Antimicrobial activity and rutin identification of honey produced by the stingless bee Melipona compressipes manaosensis and commercial honey

Abstract

BackgroundHoney has been identified as a potential alternative to the widespread use of antibiotics, which are of significant concern considering the emergence of resistant bacteria. In this context, this study aimed to evaluate the antimicrobial activity of honey samples produced by a stingless bee species and by Apis sp. against pathogenic bacteria, as well as to identify the presence of phenolic compounds.MethodsHoney samples from the stingless bee M. compressipes manaosensis were collected twice, during the dry and rainy seasons. Three commercial honey samples from Apis sp. were also included in this study. Two different assays were performed to evaluate the antibacterial potential of the honey samples: agar-well diffusion and broth macrodilution. Liquid-liquid extraction was used to assess phenolic compounds from honey. HPLC analysis was performed in order to identify rutin and apigenin on honey samples. Chromatograms were recorded at 340 and 290 nm.ResultsTwo honey samples were identified as having the highest antimicrobial activity using the agar diffusion method. Honey produced by Melipona compressipes manaosensis inhibited the growth of Staphylococcus aureus, Escherichia coli (0157: H7), Proteus vulgaris, Shigella sonnei and Klebsiella sp. A sample of honey produced by Apis sp. also inhibited the growth of Salmonella paratyphi. The macrodilution technique presented greater sensitivity for the antibacterial testing, since all honey samples showed activity. Flavonoid rutin was identified in the honey sample produced by the stingless bee.ConclusionsHoney samples tested in this work showed antibacterial activity against Gram-positive and Gram-negative bacteria. The results reported herein highlight the potential of using honey to control bacterial growth.

Stingless Bee Honey, the Natural Wound Healer: A Review

“…The antimicrobial activity of stingless bee honey was validated by using the Kirby-Bauer antibiotic test, the agar dilution test, broth microdilution, and time-kill viability assays [10,64,65]. This study was supported by researchers from Brazil where they found that stingless bee honey has the ability to inhibit the growth of gram-positive and gram-negative bacteria [66]. A unique feature of stingless bee honey is that it is stored in cerumen pots made of wax and propolis.…”

Honey: A realistic antimicrobial for disorders of the skin

“…In a study by Pimentel (2013), honey samples collected from the stingless bee Melipona compressipes manaosensis in Manaus, Amazonas, Brazil, were active against E. coli, S. aureus, Proteus vulgaris and Klebsiella species 18 . Using agar well diffusion assays it was demonstrated that honey collected during the rainy season inhibited the growth of E. coli only in undiluted forms, whilst, honey collected during the dry season inhibited the growth of E. coli, S. aureus and a range of other microbes at much more diluted concentrations.…”

Methods validation for evaluation of ceiba honey’s growth inhibitory activity against Bacillus subtilis ATCC 6633

“…Methods that have been used to evaluate the inhibitory activity of honey against bacterial growth include agar diffusion and dilution methods (Pimentel et al, 2013;Hermawati et al, 2016). The dilution method is performed a solution of antimicrobial agents in a serial of concentration added into the broth media that has been inoculated with a test bacteria, then dishes containing the test media inoculated by a test bacteria and the test solution are incubated at 37 °C for 24-48 (Lourenço, 2009).…”

“…Diameter of the inhibitory zone is directly proportional to the antibacterial activity of the substance. The wider the diameter of inhibitory zone means the stronger antibacterial activity (Brooks et al, 2013;Pimentel et al, 2013).…”