Antibacterial Activity of Bangladeshi Raw and Commercial Honey Against Staphylococcus aureus

Abhinandan Chowdhury, Sohidul Islam and Ramen Chowdhury
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Ramen Chowdhury: Department of Biochemistry & Microbiology, North South University,Bangladesh

Novel Approaches in Drug Designing & Development, 2018, vol. 4, issue 1, 1-5

Abstract: Honey has been used as antibacterial agent since ages in the Asian countries. Though many studies have been done on this antimicrobial property of honey, studies on Bangladeshi honey related to such property are rare. Therefore, this study investigates the antibacterial spectrum of raw honey (collected from Sundarbans) and commercial honey from Bangladesh against ten strains of Staphylococcus aureus including multidrug resistant Staphylococcus aureus. Disk Diffusion method was performed to determine the zone of inhibition of honey as well as antibiotics against each Staphylococcus aureus strains. The zone of inhibitionfor different concentration ofhoney (25%, 50%, 75% and 100% v/v) were between 7 to 12mm. Out often strains, seven exhibited sensitivity to honey and three exhibited resistance. It was also observed that the sensitivity of bacteria to antibiotic (methicillin) increased when antibiotic discs were soaked in honey. Furthermore, it was also found that raw honey (ZOI, 12 mm max.) is more effective than commercial honey (ZOI, 9-10 mm max.) when it comes to inhibiting Staphylococcus aureus. These results indicate that Bangladeshi honey especially raw honey can be used for better treatment of Staphylococcus aureus infections along with antibiotic.

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Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:adp:jnapdd:v:4:y:2018:i:1:p:1-5

DOI: 10.19080/NAPDD.2018.04.555626

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