Ahmed Moussa

Antibacterial activity of various honey types of Algeria against Pathogenic Gram–Negative Bacilli: Escherichia coli and Pseudomonas aeruginosa

Abstract Objective To assess the in vitro antibacterial activity of different honey types in Algeria on Gram negative organismes. Methods Different concentrations (10, 30, 50, 70, 100 % v/v) of honey were studied in vitro using Escherichia coli (E. coli) and Pseudomonas aeruginosa (P. aeruginosa). Briefly, two-fold dilutions of honey solutions were tested to determine the minimum inhibitory concentration (MIC) against each type of microorganism, followed by more assays within a narrower dilution range to obtain more precise MIC values. MIC was determined by both visual inspection and spectrophotometric assay at 620 nm. The antibacterial activity of these honey samples was determined by the disc and well diffusion method. Results The zone diameter of inhibition of honey for P. aeruginosa and E. coli was 0–30 and 0–38 mm, respectively, while the MIC ranged 90–91% and 56–96%, respectively. Conclusions The results show that Algerian honeys possess antibacterial activity against Gram negative bacilli, and it can be developed into antibacterial agents.

Antifungal Activity of Four Honeys of Different Types from Algeria Against Pathogenic Yeast: Candida albicans and Rhodotorula sp.

OBJECTIVE To evaluate the antifungal activity of four honeys of different types from Algeria against pathogenic yeast i.e. Candida albicans (C. albicans) and Rhodotorula sp. METHODS Four Algeria honeys of different botanical origin were analyzed to test antifungal effect against C. albicans, and Rhodotorula sp. Different concentrations (undiluted, 10%, 30%, 50% and 70% w/v) of honey were studied in vitro for their antifugal activity using C. albicans and Rhodotorula sp. as fungal strains. RESULTS The range of the diameter of zone of inhibition of various concentrations of tested honeys was (7-23 mm) for Rhodotorula sp., while C. albicans showed clearly resistance towards all concentrations used. The MICs of tested honey concentrations against C. albicans and Rhodotorula sp. were (70.09-93.48)% and (4.90-99.70)% v/v, respectively. CONCLUSIONS This study demonstrates that, in vitro, these natural products have clearly an antifungal activity against Rhodotorula sp. and C. albicans.

Antibacterial activity of various honey types of Algeria against Staphylococcus aureus and Streptococcus pyogenes

OBJECTIVE To assess the in vitro antibacterial activity of honey from different geographical location on Gram negative organisms. METHODS Different concentrations (Undiluted honey, 10 %, 30%, 50% and 70% wt/vol) of honey were studied in vitro using Staphylococcus aureus (S. aureus) and Streptococcus pyogenes (S. pyogenes), briefly, two-fold dilutions of honey solutions were tested to determine the minimum inhibitory concentration (MIC) against each type of microorganism, followed by more assays within a narrower dilution range to obtain more precise MIC values. MICs were determined by both visual inspection and spectrophotometric assay at 620 nm. These honey samples were compared with standard antibiotics like ampicillin, penicillin G, amoxicillin, gentamycin, tobramycin, erythromycin and chloramphenicol was determined by the disc diffusion method. RESULTS The diameter of zone of the inhibition (ZDI) of honey has various concentrations tested for the isolates ranged 0-46 mm for S. aureus, 0-44 mm for S. pyogenes. While the MIC (%) ranged 12%-95%, 25%-73% respectively. CONCLUSIONS Algeria honey, in-vitro, possess antibacterial activity.

The Relationship between Fructose, Glucose and Maltose Content with Diastase Number and Anti-Pseudomonal Activity of Natural Honey Combined with Potato Starch

Honey whose medicinal uses date from ancient times has been lately rediscovered as therapy for burns. Objective: To evaluate the additive action of potato starch on the antipseudomonal activity of natural honey. Methods: Physicochemical parameters of 6 samples of Algerian honeys were analysed; four parameters were measured, including Diastase, glucose, fructose and maltose. The antibacterial activity was tested using the well-agar diffusion assay. Results: Six honey samples with initial diastase activity between 22.1 and 7.3 Schade units were tested. Glucose, fructose and maltose values range between 21, 45-30, 95%, 25, 20-37, 81% and 4, 72-78, 45% respectively. The zone inhibition diameter (ZID) for the six honey samples without starch against P. aureogenosa ranged between 26 and 31 mm. When starch was mixed with honey and then added to well, a zone inhibition increase diameter (ZIID) 27 and 32 mm. The percentage increase (PI %) was noticed with each variety and it ranged between 3, 57 and 18, 75%. Positive correlation has been established between the zone increase of inhibition and the Diastase number (r value was 0.072 at p<0.05). Conclusion: The use of potato starch allows honey benefit and would constitute an additive effect to the antibacterial activity of natural honey.

The Influence of Botanical Origin and Physico-chemical Parameters on the Antifungal Activity of Algerian Honey

The purpose of the study was to characterize the physicochemical of 6 natural honeys, and to evaluate the antifungal activity of honey. Honey samples were collected from different locations of Algeria Republic. Pollen profile, colour, moisture content, ash, electrical conductivity and pH, were the parameters analyzed in each honey sample. The antifungal activity of honey samples were tested by 100% and 50% (wt per vol) concentration against Candida albicans and Rhodotorula mucilaginosa, and by the agar well diffusion method and spectrophotometric assay. Ketoconazole 2% and Nystatin (100 U), were used as positive controls. The floral identification of honeys allowed to cluster them, as monofloral and polyfloral honeys. Concerning the physicochemical parameters, all honey samples were found to meet European Legislation (EC Directive 2001/110) for all parameters. The mean values obtained for the physico-chemical parameters were: pH 4.1; 15.31% moisture; 0.24% ash, 0.39 ms cm-1 electrical conductivity and11.95 free acidity. Inhibition zones for C. albicans (6 of 10 mm) and R. mucilaginosa (6 of 20 mm) were observed. Also, the percentage inhibition(%) for C. albicans (69.76 of 99.85) and R. mucilaginosa (83.03 of 99.77). The antifungal activity of honeys is related to their floral origin, and physicochemical properties constitute a useful resource for the generation of functional foods.

Antibacterial activity of honey alone and in combination with Nigella sativa seeds against Pseudomonas aeruginosa infection

Abstract Objective To evaluate the in vitro activities, of three honeys sample, and Nigella sativa (N. sativa) against Pseudomonas aeruginosa (P. aeruginosa) alone and in combination. Methods The antibacterial test and minimum inhibition concentration (MIC) was determined by using agar well diffusion and dilution methods respectively against P. aeruginosa. Results The MIC for the three varieties of honey without N. sativa against P. aeruginosa ranged between 46% and 50% (v/v). Addition of N. sativa (8%) resulted in synergistic bactericidal activity. An MIC drop was noticed with each variety and it ranged between 77.77% and 84.21%. Conclusions These antibacterial properties would warrant further studies on the clinical applications of N. sativa and honey against P. aeruginosa.

Influence of temperature on the inhibitory potency of Eucalyptus honey against Candida albicans

Abstract Objective To evaluate the effects of heat processing on the antifungal activity of honey. Methods A sample of the honey of eucalyptus was divided into four portions of 250 g each. One of the four portions obtained from studied honey was not heated (not heated fraction 25°C), the other portions were placed in water bath during 24 hours at 40 °C, 60 °C and 80°C temperatures. The HMF rates, Acidity, pH and the index of refraction were determined by harmonized methods. The antifungal tests (Minimum Inhibitory Concentration) were carried out on Sabouraud agar medium embedded with honey according to dilution test. Results The moisture shows values of 15.65% and 15.83%, pH between 4.10 and 4.24, the free acidity ranges between 33.8 and 38.36 meq kg −1 , hydroxymethylfurfural (HMF) content shows values between 28.8 and 103.44 mg kg −1 . The antifungal action of the non-heated fraction (Fc) of honey in vitro was marked 40 % (vol/vol) than heated fractions of honey (42%, 44%, and 45%) vol/vol. respectively The antifungal activity of each fraction decreased in the following order: Fct ° 25 > Fct ° 40 > Fct ° 60 > Fct ° 80]. Conclusions our findings indicate that different levels of parameters physical-chemical properties of honey to different temperatures showed inhibitory activity against C. albicans with variable degrees.