Antibacterial activity of Turkish honey against selected foodborne pathogens

Abstract

TREN Emine Yayın Listesi Yeni Yayın Yeni Yayın Yayın Türü Seçiniz* Dergi sorumlusu havuz makale ekleme/düzenlemesi yapabilir. Sayıdaki tüm makalelerin girişini tamamladığınızda dergi detay sayfasından kontrole gönder butonuna tıklayınız. Makale ve yıl süreçleri tamamlandığında dizinlenecektir. Dergi Bilgisi* Dergi Adı Ankara Üniversitesi Veteriner Fakültesi Dergisi Yıl 2020 Cilt / Sayı 67 / 4 Künye Makale Dili* Makale Türü* İlk Sayfa * Son Sayfa * DOI Numarası Fonlayan Konu Ekle Makale Bilgisi* Başlık Öz Anahtar Kelimeler Yazar / Çevirmen * Referanslar Birer Satır Boşluk Bırakarak Referans Ekleyiniz. Referanslar: Makale PDF* Ankara Univ Vet Fak Derg, 67, 413-418, 2020 DOI: 10.33988/auvfd. 674702 Antibacterial activity of Turkish honey against selected foodborne pathogens Güzin İPLİKÇİOĞLU-ÇİL1,a, Özlem KÜPLÜLÜ1,b, Görkem CENGİZ1,c,, Seda Dicle KORKMAZ2,d, Buse ARSLAN1,e, İsmayil Safa GÜRCAN3,f 1Ankara University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Ankara; 2Giresun University, Espiye Vocational School, Giresun; 3Ankara University, Faculty of Veterinary Medicine, Department of Biostatistics, Ankara, Turkey. aORCID: 0000-0001-6897-8222; bORCID: 0000-0002-1559-2390; cORCID: 0000-0001-9853-565X; dORCID: 0000-0002-4272-300X; eORCID: 0000-0001-6479-1698; fORCID: 0000-0002-0738-1518. Corresponding author: [email protected] Received date: 14.01.2020 - Accepted date: 17.03.2020 Abstract: Honey is an important animal product that is consumed by people of all ages and has become an important antimicrobial agent because it has both antibacterial properties and does not cause microbial resistance. Although, Turkey is among the most important honey producers of the world, there are not enough studies about the antibacterial activity of Turkish honey. According to their geographical area, honey exhibit considerable and variable antimicrobial activity. In this study, we investigated the in vitro antibacterial effect of honey obtained from Turkey, against Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aureus by using agar dilution, agar well diffusion and disc diffusion methods and compared the efficacy of these methods. Results showed the antibacterial effects of Turkish honey, collected from different regions against selected pathogens. Different concentrations of all honey samples displayed an antibacterial activity. Each microorganism exhibited different sensitivity to the honey tested. In addition, a significant difference was detected between the three methods for each microorganism and well diffusion method was found to be the most sensitive method. Keywords: Agar dilution, agar-well diffusion, antimicrobial effect, disc diffusion, honey. Türk balının seçili gıda patojenlerine karşı antibakteriyel aktivitesi Özet: Bal her yaştan insanın sıklıkla tükettiği önemli bir hayvansal ürün olmasının yanı sıra hem antibakteriyel özelliklere sahip olması hem de mikrobiyal dirence neden olmaması sebebiyle önem arz eden antimikrobiyal bir ajan haline gelmiştir. Türkiye, dünyanın en önemli bal üreticileri arasında yer almasına rağmen, Türk ballarının antibakteriyel aktivitesi hakkında yeterli çalışma bulunmamaktadır. Ballar, coğrafi bölgelerine göre değişken antimikrobiyal aktivite sergilemektedir. Bu kapsamda bu çalışmada Türkiye'nin farklı bölgelerinden toplanan balların Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium ve Staphylococcus aureus'a karşı in vitro antibakteriyel etkisinin, agar dilüsyon, agar-well difüzyon ve disk difüzyon yöntemleri kullanarak araştırılması ve bu yöntemlerin etkinliğinin karşılaştırılması amaçlanmıştır. Sonuçlar farklı bölgelerinden toplanan Türk ballarının, seçili gıda patojenlerine karşı antibakteriyel etkilerinin olduğunu göstermiştir. Her mikroorganizmanın test edilen ballara karşı farklı duyarlılığa sahip olduğu belirlenmiştir. Ayrıca seçilen bu üç yöntem arasında anlamlı bir fark olduğu, agar-well difüzyon yönteminin ise en hassas yöntem olduğu tespit edilmiştir. Anahtar sözcükler: Agar dilüsyon, agar-well difüzyon, antimikrobiyal etki, bal, disk difüzyon Introduction Honey has been used since ancient times not only in food and beverages but also for the treatment of diseases (11). In recent years, apitherapy, an alternative medicine branch has developed based on the use of honey and bee products against many diseases. The major use of honey in treatment is in wounds, burns and bacterial infections (8, 22). In addition, the use of antimicrobial compounds naturally found in foods are of high interest, because of antibiotic resistant bacteria frequencies are increasing worldwide. Honey is a promising antibacterial agent, because microbial resistance to honey has never been reported (14). Various factors have contribution to the antimicrobial activity of honey. The antibacterial properties of honey have been associated primarily to hydrogen peroxide, which is produced from the enzyme glucose oxidase. However, honey has a quite complex Güzin İplikçioğlu-Çil - Özlem Küplülü - Görkem Cengiz - Seda Dicle Korkmaz - Buse Arslan - İsmayil Safa Gürcan414 structure varying to its botanical origin, different components including, methylglyoxal, bee defensing-1, lysozyme, and florally derived phenolics other yet undetermined compounds have been also attributed to this important property of honey. These components have been grouped together and the antibacterial activity derived from them called non-peroxide dependent activity in the literature. In addition to these factors, high sugar concentration and its effect on osmolarity are also associated with the antibacterial effect of honey (5, 6). Turkey is one of the biggest honey producers in the world. Twenty percent of the world’s 25 bee sub-species can be found in Turkey and 70% of plants in Turkey are floristic. Honey is produced in almost every region of Turkey, which provides diversity to the honey produced in Turkey. Mix