engleski

Antibacterial activity of Croatian honey of different botanical origin

Honey is gaining acceptance by the medical profession for use as an antibacterial agent for the treatment of the wounds infection. In many cases it is being used with success on infections not responding to standard antibiotic and antiseptic therapy. The unique composition of honey contributes to its antimicrobial properties. The aim of this study was to evaluate the antimicrobial properties of Croatian honeys of different botanical origin. Ten honey samples were obtained from beekeepers throughout Croatia. The inhibitory action of all honey samples was tested against clinical isolates of Escherichia coli, Acinetobacter baumanni, Pseudomonas aeruginosa, Salmonella Typhimurium and Staphylococcus aureus by the broth dilution method. The minimal inhibitory concentrations (MICs) and minimal bactericidal concentrations (MBCs) were determined.All honey samples evaluated in this study showed antibacterial activity against all tested bacteria. It was found that the antibacterial activity of the tested honey samples was dependent on floral source of honey and bacterial culture. By visual inspection the MICs of chestnut (Castanea sativa Mill.), mint (Mentha spp.), indigo bush (Amorpha fruticosa L.) and fir honeydew (Abies alba L.) honeys ranged from 0, 1-0, 4 g/ml, common sage (Salvia officinalis L.), lime tree (Tilia spp.) and maple (Acer spp.) honeydew honey ranged from 0, 2-0, 8 g/ml, while locust tree (Robinia pseudoacacia L.) and rape seed (Brassica napus L.) honeys ranged from 0, 4 to 0, 8 g/ml. The lowest MBC value (0, 1 g/ml) was found for chestnut, mint, indigo bush and fir honeydew honeys. The lowest MIC value for all tested honey was found against S. aureus and A. baumannii. These results suggest some potential in use of chestnut, mint, indigo bush and fir honeydew honeys as alternative therapeutic agents against certain microorganisms, particularly S. aureus and A. baumannii what should be further confirmed by additional studies.

honey; antibacterial activity; MIC method; MBC method

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