Antibacterial potential of some Saudi honeys from Asir region against selected pathogenic bacteria

Abstract

Honey is a nutrient rich natural product and has been utilized as traditional and complementary medicine since ancient times. In this study, antibacterial activity of Sider (Ziziphus spina-christi), Dharm (Lavandula dentata), and Majra (Hypoestes forskaolii) honey samples collected from Asir region of Saudi Arabia was in vitro evaluated at 80% and 50% w/v concentrations against five pathogenic bacteria i.e. Escherichia coli, Proteus mirabilis, Staphylococcus aureus, Shigella flexneri, and Staphylococcus epidermidis. Well diffusion assays to measure the average zone of inhibition (ZOI) and minimum inhibitory concentration (MIC) values were employed in the experiments. All the tested honey samples showed antibacterial activity in a dose-dependent manner. Sider and Dharm exhibited a good antibacterial activity at high concentrations while, Majra honey of Apis mellifera jemenitica and of Apis florea showed comparatively low antibacterial activity. The average MIC values of Sider, Dhram from Rijal Alma, Dharm from Al-Souda, Majra (A.m. jemenitica), and Majra (A. florea) honey against all tested bacteria were 22%, 16%, 18%, 32%, and 28% (v/v) respectively. Dharm and Sider honeys showed better antibacterial activity than Majra honey. Saudi honey can be considered as a promising future antimicrobial agent and should be further investigated as an alternative candidate in the management of resistant bacterial pathogens.

Antibacterial Activity of Honey Samples from Ukraine

“…The antibacterial activity of honey is strictly related to botanical source, the metabolism of honey bees, environmental-seasonal-climatic processing procedures and storage conditions, which have a strong influence on the physical and chemical property of this “medical” food, including antimicrobial properties [ 14 , 15 , 16 , 17 , 26 , 27 , 28 , 29 , 30 ]. Antimicrobial compounds of honey can be divided in two different groups: those with peroxide action and those with non-peroxide action.…”

“…Honey antibacterial activity against S. aureus , E. coli , and Salmonella sp. could vary on the basis of two honey sample features: floral origin diversity and countries of origin [ 14 , 15 , 16 , 17 , 18 , 19 ]. It has been shown that honeys with low levels of phenol and tocopherol have the highest antibacterial activity against clinical isolates of S. aureus, Proteus mirabilis , E. coli , and Shigella dysenteriae [ 20 ].…”

Quality evaluation of Saudi honey harvested from the Asir province by using high-performance liquid chromatography (HPLC)

“…The effect of floral origin and altitude on physiochemical properties and concentration of vitamins was analyzed by Al-Mosa et al, 2019 , Mohammed et al, 2019 . Many researchers worked on antimicrobial ( Abdallah and Hamed, 2019 , Al-Hindi and Shehata, 2014 , Ansari et al, 2017a , Ghramh et al, 2019a , Ghramh et al, 2019b , Owayss et al, 2019 ), antioxidant ( Al-Hindi and Shehata, 2014 ), physicochemical properties including some quality parameters ( Ahamed et al, 2017 , Alqarni et al, 2014 , Alqarni et al, 2016 , Mesallam and El-Shaarawy, 1987 , Osman et al, 2007 ), mineral contents ( Al-Hindi and Shehata, 2014 , Alqarni et al, 2014 , Arida et al, 2012 , Osman et al, 2007 , Taha et al, 2018 ), floral pigments ( Alqarni et al, 2016 ), heavy metals ( Bazeyad et al, 2019 ), validation of botanical origins and geographical sources through ultraviolet spectroscopy and chemo metric analysis ( Ansari et al, 2018 ), and formation and biological activities of nanoparticles by using honey samples ( Al-Brahim and Mohammed, 2020 , Ghramh et al, 2019b ). Most of the previous research on honey deals with the above-mentioned parameters rather than quantifying the two most important quality parameters (sucrose and HMF) present in honey samples.…”

Evaluation of Antibacterial Activity of some Indian and Yemeni Honey against few Bacterial Isolates from Human Patients

“…Another plausibility is the structure of honey, which has in excess of 181 constituents (Mandal & Mandal, 2011;Vallianou et al, 2014). Hydrogen peroxide and phenolic components are the significant supporters of the antimicrobial action of honey, and the difference in quantities of these components in various honey bring about their ability as antimicrobial agents (Almasaudi et al, 2017 (Beno-Costa et al, 2016;Wasihun & Kasa, 2016;Deng et al, 2018;Ghramh et al, 2019). Over and aimless utilization of antibiotics agents has prompted the rise of multidrug-resistant bacterial strains, a worldwide general medical issue (Kacaniova et al 2011;Wasihun & Kasa, 2016).…”