Antibacterial Activity of Greek and Cypriot Honeys Against <i>Staphylococcus aureus</i> and <i>Pseudomonas aeruginosa</i> in Comparison to Manuka Honey

Anthimidou, Eleni; Mossialos, Dimitris

doi:10.1089/jmf.2012.0042

Cited by 62 publications

(65 citation statements)

References 20 publications

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“…A correlation between the origin of honey (the floral source of nectar) and its antibacterial activity was observed in our study. This finding is in agreement with a study that showed correlations between the origin of honey and its antibacterial activity (Russel et al, 1998;Anthimidou et al, 2013). Also, our study emphasised the correlation between honey antibacterial activity and honey colour.…”

Section: Discussionsupporting

confidence: 93%

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

Junie

Vică

Glevitzky

et al. 2016

Journal of Apicultural Science

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A b s t r a c tThe 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).

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Section: Discussionsupporting

confidence: 93%

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

Junie

Vică

Glevitzky

et al. 2016

Journal of Apicultural Science

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“…The observed in our studies activity against S. aureus was similar to the activity exerted by Slovenian chestnut, ir honeydew and forest honey (MIC = 2.5%, v/v) reported by Kuncic and coworkers [31] as well as Chilean Ulmo tree honey (MIC = 3.1%, v/v) reported by group of Sherlock [32]. The MIC values (against S. aureus) in the range of concentrations from 3.12 to 12.5% (v/v) were also observed by Anthimidou and Mossialos, who investigated a collection of 31 Greek and Cypriot honeys, they also revealed that Gram-negative bacteria P. aeruginosa revealed a bit higher resistance with MICs values in the range from 6.25 to 25% (v/v) [33]. Lallam and coworkers investigated antibacterial potential of 32 samples of honey (14 monoloral and 18 multiloral) collected from the Algerian Sahara Desert against four bacteria; Bacillus subtilis, Clostridium perfringens, Escherichia coli and S. aureus.…”

Section: Honey As a Potential Antistaphylococcal Agentsupporting

confidence: 60%

“…These problems could be partly solved by using manuka honey. However, research of many investigators revealed that many "classical honeys"-which activity is based mainly on the generation of hydrogen peroxide, exhibit even higher activity in comparison to manuka honey with a high content of methylglyoxal-550 mg/L [27,28,33]. Thus, they are also good candidates to be used in clinical practice as a component of dressings, ointments and creams, or direct application on the surface of infected skin, sores, diabetic foot, or mucous, e.g.…”

Section: Perspectives and Limitations Of Treatment Staphylococcal Infmentioning

confidence: 99%

Bee Products and Essential Oils as Alternative Agents for Treatment of Infections Caused by S. aureus

Szweda¹,

Kot²

2017

Frontiers in Staphylococcus Aureus

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Bacteria of the genus Staphylococcus are important human and veterinary pathogens. A crucial characteristic for this group of bacteria is that they can easily acquire mechanisms of antibiotic resistance for a plethora of antibiotics currently in use for human and animal therapies. Therefore, there is a great need to ind novel, non-antibiotic chemotherapeutics with marked antistaphylococcal activity. Promising but still underestimated group of potential antistaphylococcal chemotherapeutics constitute bee products: honey, pollen, royal jelly, fermented pollen and especially propolis. Another group of natural products that exhibit promising antibacterial activity is essential oils. Usefulness of bee products and essential oils in the treatment of infections caused by S. aureus has been conirmed by results of many investigations carried out by researches in diferent regions of the world. In this chapter, we have presented the review of publication in this area as well as perspectives and limitations of future applications of these two groups of natural products.

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“…1,2,3,4 Manuka honey is used both internally and externally. It is marketed as a gel for topical applications (i.e.…”

Section: Introductionmentioning

confidence: 99%

Manuka honey: an emerging natural food with medicinal use

Patel

Cichello

2013

Nat. Prod. Bioprospect.

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Abstract:The health value of honey is universally acknowledged from time immemorial. Manuka (Leptospermum scoparium) is a tree, indigenous to New Zealand and South East Australia, and from the myrtle family, Myrtaceae. The honey produced from its flowers is a uni-floral honey largely produced in New Zealand. It is becoming increasingly popular as a functional food, seen in the aisles of health stores as its displays superior nutritional and phytochemistry profile over other varieties of honey. Examining existing research databases revealed its biological properties ranging from anti-oxidant, anti-inflammatory, anti-bacterial, anti-viral, anti-biotic and wound healing to immune-stimulatory properties. Methylglyoxal is the unique compound in the honey responsible for some of its potent anti-microbial properties. Further, propolis another component of honey contains chiefly flavonoids (i.e. galangin, pinocembrin), phenolic acids and their esters that may also contribute to its immuno-stimulant properties. Recent findings of the biological roles have been discussed with emphasis on the underlying mechanisms. The hurdles associated in its development as a functional food and also nutraceutical with future scopes have also been mentioned. Relevant data published in MEDLINE, Cochrane library, and EMBASE in the past decade have been gathered to formulate this review.

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Antibacterial Activity of Greek and Cypriot Honeys Against Staphylococcus aureus and Pseudomonas aeruginosa in Comparison to Manuka Honey

Cited by 62 publications

References 20 publications

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

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

Bee Products and Essential Oils as Alternative Agents for Treatment of Infections Caused by S. aureus

Manuka honey: an emerging natural food with medicinal use

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