Honey is a food with high popularity, consumption and availability. The effective antibacterial activity of honey, without any reported bacterial resistance or side effects, increases its use in traditional medicine for treating many different kinds of infections. Initially, this study examined the antibacterial activity of honey against Campylobacter jejuni. Six different types of honey, which were commercially available in the UK, Saudi Arabia and New Zealand, were assessed. Honey samples were introduced to Muller Hinton media in three different ways: filtration, autoclaving honey alone and autoclaving honey with media. C. jejuni NCTC 11168 showed good sensitivity to all six investigated honey samples. The minimum inhibitory concentrations ranged between 2 and 10 % for filtered honey. Thermal treatment increased the activity of some honey types and the MIC was 4% for all honey samples, except for clear honey (C.) Heating honey (2 %, v/v) with the medium resulted in an increase in antibacterial activity with C. jejuni, reducing to detectable levels after 6 hours of incubation. A similar result was observed when honey was mixed with casein, followed by thermal treatment. This result indicates that thermal treatment generates a selection of new antibacterial agents in the honey-casein mixture (honey-casein MRPs).
| Identifer | oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:616479 |
| Date | January 2013 |
| Creators | Albaridi, Najla |
| Publisher | University of Surrey |
| Source Sets | Ethos UK |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
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