Fahim Hira, Dasti Javid Iqbal, Ali Ihsan, Ahmed Safia, Nadeem Muhammad
Department of Microbiology, Qauid-i-Azam University Islamabad, Pakistan.
PCSIR Research Laboratories, Thokar Niaz Baig, Lahore, Pakistan.
Asian Pac J Trop Biomed. 2014 Aug;4(8):633-41. doi: 10.12980/APJTB.4.2014APJTB-2014-0095.
To evaluate physico-chemical properties and antimicrobial potential of indigenous honey samples against different reference strains including Escherichia coli ATCC 8739, Enterobacter aerogenes ATCC 13048, Pseudomonas aeroginosa ATCC 9027, Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 25923, Salmonella typhi ATCC 14028, Klebsiella pneumonia ATCC 13883, Aspergillus niger ATCC 16404, Rhizopus oligosporus PCSIR1, Candida albicans ATCC 14053 and Candida utilis ATCC 9950.
By using standard methods samples were evaluated for their antimicrobial properties including additive effect of starch and non-peroxidase activity, antioxidative properties (phenol contents, flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity). Prior to this evaluation, complete physico-chemical properties including pH, color, ash contents, protein contents, moisture contents, hydroxymethyl furfural contents, total sugar contents, reducing sugar and non-reducing sugar contents were analyzed.
Relatively higher ash contents were found in the Siddar honey i.e. (0.590 0±0.033 6)% and small honey showed relatively higher protein contents i.e. (777.598±9.880) mg/kg. The moisture contents of tested honey samples ranged between 13.8%-16.6%, total sugar contents from 61.672%-72.420% and non-reducing sugar contents from 1.95%-3.93%. Presences of phenolic contents indicate higher antioxidant potential of these honey samples. All bacteria showed clear inhibition zones in response to tested honey samples whereas fungi and yeast showed inhibition at higher concentrations of these honey samples. For Escherichia coli, Bacillus subtilis, Salmonella typhi, Pseudomonas aeroginosa and Aspergillus niger, overall the small honey showed the higher activity than other honey samples.
Physico-chemical analysis of honey samples confirmed good quality of honey according to the standards set by European Union Commission and Codex Alimentarius Commission. Evaluation of these honey samples confirms antimicrobial potential of particular types of honeys indigenous to Pakistan.
评估本地蜂蜜样本的物理化学性质及其对不同参考菌株的抗菌潜力，这些菌株包括大肠杆菌ATCC 8739、产气肠杆菌ATCC 13048、铜绿假单胞菌ATCC 9027、枯草芽孢杆菌ATCC 6633、金黄色葡萄球菌ATCC 25923、伤寒沙门氏菌ATCC 14028、肺炎克雷伯菌ATCC 13883、黑曲霉ATCC 16404、少孢根霉PCSIR1、白色念珠菌ATCC 14053和产朊假丝酵母ATCC 9950。
采用标准方法评估样本的抗菌特性，包括淀粉的添加效果和非过氧化物酶活性、抗氧化特性（酚类含量、黄酮类含量、1,1-二苯基-2-苦基肼自由基清除活性）。在此评估之前，分析了完整的物理化学性质，包括pH值、颜色、灰分含量、蛋白质含量、水分含量、羟甲基糠醛含量、总糖含量、还原糖和非还原糖含量。
在悉达蜂蜜中发现相对较高的灰分含量，即(0.590 0±0.033 6)%，而小蜂蜜显示出相对较高的蛋白质含量，即(777.598±9.880)mg/kg。测试蜂蜜样本的水分含量在13.8%-16.6%之间，总糖含量在61.672%-72.420%之间，非还原糖含量在1.95%-3.93%之间。酚类物质的存在表明这些蜂蜜样本具有较高的抗氧化潜力。所有细菌对测试蜂蜜样本均表现出明显的抑菌圈，而真菌和酵母在这些蜂蜜样本浓度较高时表现出抑制作用。对于大肠杆菌、枯草芽孢杆菌、伤寒沙门氏菌、铜绿假单胞菌和黑曲霉，总体而言，小蜂蜜比其他蜂蜜样本表现出更高的活性。
根据欧盟委员会和食品法典委员会制定的标准，蜂蜜样本的物理化学分析证实了蜂蜜的良好品质。对这些蜂蜜样本的评估证实了巴基斯坦本地特定类型蜂蜜的抗菌潜力。
