ANTIMICROBIAL PROPERTIES OF RAW AND PASTEURIZED HONEY

ABSTRACT

The antimicrobial activity of raw and pasteurized honeys was studied. Honeys from four different markets in and around Umuahia were used in both raw and their pasteurized state against microbial pathogens including Escherichia coli, Salmonella, Shigella and Candida. Disc diffusion technique was used to monitor their activity against the organisms. Results obtained show that all the honeys were active against all the organisms but to varying extents. The inhibition zones created by the honey samples ranged between 10.67mm in diameter to 14.67mm against Salmonella and from 9.67mm to 7.33mm against Shigella. The inhibition diameter in Escherichia coli test was between 9.67mm to 17.33mm and from 10.33mm to 20.6mm against Candida albicans. Further findings show that the raw honey were none potent than the pasteurized ones. Meanwhile, the variation in their levels of activity was of significant difference (p< 0.05) and the minimum inhibitory concentration varied also. The least concentration that caused inhibition was between 20% w/v and 40% in raw honey and between 40% w/v and 50% in pasteurized honeys. It was concluded that honeys possess antimicrobial activity which vary with types and treatment.

TABLE OF CONTENTS

Certification                                                                                                                           i          

Dedication                                                                                                                              ii

Acknowledgment                                                                                                                   iii

Table of Contents                                                                                                                   iv-v

List of Tables                                                                                                                          vi

Abstract                                                                                                                                  vii

CHAPTER ONE

INTRODUCTION

1.1       Introductions                                                                                                               1

1.2       Aims and Objectives.                                                                                                  3

CHAPTER TWO

LITERATURE REVIEW

2.1       Recent Research on Honey                                                                                         4

2.2       Local Test for Real Honeys                                                                                        5

2.3       Uses of Honey                                                                                                            5

2.3.1    Food                                                                                                                            5

2.3.2    Cosmetics                                                                                                                   5

2.3.3    Alcohol                                                                                                                       6

2.3.4    Medicine                                                                                                                     6

2.4       Classification of Honey                                                                                              6

2.5       Properties and Active Ingredients of Honey                                                              8

2.6       Mode of Action of Some of the Antibacterial Substances in Honey                             10

2.7       Honeys as an Antimicrobial Agent                                                                            11

2.7.1    Practical Considerations for the Clinical Use of Honey                                             13

2.8       Variations in Antibacterial Activity                                                                           14

2.9       Clinical Conditions that Respond to Treatment with Honey                                     16

2.10     Honey as an Antiseptic Processing                                                                             16

2.11     Honey for Treatment of Gastroenteritis                                                                     17

2.12     Honey for the Treatment of Tineas                                                                            17

2.13     Honey for the Treatment of Mastitis in Diary Animals                                             18

2.14     Other Uses and Benefits of Honey                                                                             18

2.14.1  Honey is Easily Digested                                                                                           19

2.14.2  Good Sources of Antioxidants                                                                                   19

2.14.3  Supports Blood Formation                                                                                         19

2.14.4  Royal Jelly                                                                                                                  19

2.15     Adverse Reaction of Honey                                                                                        20

CHAPTER THREE

MATERIALS AND METHODS

3.1       Source of Materials                                                                                                    21

3.2       Samples/Media Preparation                                                                                       21

3.2.1    Media Preparation                                                                                                      21

3.2.2    Preparation of Sample                                                                                                21

3.2.3    Antimicrobial Activity Test on the Honey Samples                                                  22

3.3       Determination of Minimum Inhibition Concentration                                               23

CHAPTER FOUR

RESULTS                                                                                                                              24

CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1       Discussion                                                                                                                   30

5.2       Conclusion                                                                                                                  32

5.3       Recommendation                                                                                                       32

REFERENCE

LIST OF TABLES

Table       Title                                                                    Page

1     Morphological and Biochemical  Characteristics of Bacteria on Test Pathogens                        25

2    Morphological and Biochemical  Characteristics of Fungi on Test Pathogens                           26

3    Antimicrobial Susceptibility of Raw Honey on Test Pathogens (mm)                                      27

4    Antimicrobial Susceptibility of Pasteurized Honey on Test Pathogens (mm)                          28

5    Minimum Inhibition Concentration (MIC) of Raw Honey against Pathogens (mm)                        29

6    Minimum Inhibition Concentration (MIC) of Pasteurized Honey against Pathogens (mm)            30

 CHAPTER ONE

INTRODUCTION

1.1       INTRODUCTION 

Honey is a natural supersaturated sugar solution, which is mainly composed of a complex mixture of carbohydrates. There are also other minor constituents such as proteins, enzymes (mainly invertase, glucose oxidase, catalase and phosphatases), amino and organic acids, lipids, vitamins, volatile chemicals, phenolic acids, flavonoids and minerals. The composition of honey depends on the plant species pollinated by the honeybees and the climatic, processing and storage conditions (Saxena et al., 2009). Honey is a saturated solution of glucose and it has a tendency to crystallize spontaneously at room temperature in the form of glucose monohydrate. Crystallization of honey, also called granulation, is an undesirable process in liquid honey because it affects the textural properties, making it less appealing to the consumer, who prefers it liquid, and/or transparent (Tosi et al., 2004). Honey is a popular sweetener and a common household product throughout the world. It is nonirritant, nontoxic, available and cheap (Bansal et al., 2005). It has been used from ancient times as a method of accelerating wound healing (Van den Berg et al., 2008; Mullai and Menon, 2007). Traditional importance and use of honey as therapeutics has been mentioned by the Egyptian and Sumerian physicians as early as 4000 years ago (Maryann, 2000). Ibne Sina, the Prince among Muslim physicians listed several beneficial uses of honey in his monumental work of “The Canon of Medicine” and Hippocrates, the father of Western Medicine, used

honey to treat a number of diseases (Khalil et al., 2006). Ancient users did not know its antibacterial properties; they only knew it as an effective remedy. WHO (World Health Organization) recently reveals that the prominent effect of antimicrobial resistance versus control of infectious diseases is a serious challenge to be addressed (WHO, 2010). The result of such a natural response by the minute organisms has the potential to succumb or even bring progress to a stand- still. European countries, benchmarked, considered as well regulated health systems are already witnessing an increase in specific pathogenic resistance. Developing countries are definitely not spared amidst these tycoons. The cumulative fracture twisted and forged during the past decades urge for the development of new antibiotics for surfeit of reasons including treatment of chronic infections (Choffnes et al., 2010). The WHO estimates that 70% - 80% of the world population relies on traditional medicines as primary health care, as an alternative and complementary medicines (Mohapatra et al., 2011). The relationship between diet and health has been reckoned worldwide and this has led to effervescence for food products that shore up health beyond simply providing basic nutrition. Concurrently, 50% of natural products and their derivatives including antibiotics represent all drugs in clinical use round the globe (Mohapatra et al., 2011). The resistance of antibiotics against pathogens has triggered research scientists to venture for substitute curatives. It is indeed of paramount importance to unveil new therapies directed at novel targets as budding to alternatives to antibiotics as well as validation of traditional remedies (Jenkins et al., 2011). Plethora of studies has emerged towards natural products in addressing the dearth and limitations of current therapies. Since both raw honey and pasteurized honey is used extensively, the purpose of the present study was to evaluate in vitro antibacterial activity of these two types of honey against human pathogenic bacteria

1.2 AIMS AND OBJECTIVES.

The aims of this research project are:

1. To determine the antimicrobial potential of raw and pasteurized honey by determining the    diameter of zone of inhibition against selected bacterial strains. 

2. To investigate the mechanism of antibacterial action of honey.

3. To determine the minimum inhibitory concentration of honey

4. To yield additional knowledge such as the possible dilution of honey sample and activity of the honey sample in bacterial infection.

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