Manuka Balının Ana Antibakteriyel Bileşeni Metilglioksal’ın Antimikrobial Aktivitesinin Değerlendirilmesi

Yıl 2018, Cilt: 18 Sayı: 2, 1 - 6, 28.12.2018

Aygün Schiesser , Derya Şimşek İlkyaz Sarımehmetoğlu Gonca Esendemir

Öz

Nektardan
elde edilen dihidroksiasetonun, enzimatik olmayan dönüşümü ile oluşan metilglioksal
(MGO), manuka balındaki temel antibakteriyel bileşendir. Bu çalışmanın MGO’nun Escherichia coli, Pseudomonas aeruginosa
ve Staphylococcus aureus üzerindeki
etkisini araştırmaktır. Tüm deneylerde hazır olarak alınan MGO (Sigma-Aldrich)
kullanılmıştır. MGO’nun antimikrobiyal aktivitesinin ölçülmesi için agar
difüzyon testi kullanılmıştır. Sonuçlar, test edilen tüm bakterilerin MGO
çözeltilerine karşı anlamlı olarak duyarlı olduğunu göstermektedir.  İstatistikler analizler, MGO’ya karşı S. aureus’un en hassas, P. aeruginosa’nın ise en az hassas
olduğunu göstermektedir.  Çalışma
sonuçları umut vericidir ve MGO’nun potansiyelinin ortaya çıkarılması için
ileri çalışmaların yapılası gereklidir.

Anahtar Kelimeler

Metilglioksal, Manuka balı, Disk difüzyon testi

Evaluation of Antimicrobial Activity of Methylglyoxal -The Major Antibacterial Component of Manuka Honey

Öz

Methylglyoxal
(MGO) is the major antibacterial compound in manuka honey, which is formed by a
non-enzymatic conversion of nectar-derived dihydroxyacetone. The aim of this
study was to investigate the effect of MGO on Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. Purchased MGO (Sigma-Aldrich) was used for
all tests. Disc diffusion test was used for evaluating the antimicrobial
activity of MGO. The results showed that each tested bacteria species is
susceptible to MGO solutions significantly. 
Statistical analyses revealed that S.
aureus is the most and P. aeruginosa
is the least susceptible bacterial strain to MGO solutions. The results of this
study are encouraging, and further studies are necessary to study out MGO’s
potential. 

Anahtar Kelimeler

Methylglyoxal, Manuka honey, Disc diffusion test

Kaynakça

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