Journal of Probiotics & Health
Open Access
ISSN: 2329-8901
ISSN: 2329-8901
Rashad R Al-Hindi
King Abdulaziz University, KSA
Posters-Accepted Abstracts: J Prob Health
The aim of this study was to examine the antibacterial activity of the peroxide components of some locally produced honeys in Saudi Arabia: Toran, Zaitoon (Olive), Shaflah, Saha, Jizan, Rabea Aja, Fakhira, Sedr Aljanoob, Tenhat, Karath and Bareq against two bacteria i.e., methicillin resistant Staphylococcus aureus (MRSA, ATCC 43330) and Acinetobacter baumannii. Measurement of the antibacterial activity of honey samples by using the agar well diffusion method was adopted as follows by using turbidity standard McFaraland 0.5, suspensions of bacterial strains MRSA ATCC 43330 and Acinetobacter baumannii were prepared. By spread plate method, 100 �¼l of the suspension was inoculated onto Muller-Hinton agar medium. On the inoculated agar medium, five wells were made using a sterile cork borer (diameter 5 mm).100 �¼l of honey dilutions (10%, 30%, 50%, 70% and 100%) were used. The study indicated that the highly effective activity was in some local honey samples such as Toran honey against MRSA and Shafalah honey against MRSA and Acinetobacter baumannii which showed bactericidal effects at concentrations 70% to 100% as well. The majority of local honey samples recorded bacteriostatic effects on MRSA and Acinetobacter baumannii at consternations 50 % and above. In conclusion this investigation indicated that in regard to the majority inhibitory effect on microorganisms, the existing of H2O2 in honey samples together with phenolic content greatly provide a strong antibacterial activities among different types of Saudi honey. Previous studies mentioned that the H2O2 content of honey interacts with phenolic content for better inhibitory effects than in absent of H2O2. Consequently, Saudi honey could be considered as a potential functional food in this regard.
Email: rhindi@kau.edu.sa