antibacterial properties of honey experiment

Viper’s bugloss and Heather honey have also been studied and shown to have a much lower phenolic acid content, ranging between 132.17 ± 0.05 and 727.77 ± 0.23 mg/Kg [55]. Although it is believed that some of these enzymes come from nectar, [28] it is known that the α-amylase and α-glucosidase in honey comes from bee salivary secretions [29]. These methods are commonly used in microbiological laboratories according to CLSI guidelines (Clinical & Laboratory Standards Institute). This low pH can be an effective antibacterial factor in undiluted honey, but the pH will not be enough in itself to inhibit the growth of many bacterial species when diluted in a food or by body fluids [10]. Honey exhibits a broad-spectrum of antibacterial activity against both Gram-positive bacteria and Gram-negative bacteria, including antibiotic-resistant (MRSA) ones. In contrast, S. aureus has been found to be completely inhibited by one honey variety at 17% when impregnated in nutrient agar [10]. The effects of flavonoids such as pinocembrin and rutin were shown to correlate with antibacterial activity of honey. We are committed to sharing findings related to COVID-19 as quickly as possible. The flavonoids were naringenin, kaempferol, apigenin, pinocembrin, and chrysin. It has been known to be very effective in almost all cases of infection and for the promotion of healing especially in burn injury and wounds [6]. The inhibine was identified as hydrogen peroxide, a main antibacterial compound in honeys [30]. Generation of hydrogen peroxide, bee defensin-1, high osmolarity and low value of pH seems to be crucial for its antimicrobial potential. Honey exhibits antimicrobial activities against a wide range of bacteria in different milieu. More research is needed in this area. Furthermore, Weston et al., found two unidentified polar components with elution times of 44 and 47 min [58]. in 2005 which characterised the effect of honey on the adherence of Salmonella to intestinal epithelial cells showed that a honey dilution of 1 : 8 reduced the adherence from 25.6 ± 6.5 to 6.7 ± 3.3 bacteria per epithelial cell [73]. Thus, part of the antimicrobial honey components are absorbed while still in the mouth which makes the consumption much more complete. Honey inhibine number and its relationship with honey concentration. antibacterial effect of honey during its extraction, processing, and storage is the direct light. Moreover, a 1.8% (v/v) concentration of Manuka honey has been shown to completely inhibit the growth of S. aureus during an 8 h incubation. The antibacterial action of honey against several pathogenic microbes have been extensively studied. A study by Alnaqdy et al. This experiment tests to see the efficacy of everyday natural products towards health and wellbeing as opposed to seeking conventional antibiotics, which can trigger problems such as antibiotic resistance. Infected mice have been used to study the effect of honey on wound infection. Antibacterial effects of honey – experiment, Published 30 May 2008, Updated 28 May 2015. The water activity (aw) of honey ranges from 0.562 and 0.62, which means it provides a very low water availability to support the growth of any microorganisms, lower than the range where the growth of bacteria is completely inhibited (aw 0.94–0.99). However, the sensitivity of bacteria to hydrogen peroxide produced in honey can be influenced by the presence of phytochemical compounds in honey [44]. This is similar to the findings of other studies and demonstrates the consistency amongst different varieties in terms of the key components [15, 16]. This demonstrates the wide range of compounds that could contribute to the antibacterial properties of honey. The colour of honey ranges from light yellow, through to amber and dark reddish amber to a nearly black colour [23]. This compound, and not hydrogen peroxide, is considered the main antibacterial agent in Manuka honey. Propolis, a flavonoid-rich product of honey comb, exhibits antibacterial and anti-inflammatory properties (Bosio et al., 2000) which is very powerful *Corresponding author. In another in vivo experiment, a significant decrease in the count of E. coli cells in faecal samples was observed in rats that had previously been inoculated orally with E. coli and fed 2 g honey daily for three days in comparison with glucose-, fructose-, and sucrose-fed controls [75]. Although a high concentration of sugar and a low water activity will stop the growth of many microorganisms such as Staphylococcus aureus, studies have shown that often no effective bacterial inhibition occurs in the presence of “artificial” honey which can be prepared using a mixture of mono-and disaccharides at the same concentrations as those present in honey. This survey will open in a new tab and you can fill it out after your visit to the site. Manuka honey, originated from nectars of Leptospermum spp., differs from other types of honey by containing a high concentration of methylglyoxal. Cells become dehydrated and unable to grow and proliferate in hypertonic sugar solution. Thirty-eight percent of S. aureus strains were killed by 50% honey in 30 minutes and 45% after one hour. No inhibition was observed at 0.1% but the 1% concentration showed some inhibition with C. freundii, E. coli, M. phlei, and three species of Salmonella. This study aims to investigate antibacterial activity of five varieties of Malaysian honey (three monofloral; acacia, gelam and pineapple, and two polyfloral; kelulut and tualang) against Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Pseudomonas … The size of the clear zone around the honey application site, zone of inhibition (ZOI), is a measure of the potency of the honey being tested. Honey is one such product that used to be widely used to combat bacteria. These terms were coined by Dold and Witzenhausen in 1955 and involve the formation of a scale of 1 to 5 equal to honey dilutions in 5% steps, from 25% to 5% (w/v) (Table 1). MIC is used to determine the in vitro activity of an antibacterial substance and can be defined as the lowest concentration of an antibacterial agent that will inhibit the visible growth of microorganisms after an overnight incubation [31]. Moreover, in some cases, these products/compounds can be used in combination with antibiotics to enhance their activity. It has been used for several centuries in many countries as a treatment of disease, even before knowledge existed on the causes of infection. By using a series of different concentrations of honey within the broth or agar, it is possible to determine the minimum inhibitory concentration (MIC) for each type of honey studied [10]. This experiment compares the effect of different types of honey on bacteria growing on agar plates. It was originally believed that hydrogen peroxide is the only factor responsible for the antibacterial effect of diluted honey, and this antibacterial activity of honey could be completely removed by the addition of catalase [50, 51]. This review will focus on floral honey. antibacterial applicant (Miorin et al., 2003). There are different varieties of lemon. High amounts of MGO are found in Manuka honey, up to around 800 mg/kg (up to 100-fold) higher compared to conventional honey [60, 62, 63]. Bacterial susceptibility to honey can be measured quantitatively by several methods, broth (micro) dilution assay, well/disk diffusion assay, agar dilution methods, and time-kill assay. Methyl syringate (MSYR) was the major product in phenolic extracts of active Manuka honey isolated by Weston et al., comprising more than 45% of the TP [59]. According to the results of Estevinho et al., dark honey has a high level of phenolic compounds and this has been shown to have a good correlation with its higher antibacterial activity [24]. The bacterial growth (change in turbidity) is assessed spectrophotometrically. Other phenolic compounds were present in similar quantities, but these were not specifically identified due to a lack of analytical standards [24]. A. Al-Jabri, B. Nzeako, Z. Al Mahrooqi, A. Al Naqdy, and H. Nsanze, “In vitro antibacterial activity of Omani and African honey,”, A. Alnaqdy, A. Al-Jabri, Z. Indeed, Weston showed that an important relationship exists between the levels of this enzyme and glucose oxidase and the resultant antibacterial effectiveness [12]. The samples included Kanuka, Manuka, Heather, and Kamah honey. Curious Minds is a Government initiative jointly led by the Ministry of Business, Innovation and Employment, the Ministry of Education and the Office of the Prime Minister’s Chief Science Advisor. High-performance liquid chromatography (HPLC) analysis has been used to identify the phenolic compounds in two honey extracts from north east Portugal. Of these, 43% of honey samples showed excellent anti S. aureus activity. The most potent honeys, such as Manuka, dark buckwheat, Heather, or chestnut honeys, have their MIC values, ranging from 1% to 12.5% (w/v). This clearly demonstrates that the pronounced antibacterial activity of New Zealand Manuka honey may be linked to it being rich in MGO [63]. It is important to note, however, that in this assay the effective antibacterial concentration can be lower than the concentration applied to the agar due to honey’s dilution during diffusion [10]. Water activity is a measure of the unbound water molecules in food; the less the unbound water, the harder it is for bacteria to grow in foods. Honey type also has an effect on its phenolic content. After all, honey has well-known antimicrobial properties, but it’s hardly recommended to use it like Bactine on a cut. Bogdanov studied the antibacterial activity of eleven types of honey, including the common varieties such as acacia, blossom, chestnut, lavender, and orange against Staphylococcus aureus and Micrococcus luteus and found that the inhibition of the different honey varieties ranged from 37 to 74% [33]. The researcher identifies the antibacterial properties of honey with isolated compounds derived from honey, selected antibiotics. Its composition is complex and variable, and it contains at least 181 different substances [7]. Gentamicin at the concentration of 4 µg/ml killed 70% of S. aureus after 30 min and 88% after one hour, whereas the percentage increased when a combination of honey and gentamicin was used (92% and 93% at 30 minutes and one hour, respectively) [72]. Interestingly, honeydew honey contains a higher concentration of oligosaccharides and amino acids and also has a higher water content than blossom honey [17]. I'm testing how effective different types of honey is against e coli k12, probloem is i need a way of measuring the antibacterial properties of this honey that doesn't involve measuring the range of inhibition. Not all of the factors listed are present in all types of honey, and these compounds must be tested for and considered for clinical applications 3. It is evident that undiluted honey has the ability to stop the growth of bacteria completely because of the high content of sugar; high sugar concentration of honey exerts osmotic pressure on bacterial cells which causes transport of water out of bacterial cells through osmosis. The result showed that the South African honey varieties did not have strong bactericidal activity, and honey concentration above 25% was necessary for antibacterial activity, due to the osmolality and carbohydrate concentration [67]. Hydrogen peroxide (H2O2) is an important oxidizing and sanitizing agent [40]. In one early study, Jeddar et al. However, according to the International Honey Commission, the acceptable range of moisture content is 16.4–20.0% and reducing sugar content is 31.2–42.4% for fructose and 23–32% for glucose. The dark, sticky nectar is known as the “healing honey” for a reason: it has antiviral and antibacterial properties that have been used to battle bugs for centuries. Interestingly, most honey samples showed no antibacterial activity in the presence of catalase except Manuka honey [25]. In an earlier report I have demonstrated the effect of direct sunlight and of the fluorescent light on the glucose oxidase activity, hence on the natural properties of honey. Other important components of honey are the enzymes present which contribute to its antioxidant and antibacterial activities. Honey has been shown to have an antibacterial effect on bacteria commonly present in wounds, such as methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant Enterococci (VRE). E. coli: Escherichia coli; EPHI: Ethiopian Public Health Institute; EHNRI: Ethiopian Health and Nutrition Research Institute; Lab: Laboratory; MRSA: Methicillin Resistant Staphylococcus aureus; MSA: Mannitol Salt Agar; Staph: Staphylococcus. Basson and Grobler tested the antibacterial potency of different honey varieties produced from indigenous wild flowers grown in South Africa against S. aureus. A good linear correlation has been shown to exist between MGO content and the antibacterial activity of Manuka honey [61]. Antibacterial activity of Manuka honey has been documented for several bacterial pathogens, however there is no information on Clostridium difficile, an important nosocomial … Moreover, the world today needs further assessments of natural substances that can be used to combat microorganisms with minimal side effects or consequences of overdose or high consumption. Honey and Diabetes. Another analysis of different types of honey demonstrated that the average of the main components in honey are 17% water, 82.5% sugars (38.5% fructose, 31% glucose, 7% maltose, 4% trisaccharides, and 1.5% sucrose), and 0.5% protein as well as some mineral components [14]. Activity: Antibacterial effects of honey Honey is antibacterial and can prevent growth of most types of bacteria. Thats because i'm afraid the results will be too similar. This acidity is due to the presence of organic acids, particularly gluconic acid which is present at ∼0.5% (w/v) [38, 39]. Six types of honey varieties were studied by Lusby et al., to investigate the antibacterial activity against 13 species of bacteria and one yeast species [34]. Many factors have been shown to contribute to the antibacterial activity of honey, such as its high viscosity, mostly due to a high sugar concentration and low water content, which helps to provide a protective barrier to prevent infection. As a result, many studies have analysed the composition of honey and have studied the physical and chemical properties that may give rise to its ability to work against various microorganisms [7]. Glucose oxidase is activated when honey is diluted, however, which allows it to act on the endogenous glucose to produce hydrogen peroxide. After analysis, the scientists concluded that the vast majority of honey's antibacterial properties come from that protein. According to some studies, honey has been shown to possess a high level of phenolic compounds which might contribute to its antibacterial activity. Honey, antibacterial, bacteria, agar, experiment. Bees collect many materials to produce honey, including nectar, volatiles essential oils, pollen, and propolis, and these various botanical origins will also affect the composition of honey [11]. A. Mahrooqi, B. Nzeako, and H. Nsanze, “Inhibition effect of honey on the adherence of Salmonella to intestinal epithelial cells in vitro,”, N. S. Al-Waili, “Investigating the antimicrobial activity of natural honey and its effects on the pathogenic bacterial infections of surgical wounds and conjunctiva,”, T. R. Shamala, Y. P. Shri Jyothi, and P. Saibaba, “Antibacterial effect of honey on the in vitro and in vivo growth of, J. M. Wilkinson and H. M. A. Cavanagh, “Antibacterial activity of 13 honeys against, C. Badet and F. Quero, “The in vitro effect of manuka honeys on growth and adherence of oral bacteria,”, T. Alandejani, J. Marsan, W. Ferris, R. Slinger, and F. Chan, “Effectiveness of honey on, O. E. Adeleke, J. O. Olaitan, and E. I. Okpekpe, “Comparative antibacterial activity of honey and gentamicin against, E. O. Agbaje, T. Ogunsanya, and O. I. Aiwerioba, “Conventional use of honey as antibacterial agent,”. Honey of different botanical origin and geographical area showed wide range of variation in their antibacterial potency. Explanation of the antibacterial activity of honey Osmotic effect Honey is a saturated or super-saturated solution of sugars, the water content usually being only 15-21% by weight124. S. aureus needs an aw of lower than 0.86 for complete inhibition which is equivalent to a concentration of honey of 29% (v/v) [10]. It is important to note that the level of hydrogen peroxide in honey is also determined by the presence and action of catalase. The method involves preparing two-fold dilutions of honey in a broth and dispensing them to tubes (macrodilution version) or to 96-well microtiter plates (microdilution version). Antibacterial activity of honey is mainly dependent on a combination of its peroxide activity and non-peroxide components. P. aeruginosa and E.coli. et al.rted the antibacterial properties of honey against two laboratory isolates e.g. In this study, E. coli showed more susceptibility to inhibition by the honey than P. aeruginosa [76]. The first explanation of the antibacterial activity of honey was reported in 1892 by Van Ketel [10]. Some researchers have studied the action of enzymes in the antibacterial activity of honey. Adv Biotech & Micro 4(5): AIBM.MS.ID.555660 (2017) 0054 Abstract This study was aimed to determine the antibacterial activity of honey and/or lemon juice on strains of Streptococcus pneumoniae and Three types of honey (lavender, red stringy bark, and Paterson’s curse) were γ-irradiated with 15 KGY, whereas the other three (Manuka, Rewa rewa, and Medihoney) were marketed as therapeutic honeys with antibacterial activity. Many aspects of the antibacterial properties of honey have been reviewed and the growth of different bacteria has been tested in the presence of different concentrations of honey [4, 66, 70]. A progressive increase in the inhibition was reported for most honey samples at the highest concentration in this study (at 20% at least 75% inhibition) except for K. pneumoniae which interestingly showed no inhibition at all. Studies have shown the antibacterial activity of catalase-treated honey, the nonperoxide antibacterial activity (NPABA), has been identified. The phenolic acid level in honey can be affected by its botanical and geographical origin as it depends upon the source of the nectar. There are several other methods that have been used to measure the antibacterial activity of honey. As shown in Figure 1, the different active components in honey have been isolated by neutralizing each one individually and observing the effect on its antimicrobial activity. Undiluted honey and its 1 : 2 to 1 : 6 aqueous dilutions showed activity of 100% and 96.4%, respectively, against P. aeruginosa and E. coli. According to the World Health Organization (WHO) statistics, up to 80% of the population in some developed countries have used natural products in their primary health care [1]. Some of the differences in the composition of honey are due to the differences between regions (floral sources) but seasonal differences can also be important [10]. Divisions of Nutrition and Food Sciences, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia, The osmotic effect of the honey caused shrinkage and disruption among the bacterial cells, The presence of other unidentified antibacterial substances in honey, C. M. Slover, L. H. Danziger, B. Honey has been in use as a wound dressing for thousands of years.1,2 In the past few decades, there has been a large amount of clinical evidence has been accumulated that demonstrates the effectiveness of honey in this application.3,4 However, it is only in more recent times that the science behind the efficacy has become available. The agar diffusion assay technique, for example, is a method in which a small quantity of honey or solution of honey is applied to the centre of a well (about 6 mm in diameter) cut into nutrient agar plate previously inoculated with a microbial culture [10]. These substances can mainly be divided into two groups: the major compounds such as the monosaccharaides (glucose and fructose) and the minor compounds including amino acids, enzymes, vitamins and minerals, and polyphenols [9]. Honey is an example of a naturally available product and is the only concentrated sweetener that can be found in nature. The results showed the presence of 14 phenolic compounds which were mainly phenolic acids and flavonoids. These include glucose oxidase, invertase (α-glucosidase), catalase, diastase (α-and β-amylase), and peroxidase. The MIC … The MIC value for multifloral honey (the lowest concentration of honey, which caused visible inhibition of growth of S. aureus strain), was 3.12% in row 4 and 1.56% in rows 5 and 6. Al-Jabri et al. Despite the developments in controlling infectious disease around the world, they are still the second biggest cause of morbidity and mortality due in part to the increase in drug resistance among large numbers of the bacterial strains. This indicates that obviously much lower than the 29% honey that would be required if the effect was based solely on water activity [35, 36]. Other dark-coloured honeys have also demonstrated high antibacterial activity such as sweet chestnut honey (Castanea sativa), Manuka honey (Leptospermum scoparium), and Heather honey (Calluna vulgaris) [25]. of gentamicin and three kinds of pure honey obtained from Ibadan and Abeokuta in south west Nigeria, using undiluted and fresh aqueous dilutions of 1 : 2, 1 : 4, and 1 : 6 in an agar diffusion method. Studies on the antibacterial activity of honey. This means that new strategies are needed to prevent and treat infectious disease. However, recent studies on the antibacterial properties of diverse honey types produced worldwide have reported similar or superior antibacterial efficacy compared to Manuka honey. In general, honeys might be classified to two groups: honeys whose activity is hydrogen-peroxide dependent (honeys of American, European, and some Asian origin) and honeys whose activity depends on the presence of methylglyoxal, like New Zealand Manuka honey. Honey is a supersaturated sugar solution. Al-Waili used a wide range of concentrations (10–100% (w/v)) of new honey (origin and type unspecified in the paper), stored honey, heated honey, ultraviolet-exposed honey, and heated-stored honey in acidic, neutral, and alkaline media to determinate their activities against common human pathogens in comparison with a glucose solution. studied the antibacterial activity of 24 samples of honey (16 from Oman and eight from Africa) against three bacteria, namely, S. aureus, E. coli, and P. aeruginosa. The susceptibility of Campylobacter jejuni to the antibacterial activity of Manuka honey was also tested, and the results showed that 1% (v/v) of Manuka honey was sufficient to give the minimum inhibitory effect [69]. More recently, honey has been reported to have an inhibitory effect on approximately 60 species of bacteria, including aerobes and anaerobes, gram-positive and gram-negative bacteria [ 5 ]. Some novel agents have been approved as therapeutic alternatives for treatment against antibiotic-resistant bacteria on the basis of their in vitro and in vivo efficacy. Antibacterial effects of honey – experiment Honey is antibacterial and can prevent growth of most types of bacteria. Some components of these raw materials possess important antibacterial properties that can contribute to the total antibacterial activity of honey [12]. Furthermore, the study of such natural compounds may lead to the discovery of an active component that could be used to prevent some environmental hazards or perhaps have an ameliorative effect on a disease process in mammalian cells [3]. Honey has a high sugar content, which has an osmotic effect, drawing water from bacterial cells and dehydrating them. Book of honey,” in, S. Bogdanov, K. Ruoff, and L. Persano Oddo, “Physico-chemical methods for the characterisation of unifloral honeys: a review,”, S. Bogdanov and M. Gfeller, “Classification of honeydew and blossom honeys by discriminant analysis,”, A. Bentabol Manzanares, Z. Hernández García, B. Rodríguez Galdón, E. M. Rodríguez-Rodríguez, and C. Díaz Romero, “Physicochemical characteristics and pollen spectrum of monofloral honeys from Tenerife, Spain,”, S. Gomes, L. G. Dias, L. L. Moreira, P. Rodrigues, and L. Estevinho, “Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal,”, P. J. Taormina, B. It is evident that the antibacterial activity of honey can vary quite considerably and different microorganisms have different susceptibilities to different types and concentrations of honey. Nevertheless, the content of individual carbohydrates did vary and ranged between 329.2 to 426.3 mg/g for fructose and glucose (as the dominant components) [13]. In case of raw honey-2, the maximum inhibition as produced by extracts was observed against S. typhi (31.18 mm zone size)> P. aeruginosa(26.00 mm zone size)

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