Effect of Different Saudi Honey Types Mixed with Natural Substances on Some Bacterial Strains

  • Fatimah A. Nashawi King Abdulaziz University
  • Hani Y. Abdullah King Abdulaziz University
  • Nahlaa A. Khalifa King Abdulaziz University
  • Ibrahim A. Alzahrani King Abdulaziz University
  • Ahmed A. Al-Ghamdi King Abdulaziz University
Keywords: Honey; Manuka; Feghra; Sider; Natural; Ginger; Lemon; Bacteria; Antibacterial

Abstract

To evaluate the antibacterial eff ects of three types of Saudi honey (Feghra, Sider and Natural honey) alone and mixed with ginger or lemon in comparison to Manuka honey as a potential natural antibacterial agent. Saudi honeys were evaluated against five types of bacterial strains; Klebsiella pneumoniae, Staphylococcus aureus, Pseudomonas aeruginosa, Haemophilus influenzae and Streptococcus pneumoniae. Chocolate agars were prepared first with different concentrations of each type of honey, and then with specific concentrations either of ginger or lemon added to honey. Bacterial species were inoculated on each agar and incubated at 37oC in a CO2 incubator overnight. Significant differences were found between diff erent types of honey and different concentrations of the same honey on bacterial growth. There are no significant differences and synergistic effects when adding ginger to diff erent honey types. Addition of lemon show significant differences and good synergistic effects against all tested bacterial species except Klebsiella pneumoniae and Staphylococcus aureus at 15 and 20% honey concentration. In conclusion, antibacterial effects of different types of honey are type and concentration dependent. Adding lemon to the different types of honey changes the pH and acidity and increases the honey’s antibacterial effect.

Author Biographies

Fatimah A. Nashawi, King Abdulaziz University

MSc student Medical Laboratory Technology

Hani Y. Abdullah, King Abdulaziz University

Department of Medical Microbiology and Parasitology

Nahlaa A. Khalifa, King Abdulaziz University

Department of Clinical Nutrition

Ibrahim A. Alzahrani, King Abdulaziz University

4Department of
Medical Laboratory Technology

Ahmed A. Al-Ghamdi, King Abdulaziz University

Department of Medical Laboratory Technology

Published
2017-03-31
How to Cite
Nashawi, F. A., Abdullah, H. Y., Khalifa, N. A., Alzahrani, I. A., & Al-Ghamdi, A. A. (2017). Effect of Different Saudi Honey Types Mixed with Natural Substances on Some Bacterial Strains. Journal of King Abdulaziz University - Medical Sciences, 24(1), 23-31. https://doi.org/10.4197/Med.24-1.3
Section
Articles