Antimicrobial effect of different types of honey on Staphylococcus aureus
2017
Al-Masaudi, Saad Berki | Al-Nahari, Alaa A.M. | Abd El-Ghany, El Sayed M. | Barbour, Elie K. | Al-Muhayawi, Saad M. | Al-Jaouni, Soad K. | Azhar, Esam Ibraheem | Qari, Mohamad Hasan | Qari, Yousef Abdulfattah | Harakeh, Steve Mustapha | Department of Agriculture | Department of Animal and Veterinary Sciences (AVSC) | Faculty of Agricultural and Food Sciences (FAFS) | American University of Beirut
Honey exhibits antimicrobial activities against a wide range of bacteria in different milieu. This study aims to compare the effects of five types of honey (both imported and local Saudi honey) against Staphylococcus aureus. The five types of honey (Manuka Honey UMF +20, Manuka Honey UMF +16, Active +10 Manuka Honey, Sidr honey and Nigella sativa honey) were evaluated for their bactericidal/bacteriostatic activities against both methicillin resistant and sensitive S. aureus. The inhibitory effect of honey on bacterial growth was evident at concentrations of 20% and 10% (v/v). Manuka Honey showed the best results. Manuka Honey UMF +20 had a bactericidal effect on both methicillin resistant and sensitive S. aureus. However, Sidr and N. sativa honey exerted only a bacteriostatic effect. The efficacy of different types of honey against S. aureus was dependent on the type of honey and the concentration at which it was administered. Manuka Honey had the best bactericidal activity. Future experiments should be conducted to evaluate the effects of honey on bacterial resistance. © 2016
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Эту запись предоставил American University of Beirut