Antibacterial activity of three Cameroonian honey types against some pathogenic species

Abstract

Though much has been documented on the biological activity of honey, no scientific report was seen on the antibacterial activity of honey from Oku, Mbengwi and Ngaoundéré in Cameroon. Our aim was to study the in vitro antibacterial activity of honey produced from these places against clinical isolates. Honey samples were tested for antibacterial activity at concentrations from 100 to 20% volume per volume (v/v) against clinical bacterial isolates using agar well diffusion method. MICs and MBCs of honey samples (49.02 to 1.53% v/v) were determined using broth and agar media respectively. Ciprofloxacin was used as reference substance (120 to 0.5 μg/ml). Honey pH was measured using CYBOW11 test strips. Data were analysed with the help of statistical package for social sciences (SPSS), version 19. These honey samples inhibited the studied bacterial growth at concentrations ≥ 40% with S. aureus and E. coli being more susceptible. Antibacterial activities at concentrations > 60% were comparable to that of the reference drug at p=0.05. The MICs and MBCs ranged from 12.25 to 49.02%. The pH of honeys was estimated to be 5. Oku, Mbengwi and Ngaoundéré honey samples showed antibacterial activity against some bacteria known to cause infectious diseases in humans.

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Keywords: Honey, inhibition zone diameter, MIC/MBC, clinical isolates, Cameroon