Andualem Berhanu
Department of Biotechnology, Natural and Computational Sciences Faculty, University of Gondar, Gondar, Ethiopia.
Asian Pac J Trop Biomed. 2013 Sep;3(9):725-31. doi: 10.1016/S2221-1691(13)60146-X.
To investigate the synergic antibacterial activity of garlic and tazma honey against standard and clinical pathogenic bacteria.
Antimicrobial activity of tazma honey, garlic and mixture of them against pathogenic bacteria were determined. Chloramphenicol and water were used as positive and negative controls, respectively. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration of antimicrobial samples were determined using standard methods.
Inhibition zone of mixture of garlic and tazma honey against all tested pathogens was significantly (P≤0.05) greater than garlic and tazma honey alone. The diameter zone of inhibition ranged from (18±1) to (35±1) mm for mixture of garlic and tazma honey, (12±1) to (20±1) mm for tazma honey and (14±1) to (22±1) mm for garlic as compared with (10±1) to (30±1) mm for chloramphenicol. The combination of garlic and tazma honey (30-35 mm) was more significantly (P≤0.05) effective against Salmonella (NCTC 8385), Staphylococcus aureus (ATCC 25923), Lyesria moncytogenes (ATCC 19116) and Streptococcus pneumonia (ATCC 63). Results also showed considerable antimicrobial activity of garlic and tazma honey. MIC of mixture of garlic and tazma honey at 6.25% against total test bacteria was 88.9%. MIC of mixture of garlic and tazma honey at 6.25% against Gram positive and negative were 100% and 83.33%, respectively. The bactericidal activities of garlic, tazma honey, and mixture of garlic and tazma honey against all pathogenic bacteria at 6.25% concentration were 66.6%, 55.6% and 55.6%, respectively.
This finding strongly supports the claim of the local community to use the combination of tazma honey and garlic for the treatment of different pathogenic bacterial infections. Therefore, garlic in combination with tazma honey can serve as an alternative natural antimicrobial drug for the treatment of pathogenic bacterial infections. Further in vivo study is recommended to come up with a comprehensive conclusion.
研究大蒜和塔兹马蜂蜜对标准及临床病原菌的协同抗菌活性。
测定塔兹马蜂蜜、大蒜及其混合物对病原菌的抗菌活性。分别以氯霉素和水作为阳性和阴性对照。采用标准方法测定抗菌样品的最低抑菌浓度（MIC）和最低杀菌浓度。
大蒜与塔兹马蜂蜜混合物对所有受试病原体的抑菌圈明显（P≤0.05）大于单独的大蒜和塔兹马蜂蜜。大蒜与塔兹马蜂蜜混合物的抑菌圈直径范围为（18±1）至（35±1）毫米，塔兹马蜂蜜为（12±1）至（20±1）毫米，大蒜为（14±1）至（22±1）毫米，而氯霉素为（10±1）至（30±1）毫米。大蒜与塔兹马蜂蜜的组合（30 - 35毫米）对沙门氏菌（NCTC 8385）、金黄色葡萄球菌（ATCC 25923）、单核细胞增生李斯特菌（ATCC 19116）和肺炎链球菌（ATCC 63）的效果更显著（P≤0.05）。结果还显示大蒜和塔兹马蜂蜜具有相当的抗菌活性。6.25%大蒜与塔兹马蜂蜜混合物对所有受试细菌的MIC为88.9%。6.25%大蒜与塔兹马蜂蜜混合物对革兰氏阳性菌和阴性菌的MIC分别为100%和83.33%。6.25%浓度的大蒜、塔兹马蜂蜜以及大蒜与塔兹马蜂蜜混合物对所有病原菌的杀菌活性分别为66.6%、55.6%和55.6%。
这一发现有力地支持了当地社区使用塔兹马蜂蜜和大蒜组合治疗不同病原菌感染的说法。因此，大蒜与塔兹马蜂蜜的组合可作为治疗病原菌感染的替代天然抗菌药物。建议进一步开展体内研究以得出全面结论。
