INTRODUCTION:

Honey is the most wonderful gift of god and Mother Nature to mankind. The bee gives man honey, the liquid gold of nature, a product incomparable to anything else in terms of its nourishment and healing properties. Honey is used in India since ancient civilizations were aware of the medicinal properties of honey thus advocating its use as a carrier of Ayurvedic medicines ^{1, 2}.

Not only pure honey but in combination of various herbs and chemicals, it cures many diseases without any side effects. It possesses antibacterial effects, antidote, antiseptic, blood purifier, constipation, dental health etc ³.

The bacteria are killed by inhibine effect. This is due to hydrogen peroxide produced and accumulated in honey by the enzyme glucose oxidase during its action on honey glucose to form gluconolactone. Because of high density and acidity, the nonspore forming organisms that cause human diseases cannot live in it. It has been reported that various pathogenic bacteria get killed when introduced into honey ¹.

Materials and methods:

Marketed honey samples A, B, C, D and E were purchased from Uttarakhand, Zandu, Madhu, Baidyanath and Dabur. Crude honey samples F which is of fresh honey and G which is collected three years before from local market.

Microbial cultures- Staphylococcus aureus MTCC-96 and Escherichia coli ATCC-25922.were used to determine the antibacterial activity of each sample of honey. For this study, bacteria were cultured in Nutrient Broth. The cultures were sub cultured on appropriate agar sloper. This stock cultures were stored in the dark at 4 ⁰c.

Method:

The antibacterial activity of the samples was assayed by the agar well diffusion method. The inoculum size of each group of bacteria was prepared by using a no 5 McFarland tube to give a concentration of 1 x 10⁸ organisms per milliliter. From the bacterial culture, 1 ml was aseptically inoculated into 15 ml of Mueller Hinton Agar which was warm at 48-50⁰c. They were transferred in sterile Petri dishes.

The plates were waited for 15-20 minutes at room temperature. Some wells were cut into the agar using a cooled flamed 8mm borer and 100 micro litre honey solution were added aseptically. The plates containing bacteria were incubated at 37 +0.1⁰c for 24 hours. The diameter of inhibitory zones were measured and recorded in millimeters ^4-7.

ResultS and Discussion:

The seven sample of honey showed differing antibacterial activity with S. aureus and E. coli. Sample G had the highest antibacterial activity. It may be due to more acidity, osmotic effect, hydrogen peroxide and low pH present in honey during storage whereas sample F had the lowest antibacterial activity due to less acidity, osmotic effect, hydrogen peroxide and high pH present in honey. Minimum inhibitory concentration of honey samples against E. coli and S. aureus have shown in table 1.

Sample	E. coli	S. aureus
A	17	15
B	18	17
C	13	10
D	20	18
E	14	12
F	07	05
G	30	25

Table 1: MIC of honey samples against E. coli and S. aureus

Acknowledgement:

Authors are thankful to respected guide Dr. P. G. Yeole Principal in Institute of Pharmaceutical Education and Research Wardha, Prof. R. O. Ganjiwale Asst. Professor in Institute of Pharmaceutical Education and Research Wardha for regular guidance and providing the facility for experimental work. Mr. H. V. Shahare for regular guidance and support during the entire work.

References:

1. Abrol, D. P., “Bees and Beekeeping in India”, Vol. I, New Delhi, 1997, p. 3-16.

2. Chaudhary, O. P., “Honey- The Most Nutritious Food”, Vol. II,CBS Publication, New Delhi, 1994,p. 2-10.

3. Ghosh, G. K., “Honey as food, Medicine, Cosmetics”, Vol. V, Nirali Prakashan, Mumbai, 1995, p.70-118.

4. Ceyhan, N., Biology Forum .2001, 94 (2), 363-372.

5. Nzeako, B .C., J. of Medical sci. 2000, 15, 75-79.

6. Maeda, Y., J. of Complement Therapy Clinical Practices. 2008, 14 (2), 77-82.

7. Claudia, B., J. of Veterinary sci. 2007, 124, 375-381.

Received on 25.04.2009 Modified on 22.06.2009

Research J. Pharm. and Tech.2 (4): Oct.-Dec. 2009; Page 872-873