Hammond Eric Nee-Armah, Duster Megan, Musuuza Jackson Ssentalo, Safdar Nasia
Institute for Clinical and Translational Research, University of Wisconsin-Madison, Madison, WI 53705, USA; Division of Infectious Diseases, Department of Medicine, University of Wisconsin School of Medicine and Public Health, Madison, WI 53705, USA.
Division of Infectious Diseases, Department of Medicine, University of Wisconsin School of Medicine and Public Health, Madison, WI 53705, USA.
Pan Afr Med J. 2016 Dec 6;25:212. doi: 10.11604/pamj.2016.25.212.10414. eCollection 2016.
Due to an upsurge in antibiotic-resistant infections and lack of therapeutic options, new approaches are needed for treatment. Honey may be one such potential therapeutic option. We investigated the susceptibility of hospital acquired pathogens to four honeys from Wisconsin, United States, and then determined if the antibacterial effect of each honey against these pathogens is primarily due to the high sugar content.
Thirteen pathogens including: four , two Methicillin-resistant , two , one Methicillin-Susceptible , two Vancomycin-resistance Enterococcus, one and one were exposed to 1-50% (w/v) four Wisconsin honeys and Artificial honey to determine their minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the broth dilution method.
Buckwheat honey predominantly exhibited a bactericidal mode of action against the tested pathogens, and this varied with each pathogen. isolates were more sensitive to the Wisconsin buckwheat honey as compared to the other pathogens. Artificial honey at 50% (w/v) failed to kill any of the pathogens. The high sugar content of Wisconsin buckwheat honey is not the only factor responsible for its bactericidal activity.
Wisconsin buckwheat honey has the potential to be an important addition to therapeutic armamentarium against resistant pathogens and should be investigated further.
由于抗生素耐药性感染的激增以及治疗选择的匮乏，需要新的治疗方法。蜂蜜可能是一种潜在的治疗选择。我们研究了医院获得性病原菌对来自美国威斯康星州的四种蜂蜜的敏感性，然后确定每种蜂蜜对这些病原菌的抗菌作用是否主要归因于高糖含量。
包括四种[此处原文缺失具体细菌名称]、两种耐甲氧西林[此处原文缺失具体细菌名称]、两种[此处原文缺失具体细菌名称]、一种甲氧西林敏感[此处原文缺失具体细菌名称]、两种耐万古霉素肠球菌、一种[此处原文缺失具体细菌名称]和一种[此处原文缺失具体细菌名称]在内的13种病原菌，分别暴露于1 - 50%（w/v）的四种威斯康星州蜂蜜和人工蜂蜜中，采用肉汤稀释法测定它们的最低抑菌浓度（MIC）和最低杀菌浓度（MBC）。
荞麦蜂蜜对受试病原菌主要表现出杀菌作用方式，且因病原菌不同而有所差异。与其他病原菌相比，[此处原文缺失具体细菌名称]分离株对威斯康星州荞麦蜂蜜更敏感。50%（w/v）的人工蜂蜜未能杀死任何病原菌。威斯康星州荞麦蜂蜜的高糖含量并非其杀菌活性的唯一决定因素。
威斯康星州荞麦蜂蜜有潜力成为对抗耐药病原菌治疗手段的重要补充，应进一步开展研究。
