In vitro evaluation of methicillin-resistant and methicillin-sensitive Staphylococcus aureus susceptibility to Saudi honeys

Abstract

Background: Honey has been increasingly recognized as a potential therapeutic agent for treatment of wound infections. There is an urgent need for assessment and evaluation of the antibacterial properties against wound pathogens of honeys that have not yet been tested. Methods: Ten Saudi honeys collected from different geographical locations were screened initially for their antibacterial potential against methicillin-resistant Staphylococcus aureus (MRSA) and methicillin-sensitive Staphylococcus aureus (MSSA) by the agar well diffusion method. Manuka honey (UMF-12) was used for comparison. Of the tested honeys, the honey that exhibited the greatest antibacterial activity in the agar well diffusion assay was further evaluated for its minimum inhibitory concentration (MIC) against ten MRSA clinical isolates and three American Type Culture Collection (ATCC) reference strains by the microbroth dilution method. Results: Locally produced honeys exhibited variable antibacterial activity against the tested isolates in the agar well diffusion assay. They were unable to exhibit antibacterial activity against MSSA and MRSA at 25% dilutions (w/v) in catalase solution. However, Sumra and Talha honeys showed a zone of inhibition at 50% dilutions (w/v) in catalase solution. This finding means that both honeys possess weak non-peroxide-based antibacterial activity. Moreover, Sumra honey showed a larger inhibition zone at 50 and 25% dilutions (w/v) in distilled water than Manuka honey against both MSSA and MRSA. This result demonstrates that Sumra honey has more hydrogen peroxide-related antibacterial activity or total antibacterial activity than Manuka honey. In addition, MIC results obtained through a microbroth dilution assay showed that Sumra honey inhibited the growth of all MRSA clinical isolates (n = 10) and reference strains [MRSA (ATCC 43300) and MSSA (ATCC 29213)] at lower concentrations (12.0% v/v) than those required for Manuka honey-mediated inhibition (14.0% v/v). This result means that Sumra honey has more peroxide or synergistic antibacterial activity than Manuka honey. An equivalent MIC (15.0% v/v) was observed for E. coli (ATCC 25922) between Manuka honey and Sumra honey. Conclusions: Sumra honey may be used as an alternative therapeutic agent for infected wounds and burns, where additional hydrogen peroxide-related antibacterial activity is needed. In the future, the physiochemical characteristics of Sumra honey may be evaluated and standardized.

Electrospinning of honey and propolis for wound care

“…A minimum inhibitory concentration (MIC, the lowest concentration to inhibit visible growth of bacteria) in the range of 5%−15% w/v was measured for all Manuka grades. Zones of inhibition in the range of 16.0−16.8 mm were produced by 120 µL of a medical grade Manuka honey (MGO 400 mg/kg, 50% w/v dilution in water) in agar well diffusion assays against MRSA and MSSA (Hussain et al, 2019). As comparison, values in the same order of magnitude were recorded for a 30 µg disc of the antibiotic vancomycin (20.5−21.8 mm) against the same pathogens.…”

PENGARUH PERBEDAAN KONSENTRASI MADU KELE TERHADAPaPERTUMBUHAN BAKTERIaMETHICILLINaRESISTANTaSTAPHYLOCOCCUSaAUREUSa(MRSA)

“…Penelitian ini menggunakan metode agar well diffusion, konsentrasi yang digunakan 50% dan 25% dilarutkan dalam air distilasi steril atau aquades. Menghasilkan zona hambat yang bervariasi antara satu madu dengan madu yang lain, dengan zona hambat pada seluruh kelompok konsentrasi 50% lebih besar dari kelompok konsentrasi 25% dengan beberapa sampel madu dari kelompok konsentrasi 25% tidak terdapat zona hambat [8] .…”

“…Hasil dari penelitian oleh Hussain tahun 2019 ini mendukung hasil dari penelitian bahwa tidak semua madu dapat menghasilkan zona hambat apabila sudah di larutkan, kemudian dapat pula disimpulkan bahwandiameternzonanhambat bakteri yang terbentuk berbanding lurus dengan peningkatanNkonsentrasi larutanNyang diberikan. Kesimpulan ini dapat ditarik dikarenakan daya hambat bakteri pada Madu Kele Sanjiwani konsentrasi 100% memiliki nilai yang kecil maka kemudian tidak mengherankan apabila kelompok konsentrasi yang lebih kecil tidak menghasilkan zona hambat, hal ini di dukung oleh penelitian oleh Hussain tahun 2019 bahwa semakin kecil konsentrasi maka semakin kecil pula daya hambatnya [8] .…”

“…Penelitian diatas mengindikasikan bahwa sampel madu menunjukan hasil yang kurang baik pada uji aktivitas antibakteri dengan metode berbasis agar seperti agar well diffusion dan disk diffusion apabila dibandingkan dengan metode lain, oleh karena itu metode berbasis agar tidak dapat merefleksikan aktifitas antibakteri dari madu dengan baik. Lebih lanjut lagi penelitan oleh Hussain tahun 2019 membahas bahwa metode berbasis agar walaupun seringkali digunakan untuk mengevaluasi efek antibakteri madu namun memiliki beberapa limitasi, antara lain memiliki sensitifitas doi:10.24843.MU.2022.V11.i6.P03 yang rendah kemudian senyawa bioaktif berukuran besar dari tanaman yang dimiliki madu tidak dapat berdifusi dengan baik atau sangat lambat sehingga efeknya tidak dapat terlihat dengan metode ini [8] .…”

Gastroprotective effects of Methanol leaf extract of Desmodium velutinum (Fabaceae) and honey on ethanol-induced gastric ulcer in albino rat: The concept of combination therapy

“…It is dark amber or black viscous liquid that is useful in modern medicine for the management of gastrointestinal, cardiovascular, inflammatory, and neoplastic states [16]. Major components of honey include fructose, glucose, amino acids, vitamins, minerals, and enzymes [16][17][18], which work together to provide varying therapeutic effects such as antioxidants [19]; Cardioactive and vasoactive effect [20], and antimicrobial [21][22][23]. It has been reported that oral administration of honey and glucose or fructose showed protection against gastrointestinal diseases such as gastric ulcers [24].…”