Antibacterial effect of polyphenols extracted from different honeys against methicillin-resistant staphylococcus aureus

Abstract

Title: Antibacterial Effect of Polyphenols Extracted from Different Honeys against Methicillin-Resistant Staphylococcus aureus. Background: Methicillin resistant Staphylococcus aureus present multiple problems of nosocomial infectious diseases, in addition to the multidrug resistance. Our work aims to evaluate the antibacterial effect of four polyphenolic extracts from honey against Methicillin resistant Staphylococcus aureus. Methods and findings: An extraction of polyphenol was carried out from different honey samples collected from different sites of the Algerian territory. Then, the study of the antibacterial effect was performed by the determination of inhibition diameter and the minimal inhibitory concentration. The results indicated that the extracts of honey presented different total phenolic content with high value of 76 ± 1.1 mg GAE/100 g of fresh weight. It was clearly showed the sensitivity of MRSA against polyphenolic extracts. This inhibitory effect was found for the four samples tested with varying degrees of inhibition. The polyphenolic extract of Jijel has the highest inhibitory effect among all extracts with the MIC of 0.095 μl/ml. Conclusions: The study of the antibacterial effect of honey extracts allowed us to present an alternative way against the infectious diseases.