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The antimicrobial potential of honey from United Arab Emirates on some microbial isolates
Noori S Al-Waili1, Mohammod Akmal, Faiza S Al-Waili
1Al-Waili Charitable Foundation for Science and Trading, New York, NY, USA. noori786@yahoo.com
Background:
The study investigated activity of honey towards pathogens when grown in media contained honey, or when honey was added to cultures after inoculation.
Material/Methods:
1--Staphylococcus aureus (S. aureus), Streptococcus pyogenes (S. pyogenes), E.coli and Candida albicans (C. albicans) were cultured into broth containing 10-100% (wt/v) honey concentrations. 2--Honey was added to broth inoculated with isolates after inoculation. 3--Optimum growth of isolates, therapeutic period of honey, and time after addition of honey that showed optimum effect was measured.
Results:
The optimum growth of E. Coli and C. Albicans was 10 hrs and S. aureus was 12 hrs. Honey (30-70%) prevents growth of all isolates. Honey (80%) inhibited growth of small (1 microl) and large size of inoculum (10 microl) of E. Coli and S. Aureus when added to their cultures during 24 hrs after inoculation. Honey inhibited growth of C. Albicans when added during 2 to 6 hrs after inoculation. Honey delayed the appearance of microbial growth on the plates. Reculturing of specimens collected from media that showed no growth after addition of honey yielded recovery growth for E.coli and C. Albicans, and therapeutic period of honey for E.coli and S. Aureus was 2-24 hrs and for C. Albicans was 2-6 hrs.
Conclusions:
Honey prevents growth of the isolates and inhibits their growth when honey was added to growing culture. The therapeutic period of honey and recovery growth of inhibited isolates necessitates adjustment of honey doses according to type of isolate and grade of growth.
Insights
This study shows that honey effectively prevents and inhibits the growth of common pathogens like Staphylococcus aureus and E. coli. Doses should be adjusted based on the specific microbe and its growth stage for optimal therapeutic effect.
Area of Science:
- Microbiology
- Natural Product Chemistry
Background:
- Investigated the antimicrobial activity of honey against pathogenic microorganisms.
- Assessed honey's efficacy when incorporated into growth media or added post-inoculation.
Purpose of the Study:
- To determine the inhibitory and preventative effects of honey on bacterial and fungal isolates.
- To establish the therapeutic window and optimal application time for honey's antimicrobial action.
Main Methods:
- Cultured Staphylococcus aureus, Streptococcus pyogenes, E. coli, and Candida albicans in media with varying honey concentrations (10-100%).
- Added honey to inoculated cultures at different time points post-inoculation.
- Measured optimal growth times, honey's therapeutic period, and the time for maximum inhibitory effect.
Main Results:
- Honey concentrations between 30-70% prevented growth of all tested isolates.
- 80% honey inhibited E. coli and S. aureus growth up to 24 hours post-inoculation.
- Honey demonstrated a therapeutic period of 2-24 hours for E. coli and S. aureus, and 2-6 hours for C. albicans, with delayed microbial growth observed.
Conclusions:
- Honey effectively prevents microbial proliferation and inhibits existing cultures.
- The variable therapeutic period and potential for recovery growth necessitate tailored honey dosages based on isolate type and growth stage.
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