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Antibacterial action of honey on oral streptococci
N J Basson1, I J du Toit, S R Grobler
1Oral and Dental Research Institute, Faculty of Dentistry, University of Stellenbosch, Tygerberg.
Abstract:
The antibacterial properties of honey against medically important bacteria have been well documented but this information is not available for the oral bacteria and specifically for the oral streptococci. We determined the minimal inhibitory concentration (MIC) of honey for oral streptococci. Honey had a MIC of 25 per cent (vol/vol) for the bacteria tested with the exception of Streptococcus anginosus and Streptococcus oralis which were inhibited by 17 per cent (vol/vol) and 12 per cent (vol/vol) honey respectively. The hypertonic sugar control had a MIC of 25 per cent (vol/vol) for all the bacteria tested. Although the results of this study indicate that there could be other antibacterial agents present in the honey, it may be assumed that the hypertonic sugar concentration played an important role in this activity.
Insights
Honey exhibits antibacterial properties against oral streptococci, with varying minimal inhibitory concentrations (MICs). The study suggests hypertonic sugar concentration plays a significant role in honey's antibacterial activity.
Area of Science:
- Microbiology
- Oral Health
- Natural Products
Background:
- Antibacterial properties of honey are documented for medically important bacteria.
- Limited data exists on honey's efficacy against oral bacteria, particularly oral streptococci.
Purpose of the Study:
- To determine the minimal inhibitory concentration (MIC) of honey for oral streptococci.
- To investigate the role of honey's hypertonic sugar concentration in its antibacterial activity.
Main Methods:
- Minimal inhibitory concentration (MIC) assays were performed.
- Honey and a hypertonic sugar solution were used as treatments.
- Bacterial growth inhibition was measured.
Main Results:
- Honey demonstrated a MIC of 25% (vol/vol) for most oral streptococci tested.
- Streptococcus anginosus and Streptococcus oralis showed lower MICs of 17% and 12% (vol/vol) respectively.
- The hypertonic sugar control also exhibited a MIC of 25% (vol/vol) for all tested bacteria.
Conclusions:
- Honey possesses antibacterial activity against oral streptococci.
- The hypertonic sugar concentration in honey is a significant factor contributing to its antibacterial effects.
- Further research may identify other antibacterial agents within honey.