The Antibacterial Properties and Biochemical Composition of Honey

Abstract

Antibiotic resistance is a threat posed by the current overuse of conventional treatments. Honey is attracting research for use as a therapeutic agent as it has been established as a remedy for decades, especially for wound care.

Honey contains naturally occurring multi-faceted properties. As a consequence, clinical pathogens such as Staphylococcus aureus and Pseudomonas aeruginosa would reap the benefits of dermatological treatment using honey especially as it can ameliorate resistant strains as well as both gram-negative and gram-positive bacteria. There is evidence of variation in the antibacterial ability of honeys from different geographical locations, seasonal times and plants. It is imperative that a range of honeys are tested so that favorable traits are designated for the establishment of a medicinal honey.

This study demonstrates the mechanism of action of a range of honeys namely Manuka honey, Active Honey, (Clear) Runny honey and Medihoney will be tested also in combination with antibiotics against facultative anaerobes Staphylococcus aureus and Pseudomonas aeruginosa strains. Compositional analyses of honeys are examined to determine antibacterial properties.

After 24hrs incubation by the method of a serial broth dilution assay, a viable count was obtained alongside sterile Tryptone soy broth (TSB) control solution. Biochemical analysis was carried out by using suitable practices such as pH strips indicators, Ciocalteau and Folin method for polyphenol content, FRAP assay for antioxidant capacity, Refractometer for sugar content and a qualitative analysis for the levels of H2O2 produced.

The results are positive for honeys antimicrobial ability for inhibiting growth in 75% honey solutions in comparison with TSB controls (p≤ 0.05). S. aureus and P. aeruginosa mixtures showed less growth. P. aeruginosa has a higher survival rate. The biochemical results support honeys bactericidal qualities. Antibiotic testing reveals that Runny honey and Active honey have the greatest impact.

In conclusion, this study is essential to further the research in combatting multiresistant strains of bacteria.