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Antifungal Activities of a Pasture Honey and Ginger (Ziginber Officinale) Extracts on Some Pathogenic Fungi
FO Omoya
Journal of Science and Technology (Ghana) , 2012,
Abstract: Methanol, ethanol, ginger extracts and a pasture honey were tested on Aspergillus flavus, Aspergillus fumigatus, Trichoderma viride and Candida albicans using the well-in-agar method. The antifungal sensitivity assay indicated that the chemical solvent extracts of ginger, pasture honey and mixtures of honey and ginger extracts exerted inhibitory zones on the test fungi species except A. Fumigatus. However, the pasture honey displayed higher inhibitory values of 45 mm than the mixtures of honey and ethanol extract of ginger and honey and methanol extract of ginger with 40 mm and 30 mm inhibitory zones respectively. The phytochemicals present in honey were saponin and cardiac glycoside, while in the ginger sample, saponin, phlobatannin, alkaloids, flavonoids and cardiac glycoside were present. Summarily, honey and ginger extracts displayed the highest inhibitory activity on all the tested fungal isolates compared to the employed positive control antifungal (Griseofulvin and Ketoconazole).
Combine Antimicrobial Effect of Ginger and Honey on Some Human Pathogens  [cached]
O. Yahaya,J.A.Yabefa,I.O. Umar,M. Datshen
British Journal of Pharmacology and Toxicology , 2012,
Abstract: The aim of this study is to determine the antibacterial effects of different honey samples on clinically isolated bacteria species. Ginger (Zingiber officinales) and honey are one of the nature gifts to mankind and have been used to prevent and control disease conditions. The crude extracts of the plant materials were used with pure honey collected from various parts of Kogi State. The Agar diffusion method was used to determine the antimicrobial activity of the plant extracts, honey and combination of both against Salmonella typhi, Shigella dysenteriae, Escherichia coli and Candida albican. The growth of all test organisms were inhibited though to varying degrees by the plant extract and honey and with greater effect when combined thus justifying their use in traditional medicines in treating enteric infection and other diseases across Africa.
Indian Honey: A Natural Product with Antibacterial Activity Against Antibiotic Resistant Pathogens, an in vitro Study  [PDF]
Amit Kumar,Richa Kaushik,Anjana Kashyap,Manoj Kumar Kashyap
Pakistan Journal of Biological Sciences , 2005,
Abstract: The present study designed to investigate the antibacterial activity of honey obtained from different state of India. A total of 10 honey samples (five from Uttaranchal state and five from Uttar Pradesh state) were investigated for their antibacterial activity against antibiotic resistant bacterial isolates of S. epidermidis and E. coli using the disc diffusion method. Marked variations were observed in the antibacterial activity of different sample of honey. Three (60%) of the five Uttaranchal samples and two (40%) of the five Uttar Pradesh samples showed excellent antibacterial activity against gram-positive and gram-negative bacteria. Both Uttaranchal state and Uttar Pradesh state honey samples possess in vitro antibacterial activity against antibiotic resistant isolates of S. epidermidis and E. coli bacteria at 400 uL/disc quantity of 60% concentration (v/v).
Natural antibacterial characteristics of honey  [PDF]
Pe?i?-Mikulec Dragana M.,Dugali?-Vrndi? Nada,Balti? Milan ?.
Veterinarski Glasnik , 2004, DOI: 10.2298/vetgl0404377p
Abstract: Honey was used as a medicine in traditional medicine of the Ancient Times ever since the age of Hippocrates. Scientifically based investigations of the medicinal qualities of honey date back to the 19th century. There have been constant polemics, about the medicinal characteristics of honey and parameters that cause them, among scientists and apiculture experts. In this paper, we processed much data from literature, which indicate the antibacterial characteristics of honey through the experimental results that have been presented. The factors which lead to honey possessing these characteristics are: somotic effect, acidity, effect of hydrogen peroxide and others. The priority in today’s investigations is to prove the effects and safety of using honey as an alternative to conventional forms of treatment of skin diseases, gastro-intestinal infections in the area of medicine, and the treatment of mastitis and wounds in the area of veterinary medicine.
Conventional use of honey as antibacterial agent
Agbaje E,Ogunsanya T,Aiwerioba O
Annals of African Medicine , 2006,
Abstract: Background : Honey has since been found to possess antibacterial property and is therefore employed for wound therapy. The current problems with conventional antibacterial agents, led to the choice of honey as well as other natural products by the populace, in the treatment of bacterial infections. The present study evaluates the antibacterial spectrum and efficacy of honey and compared same with tetracycline and ciprofloxacin. Methods : Different concentrations (12.5, 25.0, 50.0 and 100.0 %) of honey were studied in - vitro using Staphylococcus aureus, Staphylococcus albus, Streptococcus faecalis, Klebsiella sp., Proteus mirabilis, Pseudomonas aeruginosa, and Escherichia coli. Results :The data obtained showed a dose dependent inhibitory action of honey, except with Streptococcus faecalis where there was no growth inhibition. The minimum inhibitory concentration (MIC) of honey presented Staphylococcus albus as the most susceptible organism and Escherichia coli, the least. While ciprofloxacin (2.0 mg/ml) exerted a greater potency than honey, tetracycline was found to be less potent than 100% concentration of honey, except with Escherichia coli. Conclusion :The antibacterial action of honey was observed with 50% as well as the neat concentration. However, ciprofloxacin exhibited a greater potency and efficacy as well as a broader spectrum than honey, which shows that where a broad spectrum antibacterial is required, the conventional drugs, especially the newer ones are preferred to honey.
Total phenol, tocopherol and antibacterial quality of honey Apis mellifera sold in Owo community, Ondo State, Nigeria
FO Adetuyi, TA Ibrahim, J Ojei, GA Ogundahunsi
African Journal of Biotechnology , 2009,
Abstract: The total phenol, the tocopherol and the antibacterial activity of different honey Apis mellifera sold in Owo Community, Ondo State, Nigeria were evaluated. The total phenol, expressed as garlic acid equivalents ranged from 2.85 mg/100 g ‘Oja Oba’ to 0.75 mg/100 g ‘Hausa’ honey, while the tocopherol ranged from 17.60/100 g ’Oja Oba’ to 2.77/100 g ‘Ilorin’ honey. All the different honey sold in Owo Community were assayed for antibacterial activities against clinical isolates of Staphylococcus aureus, Proteus mirabilis, Escherichia coli and Salmonella dysentriae using the hole-plate diffusion method. ‘Ikare’ junction honey, ‘Hausa’ honey and ‘Ilorin’ honey showed the highest levels of antibacterial activity against all the bacterial used. The known safe use of honey without toxic effects suggest that honey could be used to treat diseases arises from these bacterial pathogens.
ANTIBACTERIAL ACTIVITY OF LOCAL MALAYSIAN HONEY
NURIZA TUMIN,N. ARSYIAH A. HALIM,M. SHAHJAHAN,NOOR IZANI N. J.
Malaysian Journal of Pharmaceutical Sciences , 2005,
Abstract: The antibacterial activity of five different local honey brands viz. Tualang, Hutan, Gelang, Pucuk Daun and Ee Feng Gu honey obtained from different locations in Malaysia was investigated. Honeys were tested for putative antibacterial activity by disc diffusion assay and their inhibition of growth of six pathogenic bacteria in batch culture. Minimum inhibitory concentration (MIC) was determined for each of the honey tested using standard assay procedures. In terms of physicochemical properties, it was observed that the pH of these honeys was within 3.55–4.91, their specific gravity was 1.3–1.35, moisture content was 16–23.3% and dry matter content was 76.6–84%. Marked variations were observed in the antibacterial activity of these honey samples. Two honey brands, Hutan and Gelang did not produce any substantial antibacterial activity while other brands showed a spectrum of antibacterial activity with their growth inhibitory effect against at least three-four different bacterial species including S. typhi, S. aureus, S. sonnie and E. coli.
Conventional use of honey as antibacterial agent
EO Agbaje, T Ogunsanya, OIR Aiwerioba
Annals of African Medicine , 2006,
Abstract: Background/Objective: Method: Different concentrations (12.5, 25.0, 50.0 and 100.0 %) of honey were studied in - vitro using Staphylococcus aureus, Staphylococcus albus, Streptococcus faecalis, Klebsiella sp., Proteus mirabilis, Pseudomonas aeruginosa, and Escherichia coli. Results: The data obtained showed a dose dependent inhibitory action of honey, except with Streptococcus faecalis where there was no growth inhibition. The minimum inhibitory concentration (MIC) of honey presented Staphylococcus albus as the most susceptible organism and Escherichia coli, the least. While ciprofloxacin (2.0 mg/ml) exerted a greater potency than honey, tetracycline was found to be less potent than 100% concentration of honey, except with Escherichia coli. Conclusion: The antibacterial action of honey was observed with 50% as well as the neat concentration. However, ciprofloxacin exhibited a greater potency and efficacy as well as a broader spectrum than honey, which shows that where a broad spectrum antibacterial is required, the conventional drugs, especially the newer ones are preferred to honey.
MICROBIAL QUALITY OF HONEY MIXTURE WITH POLLEN  [cached]
Vladimíra Kňazovická,Miroslava Ka?ániová,Mária Dovi?i?ová,Martin Melich
Potravinarstvo : Scientific Journal for Food Industry , 2011, DOI: 10.5219/110
Abstract: The aim of this study was evaluation of microbial quality in raw materials (honey, pollen) and evaluation of microbial quality in honey mixture with pollen (2.91 % and 3.85 %) and also dynamics of microbial groups in honey mixtures with pollen after 14 days storage at the room temperature (approximately 25 °C) and in cold store (8 °C). We used dilution plating method for testing of samples. Detections of total plate microbial count (aerobic and anaerobic microorganisms), sporulating bacteria, coliform bacteria, Bifidobacterium sp., Lactobacillus sp. and microscopic fungi were performed. In general, counts of microorganisms decreased in honey mixture with pollen compared to raw pollen and these counts increased compared to natural honey. Total plate count was 5.37 log KTJ.g-1 in pollen; 1.36 log KTJ.g-1 in honey; 2.97 log KTJ.g-1 in honey mixture with 2.91 % pollen and 2.04 log KTJ.g-1 in honey mixture with 3.85 % pollen. Coliform bacteria were detected in pollen (1.77 log KTJ.g-1). Then, we found coliform bacteria in one sample of honey mixtures with pollen (2.91 %) - 1.00 log KTJ.g-1.Bifidobacterium species were detected only in raw pollen. We did not findLactobacillus sp. in any of the samples. Microscopic fungi were detected on two cultivating media. Yeasts were present in pollen sample (average 5.39 log KTJ.g-1), honey mixture with 2.91 % pollen (average 2.51 log KTJ.g-1) and honey mixture with 3.85 % pollen (
Antimicrobial Effect of Honey from the Arabian Gulf Region against Bacterial Isolates from Pus and Wound Swabs  [PDF]
Nihar Dash, Debadatta Panigrahi, Mansour Al-Zarouni
Advances in Microbiology (AiM) , 2016, DOI: 10.4236/aim.2016.610073
Abstract: Of the many beneficial effects attributed to honey, its antimicrobial properties have drawn considerable interest. Five types of natural honey originating from three countries but available in the local markets in UAE were randomly selected. The antibacterial activity of the honey types was tested against bacterial reference strains as well as 21 bacterial isolates obtained from pus and wound swabs from patients. All the five types of honey showed antibacterial activity, however, there were differences in the antibacterial efficacy of the different honey types. All the strains of Staphylococcus aureus (reference, clinical and methicillin-resistant) exhibited better susceptibilities contrast to the gram-negative isolates including Escherichia coli and Pseudomonas aeruginosa when tested against all different honey types. The findings from this study indicate that the antibacterial activity of locally available honey varies depending on their provenance. Further work is needed to identify factors which determine the antimicrobial efficacy of these different honey types. Their antibacterial activity can be explored for the treatment of wound infections in patients.
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