The antibacterial properties of Malaysian tualang honey against wound and enteric microorganisms in comparison to manuka honey

Tan, Hern‐Tze Tina; Rahman, Rosliza Abdul; Gan, Siew Hua; Halim, Ahmad Sukari; Hassan, Siti Hasnah; Sulaiman, Siti Amrah; Bs, Kirnpal-Kaur

doi:10.1186/1472-6882-9-34

Cited by 270 publications

(210 citation statements)

References 25 publications

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“…Minimum inhibitory concentration (MIC) was used to determine the lowest concentration of honey-in-water solution (w/v) at which the percentage inhibition is almost 100% [21,22]. The MIC before and after heat-treatment of SH hydrogen peroxide, although involved in antibacterial action [27][28][29][30][31][32].…”

Section: Antibacterial Capacity Assays Minimum Inhibitory Concentratimentioning

confidence: 99%

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Ahmed¹,

Khiati²,

Saad³

et al. 2016

J Food Process Technol

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The objective of this research work was to evaluate the effect of heat processing on antibacterial capacity of Sahara honey (SH). Various thermal treatments were carried out at 25°C, 50°C, 75°C and 100°C for 15 min, 30 min, and 60 min, and the parameters were determined: colour intensity, phenolic contents and antibacterial activity of two species of bacteria (Staphylococcus aureus and Pseudomonas aeruginosa). The total phenolic contents in honey samples varied from 0.55 and 1.54 mg of gallic acid equivalent (GAE) in gram of honey. MIC values respectively 3.12 to 12.5 mg/ml and zone of growth inhibition respectively 2.65 mm to 19 mm. Exposures of SH at 75°C and 100°C, no inhibition of Staphylococcus aureus and Pseudomonas aeruginosa growth was detected. Statistical analysis demonstrated positive correlations between color intensity and polyphenol contents and negative correlations with antibacterial capacity. Data from present results revealed that unheated and heat-treated Sahara honey showed growth inhibitory effect against Staphylococcus aureus and Pseudomonas aeruginosa with variable degrees.

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Section: Antibacterial Capacity Assays Minimum Inhibitory Concentratimentioning

confidence: 99%

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Ahmed¹,

Khiati²,

Saad³

et al. 2016

J Food Process Technol

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“…The antibacterial activity of the different honey samples was carried out by agar dilution and spectrophotmetric assays (Patton et al, 2006;Tan et al, 2009). For the agar dilution assay, double strength Mueller Hinton Agar (MHA) medium was prepared and incorporated with the different honey samples at concentrations (v/v Honey + MAH) of 5%, 10%, 20%, 30%, 40%, 50% and 75%.…”

Section: Antibacterial Testing By Agar Dilution Methodsmentioning

confidence: 99%

Antibacterial Activities of Selected Samples of Honey in South-Western Nigeria against Bacteria in Wound Infections

Adeoye-Isijola¹,

Olajuyigbe²,

Osopale³

et al. 2017

ijSciences

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Abstract:The global challenges resulting from the emergence of numerous resistant pathogenic bacteria have led to a search for alternative therapy ethnomedically. As a result, honey is increasingly valued for its antibacterial activity. In this study, the antibacterial activity of different honey samples was assessed in vitro using agar dilution at different concentration of 5%, 10%, 20%, 30%, 40%, 50%, 75% and 100% (v/v) dilution. The antibacterial activity was also determined by spectrophotometric assay at 620 nm. The result showed that KG honey sample inhibited the different bacterial isolates at a concentration of 5% and LB honey sample inhibited the isolates at 20% while other honey samples inhibited the bacterial isolates at concentrations ranging between 10% and 30% (v/v) dilution of each honey samples. Thus, the minimum inhibitory concentrations ranged between a concentration of 5% and 30% (v/v) dilution even though antibacterial activities concentration ranged from 5% -100% (v/v). Ps. aeruginosa ATCC 15442 was considered the most susceptible of all the test isolates. The increases in the absorbances showed that the bacterial populations in each of the honey samples were reduced as the exposure time increases. The study shows that honey being sold in Nigeria may be used as a therapeutic agent to treat infections as they may be an excellent alternative to curtail the further spreading of multi-drug-resistant microorganisms in Nigeria.

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“…27,28 In a recent review, it was demonstrated that honey could prevent cancerogenesis through alteration of cell cycle molecular processes 19 and some studies reviewed the effectiveness of honey for wound healing. 18,29,30 Although several studies demonstrated the soft tissue wound healing effect of honey, 18,23,29,30 its effect on bone defects has not been evaluated. Hence, the aim of the current study was to evaluate the effect of honey on healing of mandibular bone defects in a rat model.…”

Section: 5005/jp-journals-10024-2210mentioning

confidence: 99%

“…17 The antibacterial and anti-inflammatory effects of honey have been reported in several studies. [18][19][20][21][22][23] In addition, honey contains vitamin C concentration three times more than plasma, 24 which could accelerate tissue regeneration. 25 A recent clinical trial showed the effectiveness of honey as a dressing for dry socket.…”

Section: 5005/jp-journals-10024-2210mentioning

confidence: 99%

Effect of Topical Honey on Mandibular Bone Defect Healing in Rats

Hajizadeh

Derakhshan

Peimani

et al. 2018

The Journal of Contemporary Dental Practice

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Aim: In medicine, honey is known for its various biological or pharmacological effects, from wound dressing to anticancerogenic and from anti-inflammatory to antibacterial activities. The aim of the current study was to evaluate the effect of honey on healing of mandibular bone defects in a rat model. Materials and methods:This animal study was performed on 24 wild-type Wistar rats. Following shaving, disinfection, and extraoral incision, a 2 × 2 mm defect was created at mandibular angle. In the experimental group, the defect was filled with sterile honey, while it was left unfilled in the control group. The rats were sacrificed after 2 and 4 weeks and defects were assessed histologically. The results were compared using Mann-Whitney U-test (α = 0.05).Results: After 2 weeks, five samples of the experimental group were in mineralization phase, while all samples of the control group were in the vascularization phase (p = 0.015). After 4 weeks, the defects were filled in four samples of the experimental group, while all samples of the control group were in the mineralization stage (p = 0.002). Histomorphometric assessment revealed that the mean new bone formation in the experimental group was significantly more than the control group, both after 2 and 4 weeks (p = 0.041). Effect of Topical Honey on Mandibular Bone Conclusion:The results showed that honey could accentuate bone healing of mandibular small defects in rats.Clinical significance: Honey might have potential in repair of human alveolar bone defects.

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The antibacterial properties of Malaysian tualang honey against wound and enteric microorganisms in comparison to manuka honey

Cited by 270 publications

References 25 publications

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Antibacterial Activities of Selected Samples of Honey in South-Western Nigeria against Bacteria in Wound Infections

Effect of Topical Honey on Mandibular Bone Defect Healing in Rats

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