Impact of floral sources and processing on the antimicrobial activities of different unifloral honeys

Elbanna, Кhaled; Attalla, Khaled; Elbadry, M.; Abdeltawab, Awad; Gamal-El-Din, H.; Ramadan, Mohamed Fawzy

doi:10.1016/s2222-1808(14)60504-1

Cited by 37 publications

(50 citation statements)

References 44 publications

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“…Antimicrobial activity of different milk types were assessed against fungal and bacterial strains by agar well diffusion method [15], [16]. For each bacterial or fungal strain, sterilized Mueller Hinton and potato dextrose agar medium were poured into sterilized Petri dishes, left to solidify at room temperature (25°C), and then swabbed from fresh bacterial or fungal culture strain.…”

Section: Antimicrobial Activity Testmentioning

confidence: 99%

“…For pathogenic bacteria or Candida albicans, serial of two-fold concentrations of donkey milk (8,16,32,64,128, 256 and 512 mg/ml) were pipetted into tubes containing 4 mL of LB or potato dextrose broth medium, respectively. Each tube was inoculated with 0.4 mL (0.5 McFarland medium) of a standardized suspension of bacterial test species containing 1x10 6 cell/ml.…”

Section: Determination Of Minimum Lethal Concentrations (Mlc)mentioning

confidence: 99%

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Antimicrobial Activity of Donkey Milk against Dermatomycotic Fungi and Foodborne Bacteria

Koutb¹,

Khider²,

Ali³

et al. 2016

IJBMR

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Abstract:The antimicrobial activity of donkey milk was examined against 3 bacterial and 3 fungal strains selected on the basis of their relevance as human pathogens. All samples of donkey milk exhibited antimicrobial activity against dermatomycotic fungi and foodborne pathogen bacteria. The highest antimicrobial activity was recorded against Trichophyton mentagrophytes and T. rubrum with minimal lethal concentration of 32 mg/ml. In respect to foodborne pathogenic bacteria, Gram-positive bacteria (Bacillus cereus and Staphylococcus aureus) were more sensitive to donkey milk than Gram-negative bacteria (E. coli) with minimal lethal concentrations of 32, 64 and 128 mg/ml respectively. Donkey milk kept about 60 to 62% of its antimicrobial activity against B. cereus and S. aurous respectively, after digestion with pepsin (2 mg/ml), suggesting that the fatty acids of donkey milk has the highest antimicrobial effect. While the antimicrobial activity against dermatomycotic fungi and Gram-negative bacteria not affected after digestion with pepsin. To explain the antifungal capability of donkey milk against dermatomycotic fungi, fatty acids were analyzed by gas chromatography. Fatty acids analysis indicated that the major constituents in donkey milk lipid are oleic (25.4%), palmitic (23.75%), linolenic (20.04%), arachidic (3.58%) and stearic (3.26%), which have antimicrobial activity. Finally, on the basis of results obtained in the current study, the antimicrobial activity of donkey milk against Staphylococcus aureus and dermatomycotic fungi, specially T. mentagrophytes and T. rubrum which frequently cause acute or chronic inflammatory tinea corporis; may be considered as a valuable natural product with novel functional protection properties in cosmetics and pharmaceutical industries.

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Section: Antimicrobial Activity Testmentioning

confidence: 99%

Section: Determination Of Minimum Lethal Concentrations (Mlc)mentioning

confidence: 99%

Antimicrobial Activity of Donkey Milk against Dermatomycotic Fungi and Foodborne Bacteria

Koutb¹,

Khider²,

Ali³

et al. 2016

IJBMR

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“…The antimicrobial activity of phenolic compounds is well known. Some authors maintain that flavonoids and other phenolic components in nectar have antimicrobial activity and inhibit the growth of Values in columns which do not differ statistically significantly were marked with the same letters; α = 0.05 (Elbanna et al 2014). It should be noted that in this experiment a very weak correlation was observed between the antioxidant properties of tested honeys and their antimicrobial action against the tested microorganisms.…”

Section: Resultsmentioning

confidence: 66%

“…Honey produced by apis mellifera is not only one of the oldest sweeteners, but is also a traditional medicine employed in the treatment of several human ailments (Elbanna et al 2014).…”

mentioning

confidence: 99%

“…Many studies have indicated that its antioxidant activity results in a reduced level of oxidative reactions within food systems and also in the human body. First and foremost, honey is known to be rich in sugars, but compounds such as minerals, vitamins, enzymes, ascorbic acid, carotenoid derivatives, flavonoids, organic acids, Maillard reaction products, free amino acids and other phytochemicals are also present (Liu et al 2013;Elbanna et al 2014;Can et al 2015). Many reports have demonstrated the antibacterial activity of honey and have found that natural honey has broad-spectrum antibacterial activity against pathogenic bacteria and food spoilage microorganisms, including aerobes and anaerobes, Gram-positive (G + ) and Gram-negative (G -) bacteria (Mandal & Mandal 2011;Liu et al 2013).…”

mentioning

confidence: 99%

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Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market

Makarewicz¹,

Kowalski²,

Łukasiewicz³

et al. 2017

Czech J. Food Sci.

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Makarewicz M., Kowalski S., Lukasiewicz M., Małysa-Paśko M. (2017): Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market. Czech J. Food Sci., 35: 401-406.Six commercial natural honeys available on the Polish market were characterised with respect to their geographical and floral origins, physicochemical parameters and microbial properties. The study focused on a determination of the activity of the main enzymes, antioxidant capacity and identification of antimicrobial effects. Fructose was the predominant sugar in all tested honeys. The largest amount of hydroxymethylfurfural (HMF) was found in eucalyptus honey. It was found that thyme honey was characterised by the highest values of diastase number, invertase activity, antioxidant capacity and total phenolic content. A very week correlation between the antioxidant properties of tested honeys and their antimicrobial action against tested bacteria was observed. M. luteus and P. putida were resistant to most honey samples. All tested honeys showed antibacterial activity against e. coli and P. myxofaciens. B. subtilis was resistant only to eucalyptus honey.

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In vitro antimicrobial activities of Saudi honeys originating from Ziziphus spina‐christi L. and Acacia gerrardii Benth. trees

Owayss

Elbanna

Iqbal

et al. 2019

Food Science & Nutrition

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Honeys originating from Sidr (Ziziphus spina‐christi L.) and Talh (Acacia gerrardii Benth.) trees in Saudi Arabia exhibited substantial antimicrobial activity against pathogenic gram‐positive bacteria (Bacillus cereus, Staphylococcus aureus), gram‐negative bacteria (Escherichia coli, Salmonella enteritidis), and a dermatophytic fungus (Trichophyton mentagrophytes). The diameter of zones of inhibition represents the level of antimicrobial potency of the honey samples. Precisely, Talh honey showed significantly higher antibacterial activity against all tested bacteria than Sidr honey. The antifungal activity of Talh and Sidr honey types was significantly at par against a dermatophytic fungus. The water‐diluted honey types (33% w/v) significantly induced a rise in the antimicrobial activity from that of the natural nondiluted honeys. Microbial strains displayed differential sensitivity; gram‐positive bacteria were more sensitive and presented larger inhibition zones than gram‐negative bacteria and the fungus. The sensitivity was highest in B. cereus and S. aureus, followed by T. mentagrophytes, E. coli, and S. enteritidis. The antimicrobial activity of water‐diluted honeys (Sidr and Talh) was high than that of broad‐spectrum antibacterial antibiotics (tetracycline and chloramphenicol) against bacterial strains, but these honeys were relativity less potent than antifungal antibiotics (flucoral and mycosat) against a fungal strain. Our findings indicate the antimicrobial potential of Saudi honeys to be considered in honey standards, and their therapeutic use as medical‐grade honeys needs further investigations.

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Impact of floral sources and processing on the antimicrobial activities of different unifloral honeys

Cited by 37 publications

References 44 publications

Antimicrobial Activity of Donkey Milk against Dermatomycotic Fungi and Foodborne Bacteria

Antimicrobial Activity of Donkey Milk against Dermatomycotic Fungi and Foodborne Bacteria

Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market

In vitro antimicrobial activities of Saudi honeys originating from Ziziphus spina‐christi L. and Acacia gerrardii Benth. trees

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