Antibacterial Activity of Varying Honey Samples Against Some Bacteria in Libya

Abstract

The study aimed to evaluate the antibacterial efficacy of different honey samples against two types of pathogenic bacteria, where Four honey samples (Sidr honey and spring honey) were collected from two areas (Al-Marj and Al-Qubba). Honey samples showed an inhibitory effect at a 75% concentration against the various microorganisms studied, while a 25% concentration for both types of honey demonstrated weak activity against bacteria. In contrast, most of the tested antibiotics exhibited clear resistance to the two types of bacteria studied. While the antibiotic (CTR) proved ineffective against K. pneumoniae, S. aureus showed inconsistent resistance to both (CTR and Azm). This leads us to say that honey has a clear effect, making it a therapeutic alternative with nutritional and health value, and less costly for humans.

Introduction: The increasing resistance of bacteria to antibiotics has necessitated the search for new antimicrobial agents. The emergence of multidrug resistance is one of the most prominent current public health challenges, posing a threat to global health. (Abdelazeem Algammal et al. 2023). These resistant microorganisms can survive the spread of antibiotics, leading to ineffective treatment, which in turn leads to the spread of the disease. Antibiotics that were once useful against bacterial diseases are no longer effective in the current circumstances. (David, et al., 2022). Additionally, the World Health Organization has described alternative medicines as an inexpensive means of achieving universal health coverage for populations around the world and has encouraged the use of complementary herbal remedies (Sacks, et al., 1087). A variety of plants and their extracts have been used in treatments requiring antimicrobial activity, and one of the well-known natural antimicrobials described in ancient medicine was honey (Mandal & Manadal, 2011).

Objectives This study aims to compare the antibacterial efficacy of honey varieties from two regions in Libya against specific types of bacteria, as well as to balance it with antibiotics.

Methods: Honey samples (Sidr and spring) were collected from the Al-Qubba and Al-Marj regions of Libya. 25% and 75% concentrations of each variety were prepared. The study was conducted on two types of bacteria, Gram-positive and Gram-negative, which were cultured on nutrient agar using the concentration-saturated comb method. The cultures were incubated at 37°C for 18-24 hours, and the readings were recorded.

Results: Honey samples showed an inhibitory effect at a concentration of 75% against all studied microorganisms, while a 25% concentration of both honey types showed weak activity against bacteria. In contrast, the majority of tested antibiotics showed clear resistance to both types of bacteria studied. The antibiotic (CTR) was ineffective against K. pneumoniae, S. aureus showed inconsistent resistance to both (CTR and Azm).

Conclusions: This study showed that honey, in its various forms, exhibits high inhibitory activity against the tested bacteria, which may allow its use as an alternative to antibiotics, due to its content of polyphenols, 1, 2-dicarbonyl compounds, and hydrogen peroxide (Al-Masoudi, 2021). Antibiotics that were previously useful against bacterial diseases are no longer effective in the current situation (David et al., 2022). The main source of this situation is the excessive consumption or misuse of pharmaceutical preparations with the aim of curing diseases faster rather than focusing on their effectiveness. Studies have also shown that the concentration of honey used, the nature of the isolated bacterial strain, the source of the honey, and the method of processing it are factors that affect its antibacterial activity (Kacaniova et al., 2011).