The antibacterial activity of honey against coagulase-negative staphylococci
ABSTRACT Development of antibiotic-resistant strains of coagulase-negative staphylococci has complicated the management of infections associated with the use of invasive medical devices, and innovative treatment and prophylactic options are needed. Honey is increasingly being used to treat infected wounds, but little is known about its effectiveness against coagulase-negative staphylococci. The aim of this study was to determine the minimum active dilution of two standardized, representative honeys for 18 clinical isolates of coagulase-negative staphylococci.
An agar incorporation technique was used to determine the minimum active dilution, with dilution steps of 1% (v/v) honey [or steps of 5% (v/v) of a sugar syrup matching the osmotic effect of honey]. The plates were inoculated with 10 microL spots of cultures of the isolates.
The honeys were inhibitory at dilutions down to 3.6 +/- 0.7% (v/v) for the pasture honey, 3.4 +/- 0.5% (v/v) for the manuka honey and 29.9 +/- 1.9% (v/v) for the sugar syrup.
Typical honeys are about eight times more potent against coagulase-negative staphylococci than if bacterial inhibition were due to their osmolarity alone. Therefore, honey applied to skin at the insertion points of medical devices may have a role in the treatment or prevention of infections by coagulase-negative staphylococci.
- SourceAvailable from: Maria Daglia
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- "Manuka honey is well-known for its pronounced specific non-peroxide antibacterial activity, attributed to MGO content, which cannot be found at this high concentration in any other honey. Manuka honey has been reported to exhibit antimicrobial activity against pathogenic bacteria such as Staphylococcus aureus and Helicobacter pylori, making it a promising functional food for the treatment of wounds, stomach ulcers, gastrointestinal infection diseases, and upper gastrointestinal dyspepsia . MGO has been widely investigated in the past  mainly considering its toxic effects. "
ABSTRACT: C-Phycocyanin (C-PC) is a blue pigment in cyanobacteria, rhodophytes and cryptophytes with potential use as a value-added food colorant. Its stability was studied by examining the thermal degradation reactions in a range of temperature (25-80 °C) before and after the addition of selected edible preservatives. The natural protein crosslinker methylglyoxal does not stabilize significantly C-PC whereas addition of honey or high concentration of sugars greatly diminish the blue color degradation occurring when C-PC is exposed to high temperature. Data show that the sugar preservative effect on the C-PC blue color is related to the final concentration of sugar added rather than the type of sugar. For this reason the best preservative was found to be fructose, which is the most soluble sugar among those tested, at saturation concentration. Exploratory sterilization studies have been carried out with six blue/green fructose syrups made by mixing C-PC with the natural yellow pigment Carthamus tinctorius. Both after a “low temperature” and a “high temperature” sterilization procedure the syrups remain clear and maintain their bright color with only partial blue color degradation. After the sterilization process, the syrups were monitored for two months, in such observation period the loss of blue color is minimal.PROCESS BIOCHEMISTRY 01/2014; 49(1):154–159. DOI:10.1016/j.procbio.2013.10.008 · 2.52 Impact Factor
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- "Diet is either beneficiary or detrimental to health, studies have associate the intake of sugar-sweetened beverages with elevated blood pressure  but interestingly, honey, a complex form of sugars has been documented to have several medicinal benefits: as remedy for diarrhea , gastric ulcers , wound healing , as skin disinfectant , as immune inducer , as anti-diabetic agent  , as antibacterial agent , as antioxidant , and also has an antimutagenic and antitumor activity . Antimicrobial and antibacterial properties of honey have been ascribe to its sugar concentration plus other factors which include low pH, hydrogen peroxide, flavanoids, phenols and terpenes . "
ABSTRACT: Food is the energy source of the body; honey is not only a natural sweetener that provides the body with energy, but has been used as a medicine for different diseases in different parts of the world. This study evaluated honey’s ability to reduce systolic blood pressure, diastolic blood pressure and heart rate in healthy male subjects. We assessed the systolic blood pressure (SBP), diastolic blood pressure (DBP) and heart rate (HR) of fifty healthy male subjects, their basal SBP, DBP and HR were taken and was use as the control value. Each subject was give 20 ml of honey to consume and their systolic SBP, DBP and HR were measured at different intervals; 15 minutes, 30 minutes and 60 minutes after the intake of honey. The blood pressure was measured, using sphygmomanometer/auscultatory method and heart rate was determined via palpating the radial pulse. Honey significantly (p = 0.05) decreased SBP from 117.80±0.88 to 110.20±2.14 after 15 minutes of honey intake, the significant (p = 0.05) decrease was maintain after 30 minutes of honey consumption at 111.33±2.14, and it was also observed after 60 minutes of honey intake at 110.4±2.08. The result shows that short-term honey consumption has the ability reduce blood pressure in healthy male subject and its consumption might have a beneficial effect.
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- "Characterization of Acacia honey revealed three (3) phenolic acids [p-hydroxybenzoic, ferulic, and t-cinnamic acid], five (5) free flavonoids [pinobanksin, apigenin, pinocembrin, chrysin, and acacetin] and abscisic acid . Free radicals cause oxidative damage to lipids, proteins and nucleic acids leading to many biological complications including carcinogenesis, mutagenesis, aging, and atherosclerosis. Arsenic has been implicated in covalent interactions with the thiol groups in proteins causing instability on the structure-function relationship of proteins. "
ABSTRACT: Cancer is a leading cause of death worldwide and its development is frequently associated with oxidative stress-induced by carcinogens such as arsenicals. Most foods are basically health-promoting or disease-preventing and a typical example of such type is honey. This study was undertaken to investigate the ameliorative effects of Acacia honey on sodium arsenite-induced oxidative stress in the heart, lung and kidney tissues of male Wistar rats. Male Wistar albino rats divided into four groups of five rats each were administered distilled water, Acacia honey (20%), sodium arsenite (5 mg/kg body weight), Acacia honey, and sodium arsenite daily for one week. They were sacrificed anesthetically using 60 mg/kg sodium pentothal. The tissues were used for the assessment of glutathione peroxidase, catalase, and superoxide dismutase activities, protein content and lipid peroxidation. Sodium arsenite significantly (P < 0.05) suppressed the glutathione peroxidase, catalase, superoxide dismutase activities with simultaneous induction of lipid peroxidation. Administration of Acacia honey significantly increased (P < 0.05) glutathione peroxidase, catalase, and superoxide dismutase activities with concomitant suppression of lipid peroxidation as evident by the decrease in malondialdehyde level. From the results obtained, Acacia honey mitigates sodium arsenite induced-oxidative stress in male Wistar albino rats, which suggest that it may attenuate oxidative stress implicated in chemical carcinogenesis.12/2013; 2013:502438. DOI:10.1155/2013/502438