Antibacterial Activity Of Honey On Staphylococcus Aureusescherichia Coli And Streptococcus Pyogen Isolated From Wound
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Antibacterial activity of honey obtained from two different locations in Enugu State (Nsukka & Ugwuaji) Nigeria on Staphylococcus aureus, Escherichia coli and Streptococcus pyogens isolated from wound was studied. Agar well diffusion method was used to
determine the antibacterial activity of the honey on the test microorganisms. The result revealed that the two honey samples
have heavy antibacterial activities against the test organisms and zones of inhibition were obtained showing high antibacterial
activity. The antibacterial activity increased with increase in the concentrations and honey from Nsukka produced a high
antibacterial activity (clearer zone) on staphylococcus aureus and Escherichia coli at all concentration and moderately for
streptococcus pyogens. The use of honey as a therapeutic substance has been rediscovered by the medical profession on
more recent times, and it is gaining acceptance as an antibacterial agent for the treatment of ulcers and bed sores, and other
infections resulting from burns and wounds.
1.0 Introduction
Infections and other health related problems have been of great
concern to human beings and chemotherapy is the main approach in the treatment of such conditions. Investigation into the microbial
flora of wound began in the late 19th century and since then; improvements in techniques have facilitated the recovery,
identification and enumeration of a wide variety of microbial species. Most wounds support relatively stable polymicrobial communities
(Bowkler, et.al; 2001) often without signs of clinical infection (Hansson,et al; 1993).
However, potential pathogens may be present and the delicate balance between colonized wound and an infected wound depends on
the interplay of complex host and microbial influences (Emmerson, 1998). The development of wound infection has deleterious effect on
patients by causing increased pain, discomfort, inconveniences and can lead to life threatening conditions or even death.
Major challenges encountered with antibiotics in clinical use are resistance to antibiotics which leads eventually to failure of the
treatment (Blair 2004). Infectious diseases are known to be treated with herbal remedies throughout the history of mankind; even today,
natural substances continue to play a major role in primary health care as therapeutic remedies in many developing countries (Jonathan,
et.al; 2007). Over the years, there have been reports of the production of more potent antibiotics e.g. third and fourth generation of
cephalosporin by pharmaceutical companies which are not readily available and expensive. Problems of various antibiotics include low
efficacy, side effect which has lead investigations into natural and potent antibacterial seeming to be the right step to take. The invasion
of pathogenic organism is on the rise as a result, effects are been made to develop antibacterial agent from natural sources for better
therapeutic effect (Gills, 1992). The therapies have drawn the interest of both public and medicinal communities. Current research has been focused on herbal and aromatherapy product. However, a number of their product such as honey has shown therapeutic promise.
The presence in honey of various inhibins as described by (Doid and Dzaio, 1937) has been reported by several investigators. Honey was
used to treat infected wound as long as 2000 years ago before bacterial were discovered to be the cause of infection in c.50 AD,
Dioscorides described honey as been “good for all rotten and hollow ulcers” (Gunther, 1959). More recently, honey has been reported to
have an inhibitory effect to around 60 species of bacterial including aerobes and anaerobes, Gram positive and Gram negative (Molan,
1992). The current prevalence of the therapeutic use of ancient remedies, include honey committee on science and technology.
1.1 Aims and objectives.
1. To determine antibacterial potential of honey.
2. To investigate the mechanism of antibacterial action of honey.
3. To determine the minimum inhibitory concentration of honey on
bacterial isolates from wounds of human beings.
4. To yield additional knowledge such as the possible dilution of
honey sample and activity of the honey sample in bacterial
infection
Title Page i
Certification Page ii
Dedication iii
Acknowledgement iv
Table of Content v
List of tables viii
Abstract x
CHAPTER ONE
1.0 Introduction 1
1.1 Aims and objectives 3
CHAPTER TWO
2.0 Literature review 5
2.1 Wound infection 8
2.2 Definition of honey 9
2.3 Local test for honey 13
2.4 Classification of honey 14
2.5 Preservation of honey 16
2.6 Properties and active ingredient of honey 17
2.7 Mode of action of some antibacterial substancepresent in honey 20
2.8 Clinical conditions for treatment with honey 22
2.9 Honey as an antimicrobial agent 24
2.10 Practical consideration for the clinical use of honey 27
2.11 Adverse reaction of honey 28
2.12 Research on honey 29
CHAPTER THREE
3.1 Source of Sample 32
3.2 Sources of honey 32
3.3 Identification of organisms 32
3.4 Gram Staining 33
3.5 Indole test 34
3.6 Catalase test 34
3.7 Coagulase test 35
3.8 Antibacterial sensitivity test 35
CHAPTER FOUR
4.1 Result 37
CHAPTER FIVE
5.1 Discussion 40
5.2 Conclusion 42
5.3 Recommendation 43
REFERENCE 44
Appendix 1 51
Appendix 2 5