Antibacterial Activity of Honey Samples from Ukraine

Abstract

The employment of natural substances such as beehive products with a preventive and therapeutic purpose has been a widespread custom since ancient times. In this investigation, the antibacterial activity of 41 honey samples from different Ukraine regions has been evaluated. For each honey, melissopalynological and physico-chemical analysis were performed in order to determine botanical origin, pH, glucose and fructose contents and free acidity. So, antibacterial activity against Staphylococcusaureus CCM 4223, Listeria monocytogenes ATCC 7644, Salmonella enterica serovar Typhimurium CCM 3807 and Escherichia coli ATCC 25922 was assessed through the determination of MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration) values by the microdilutions method. The results show that the most susceptible bacterial strain was L. monocytogenes. Its growth was inhibited at a honey concentration ranging from 0.094 to 0.188 g/mL. The most resistant bacterial strain was S. aureus. As concerns MBC values, L. monocytogenes was the most susceptible bacteria, while S. aureus was the most resistant. Helianthus spp. honeys was the most effective against all tested bacterial strains, followed by Robinia spp. and multifloral honeys. Promising results for MIC tests have been found for Brassica spp.

Antibacterial properties of Apis dorsata honey against some bacterial pathogens

“…However, glucose concentration was not too much higher (26 %) as shown in Table 3 . Higher concentration of fructose may contribute in the higher antibacterial property of the honey ( Yuksel, 2011 , Oryan et al, 2016 , Cilia et al, 2020 ). Production of hydrogen peroxide by glucose oxidase from glucose may be another reason of the antibacterial potential of the honey ( Sagona et al, 2015 , Cilia et al, 2020 ).…”

“…Higher concentration of fructose may contribute in the higher antibacterial property of the honey ( Yuksel, 2011 , Oryan et al, 2016 , Cilia et al, 2020 ). Production of hydrogen peroxide by glucose oxidase from glucose may be another reason of the antibacterial potential of the honey ( Sagona et al, 2015 , Cilia et al, 2020 ). In our study, reasonable proportions of fructose and glucose may thus cumulatively contribute towards the antibacterial efficacy of honey produced by A. dorsata .…”

Biological Properties of Bee Bread Collected from Apiaries Located across Greece

“…The biological (antimicrobial, antioxidant) and nutritional properties of BCP and BB are directly related to their composition, which in turn is directly related to their botanical origin [ 53 , 54 ]. This is the case for other bee products such as honey or even beeswax [ 55 , 56 , 57 , 58 ].…”

Towards a Better Understanding of Nutritional and Therapeutic Effects of Honey and Their Applications in Apitherapy

“…In general, the antibacterial and antimicrobial activity of honey is related to the inhibition of microbial growth throughout different processes [39]. One process is associated to the enzymatic action, namely hydrogen peroxide (H 2 O 2 ), and the other is related to the action of different compounds, such as the high content of sugars, viscosity, osmotic pressure and low pH [26], water activity or protein content [106,144]. In addition, polyphenols, phenolic acids, flavonoids, together with antioxidants, lysozyme, methylglyoxal, and bee peptides (especially the peptide Defensin-1) [134,145] are other vital components of this property.…”

“…Studies that have evaluated the antibacterial potential of honey showed that the bioactive compounds found in honey's composition manifest in a direct correlation with the antimicrobial effects of honey [73,156,157]. Therefore, the antibacterial activity of honey may vary according to the geographical and botanical origin of the raw material [158][159][160], as the content of polyphenols can influence its beneficial health effects [144]. Literature reports that phenolic compounds have a well-structured antibacterial mechanism [28], as they are capable to diminish antibiotic resistance of infective bacteria and to prevent biofilm formation [161].…”