Antibacterial properties of selected Malaysian Tualang honey against Pseudomonas aeruginosa and Streptococcus pyogenes

Background and Objectives: Honey is one of the oldest traditional remedies that has been widely utilized to cure a variety of human ailments. The objective of this research was to test and compare the antibacterial activity of Sidr honey (SH) and Tualang honey (TH) to that of Manuka honey (MH) against Staphylococcus aureus. Materials and Methods: The antibacterial activity of MH, SH and TH against S. aureus was investigated by agar well dif- fusion, Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC), time-kill curve, microtiter plate and RT-qPCR analysis. Results: Agar inhibition assay showed that MH possess highest total antibacterial activity against S. aureus with an inhibi- tion zone 25.1 mm compared with that of SH (22.2 mm) and TH (21.3 mm). The findings showed that when compared to SH and TH (MIC: 25% and MBC: 50%), MH honey had the lowest MIC (12.5%) and MBC (25%). After S. aureus was exposed to MH, SH, and TH, there was a decrease in colony-forming unit as seen by the time-kill curve. The lowest concentration 20% of MH, SH and TH was significantly found to inhibit S. aureus biofilm. The RT-qPCR results revealed that all the se- lected genes in S. aureus were downregulated in gene expression following exposure to each of the tested honeys. Comparing the total antibacterial, antibiofilm, and antivirulence activities of all the tested honeys, MH demonstrated the greatest levels of these properties. Conclusion: According to this study, various types of each evaluated honey have the capacity to effectively suppress and modify the virulence of S. aureus via a variety of molecular targets.

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“…The zones of inhibition were measured using a digital venire calliper. The experiment was carried out three times ( 18 – 20 ).…”

Section: Methodsmentioning

confidence: 99%

Comparison of the antimicrobial and antivirulence activities of Sidr and Tualang honeys with Manuka honey against Staphylococcus aureus

Al-kafaween¹,

Al-Groom²,

Hilmi³

2023

IJM

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“…Tetragonula laeviceps honey is very important in Indonesia beekeepers meliponiculture this bee a lot, so there is plenty of research related to this honey. The research includes: (i) bee feed sources (Nugroho & Soesilohadi, 2014;Zulkan Jayadi & Susandarini, 2020), (ii) honey function as antibacterial (Al-kafaween et al, 2020;Al Kafaween et al, 2019), (iii) honey function as an antioxidant (Ng et al, 2017;Oddo et al, 2008), (iv) honey nutritional content (Fatima et al, 2018;Syam et al, 2016), (v) effect processing (Agussalim et al, 2017). (vi) the physisochemical quality for Klanceng honey (Agus et al, 2019;Sabir et al, 2021).…”

Section: Materiales Y Métodosmentioning

confidence: 99%

The effect of processing and storage on Klanceng honey (Tetragonula laeviceps)

et al. 2023

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Introduction. Klanceng honey (Tetragonula laeviceps) is in great demand because of its benefits. There is no information on the expiration date of the Klanceng honey. Objective. To predict the shelf life of Klanceng honey by evaluating the effect of heating (40 ºC / 48 h and 70 ºC / 7 h) and storage for two years. Materials and methods. The analysis was carried out three times (2020, 2021, and 2022) at the National Innovation Research Agency Laboratory, Jakarta, Indonesia. Samples of Klanceng honey (Tetragonula laeviceps) were taken from a bee farm in Magetan, East Java, Indonesia. The sample (5 kg) was divided into 3: without heating process (UT), heating at 40 ºC / 48 h (T1), and heating at 70 ºC / 7 h (T2). Then analyzed the activity of HMF, diastase, invertase, acid phosphatase (AP), glucose oxidase (GO), DPPH, honey color, and phenolic at 0, 12 and 24-months. Results. The results showed that short heating at high temperature (70 ºC / 7 h) had a greater impact on decreasing enzyme activity compared to prolonged heating at low temperature (40 ºC / 48 h). Storage had a major impact on the increase of 5-hydroxymethyl (furan)-2-carbaldehyde (HMF) compared to the heating process. During storage (24-months) the HMF value exceeded the maximum limit. Conclusions. The HMF value (55.33 ± 0.57 mg/kg) exceeded the maximum allowable limit (max 40 ppm), this was due to the significant effect of heating on T2 and the storage process. The shelf life of Klanceng honey was two years, as long as it was not heated to high temperatures (70 ºC).

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“…The MIC and MBC for TH against S. pyogenes were 13% (w/v) (Table 2) and 25% (w/v), respectively. It suggests that Tualang honey could be used as an alternative therapeutic agent for microbial infection [58]. Brown et al (2020) assessed the antimicrobial properties of five honey samples against S. pyogenes obtained from three species of bees: two stingless bees (Frieseomelitta nigra and Melipona favosa) and one stinging bee (Apis mellifera).…”

Section: Honeymentioning

confidence: 99%

“…Strong activity of honey is also observed against A. viscous, A. actinomycetemcomi The graph shows mean MIC values ± SEM for honey and royal jelly expressed in % for the bacterial strains causing oral cavity infections. Only experiments in which the MIC value was determined in % were included in the analysis [5,41,43,44,46,48,49,52,54,56,[58][59][60]. (B) The graph shows mean MIC values ± SEM for honey, royal jelly, and bee venom expressed in µg/mL for the bacterial strains causing oral cavity infections.…”

Section: Bee Venommentioning

confidence: 99%

Bee Venom, Honey, and Royal Jelly in the Treatment of Bacterial Infections of the Oral Cavity: A Review

Otręba

Marek

Tyczyńska

et al. 2021

Life

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Oral diseases affect a very large number of people, and the applied pharmacological methods of treatment and/or prevention have serious side effects. Therefore, it is necessary to search for new, safer methods of treatment. Natural bee products, such as honey, royal jelly, and bee venom, can be a promising alternative in the treatment of oral cavity bacterial infections. Thus, we performed an extensive literature search to find and summarize all articles about the antibacterial activity of honey, royal jelly, and bee venom. Our analysis showed that these bee products have strong activity against the bacterial strains causing caries, periodontitis, gingivitis, pharyngitis, recurrent aphthous ulcers, supragingival, and subgingival plaque. An analysis of average MIC values showed that honey and royal jelly have the highest antimicrobial activity against Porphyromonas gingivalis and Fusobacterium nucleatum. In turn, bee venom has an antibacterial effect against Streptococcus mutans. Streptococcus sobrinus and Streptoccus pyogenes were the most resistant species to different types of honey, and royal jelly, respectively. Moreover, these products are safer in comparison to the chemical compounds used in the treatment of oral cavity bacterial infections. Since the antimicrobial activity of bee products depends on their chemical composition, more research is needed to standardize the composition of these compounds before they could be used in the treatment of oral cavity bacterial infections.

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Antibacterial properties of selected Malaysian Tualang honey against Pseudomonas aeruginosa and Streptococcus pyogenes

Cited by 15 publications

References 31 publications

Comparison of the antimicrobial and antivirulence activities of Sidr and Tualang honeys with Manuka honey against Staphylococcus aureus

Comparison of the antimicrobial and antivirulence activities of Sidr and Tualang honeys with Manuka honey against Staphylococcus aureus

The effect of processing and storage on Klanceng honey (Tetragonula laeviceps)

Bee Venom, Honey, and Royal Jelly in the Treatment of Bacterial Infections of the Oral Cavity: A Review

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