibacterial activity of tested honey samples were noticed. Fir honeydew honey and Mint honey showed the best antibacterial potential, while the Locust tree honey, Rapeseed honey and Spring pasture honey expressed the weakest antimicrobial activity. Conclusion Croatian honey, prominently honeydew honey, has the potential to become an important additive to therapeutic techniques available to a medical practitioner against resistant pathogens, but the exact mechanisms of its activity should be investigated further.

English

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A Review on Antimicrobial Activity of Honey

A Review on Antimicrobial Activity of Honey