Sahara Honey Shows Higher Potency Against Pseudomonas aeruginosa Compared to North Algerian Types of Honey

Abstract

Six varieties of honey from different regions in Algeria were used to determine their potency against Pseudomonas aeruginosa. Four varieties originated from northern Algeria, and two from the Sahara. Three types of media were used. On nutrient agar the minimum inhibitory concentration (MIC) of the four northern varieties ranged between 30% (vol/vol) and 31% (vol/vol), while the MIC of the Sahara varieties was 11% (vol/vol) and 14% (vol/vol). On King A agar the MIC of the four northern varieties ranged from 25% (vol/vol) to 31% (vol/vol), whereas the MIC of the two varieties of Sahara honey was 12% (vol/vol) and 15% (vol/vol). On nutrient broth the MIC of the northern varieties ranged from 10% (vol/vol) to 21% (vol/vol), whereas the MIC of the two varieties of Sahara honey was 9% (vol/vol). The botanic flora of Sahara is known in Algeria for its medicinal uses, and thus the higher potency of the Sahara honey is most probably due to antibacterial substances in its plant derivates. These findings suggest that Sahara honey could be used for managing wounds and burns, which are mostly infected by P. aeruginosa.

Microbial Decontamination of Honey of Indian Origin Using Gamma Radiation and Its Biochemical and Organoleptic Properties

“…Still honey is not of the same properties and its therapeutic advantages could vary depending upon its source of origin and composition. The antibacterial activity exhibited by honey could be due to certain physical and chemical factors such as high osmolarity, low pH, hydrogen peroxide, flavonoids, phenolic acids, and possible presence of some other uncharacterized compound(s) collectively called as inhibines (Wahdan 1998; Boukraa and Niar 2007; Küçük and others 2007). Honey maintains a moist wound environment that promotes healing, and its high viscosity helps to provide a protective barrier to prevent infection (Mullai and Menon 2007).…”

Potency of Honey as Antibacterial Agent Against Multiple Antibiotic Resistant Pathogens Evaluated by Different Methods

“…The disc diffusion method and well method are the two most commonly used to determine antimicrobial properties of honey (Badawy et al, 2004;French et al, 2005; Science Publications Lusby et al, 2005;Visavadia et al, 2006;Boukraa and Niar, 2007;Boorn et al, 2010;Rajeswari et al, 2010;Kwakman et al, 2011;Mandal and Mandal, 2011). Based on the results obtained in this study it is suggested that either nanophotometeror microtiter plate assay be included for the evaluation of potency of honey as antibacterial agent.…”

“…The potency of six varieties of honey from different regions in Algeria were determined against P. aeruginosa using disc diffusion method and results showed that Sahara honey have inhibitory activity against tested pathogens and the authors suggested that Sahara honey could be used to manage the wounds and burns infected by P. aeruginosa (Boukraa and Niar, 2007). Recently, Boorn et al (2010) tested eleven samples of stingless bee honey and the antibacterial activity was assessed using agar diffusion method which showed inhibitory activity against Gram-negative and Gram-positive bacteria including S. aureus, S. epidermidis, S. Typhimurium, E. coli and P. aeruginosa.…”

Antimicrobial Properties of Honey

“…4,11,80,94,102,117,188,195,221,224,226,227,241,243,246,247, Some monofloral honeys are more potent than others in terms of antibacterial activity, 44,117,226,261,[274][275][276] and some pathogens are more sensitive than others to a certain monofloral honey. Various types of honeys have been shown to have antibacterial activity, in vitro, against the following bacterial species: Acinetobacter baumannii, Alcaligenes faecalis, Aeromonas hydrophila, Bacillus cereus, B. subtilis, Burkholderia cepacia, Campylobacter spp, Citrobacter freundii, Erwinia carotovora, Enterobacter aerogenes, Enterobacter cloacae, vancomycin-resistant Enterococcus faecium, Escherichia coli, cotrimoxasole-resistant E. coli, extended-spectrum b-lactamase-producing E. coli, E. coli O157:H7; Haemophilus influenzae, Helicobacter pylori, Klebsiella oxytoca, K. pneumoniae, Klebsiella sp, Listeria monocytogenes, Micrococcus luteus, Mycobacterium phlei, Proteus sp (P. mirabilis and P. vulgaris), Pseudomonas aeruginosa, ciprofloxacin-resistant P. aeruginosa, Salmonella california, Salmonella enteritidis, Salmonella typhimurium, Serratia marcescens, Shigella dysenteriae, Shigella sonnei, coagulase-negative staphylococci, Staphylococcus aureus, methicillin-resistant S. aureus (MRSA), vancomycin-resistant S. aureus, S. epidermidis, Stenotrophomonas maltophilia, Streptococcus hemolyticus group B, Streptococcus mutans, Streptococcus pyogenes, Yersinia enterocolitica, and several multidrug-resistant bacterial isolates.…”