PHYSIOCHEMICAL PARAMETERS AND ANTIBACTERIAL ACTIVITY OF HONEY ON SOME PATHOGENIC MICROORGANISMS (STAPHYLOCOCCUS AUREUS, ESCHERICHIA COLI AND PSEUDOMONAS AERUGINOSA) ISOLATED FROM WOUNDS OF PATIENTS

ABSTRACT

The study examined Physiochemical Parameters and Antibacterial Activity of Honey on Some Pathogenic Microorganisms (Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa) Isolated from Wounds of Patients. It investigates the antibacterial potential of honey against pathogenic microorganisms commonly found in wound infections. The aims of the study include isolating test organisms from patients' wounds, determining the physiochemical properties of honey, and assessing its antibacterial action. Furthermore, the study explores the mechanism of honey’s antibacterial activity and determines the minimum inhibitory concentration (MIC) required for efficacy against the isolates.

A total of 50 wound samples were collected using sterile swab sticks from patients attending various hospitals in Umuahia, Abia State. The samples were cultured on various agar media, and the test organisms were identified using biochemical tests. Honey samples obtained from local producers in Uturu, Isuikwuato L.G.A., Abia State, were subjected to antibacterial screening using well diffusion methods at concentrations of 20%, 40%, 60%, 80%, and 100%. Augmentin was used as a control to compare the antibacterial effectiveness.

The results revealed that honey exhibited notable antibacterial activity, particularly at higher concentrations, against the three bacterial isolates. The study found that Staphylococcus aureus was the most prevalent pathogen, isolated from 49% of the wound samples, followed by Escherichia coli (47%) and Pseudomonas aeruginosa (41%). Variations in the antibacterial activity of honey were observed based on concentration, with increased inhibition at higher honey concentrations. However, some resistance to honey was noted, particularly in Staphylococcus aureus, which showed no inhibition at certain concentrations. The MIC for honey's antibacterial activity was established at 20%, although some strains exhibited resistance at all concentrations.

The study concludes that honey has effective antibacterial properties against both Gram-positive and Gram-negative bacteria, including Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. While honey demonstrated significant antibacterial potential, its efficacy varied across bacterial strains and concentrations. The findings suggest that honey could be a viable alternative to antibiotics in wound care, promoting healing and preventing infections. However, further precautions should be taken to preserve the antibacterial activity of honey, such as proper packaging and avoiding blending honey with lower antibacterial potential. Frequent consumption and topical application of honey on wounds are recommended to mitigate bacterial infections and accelerate healing.

TABLE OF CONTENTS

CHAPTER ONE

1.0     Introduction

1.1       Aims and Objectives

CHAPTER TWO

2.0     Literature Review

2.1     Wound Infection

2.3     Local Test for Real Honeys

2.4     Classification of Honey

2.5     Extraction

2.6     Preservation

2.7     Properties and Active Ingredients of Honey

2.8     Mode of Action of some of the Antibacterial Substances in Honey.

2.9     Clinical Conditions that Respond to Treatment with Honey

2.10   Honeys as an Antibacterial Agent

2.11   Practical Consideration for the Clinical use of Honey

2.12   Adverse Reaction of Honey

2.13   Resent Research on Honey

CHAPTER THREE

MATERIALS AND METHODS

3.0     Sample collection

3.1     Media preparation and Inoculation

3.2     Identification of test Organisms

3.3     Source of Honey Sample

3.4     Preparing the Honey Concentration

3.5     Physicochemical Analysis of Honey

3.6     Antimicrobial screening

CHAPTER 4

RESULT

CHAPTER 5

5.0     Discussion

5.1     Conclusion

5.2     Recommendation

References

TABLE OF CONTENTS

Table 1: Prevalence of the Test Organisms Isolated

Table 2: The Physicochemical Analysis of Honey Sample

Table 3: The Biochemical Result, cultural and Morphological Characteristics of the

Test Organisms

Table 4: The zones of inhibition of the Staphylococcus aureus isolates

Table 5: The Zones of Inhibition of the Escherichia coli isolates

Table 6: The Zones of Inhibition of the Pseudomonas aeruginosa isolates

Table 7: Minimum Inhibitory concentration for Staphylococcus aureus

Table 8: Minimum Inhibitory Concentration for Escherichia coli

Table 9: Minimum Inhibitory Concentration for Pseudomonas aeruginosa

CHAPTER ONE

1.0       Introduction

Infections and other health related problems have been of great concern to human beings and chemotherapy is the main approach in the treatment of such conditions. Investigation into the microbial flora of wound began in the late 19th century and since then; improvements in techniques have facilitated the recovery, identification and enumeration of a wide variety of microbial species. Most wounds support relatively stable polymicrobial communities (Bowkler et al., 2001) often without signs of clinical infection (Hansson et al., 1993).

However, potential pathogens may be present and the delicate balance between colonized wound and an infected wound depends on the interplay of complex host and microbial influences (Emmerson, 1998). The development of wound infection has deleterious effect on patients by causing increased pain, discomfort, inconveniences and can lead to life threatening conditions or even death. Some pathogens found in wound specimens include, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Streptococcus pyogenes, Klebsiella species among others.

Major challenges encountered with antibiotics in clinical use are resistance to antibiotics which leads eventually to failure of the treatment (Blair 2004). Infectious diseases are known to be treated with herbal remedies throughout the history of mankind; even today, natural substances continue to play a major role in primary health care as therapeutic remedies in many developing countries (Jonathan et al., 2007). Over the years, there have been reports of the production of more potent antibiotics e.g. third and fourth generation of cephalosporin by pharmaceutical companies which are not readily available and expensive. Problems of various antibiotics include low efficacy, side effect which has lead investigations into natural and potent antibacterial seeming to be the right step to take. The invasion of pathogenic organism is on the rise as a result, effects are been made to develop antibacterial agent from natural sources for better therapeutic effect (Gills, 1992). The therapies have drawn the interest of both public and medicinal communities. Current research has been focused on herbal and aromatherapy product. However, a number of their product such as honey has shown therapeutic promise.

The presence in honey of various inhibins as described by (Doid and Dzaio, 1937) has been reported by several investigators. Honey was used to treat infected wound as long as 2000 years ago before bacterial were discovered to be the cause of infection in c.50 AD, Dioscorides described honey as been “good for all rotten and hollow ulcers” (Gunther, 1959). More recently, honey has been reported to have an inhibitory effect to around 60 species of bacterial including aerobes and anaerobes, Gram positive and Gram negative (Molan, 1992). The current prevalence of the therapeutic use of ancient remedies, include honey committee on science and technology.

1.2  Aims and Objectives

      i.         To isolate the test organisms (Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa) from wounds of patients.

     ii.         To determine the physiochemical properties of honey.

   iii.         To determine antibacterial potential of honey against the isolates.

   iv.         To investigate the mechanism of antibacterial action of honey on the test organisms.

     v.         To determine the minimum inhibitory concentration of honey on bacterial isolates from wounds of human beings.

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