Evaluation of Antibacterial Activity of some Indian and Yemeni Honey against few Bacterial Isolates from Human Patients

Abstract

T HE PRESENT study is aimed to evaluate the antibacterial effect of four types of Indian and Yemeni honey at 80% and 50% w/v concentrations against different pathogens including Methicillin-Resistant Staphylococcus aureus (MRSA), Methicillin-Sensitive Staphylococcus aureus (MSSA), Escherichia coli, and Pseudomonas aeruginosa. Agar well diffusion method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values were used in this evaluation. All the examined honey samples recorded antibacterial activity in a dose-dependent manner. Yemeni honey were more efficient than Indian honey in producing the inhibitory growth impact. The average MICs values of Sider Daowaney and Somer honey from Yemen, Punjabi and Kashmiri honey from India against all tested bacteria were 15%, 20%, 30% and 30% (v/v), respectively. Tested honey samples had significant results (P< 0.05) against different tested pathogens, the difference in antibacterial activity attributes to Physico-chemical properties, total phenols contents, geographic area as well as botanical resource. The findings reveal that Indian and Yemeni honey may potentially be used as antibacterial agents, where there is a promising future to use these types of honey in many medical applications against multidrug-resistant and foodborne bacteria.

Antibacterial Mechanism of Action of Two Types of Honey against Escherichia coli through Interfering with Bacterial Membrane Permeability, Inhibiting Proteins, and Inducing Bacterial DNA Damage

“…The inhibition zone diameters of SH and MH were 16.33 ± 0.33 mm and 16.66 ± 1.20 mm, respectively, similar to the positive control (gentamicin 16.5 ± 0.40 mm). Our findings agree with a study conducted by Saeed and Jayashankar [ 20 ], who tested SH against clinically isolated E. coli at a concentration of 80% (1300 mg/disc). On the contrary, SH in that study showed some antibacterial activity against the other clinical isolated bacterial strains, including MSSA (15 ± 0.08 mm), Pseudomonas aeruginosa (14 ± 0.15 mm) and methicillin-resistant Staphylococcus aureus (MRSA) (16 ± 0.45 mm).…”

“…Our results revealed that both MIC and MBC were the same; SH was 50%, and MH was 30%. A previous study conducted against a clinical isolate of E. coli and SH showed a different result in which the MIC was 10 %, while MBC was 40% [ 20 ]. The MIC result obtained from [ 3 ] of SH against E. coli was 40%, whereas MBC was 60%.…”

Physicochemical Properties Evaluation for Some Yemeni Honeys

“…The range of the pH value in honey sample studied was higher than that obtained in Ethiopian honey (3.40-4.65) [15], in the eastern Moroccan honey (3.53-4.94) [18], in Algerian honey (3.70-4.00) [23] and in honeys available in Mexican market (3.71-4.21) [11]. It's also higher than the results previously in Sidr Dowany and Somer Shabowah Yemeni honey which was 4.5 and 5.2 respectively [17].…”

“…The results in table 1 shows that moisture content was 18.63±1.39% and ranged between 16-19.5% in Yemeni honey samples included in this study. These results are fallen in the range of Ethiopian honey (17.56-22.57%) [15], Yemeni honey (13.5-19.5%) [17] and the eastern Moroccan honey (15.39-19.37%) [18] but the moisture content was higher than the moisture contents of Nigerian honey which had average value (16.00±2.19 g/100 g) [14]. The moisture contents in monoflora honeys from Andean Region of Ecuador was 16.42±2.53, 18.62±1.84 and 14.63±2.74 in Avocado, Eucalyptus and Rapeseed honeys respectively [19].…”

“…Moisture content of honey differs depending on the temperature and relative humidity values in the geographical origin during honey producing [17].…”