Concentrations Of Honey Research Articles

Antibacterial activities of honey bee against gram-positive bacteria isolated from urine

The medicinal benefits of honey have long been recorded in ancient days as a solution for various ailments and infections. This study x-rayed the effects of honey on common gram-positive bacteria isolated from urine. The study evaluated the in vitro susceptibility of two gram positive bacteria strains, isolated from urine of students of Nnamdi Azikiwe University, Awka Anambra state, Nigeria. The end point was achieved via macroscopic, microscopic methods and biochemical examinations which includes: gram staining, urease, catalase, coagulase testing to a hsoney sample. The evaluation of the antibacterial activity was ascertained by the agar diffusion well method. The results obtained in this study proved that the honey sample exhibited potent antibacterial activity against the tested strains, the zone of inhibition was at a mean value of 20.5 mm and 29.5 mm respectively at 100% concentration of honey. Staphylococcus epidermidis was found to be less susceptible than Enterococcus faecalis with a mean inhibition zones being 29.5 mm. This contribution has provided a broad overview of the antibacterial activity of honey and shown that honey bee has great potential for therapeutic use as an alternative therapy for infections caused by the isolates.

Development of a zebrafish model for toxicity evaluation of adulterated Apis mellifera honey

Since ancient times, honey has been used for medical purposes and the treatment of various disorders. As a high-quality food product, the honey industry is prone to fraud and adulteration. Moreover, limited experimental studies have investigated the impact of adulterated honey consumption using zebrafish as the animal model. The aims of this study were: (1) to calculate the lethal concentration (LC50) of acid-adulterated Apis mellifera honey on embryos, (2) to investigate the effect of pure and acid-adulterated A. mellifera honey on hatching rate (%) and heart rate of zebrafish (embryos and larvae), (3) to elucidate toxicology of selected adulterated honey based on lethal dose (LD50) using adult zebrafish and (4) to screen the metabolites profile of adulterated honey from blood serum of adult zebrafish. The result indicated the LC50 of 31.10 ± 1.63 (mg/ml) for pure A. mellifera honey, while acetic acid demonstrates the lowest LC50 (4.98 ± 0.06 mg/ml) among acid adulterants with the highest mortality rate at 96 hpf. The treatment of zebrafish embryos with adulterated A. mellifera honey significantly (p ≤ 0.05) increased the hatching rate (%) and decreased the heartbeat rate. Acute, prolong-acute, and sub-acute toxicology tests on adult zebrafish were conducted at a concentration of 7% w/w of acid adulterants. Furthermore, the blood serum metabolite profile of adulterated-honey-treated zebrafish was screened by LC-MS/MS analysis and three endogenous metabolites have been revealed: (1) Xanthotoxol or 8-Hydroxypsoralen, (2) 16-Oxoandrostenediol, and (3) 3,5-Dicaffeoyl-4-succinoylquinic acid. These results prove that employed honey adulterants cause mortality that contributes to higher toxicity. Moreover, this study introduces the zebrafish toxicity test as a new promising standard technique for the potential toxicity assessment of acid-adulterated honey in this study and hazardous food adulterants for future studies.

Chestnut Honey Is Effective against Mixed Biofilms at Different Stages of Maturity.

The irresponsible overuse of antibiotics has increased the occurrence of resistant bacterial strains, which represents one of the biggest patient safety risks today. Due to antibiotic resistance and biofilm formation in bacteria, it is becoming increasingly difficult to suppress the bacterial strains responsible for various chronic infections. Honey was proven to inhibit bacterial growth and biofilm development, offering an alternative solution in the treatment of resistant infections and chronic wounds. Our studies included chestnut honey, valued for its high antibacterial activity, and the bacteria Pseudomonas aeruginosa, methicillin-resistant Staphylococcus aureus, and S. epidermidis, known to form multi-species biofilm communities. Minimum inhibitory concentrations (MIC) of chestnut honey were determined for each bacterial strain. Afterwards, the mixed bacterial biofilms were treated with chestnut honey at different stages of maturity (incubation times: 2, 4, 6, 12, 24 h). The extent of biofilm inhibition was measured with a crystal violet assay and demonstrated by scanning electron microscopy (SEM). As the incubation time increased and the biofilm became more mature, inhibition rates decreased gradually. The most sensitive biofilm was the combination MRSA-S. epidermidis, with a 93.5% inhibition rate after 2 h of incubation. Our results revealed that chestnut honey is suitable for suppressing the initial and moderately mature stages of mixed biofilms.

Determination of Naphthalene Concentration in Honey a New Method using by HS-GC/MS (Headspace-Gas Chromatography/Mass Spectrometry)

Honey is seen by people as a very significant food. It is included in diets and used for the treatment of many diseases. However, contamination of honey, which is a source of healing, with harmful components from the outside makes honey harmful. Pesticides are known to be detected in honey. These pests are transmitted to honey by environmental conditions or incorrect beekeeping practices. Naphthalene is used by beekeepers to prevent mothballing of honeycombs or honey contaminated with honey due to environmental reasons. Naphthalene, which has carcinogenic properties, also causes different diseases. Therefore, the concentration of naphthalene in honey should not exceed a certain limit. For the determination of this, many different analysis methods are developed and applied.
 In this study, the naphthalene concentration of honey from Bingöl province and its districts, one of the important beekeeping centers in Turkey, was determined by a new HS-GC/MS method that does not require sample preparation. No naphthalene concentration was detected in eight different honey samples. The fact that naphthalene concentration was not detected in honeys from Bingöl province indicates that beekeepers do not use naphthalene and that naphthalene is not contaminated by environmental factors.

Fluorescence sensor based on optimized quantum yield manganese-carbon polymer dots and smartphone-integrated sensing platform for tetracycline detection.

Theone-step synthesis of Mn-doped carbon quantum dots (Mn-CPDs) with a high quantum yield (QY = 45%) is reportedusing the microwave-assisted method. Subsequently, Mn-CPDs were successfully combined with Eu3+ ions to construct an Eu3+@Mn-CPDs fluorescence sensor. The presence of tetracycline (TC) induced a transition of fluorescence emission from blue (434 nm) to red (618 nm), and a robust linear relationship was observed between the ratio of F618 nm / F434 nm and the TC concentration (5 - 50 nmol/L), with a limit of detection (LOD) of 5.76 nmol/L. The underlying mechanism of Eu3+@Mn-CPDs and TC sensing is unveiled as a synergistic effect involving inner filter effect (IFE) and concurrent interactions. Notably, the smartphone-integrated sensing platform based on Eu3+@Mn-CPDs enables rapid and quantitative TC detection within a short time (< 30 s) by monitoring fluorescence color changes, achieving high-detection sensitivities (with a LOD of 6.18 nmol/L). This versatile and efficient sensing platform demonstrates its potential for the determination ofTC concentrations in milk, honey, and tap water samples.

Lead exposure from honey: meta-analysis and risk assessment for the Arab region

The Codex Alimentarius Commission has adopted a maximum level for lead in honey (0.1 mg/kg). Despite representing a population of more than half a billion, exposure and risk assessments for lead specific to the Arab region are lacking. The aim of this work was to collect analytical data for lead in honey available in Arab countries and to assess the risk caused by exposure to lead from these samples for local consumers. A regional mean lead concentration in honey, obtained through a meta-analysis of 57 studies, was used in deterministic risk assessments for adults (nephrotoxicity and cardiovascular effects) and young children (developmental neurotoxicity). A regional pooled mean concentration of 0.12 mg/kg [95%CI: 0.07–0.21] (0.13 mg/kg, if non-detects are considered at their highest possible value) was obtained. Margins of exposure of 363 [71–17182] and 865 [168–40909] were calculated for adults, and of 48 [9–2273] for children, indicating potential concern for the latter population subset. These values were produced using GEMS consumption data, and considering the same intake for both children and adults, potentially overestimating the risk for children. Nevertheless, food competent authorities should consider measures to reduce lead concentration in honey available for sale in the region to prevent trade constraints and to better protect vulnerable populations.

Honey Varietals Differentially Impact Bifidobacterium animalis ssp. lactis Survivability in Yogurt through Simulated In Vitro Digestion

BackgroundBifidobacterium animalis ssp. lactis DN-173 010/CNCM I-2494 (B. animalis) is a probiotic strain commonly added to yogurt. Yogurt and honey are a popular culinary pairing. Honey improves bifidobacteria survival in vitro. However, probiotic survival in yogurt with honey during in vitro digestion has not been investigated. ObjectivesThe study aimed to evaluate the effects of different honey varietals and concentrations on B. animalis survivability in yogurt through in vitro digestion. MethodsYogurt with honey or control-treated samples underwent in vitro simulated oral, gastric, and intestinal digestion. B. animalis cells were enumerated on de Man Rogosa and Sharpe (MRS) medium followed by an overlay with a modified selective MRS medium; all underwent anaerobic incubation. B. animalis were enumerated predigestion and after oral, gastric, and intestinal digestion. There were 2 study phases: Phase 1 tested 4 honey varietals at 20% wt/wt per 170 g yogurt, and Phase 2 tested 7 dosages of clover honey (20, 14, 10, 9, 8, 6, and 4% wt/wt) per 170 g yogurt. ResultsSimilar B. animalis counts were observed between all treatments after oral and gastric digestion (<1 Log colony forming units (CFU)/g probiotic reduction). Higher B. animalis survivability was observed in yogurt with clover honey after exposure to simulated intestinal fluids (∼3.5 Log CFU/g reduction; P < 0.05) compared to all control treatments (∼5.5 Log CFU/g reduction; P < 0.05). Yogurt with 10–20% wt/wt clover honey increased B. animalis survivability after simulated in vitro digestion (≤ ∼4.7 Log CFU/g survival; P < 0.05). ConclusionsYogurt with added honey improves probiotic survivability during in vitro digestion. The effective dose of clover honey in yogurt was 10–20% wt/wt per serving (1–2 tablespoons per 170 g yogurt) for increased probiotic survivability during in vitro digestion.

Development and study of the functional properties of marshmallow enriched with bee (Apis mellifera) honey and encapsulated probiotics (Lactobacillus rhamnosus).

Consumer demand for healthier confectionery products has prompted the confectionery industry to create products that are reduced in sugar content and supplemented with vitamins, antioxidants or biological elements beneficial to health. The aim of this study was to develop marshmallows enriched with Apis mellifera honey and Lactobacillus rhamnosus and to evaluate the effect of honey concentration and gelatin bloom degrees on marshmallow properties. A completely randomized design with a factorial structure was applied with different honey concentrations (0, 50 and 75%) and at different gelatin bloom degrees (265, 300 and 315 bloom degrees); moreover, the physicochemical properties, total phenol content and antioxidant activity of the marshmallow were studied, as well as the viability of the probiotic. The physicochemical properties of the marshmallows were found to be adequate and showed good stability over time. The concentration of honey and gelatin bloom degrees did not significantly affect probiotic viability. The density of the marshmallows decreased as the percentage of honey increased. Additionally, the pH was lower at higher honey concentrations. The marshmallow with 75% honey and 265 bloom degrees had a higher °Brix value. The honey treatments exhibited higher levels of total antioxidant activity and total phenolic compounds than the sugar-only marshmallows. However, the bloom degrees did not have a significant impact on the antioxidant activity and total phenolic compound content. Although the probiotics did not reach the minimum viability needed, their use as paraprobiotics can be considered.

Honey and propolis reduce the antibacterial resistance of staphylococci

Antimicrobial resistance (AMR) is a significant public health concern of the 21st century, contributing to an increasing number of deaths in both human and veterinary medicine. Multi-antibiotic-resistant bacteria, such as S. aureus, Escherichia coli, Pseudomonas aeruginosa, Enterococcus faecium, Streptococcus pneumoniae, and Klebsiella pneumoniae, pose substantial challenges. This research investigated changes in antibiotic susceptibility of Staphylococcus spp. Isolates from extensively farmed pigs (n = 421) when exposed to different types of honey (multi-floral, n = 1, and rapeseed, n = 2) or different commercial propolis concentrations (20% and 30% in 70% ethanol). Thirty species of staphylococci were identified using classical bacteriology techniques. Initial antimicrobial resistance/susceptibility was tested against colistin, erythromycin, sulfamethoxazole/ trimethoprim, penicillin, florfenicol, vancomycin, tetracycline, imipenem, marbofloxacin, cefoxitin, clindamycin, and methicillin using the Kirby Bauer disk-diffusion method. Following exposure to bee products, susceptibility to antibiotics was reassessed using the same protocol. The MAR index and percentage of strains resistant to each antibiotic were calculated. Results showed a relatively low MAR index in 90% of the strains, with 26.7% showing no resistance, 20% with a MAR index of 0.08, and 43.3% with a MAR index of 0.16. However, 10% of the strains exhibited mild resistance or high resistance (MAR index of 0.25, 0.33, and 0.58), posing risks to animals, caretakers, and the environment. Following exposure to bee products, changes in susceptibility to different antibiotics were observed. The highest number of strains initially classified as resistant and reclassified as sensitive were found for penicillin and tetracycline, followed by sulfamethoxazole, methicillin, and cefoxitin. Changes were more pronounced in strains classified as moderately resistant, with significant differences (p &lt; 0.05-p &lt; 0.001) observed between antibiotics. The findings suggested that honey and propolis could reduce antimicrobial resistance in staphylococci isolated from healthy pigs, thus serving as natural alternatives to antimicrobial treatment for staphylococcal infections.

RESEARCH OF THE HONEY BACTERICIDAL ACTION AGAINST SALMONELLA ENTERICA

Salmonellosis is a registered gastrointestinal disorder in the EU caused by the consumption of foods contaminated with Salmonella enterica. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhea, fever, myalgia, headache, nausea, and vomiting. The current direction of research is the search for ways and means of preventing salmonellosis, including the consumption of health products. Natural honey has broad bactericidal properties. The aim of the research was to establish the bactericidal effect of monofloral type of honey against Salmonella enterica. The materials were 26 samples of monofloral varieties of honey: rapeseed, acacia, linden, sunflower; and bacterial strains from the international collection of typical cultures of the Salmonella enterica serovar. Typhimurium CCM 3807. The botanical origin of the honey samples was established using melissopalynological analysis. The antibacterial effect was studied by testing the minimum bactericidal concentration of honey using the microdilution method, using the incubation of microplates with a nutrient medium and the application of a bacterial suspension. The botanical origin of the examined honey samples was established: 11 Helianthus, 10 Robinia, 3 Brassica, 2 Tilia. Of them, 12 samples of honey showed a bactericidal effect: 6 Helianthus, 3 Robinia, 1 Brassica, 2 Tilia. Only 1 sample of sunflower honey (No. 8) caused the death of bacteria at a low concentration of 0.118 g/ml. It didn't have a high level of monoflorality – 68% (Helianthus 68%, Medicago 18%, Trifolium 14%). Other samples of honey when diluted in low concentrations didn't show a bactericidal effect. At a concentration of 0.375 g/ml, 4 studied samples showed a bactericidal effect, including 2 sunflower (No. 5, 13), linden (No. 18) and rapeseed (No. 14). At a concentration of 0.750 g/ml, 7 tested samples showed a bactericidal effect, including 3 sunflower types (No. 20, 24, 25), 3 acacia (No. 4, 9, 15) and 1 linden types (No. 19).

Physicochemical Quality of Transparent Solid Soap with The Addition of Forest Honey (Apis dorsata) as An Environmentally Friendly Sanitizer

Soap is the result of a saponification reaction between fatty acids and bases, which produces soap and glycerol. Transparent solid soap has attracted public attention because it is more attractive and can be used as a body cleanser. Honey is known to contain secondary metabolites, namely alkaloids, flavonoids, tannins, and saponins, which have antibacterial and anti-free radical activity. So, honey has been developed as a business innovation in product diversification. This research aims to determine the physicochemical quality and antioxidant activity of transparent solid soap with the addition of forest honey. The research method used was laboratory experiments with the addition of honey concentration to transparent soap formulations with concentration values of 0%, 5%, 10%, 15%, and 20%. The results of the research show that transparent soap with the addition of honey has an average value for colors L*, a*, and b*, respectively, of 27.48– 40.60, (-5.12)–(1.40), 3.06–10.93. The pH value and texture of soap have an average value of 9.48–10.17 and 8.47–13.27 N, respectively. The percentage of water content and foaming power has an average of 10.73–13.42% and 73.64–87.72%, respectively. The free fatty acid content and antioxidant activity of soap have average values of 0.24–0.64 and 1.48–1.86 μg/mL. These results indicate that transparent solid soap with the addition of forest honey produces a quality that conforms to SNI 06-3532-1994 and SNI 3532:2016 in terms of physicochemical properties and contains high antioxidant activity.

In-vitro Antimicrobial Effects and Phytochemical Contents of Stingless Bee Meliponula beccarii Honey and Pollen from Baringo County, Kenya

Background: Afro-tropical stingless bees produce several products including honey, propolis, cerumen and pollen, which are widely used as traditional medicine and food. In Baringo County, Kenya stingless bee honey in particular is widely used as a traditional remedy for respiratory disorders, stomach disorders and oral thrush, commonly associated with bacterial and fungal infections. However, scientific data on the antimicrobial activities and phytochemical content of stingless bee products from Baringo is scarce. Objectives: The objective of this study was to investigate the in vitro antimicrobial activities and phytochemical content of Meliponula beccarii stingless bee honey and pollen from Baringo County. Materials and methods: Eleven honey and pollen samples were conveniently sampled from eleven wild occurring stingless bee nests in three ecologically distinct areas. Increasing concentrations of honey and pollen samples were then prepared and tested against H. influenzae, E. coli, MRSA and C. albicans using agar well diffusion assay. The broth microdilution test was further performed to determine the Minimum Inhibitory Concentrations (MICs) and Minimum Bactericidal Concentrations (MBCs). Standard qualitative methods were used to analyse the phytochemical contents of the honey and pollen samples. Data was analysed by two-way ANOVA and Tukey’s post-hoc tests. Results: in comparison to distilled water (negative control), the honey samples had a significantly higher mean zones of inhibition at concentration of 100% v/v against E. coli (9.0±4.7 mm vs 0 mm, p&lt;0.0001, N=11), H. influenzae (11.1±5.0 mm vs 0 mm, p&lt;0.0001, N=11), and MRSA (10.8±5.9 mm vs 0 mm, p&gt;0.0001, N=11). However, compared to ciprofloxacin standard (30ug/ml), all the concentrations of honey samples had significantly lower mean zones of inhibition against H. influenzae (8.8±2.4 mm vs 25±0.58 mm, p&lt;0.0001, N=11), E. coli (5.7±3.4 mm vs 31.7±1.5 mm, p&lt;0.0001, N=11) and MRSA (8.1±2.8 mm vs 27±0 mm). All the honey samples did not exhibit activity against C. albicans even at 100% (v/v). The mean MICs against E. coli, H. influenzae and MRSA were 9.38% (v/v), 18.75% (v/v) and 18.75% (v/v), respectively. Notably, the honey samples exhibited bactericidal activity, only against MRSA with a mean MBC of 60.94% (v/v). All the pollen samples showed no antibacterial and antifungal activities against the tested micro-organisms. Qualitative analyses revealed that the honey and pollen samples of Meliponula beccarii contain alkaloids, phenolics, triterpenoids, flavonoids, saponins, tannins, glycosides and steroids, but not terpenoids. Conclusion: Some but not all Meliponula beccarii honey samples from Baringo County has antibacterial activities. The honey and pollen are rich in various phytochemical compounds. Our findings validate the use of Meliponula beccarii honey in traditional treatment of bacterial infections and its further investigation as a potential source of novel agents against drug resistant pathogenic bacteria.

Antibacterial and Antifungal Activities of Apis mellifera L. Honey, Propolis, Royal Jelly in Iraqi Kurdistan Region

This study was conducted at a laboratory in the Biology, College of Education, University of Salahaddin, from February to May 2022 to investigate propolis, honey and royal jelly’s chemical composition, antioxidant and antibacterial activities. The honeybee production extract showed that Gram (+) bacteria were more resistant to the antibacterial compounds of honey and propolis than Gram (-) bacteria and fungi. E. coli was a more sensitive isolate than all the other bacteria examined against the honey types tested. At the same time, it revealed more resistance against all types of propolis. Royal jelly with honey displayed more antimicrobial activity than other bee products and exhibited superior activity; the minimum inhibitory concentration of honey and propolis samples ranged from 32 to 512µg/mL. The MIC value of the most effective honey (Honey 1, Honey 2 and Royal jelly) was 32µg/mL. The lowest concentration of Qaladze propolis was (32µg/mL) for E. coli ATCC 25922, followed by 128µg/mL in some other propolis types. Keywords: Apis mellifera; antimicrobial activities; honey; propolis; royal jelly.

Uji Daya Hambat Madu Randu Terhadap Escherichia coli Secara in vitro

A test of the inhibitory power of randu honey against Eschericia coli ATCC 8739 has been carried out. Honey contains compounds that function as antibacterials. The honey used is monoflora honey, namely randu honey. The concentration of randu honey in the inhibitory power test against Escherichia coli ATCC 8739 is 100% and 50%. The method used is the diffusion method in order to use nutrient media. The inhibitory power of randu honey with a concentration of 100% against Escherichia coli ATCC 8739 is 39.30 mm and the randu honey solution with a concentration of 50% against Escherichia coli ATCC 8739 is 35.80 mm so that randu honey has the potential to be antibacterial.

Medicinal plant (Ocimum basilicum) based enhancement of honey bioactivity

Antibiotics have been the mainstay of infectious disease treatment for decades. However, indiscriminate antibiotic usage has led to resistance in humans and pathogens. Therefore, there is a dire need for alternative antimicrobial drugs to cure infectious illnesses. Different culinary spices, herbs, and aromatic plants are known to possess antimicrobial properties, which are associated with the compounds synthesized during secondary plant metabolism. These products are popular for their active ingredients. This study examined the antimicrobial potential of a medicinal plant (Ocimum basilicum) and its honey produced by an alternative method. Furthermore, the potential of this bioactive honey as a local antimicrobial agent was also examined against antibiotic-resistant bacteria such as methicillin-resistant Staphylococcus aureus (MRSA) and other bacterial species. The antioxidant properties of both products (honey and plant extract) were also analyzed. The antioxidant activity of Ocimum basilicum honey remained similar to other types of honey. An Ocimum basilicum honey concentration of 25 % exhibited antimicrobial activity against all the test species except Pseudomonas aeruginosa, which remained resistant to this concentration. The results revealed higher antioxidant and antibacterial efficacy of O. basilicum honey produced during this study. Escherichia coli and S. aureus (including MRSA) are the main infectious pathogens of soft tissues and skin. O. basilicum honey could be topically used to treat skin bacterial infections.

Characteristics of Honey Powder with Maltodextrin And Gum Arabic Addition Using Vacuum Foam-Drying Method

Honey powder is a solution to overcome the weakness of liquid honey. This study aims to determine the characteristics of the addition of maltodextrin and gum arabic as fillers and their ratio to produce the best honey powder characteristics in terms of water content, water activity (aw), hygroscopicity, reducing sugar content, solubility, and dissolving time. This study consisted of 6 treatment levels, namely Maltodextrin 1 (MD1) with a ratio of honey and filler of 2:1 and solid concentration of honey (% d.b) and filler (g) of 40:20, Maltodextrin 2 (MD2) with a ratio of honey and filler of 1:1 and solid concentration of honey (% d.b) and filler (g) of 40:20. b) and filler (g) 40:40, Maltodextrin 3 (MD3) with a ratio between honey and filler of 1:1 and solid concentration of honey (% d.b) and filler (g) 40:60, followed by Gum Arabic 1 (GA1), Gum Arabic 2 (GA2), and Gum Arabic 3 (GA3) which have the same ratio and concentration as the treatment using maltodextrin. In addition, commercial honey powder data was also included as a control (CHP). This study showed that the best moisture content was in MD3, with a value of 0.591%. Then, MD1 at 0.301% had the best result in water activity. In addition, the use of gum arabic has better hygroscopicity compared to maltodextrin. Meanwhile, the results showed that gum arabic gave high reducing sugar content in honey powder compared to the addition of maltodextrin; the more the addition of gum arabic, the higher the sugar content. The use of maltodextrin as a filler in honey powder provides better solubility compared to gum arabic. In addition, the reported addition of maltodextrin can reduce the dissolving time of food powders.

Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders

This study was aimed at researching the impact of the drying procedure (using the most appropriate honey–maltodextrin concentration for each drying technique) and botanical origin of honey on the physicochemical and potentially bioactive properties of honey powders that were made using maltodextrin as a carrier. The research was carried out with thyme, lavender, vetch and multifloral honey dehydrated using vacuum drying and freeze drying. The analysed parameters were moisture, water activity, colour, glass transition temperature, powder recovery, hygroscopic index and rate, tapped density, solubility, and phenolics as well as antiradical (ABTS•+, ROO•, •OH and O2•−), anti-inflammatory and antimicrobial (against Staphylococcus aureus, Escherichia coli and Listeria monocytogenes) activities. Freeze drying provided the highest recoveries. Powders obtained using freeze drying showed higher moisture and solubility as well as lower glass transition temperature, density and hygroscopicity than those obtained using vacuum drying. Hygroscopicity, glass transition temperature and antimicrobial activity against St. aureus depended on the drying procedure–honey concentration. Colour, anti-O2•− activity and antimicrobial activity against L. monocytogenes depended on the botanical origin of the raw honey. Moisture, solubility, density, total phenolic content, anti-ABTS•+ and anti-ROO• activities as well as anti-inflammatory activity and antimicrobial activity against E. coli depended on the drying procedure–honey concentration and botanical origin.

Phytochemical Screening and Antibacterial Activity Test of Sumbawa white honey against Bacillus megaterium

Bacillus megaterium is a bacteria that causes human infections, causing keratitis, skin infections, brain abscesses and tissue infections. Treatment often uses chemical antibiotics. However, long-term antibiotics can cause new health problems such as resistance. Therefore, antibacterial ingredients are needed that can not only inhibit the growth of bacteria but also do not have a negative impact on health such as honey. Honey is thick, it can cure various diseases such as gastrointestinal, stomach, skin diseases, acute respiratory infections and coughs. This research aims to determine the ability of Sumbawa white honey as an antibacterial against B. megaterium. The method used in this research is paper disc diffusion. There were five treatments used in this study, between 100%, 75% and 25% honey concentrations, DMSO negative control and chloramphenicol positive control with five replications each. The results of the antibacterial activity test showed that the 100% concentration had an inhibitory zone diameter of 2.59 mm, then the 75% concentration was 1.46 while the 25% concentration was 0 mm. When compared with positive control, white honey was lower antibacterial. If it is in the white honey category, the inhibition zone category is included in the lower category.

Study of the biological activity of honey and royal jelly against Pseudomonas aeruginosa

Abstract Background: The resistance of bacteria to antibiotics is an important problem that has attracted the attention of researchers. Also, the Pseudomonas aeruginosa is of great importance, especially in what it possesses of the possibility of inducing disease and overcoming the immune defenses. Objective: This study aimed to treat infection caused by P. aeruginosa with honey and royal jelly. Materials and Methods: Pseudomonas aeruginosa taken from the laboratories of the University of Baghdad diagnosed as a causative agent that is resistant to antibiotics. The diagnosis was carried out using some culture and microscopic, biochemical tests and the Vitek-2 test. After that, the sensitivity against some antibiotics by disk diffusion method was done, then the isolate was grown in different concentrations of local honey and royal jelly, to identify the effect of honey types on increasing the sensitivity toward the antibiotics. Results: The results showed that the isolate belonged to P. aeruginosa and was resistant to antibiotics The results showed that the presence of royal jelly, local honey, and their mixture at certain concentrations of 5%, 10%, and 15% increased the sensitivity toward most of the antibiotics disc zone (mm) and with a significant difference compared to the control, the sensitivity of the isolate grown in the culture medium containing 15% of royal jelly increased toward treatment SXI (Co-trimoxazole 25) is so that it becomes 27, and at the time the result of the isolate growing in the control medium was 13 and the same result (increasing the sensitivity) when using the antibiotic T (Tetracycline 30). Conclusion: Certain safe natural products, such as honey and royal jelly, exhibit antibacterial properties that have the potential to enhance the effectiveness of certain antibiotics when used in combination.

Eco-friendly Synthesis of Silver Nanoparticles and its Application in Hydrogen Photogeneration and Nanoplasmonic Biosensing.

Environmentally friendly methods for silver nanoparticles (AgNPs) synthesis without the use of hazardous chemicals have recently drawn attention. In this work, AgNPs have been synthesized by microwave irradiation using only honey solutions or aqueous fresh pink radish extracts. The concentrations of honey, radish extract, AgNO3 and pH were varied. AgNPs presented mean sizes between 7.0 and 12.8 nm and were stable up to 120 days. The AgNPs were employed as co-catalyst (TiO2 @AgNPs) to increase the hydrogen photogeneration under UV-vis and only visible light irradiation, when compared to pristine TiO2 NPs. The prepared photocatalyst also showed hydrogen generation under visible light. Additionally, AgNPs were used to assemble a nanoplasmonic biosensor for the biodetection of extremely low concentrations of streptavidin, owing to its specific binding to biotin. It is shown here that green AgNPs are versatile nanomaterials, thus being potential candidates for hydrogen photogeneration and biosensing applications.