Antibacterial potency of fortified and unfortified honey on some clinical bacterial isolates
Journal Title: IOSR Journal of Pharmacy (IOSRPHR) - Year 2015, Vol 5, Issue 6
Abstract
ABSTRACT: The use of herbal medicine to treat infection has been practiced since the origin of mankind, and honey produced by Apis mellifera is one of the oldest traditional medicines considered important in the treatment of various human ailments. However, differently processed honeys exhibit different antibacterial properties, thus this study was aimed at investigating the antibacterial potency of fortified honey, and compared with the unfortified and natural honey tested on Escherichia coli and Salmonella typhi. The antibacterial susceptibility of Escherichia coli and Salmonella typhi on the four honey samples (honey fortified with ginger, honey fortified with lemon, unfortified honey and natural honey) was determined using the agar ditch method. Honey fortified with lemon shows higher antibacterial activity especially on Salmonella typhi with the zones of inhibition of 25, 28, 29.5, 30 and 31 mm at the concentrations of 20, 40, 60, 80 and 100 % (v/v) respectively, than unfortified honey and natural honey. This study revealed that fortified honey mostly honey fortified with lemon has increased antibacterial activity due to the presence of fortifying agents than the unfortified honey. The antibacterial activity of fortified honey may depend on the quantity of the fortifying agents present in the honey samples as honey fortified with ginger produced a contrary result; this means that the fortifying agents may not necessarily be applied in honey to add to its antibacterial potency rather used as a flavoring agent.
Authors and Affiliations
Ibrahim Hussein Isiaka1* , Abdulrasheed Mansur2 , Tabitha Bahago3
Keywords
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