Study Antibacterial Activity of Honey Against Some Common Species of Pathogenic Bacteria

Abstract

Honey is one of the most products has been used as an antimicrobial agent since the ancient times. The potential antimicrobial activity of honey is arise from its physiochemical proprieties such as high osmotic pressure, low pH, in addition to other factors and enzymes that work as antimicrobial agents. All these components and characteristics of honey led to consider it as one of the most efficient, useful and natural antimicrobial agents. From this point of view, recent study aim to evaluate the antibacterial activity of bee honey on some common species of pathogenic bacteria. The study included some of both gram-positive (Staphylococcus aureus, Staphylococcus epidermidis and Streptococcus spp.) and gram-negative bacteria (Escherichia coli, Klebsiella pneunoniae, and Pseudomonas aeruginosa). The antibacterial action of honey in three different concentrations (100%, 70% and 50%) was assessed. The results found that honey has the similar antibacterial effect as antibiotics effect. Additionally, the concentration of 100% was the most effective concentration in the inhibition of bacterial growth, and this concentration gave the best result of antibacterial effect. Furthermore, the results showed that as the concentration of honey decreased the effect of inhibition decrease as well. Finally, the study established that there is no significant different between the gram-positive and the gram-negative bacteria in the term of inhibition activity.

A review of physico-chemical and biological properties of honey

“…Recent studies have shown a growing interest in the physiochemical parameters of honey obtained from different species of bees. In a study conducted by Al-Hasani (2018) [1] , the antimicrobial properties of honey were emphasized, with its effectiveness attributed to specific physiochemical characteristics like high osmotic pressure and low pH. Wu et al, 2020 [76] analyzed the physicochemical parameters, like sugar content, minerals, and volatile compounds as main factors for the evaluation of multifloral honey obtained from Apis cerana cerana Fabricius, Apis dorsata Fabricius, and Lepidotrigona flavibasis Cockerell.…”

“…From pollination to different bee products like wax, honey, royal jelly, propolis, and pollen, an important role is played by the bees in maintaining the ecosystem. The Codex Alimentarius Commission (2001) [1] , describes honey as a sugary substance created by honeybees using nectar or various secretions found on living plants. The bees gather, alter, and store this substance in honeycombs.…”

Biological, physicochemical and antibacterial properties of pure honey harvested at the municipality of Seraïdi (Annaba, north east of Algeria)

“…The results of in vitro evaluation of antibacterial activity for local and imported honey samples in the presence of Gram+ and Gram -bacteria by the diffusion method in agar media are summarized in Table 4 below. Al-Hasani (2018) have shown that diameters of inhibiting areas in bacteria diminish gradually as honey concentrations drop. Sidi Achour 100% pure honey had an inhibiting action 6.33 ± 0.57 6.00 ± 0.00 6.00 ± 0.00 7.33 ± 2.30 Bacillus cereus ATCC 11778 6.00 ± 0.00 6.66 ± 1.15 6.00 ± 0.00 6.00 ± 0.00 Enterococcus faecalis 7.33 ± 2.30 7.66 ± 2.88 6.00 ± 0.00 6.00 ± 0.00 on the growth of all the tested strains, this inhibitive action was observed at 75% concentration of the same honey on Escherichia coli, Salmonella enteritidis, Staphylococcus aureus and Enterococcus faecalis, except Bacillus cereus (9.33 ± 4.71 mm).…”

Quality Characterization of Honeys from Iraqi Kurdistan

“…Hamed et al [8] focused to determination of water-soluble vitamins of Bcomplex group in Iraqi honeys by HPLC method. Al-Hasani et al [9] detected antibacterial effect of Iraqi honey samples against gram-positive and gram-negative bacteria at concentration of 100 % and the inhibition effect of honey decreased as honey diluted. Abu-Almaaly [10] focused on identification of some heavy metals in samples of Iraqi honeys by atomic absorption technique.…”