INHIBITORY EFFECTS of HONEY on STAPHYLOCOCCUS AUREUS and ESCHERICHIA COLI: A CURRENT REVIEW

Year 2023, Volume: 14 Issue: 3, 133 - 148, 30.12.2023

Ömer Çakmak , Nuri Taş , Ulaş Acaröz , Damla Arslan-acaroz , Fatih Ramazan İstanbullugil , Sezen Evrenkaya , Zeki Gürler

https://doi.org/10.38137/vftd.1385968

Cited By: 1

Abstract

Honey is a natural food that has been used since ancient times for its medicinal benefits. Thanks to its antimicrobial activity, which has a very important place among honey's medicinal effects, it can be used against various pathogens such as Staphylococcus aureus and Escherichia coli. The antibacterial effect of honey depends on physical (high osmotic pressure, low water activity and low pH value), chemical (hydrogen peroxide, methylglyocal, phenolic compounds, flavonoids, organic acids and proteins) and biological factors (enzymes secreted by bees, probiotic bacteria and pollen). The antibacterial effect of honey can be affected by the origin of the honey, the type of flower obtained, the season of harvest and processing methods. Therefore, more studies are required to clearly demonstrate the antimicrobial activity of honey and make it available for use in clinical treatments. In this review, it was aimed to better understand the antimicrobial effects of honey on S. aureus and E. coli by searching the current literature.

Keywords

Antimicrobial activity, Escherichia coli, honey, inhibitory effect, Staphylococcus aureus

BALIN STAPHYLOCOCCUS AUREUS ve ESCHERİCHİA COLİ ÜZERİNE İNHİBİTÖR ETKİSİ: GÜNCEL DERLEME

Abstract

Bal, tıbbi faydalarından dolayı eski dönemlerden beri kullanılan doğal bir gıdadır. Bal tıbbi etkileri arasında oldukça önemli yer tutan antimikrobiyal aktivitesi sayesinde, Staphylococcus aureus ve Escherichia coli gibi çeşitli patojenlere karşı kullanılabilmektedir. Balın antibakteriyel etkisi, fiziksel (yüksek osmotik basınç, düşük su aktivitesi ve düşük pH değeri), kimyasal (hidrojen peroksit, metilgliokal, fenolik bileşikler, flavonoidler, organik asitler ve proteinler) ve biyolojik faktörleri (arılar tarafından salgılanan enzimler, probiyotik bakteriler ve polen) sayesinde gerçekleşmektedir. Balın antibakteriyel etkisini balın kökeni, elde edilen çiçeğin türü, hasat yapılan mevsim ve işleme yöntemleri etkileyebilmektedir. Bundan dolayı, balın antimikrobiyal aktivitesini net bir şekilde ortaya koymak ve klinik tedavilerin kullanımına sunmak için daha fazla çalışma gerekmektedir. Bu derlemede, güncel literatür taraması yapılarak, balın S. aureus ve E. coli üzerine antimikrobiyal etkilerinin daha iyi anlaşılması hedeflendi.

Keywords

Antimikrobiyal, bal, Escherichia coli, inhibitör etki, Staphylococcus aureus.

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