ABSTRACT
The therapeutic potential of antimicrobial agents derived from plants is vast and promising. Among these natural remedies, honey, a sugary substance produced by bees from flower nectar, has been utilized for ages as an antimicrobial therapy for wounds and burns. This study delved into the antimicrobial effects of honey and its specific mechanisms of action against various organisms, including Pseudomonas aeruginosa, Bacillus subtilis, Trichophyton verrucosum, Trichophyton equinum, and Escherichia coli, using the agar well diffusion method.
The research examined honey concentrations of 100%, 80%, and 60% (v/v) against Pseudomonas aeruginosa, Bacillus subtilis, and Escherichia coli, whereas Trichophyton verrucosum and Trichophyton equinum were subjected to 100% honey concentration. The results demonstrated that Escherichia coli exhibited the highest zone of inhibition at 100% honey concentration, followed by Bacillus subtilis and Pseudomonas aeruginosa. Additionally, Trichophyton verrucosum and Trichophyton equinum displayed inhibition zones at 100% concentration.
Minimum inhibitory concentrations were identified as 10%, 80%, and 100% (v/v) for Escherichia coli, Bacillus subtilis, and Pseudomonas aeruginosa, respectively. The minimum bactericidal concentrations were 20% and 100% (v/v) for Escherichia coli and Bacillus subtilis, respectively. Honey’s impact on bacterial isolates following one and two hours of incubation showed protein leakage, with Escherichia coli displaying 22.0 and 35.3 µg/ml, Bacillus subtilis at 31.0 and 49.0 µg/ml, and Pseudomonas aeruginosa at 49.7 and 60.0 µg/ml, respectively.
Furthermore, enzymatic inhibition assays demonstrated honey’s effectiveness against treated cells compared to control samples. Escherichia coli, Bacillus subtilis, and Pseudomonas aeruginosa showcased varying degrees of inhibition at different honey concentrations.
In conclusion, the study revealed the broad-spectrum antimicrobial capabilities of honey, suggesting its potential as an alternative therapy to conventional antibiotics. By assessing its effects on cell walls, membranes, and enzymes of different organisms, this research underscores the multifaceted nature of honey’s antimicrobial properties. These findings contribute to the growing body of evidence supporting the utilization of plant-derived substances like honey for medicinal purposes, opening avenues for further exploration and potential clinical applications.
 ANTIMICROBIAL PROPERTIES OF HONEY AND ITS DISTINCT IMPACT ON THE CELL WALLS, MEMBRANES, AND ENZYMES OF SELECT MICROBIAL PATHOGENS. GET MORE, ACTUARIAL SCIENCE PROJECT TOPICS AND MATERIALS
