Investigating the antibacterial properties of a range of honeys

Abstract

Staphylococcus aureus and Pseudomonas aeruginosa are commonly found to infect wounds, developing tolerance to conventional antibiotic treatment and hindering recovery. Recent research investigates the antimicrobial properties of honeys to combat these pathogens. These properties largely vary according to the composition of honey and many conditions surrounding production which affect the end product. This study analysed the composition and assessed the antibacterial activity 5 locally available honeys. Manuka honey was used as a positive control as its use in topical treatments has been documented. Antimicrobial activity of honey samples were tested via broth culture assay and antibiotic enhancement and compared to controls at 75% concentration. The analysis measured pH, sugar content, presence of hydrogen peroxide, antioxidant capacity and total phenolic count. Selected honeys in the broth culture assay were found to be the most effective in the following: Manuka=Chestnut>Kashmir. Chestnut and Kashmir significantly (p<0.05) increased the zone of inhibition of antibiotics on multiple occasions, though insignificantly (p<0.05) more than Manuka honey. Greater inhibition of growth was found by selected honeys against Pseudomonas aeruginosa in the antimicrobial assays. A correlation (r=0.64) was found between the total phenolic count and antioxidant capacity strongly (r=0.81) between sugar and pH. Color also positively related to the antioxidant capacity. Hydrogen peroxide was detected in the majority of honey samples. From the selected honeys Chestnut and Kashmir had similar antibacterial activity to Manuka, though composition varied. Key words: Honey, Antibacterial, Inhibition, Composition, S. aureus, P. aeruginosa