IN VITRO ANTIBACTERIAL PROPERTIES OF NATURAL ACACIA HONEY AGAINST SOME GRAM-POSITIVE AND GRAM-NEGATIVE BACTERIAL STRAINS-Reference-Cited by-同舟云学术

IN VITRO ANTIBACTERIAL PROPERTIES OF NATURAL ACACIA HONEY AGAINST SOME GRAM-POSITIVE AND GRAM-NEGATIVE BACTERIAL STRAINS

Published:2024 Issue:131 Volume: Page:105-115
ISSN:2312-8402
Container-title:The Scientific and Technical Bulletin of the Institute of Animal Science NAAS of Ukraine
language:
Short-container-title:STBIAS

Author:

Lukash Oleksandr¹^ORCID,Yakovenko Oleksandr¹^ORCID,Tkaczenko Halina²^ORCID,Kurhaluk Natalia²^ORCID

Affiliation:

1. T.H. Shevchenko National University “Chernihiv Colehium”, Chernihiv, Ukraine

2. Institute of Biology, Pomeranian University in Słupsk, Poland

Abstract

Acacia honey has a number of different medicinal properties. Its antiseptic properties are used to treat conjunctivitis and other eye conditions, as well as neurodermatitis and eczema. Used regularly, acacia honey helps to lower blood pressure. It has a mild sedative effect and is beneficial for mental disorders and nervous breakdowns. The aim of the present study was to evaluate the in vitro antimicrobial activity of natural acacia honey produced by a Polish manufacturer against Gram-positive strains such as Staphylococcus aureus subsp. aureus Rosenbach (ATCC® 25923™), Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC® 51299™) (resistant to vancomycin; sensitive to teicoplanin) and Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC® 29212™) and Gram-negative strains such as Pseudomonas aeruginosa (Schroeter) Migula (ATCC® 27853™), Escherichia coli (Migula) Castellani and Chalmers (ATCC® 25922™), Escherichia coli (Migula) Castellani and Chalmers (ATCC® 35218™). The antibacterial activity of natural acacia honey was tested in vitro using the Kirby-Bauer disc diffusion technique. The results of the current study showed that acacia honey samples produced by a Polish manufacturer exhibited strong antibacterial activity against Staphylococcus aureus subsp. aureus Rosenbach (ATCC® 35218™), E. faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC® 51299™) and E. faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC® 29212™) strains, with the mean zone of growth inhibition ranging from 20.1 to 35.45 mm. Pseudomonas aeruginosa (Schroeter) Migula (ATCC® 27853™), Escherichia coli (Migula) Castellani and Chalmers (ATCC® 25922™) and Staphylococcus aureus subsp. aureus Rosenbach (ATCC® 25923™) strains were resistant to acacia honey samples. The antibacterial properties of acacia honey need to be validated using model food systems. Further research could indicate whether honey has potential as a preservative in minimally processed foods.

Publisher

Institute of Animal Science of the National Academy of Agrarian Sciences of Ukraine

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