Preliminary report on the antimicrobial activity of honey distillate

Obaseiki‐Ebort, E. E.; Afonya, T. C. A.; Onyekweli, Anthony O.

doi:10.1111/j.2042-7158.1983.tb02884.x

Cited by 27 publications

(22 citation statements)

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“…In some studies, they have isolated volatile substances with antibacterial activity [13,14] but their quantitative contribution to the antibacterial action of honey was not examined. Some authors postulated that non peroxide activity of honey is by organic solvents, but the exact chemical nature of these substances is not known [15,16].…”

Section: Discussionmentioning

confidence: 99%

Comparison of the Antibacterial Efficacy of Manuka Honey Against E.faecalis and E.coli – An In vitro Study

Ahmed³

et al. 2014

JCDR

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Aim: To compare the antibacterial efficacy of Manuka honey against E.faecalis and E.coli. Materials and Methods: Escherichia coli (ATCC-25922) andEnterococcus faecalis (ATCC-29212) were separately inoculated in the nutrient broth and incubated at 37 o C for 24-48 hrs. Bacterial samples were kept in contact with each disinfectant solution for varying intervals of time. Once the test time had elapsed 10μL of the bacterial dilutions were plated on MuellerHinton agar and incubated for 24-48 hrs at 37°C to estimate the density. Study of the disinfection process with respect to time and Modeling was done. Results:The mean value of the antimicrobial activity of Manuka honey against E.coli and E.faecalis are 1.55 and 0.36 respectively and are relatively higher. It shows that there is a significant difference among the various root canal disinfectant groups against E. coli and E. feacalis. (p<0.001) Conclusion:Manuka honey is shown to be a potential root canal disinfectant against gram positive and gram negative bacterial pathogens.

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Section: Discussionmentioning

confidence: 99%

Comparison of the Antibacterial Efficacy of Manuka Honey Against E.faecalis and E.coli – An In vitro Study

Ahmed³

et al. 2014

JCDR

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“…Honey was evaluated by an in vitro study by many investigators. Obaseiki-Ebor et al (1983) reported that different Grampositive and Gram-negative pathogenic bacteria failed to grow in presence at 50% honey and most were inhibited by 40 percent. Jeddar et al (1985) found that most of pathogenic bacteria failed to grow in honey at concentration of 40 percent and above.…”

Section: Resultsmentioning

confidence: 99%

“…It was found that honey also vary in viscosity and in chemical content of sugars, water, enzymes, vitamins, minerals, acids, colloids and percentage of unknown compounds (Lindner et al, 1996). Many investigators examined the antimicrobial activity of honey using different concentrations (Obaseiki-Ebor et al, 1983;Jeddar et al, 1985;Oka et al, 1987;Allen et al, 1991). All human beings carry in their intestinal tracts E. coil and related Gram-negative bacilli capable of producing diseases in the urinary tract, in wounds and elsewhere (Allen et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

Comparative Study Between Yemeni and Egyptian Types of Honey by Means of Antibacterial Activity

El-Fadaly¹,

Abdilla²,

Elbadrawy³

1998

Pakistan J. of Biological Sciences

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Six samples of Yemeni and Egyptian types of bee honey were chemically analyzed using different chemical standard methods. Yemeni honey types were Dhaba, Samer, and Merbeiy while Egyptian types were Citrus, Cotton and Clover. The antibacterial activity of these types of honey was examined using the original samples as well as the samples after heating at 50 and 100EC for 30 minutes against pathogenic bacteria. The tested bacteria were Proteus sp., Shigella sp., E. coil, Listeria monocytogenes and Yersinia enterocolitica. Yemeni honey was higher in its mineral content and total sugars than Egyptian one. Total protein and total lipids were highest in Egyptian types of honey. Data also show that heating have no effect on the effectiveness of honey at its high concentration. The Yemeni types of honey were more active against examined bacteria than Egyptian ones and the values of the minimum inhibitory concentration were lower in case of Yemeni honey than Egyptian ones. Both Yemeni and Egyptian honey exhibited remarkable inhibitory effect against tested bacteria when using liquid cultures.

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“…The most remarkable discovery was the antibacterial activity of honey (Zumla, 1989;Efem et al, 1992;Cooper, 1992;Willix et al, 1992). This antibacterial activity is related to several properties of honey (Molan, 1999;Obaseiki-Ebor, 1983;Efan, 1988;Wahdan, 1998;Postmes, 1993). In the recent years, honey has been increasingly used in modern medicine as a "potent agent" in wound healing due to its anti-bacterial and anti-inflammatory effects (Simon, 2006;Ahmed, 2003).…”

Section: Introductionmentioning

confidence: 99%

Medical Dressing Treated with Honey/Chitosan Microencapsules

Elnagar

Nagi

El-Gamal

2012

IJC

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Wound normally left to dry and dressing keeps infections out as well as reducing the trauma. Advanced technology is used to reduce pain and fast healing with avoiding the deformation of the injured skin. In this work previously UV/ozone irradiated medical dressing samples were treated by honey capsulated in chitosan. Treatment conditions were optimized with respect to weight; air-permeability; whiteness; yellowness and antibacterial. All treated samples showed good antimicrobial performance with sufficient air permeability and weight. The sticky nature of the honey was avoided by formation of microencapsules. Treated gauze samples showed good performance for injured rates with no inflammation.

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Preliminary report on the antimicrobial activity of honey distillate

Cited by 27 publications

References 0 publications

Comparison of the Antibacterial Efficacy of Manuka Honey Against E.faecalis and E.coli – An In vitro Study

Comparison of the Antibacterial Efficacy of Manuka Honey Against E.faecalis and E.coli – An In vitro Study

Comparative Study Between Yemeni and Egyptian Types of Honey by Means of Antibacterial Activity

Medical Dressing Treated with Honey/Chitosan Microencapsules

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