Differences in Composition of Honey Samples and Their Impact on the Antimicrobial Activities against Drug Multiresistant Bacteria and Pathogenic Fungi

Journal Article

Salom, Noori AL-Waili, Ahmad Al Ghamdi, Mohammad Javed Ansari, Yehya Al-Attal, Aarif Al-Mubarak, and Khelod . 2013

• المجلة \ الصحيفة: Archives of Medical Research
• رقم العدد: 1
• رقم الإصدار السنوي: 44
• الصفحات: 307-316

مستخلص المنشور

The widespread use of antimicrobial agents has resulted in the development of antibiotic resistance, which has a serious impact on the general community. New compounds are being developed to overcome the challenge of antimicrobial resistance. However, a rapid development of resistance to some of these newer agents is reported. Honey has been long used to treat infected leg ulcer, earache, measles, eye diseases, and gastric ulcers 1 and 2. Honey was mentioned in the Talmud, both the old and new testaments of the Bible, and the Holy Quran. In the Surat AL-Nahel (The Bee) it says: And thy LORD taught the bee to build its cells in hills, on tree and in men’s habitations, then to eat of all the produce of the earth and find with skill the spacious paths of its LORD, there issues from within their bodies a drink of varying colors, wherein is healing for men, verily in this is a sign for those who give thought. The Muslim prophet Mohammad recommended the use of honey for the treatment of diarrhea. There is increased interest in using honey as an antibacterial agent as well as a wound dressing 3 and 4.

Different honeys vary in the potency of their antibacterial activity, which may be due to variations in plant source 5 and 6. Much of the literature on the use of honey in microbial infections and wound healing does not give the type of honey used. Honeys collected from different geographical areas showed various activities 7 and 8. All honey is not equal in its effectiveness 9 and 10. However, few clinical reports disclosed the specific type of honey applied to infected wounds and ulcers. A wide range of MIC of honey has been reported in studies comparing different types of honey tested against single species of bacteria: from 25–0.25% (v/v); 50–1.5% (v/v); 20–0.6% (v/v); 50 to 1.5% (v/v) 11 and 12.