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Antimicrobial activitiy of oak honey (Quercus spp.) on the biofilm microorganisms

Year 2021, Volume: 58 Issue: 2, 203 - 210, 30.06.2021
https://doi.org/10.20289/zfdergi.669743

Abstract

Objective: The aim of this study is to determine antimicrobial properties of oak honey on biofilm microorganisms and its potential usage.
Material and Methods: The oak honey was collected in 2 years from the same region (OHPH/OHSH). Susceptibility patterns of clinical strains of three bacteria (Escherichia coli-ATCC 35218), (Staphyllococcus aureus-ATCC 29213) , (Pseudomonas aeruginosa -ATCC 27853) and one yeast (Candida albicans -ATCC 10231) strains that can form biofilm communities to oak honey were assessed by the disc diffusion method.
Results: The results revealed that oak honey has high level of antimicrobial activity to the pathogens. The antifungal activity against C. albicans was not measured clearly though, bacteriostatic effect showed itself as a secondary zone.
Conclusion: Oak honey might have a big potential for its antimicrobial properties in near future.

Supporting Institution

Turkish Ministry of Agriculture and Forestry

Thanks

This study was supported by Turkish Ministry of Agriculture and Forestry. The authors acknowledge with thanks all specialists and technicans of Forestry General Management and İstanbul/ Kırklareli. And also acknowledge with thanks to the beekeepers Ceylin and Emrah Akol, who helped to produce oak honey.

References

  • Allen, K.L., Molan, P.C., Reid, G.M. 1991. A survey of the antibacterial activity of some New Zealand Honeys. Journal of Pharmacy and Pharmacology 43(12): 817–822.
  • Basualdo, C., Sgroy, V., Finola, M.S., Marioli, J.M. 2007. Comparison of the antibacterial activity of honey from different provenance against bacteria usually isolated from skin wounds.Veterinary Microbiology 124 (3–4): 375–381. http://dx.doi.org/10.1016/j.vetmic.2007.04.039
  • Brudzynski, K., Sjaarda, C. 2015. Antimicrobial peptides, jelleins of the major royal jelly protein 1, are responsible for the cell wall lytic and bactericidal activities of honey. PLoS ONE 10(4): e0120238 http://dx.doi.org/10.1371/journal.pone.0120238
  • Can, Z., Yildiz, O., Sahin, H., Turumtay, E.A., Silici, S., Kolayli, S. 2015. An investigation of Turkish honeys: their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chem 180: 41–133.
  • Clinical and Laboratory Standards Institute (CLSI). 2013. Performance Standards for Antimicrobial Susceptibility Testing (23rd Ed.) , CLSI document M100-S23. CLSI document M100-S23, Clinical and Laboratory Standards Institute, 950 West Valley Road, Suite 2500, Wayne, Pennsylvania 19087, USA.
  • Fidaleo, M., Zuorro, A., Lavecchia, R. 2011. Antimicrobial activity of some italian honeys against pathogenic bacteria. Chemical Engineering Transactions 24: 1015–1020. http://dx.doi.org/10.3303/CET1124170
  • Irish, J., Blair, S., Carter, D.A. 2011. The antibacterial activity of honey derived from Australian flora. Plos One 6 (3): art. no. e18229. http://dx.doi.org/10.1371/journal.pone.0018229. Kato, Y., Umeda, N., Maeda, A., Matsumoto, D., Kitamoto, N., Kikuzaki, H. 2012. Identification of a novel glycoside, leptosin, as a chemical marker of manuka honey. Journal of Agricultural and Food Chemistry 60 (13): 3418–3423. http://dx.doi.org/10.1021/jf300068w Kolaylı, S., Can, Z., Çakır, H., Okan, E., Yildiz, O. 2018. An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. Turkish Journal of Biochemistry 43(4): 362–374. DOI: https://doi.org/10.1515/tjb-2017-0174
  • Krushna, N.S.A., Kowsalya, A., Radha, S., Narayanan, R.B. 2007. Honey as a natural preservative of milk. Indian Journal of Experimental Biology 45(5): 459–464.
  • Lee, H., Churey, J.J., Worobo, R.W. 2008. Antimicrobial activity of bacterial isolates from different floral sources of honey. International Journal of Food Microbiology 126(1–2): 240–244. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.04.030
  • Malik, A.H., Sharma, B.D. 2010. Comparison of hurdle treatments for buffalo meat. International Journal of Food Science & Technology 45(8): 1552–1563. http://dx.doi.org/10.1111/j.1365-2621.2010.02291.x
  • Mavric, E., Wittmann, S., Barth, G., Henle, T. 2008. Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand. Molecular Nutrition & Food Research 52(4): 483–489. http://dx.doi.org/10.1002/mnfr.200700282
  • Molan, P.C. 1999. The role of honey in the management of wounds. Journal of Wound Care 8(8): 415–418.
  • Osés, S.M., et al. 2015. Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus. NJAS - Wageningen J. Life Sci. http://dx.doi.org/10.1016/j.njas.2015.12.005
  • Özkök, A., Sorkun, K. 2018. Some Characteristic Features of Oak (Quercus Frainetto Ten.) Honey From Turkey. Fresenius Environmental Bulletin 27(12): 8359-8366.
  • Pérez-Martín, R.A., Vela-Hortigüela, L., Lorenzo-Lozano, P., Rojo-Cortina, M.D., De Lorenzo-Carretero, C. 2008. In vitro antioxidant and antimicrobial activities of Spanish honeys. International Journal of Food Properties 11(4):727–737. http://dx.doi.org/10.1080/10942910701586257
  • Rodríguez-Flores, M.S., Escuredo, O., Seijo, M.C. 2015. Assessment of physicochemical and antioxidant characteristics of Quercus pyrenaica honeydew honeys. Food Chem 166: 6–101.
  • Sherlock, O., Dolan, A., Athman, R., Power, A., Gethin, G., Cowman, S., Humphreys, H. 2010. Comparison of the antimicrobial activity of Ulmo honey from Chile and Manuka honey against methicillin-resistant Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. BMC Complementary and Alternative Medicine 10
  • Simova, S., Atanassov, A., Shishiniova, M., Bankova, A. 2012. A rapid differentiation between oak honeydew honey and nectar and other honeydew honeys by NMR spectroscopy. Food Chem 134: 10–1706.
  • Sorkun, K. 2008. Turkey’s nectarine plants, pollen and honeys. Palm Publication, 1. Press/341. Ankara.
  • Tenover, F.C. 1986. Studies of antimicrobial resistance genes using DNA probes. Antimicrobial Agents Chemotherapy 29(5): 721–725.
  • The National Honey Board, Honey-Health and Therapeutic Qualities, 390 Lashley Street Longmont, CO 80501-6045, USA, 2002.
  • Voidarou, C., Alexopoulos, A., Plessas, S., Karapanou, A., Mantzourani, I., Stavropoulou, E., Fotou, K., Tzora, A., Skoufos, I., Bezirtzoglou, E. 2011. Antibacterial activity of different honeys against pathogenic bacteria. Anaerobe 17(6): 375–379. http://dx.doi.org/10.1016/j.anaerobe.2011.03.012

Meşe balının (Quercus spp.) biyofilm mikroorganizmaları üzerindeki antimikrobiyal aktivitesi

Year 2021, Volume: 58 Issue: 2, 203 - 210, 30.06.2021
https://doi.org/10.20289/zfdergi.669743

Abstract

Amaç: Çalışmanın temel amacı meşe balının patojenler üzerinde antimikrobiyal etkisinin araştırılması ve bu alanda olabilecek potansiyel kullanımına açıklık getirmektir.
Materyal ve Yöntem: Meşe balı 2 yıl süre ile aynı bölgeden toplanmıştır (OHPH/OHSH). Biyofilm oluşturma özelliği olan 3 klinik bakteri suşu (Escherichia coli-ATCC 35218), (Staphyllococcus aureus-ATCC 29213) , (Pseudomonas aeruginosa -ATCC 27853) ve 1 klinik maya suşunun (Candida albicans -ATCC 10231) meşe balına karşı duyarlılık testleri disk difüzyon yöntemiyle analiz edilmiştir.
Araştırma Bulguları: Meşe balının patojenlere karşı yüksek oranda antimikrobiyal etkisinin olduğu ortaya çıkmıştır. C. albicans’a karşı antifungal etki tam olarak ölçülememiş fakat bakterisidal etki sekonder zon ile ortaya çıkmıştır.
Sonuç: Meşe balının yakın gelecekte antimikrobiyal özellikleri açısından büyük bir potansiyele sahip olabileceği ortaya çıkarılmıştır.

References

  • Allen, K.L., Molan, P.C., Reid, G.M. 1991. A survey of the antibacterial activity of some New Zealand Honeys. Journal of Pharmacy and Pharmacology 43(12): 817–822.
  • Basualdo, C., Sgroy, V., Finola, M.S., Marioli, J.M. 2007. Comparison of the antibacterial activity of honey from different provenance against bacteria usually isolated from skin wounds.Veterinary Microbiology 124 (3–4): 375–381. http://dx.doi.org/10.1016/j.vetmic.2007.04.039
  • Brudzynski, K., Sjaarda, C. 2015. Antimicrobial peptides, jelleins of the major royal jelly protein 1, are responsible for the cell wall lytic and bactericidal activities of honey. PLoS ONE 10(4): e0120238 http://dx.doi.org/10.1371/journal.pone.0120238
  • Can, Z., Yildiz, O., Sahin, H., Turumtay, E.A., Silici, S., Kolayli, S. 2015. An investigation of Turkish honeys: their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chem 180: 41–133.
  • Clinical and Laboratory Standards Institute (CLSI). 2013. Performance Standards for Antimicrobial Susceptibility Testing (23rd Ed.) , CLSI document M100-S23. CLSI document M100-S23, Clinical and Laboratory Standards Institute, 950 West Valley Road, Suite 2500, Wayne, Pennsylvania 19087, USA.
  • Fidaleo, M., Zuorro, A., Lavecchia, R. 2011. Antimicrobial activity of some italian honeys against pathogenic bacteria. Chemical Engineering Transactions 24: 1015–1020. http://dx.doi.org/10.3303/CET1124170
  • Irish, J., Blair, S., Carter, D.A. 2011. The antibacterial activity of honey derived from Australian flora. Plos One 6 (3): art. no. e18229. http://dx.doi.org/10.1371/journal.pone.0018229. Kato, Y., Umeda, N., Maeda, A., Matsumoto, D., Kitamoto, N., Kikuzaki, H. 2012. Identification of a novel glycoside, leptosin, as a chemical marker of manuka honey. Journal of Agricultural and Food Chemistry 60 (13): 3418–3423. http://dx.doi.org/10.1021/jf300068w Kolaylı, S., Can, Z., Çakır, H., Okan, E., Yildiz, O. 2018. An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. Turkish Journal of Biochemistry 43(4): 362–374. DOI: https://doi.org/10.1515/tjb-2017-0174
  • Krushna, N.S.A., Kowsalya, A., Radha, S., Narayanan, R.B. 2007. Honey as a natural preservative of milk. Indian Journal of Experimental Biology 45(5): 459–464.
  • Lee, H., Churey, J.J., Worobo, R.W. 2008. Antimicrobial activity of bacterial isolates from different floral sources of honey. International Journal of Food Microbiology 126(1–2): 240–244. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.04.030
  • Malik, A.H., Sharma, B.D. 2010. Comparison of hurdle treatments for buffalo meat. International Journal of Food Science & Technology 45(8): 1552–1563. http://dx.doi.org/10.1111/j.1365-2621.2010.02291.x
  • Mavric, E., Wittmann, S., Barth, G., Henle, T. 2008. Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand. Molecular Nutrition & Food Research 52(4): 483–489. http://dx.doi.org/10.1002/mnfr.200700282
  • Molan, P.C. 1999. The role of honey in the management of wounds. Journal of Wound Care 8(8): 415–418.
  • Osés, S.M., et al. 2015. Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus. NJAS - Wageningen J. Life Sci. http://dx.doi.org/10.1016/j.njas.2015.12.005
  • Özkök, A., Sorkun, K. 2018. Some Characteristic Features of Oak (Quercus Frainetto Ten.) Honey From Turkey. Fresenius Environmental Bulletin 27(12): 8359-8366.
  • Pérez-Martín, R.A., Vela-Hortigüela, L., Lorenzo-Lozano, P., Rojo-Cortina, M.D., De Lorenzo-Carretero, C. 2008. In vitro antioxidant and antimicrobial activities of Spanish honeys. International Journal of Food Properties 11(4):727–737. http://dx.doi.org/10.1080/10942910701586257
  • Rodríguez-Flores, M.S., Escuredo, O., Seijo, M.C. 2015. Assessment of physicochemical and antioxidant characteristics of Quercus pyrenaica honeydew honeys. Food Chem 166: 6–101.
  • Sherlock, O., Dolan, A., Athman, R., Power, A., Gethin, G., Cowman, S., Humphreys, H. 2010. Comparison of the antimicrobial activity of Ulmo honey from Chile and Manuka honey against methicillin-resistant Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. BMC Complementary and Alternative Medicine 10
  • Simova, S., Atanassov, A., Shishiniova, M., Bankova, A. 2012. A rapid differentiation between oak honeydew honey and nectar and other honeydew honeys by NMR spectroscopy. Food Chem 134: 10–1706.
  • Sorkun, K. 2008. Turkey’s nectarine plants, pollen and honeys. Palm Publication, 1. Press/341. Ankara.
  • Tenover, F.C. 1986. Studies of antimicrobial resistance genes using DNA probes. Antimicrobial Agents Chemotherapy 29(5): 721–725.
  • The National Honey Board, Honey-Health and Therapeutic Qualities, 390 Lashley Street Longmont, CO 80501-6045, USA, 2002.
  • Voidarou, C., Alexopoulos, A., Plessas, S., Karapanou, A., Mantzourani, I., Stavropoulou, E., Fotou, K., Tzora, A., Skoufos, I., Bezirtzoglou, E. 2011. Antibacterial activity of different honeys against pathogenic bacteria. Anaerobe 17(6): 375–379. http://dx.doi.org/10.1016/j.anaerobe.2011.03.012
There are 22 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Aslı Özkırım 0000-0002-8930-2587

Aygün Schiesser

Billur Küçüközmen 0000-0002-7178-5605

Ahmet İpek

Kadriye Sorkun

Publication Date June 30, 2021
Submission Date January 3, 2020
Acceptance Date July 21, 2020
Published in Issue Year 2021 Volume: 58 Issue: 2

Cite

APA Özkırım, A., Schiesser, A., Küçüközmen, B., İpek, A., et al. (2021). Antimicrobial activitiy of oak honey (Quercus spp.) on the biofilm microorganisms. Journal of Agriculture Faculty of Ege University, 58(2), 203-210. https://doi.org/10.20289/zfdergi.669743

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