Antibacterial and antifungal properties of honey – preliminary studies
MATEUSZ OSSOWSKI
Katedra Higieny Zwierząt i Zagrożeń Środowiska, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 LublinBOŻENA NOWAKOWICZ-DĘBEK
Katedra Higieny Zwierząt i Zagrożeń Środowiska, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 LublinŁUKASZ WLAZŁO
Katedra Higieny Zwierząt i Zagrożeń Środowiska, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 LublinMARTYNA KASELA
Katedra i Zakład Mikrobiologii Farmaceutycznej z Pracownią Diagnostyki Mikrobiologicznej, Uniwersytet Medyczny w Lublinie, ul. Chodźki 1, 20-093 LublinAbstract
The growing antibiotic resistance of pathogenic microorganisms forces researchers to search for natural sources of compounds showing antimicrobial activity. Honeys are characterized by a high antioxidant potential and a diversified chemical composition depending on their origin – the climate zone and species of plants used by bees to produce them. In the present study antimicrobial and antifungal properties of honeys from the Lublin region as well as those available locally on the commercial market against the most important pathogenic microorganisms: streptococci, coagulase-positive (Staphylococcus aureus) and coagulase-negative staphylococci as well as yeast Candida albicans were analysed. Examined honeys showed a high antibacterial potential against streptococci and a moderate one against coagulase-negative staphylococci. No growth of the inhibition zone of both S. aureus and C. albicans was observed.
Keywords:
antibacterial properties, antifungal properties, antimicrobial activity, honeyReferences
Ahmed M., Sahile S., Subramanian C., 2014. Evaluation of antibacterial potential of honey against some common human pathogens in North Gondar zone of Ethiopia. Int. J. Pure Appl. Zool. 2(4), 286–295.
Allen K.L., Hutchinson G., Molan P.C., 2000. The potential for using honey to treat wounds infected with MRSA and VRE. First World Wound Healing Congress, Melbourne, Australia, 10–13.
Almasaudi S.B., Al-Nahari A.A., El Sayed M., Barbour E., Al Muhayawi S.M., Al-Jaouni S., Azhar E., Qari M., Qari Y.A., Harakeh S., 2017. Antimicrobial effect of different types of honey on Staphylococcus aureus. Saudi J. Biol. Sci. 24(6), 1255–1261, https://doi.org/ 10.1016/j.sjbs.2016.08.007.
Alzahrani H.A., Alsabehi R., Boukraâ L., Abdellah F., Bellik Y., Bakhotmah B.A., 2012. Antibacterial and antioxidant potency of floral honeys from different botanical and geographical origins. Molecules 17(9), 10540–10549, https://doi.org/10.3390/ molecules170910540.
Boukraâ L., Abdellah F., Ait-Abderrahim L., 2013. Antimicrobial properties of bee products and medicinal plants. Microbial pathogens and strategies for combating them: science, technology and education. http://www.formatex.info/microbiology4/vol2.html [dostęp: 20.05.2017].
Cooper R.A., Molan P.C., Harding K.G., 1999. Antibacterial activity of honey against strains of Staphylococcus aureus from infected wounds. J. Roy. Soc. Med. 92(6), 283–285.
Kato Y., Umeda N., Maeda A., Matsumoto D., Kitamoto N., Kikuzaki H., 2012. Identification of a novel glycoside, leptosin, as a chemical marker of manuka honey. J. Agr. Food Chem. 60(13), 3418–3423, https://doi.org/10.1021/jf300068w.
Lusby P.E., Coombes A.L., Wilkinson J.M., 2005. Bactericidal activity of different honeys against pathogenic bacteria. Arch. Med. Res. 36(5), 464–467, https://doi.org/10.1016/j.arcmed.2005. 03.038.
Mandal M.D., Mandal S., 2011. Honey: its medicinal property and antibacterial activity. Asian Pac. J. Trop. Biomed. 1(2), 154–160, https://doi.org/10.1016/S2221-1691(11)60016-6.
Molan P.C., Cooper R.A., 2000. Honey and sugar as a dressing for wounds and ulcers. Trop. Dr 30(4), 249–250, https://doi.org/10.1177/004947550003000429.
Mundo M.A., Padilla-Zakour O.I., Worobo R.W., 2004. Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys. Int. J. Food Microbiol. 97(1), 1–8, https://doi.org/10.1016/j.ijfoodmicro.2004.03.025.
Muzzarelli R.A.A., Greco F., Busilacchi A., Sollazzo V., Gigante A., 2012. Chitosan, hyaluronan and chondroitin sulfate in tissue engineering for cartilage regeneration: a review. Carbohydr. Polymers 89, 723–739, https://doi.org/10.1016/j.carbpol.2012.04.057.
Oelschlaegel S., Gruner M., Wang P.N., Boettcher A., Koelling-Speer I., Speer K., 2012. Classification and characterization of manuka honeys based on phenolic compounds and methylglyoxal. J. Agric. Food Chem. 60(29), 7229–7237, https://doi.org/10.1021/jf300888q.
Osés S.M., Pascual-Maté A., Fuente D. de la, Pablo A. de, Fernández-Muiño M.A., Sancho M.T., 2016. Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus. NJAS-Wagen. J. Life Sci. 78, 29–33, https://doi.org/10.1016/ j.njas.2015.12.005.
Samarghandian S., Farkhondeh T., Samini F., 2017. Honey and health: A review of recent clinical research. Pharmacogn. Res. 9(2), 121–127, https://doi.org/10.4103/0974-8490.204647.
Vallianou N.G., Gounari P., Skourtis A., Panagos J., Kazazis C., 2014. Honey and its antiinflammatory, anti-bacterial and anti-oxidant properties. Gen. Med. 2(132), 1–5, https://doi.org/10.4172/2327-5146.1000132.
Zaghloul A.A., El-Shattawy H.H., Kassem A.A., Ibrahim E.A., Reddy I.K., Khan M.A., 2001. Honey, a prospective antibiotic: Extraction, formulation, and stability studies. Pharmazie 56, 643–647.
Katedra Higieny Zwierząt i Zagrożeń Środowiska, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
Katedra Higieny Zwierząt i Zagrożeń Środowiska, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
Katedra Higieny Zwierząt i Zagrożeń Środowiska, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
Katedra i Zakład Mikrobiologii Farmaceutycznej z Pracownią Diagnostyki Mikrobiologicznej, Uniwersytet Medyczny w Lublinie, ul. Chodźki 1, 20-093 Lublin
License
From 2022 articles are made available under Creative Commons Attribution 4.0 International licence (CC BY 4.0). Articles published before 2022 are available under Creative Commons Attribution – Non-commercial use – No derivative works 4.0 International licence (CC BY-NC-ND 4.0).
Submission of the paper implies that it has not been published previously, that it is not under consideration for publication elsewhere.
