Ayub Rabia, Umer Muhammad, Maan Abid Aslam, Rasool Bilal, Khan Muhammad Kashif Iqbal, Younis Tahira, Abbas Shabbar, Sajjad Muhammad, Kaleem Imdad, Imran Muhammad, Ullah Azmat, Afzal Muhammad Sohail, Shah Zaheer Hussain, Ahmed Sheraz, Aslam Farhan, Chaudhary Neelam, Afzal Muhammad Inam
Department of Biosciences, COMSATS University Islamabad, Park road, Tarlai kalan, Islamabad 45550, Pakistan.
Department of Food Engineering, University of Agriculture, Faisalabad 38000, Pakistan.
Foods. 2020 Mar 9;9(3):311. doi: 10.3390/foods9030311.
The medicinal importance of honey has been known for many decades due to its antimicrobial properties against life-threatening bacteria. However, previous studies revealed that microorganisms are able to develop adaptations after continuous exposure to antimicrobial compounds. The present study was conducted to explore the impact of subinhibitory concentrations of branded honey (Marhaba) and unbranded honey (extracted from plant) locally available in Pakistan on ATCC 10536, Typhi and by investigating the development of self- or cross-resistance to antibiotics (gentamicin, kanamycin and imipenem). Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of autoclaved honeys were determined. The bacterial cells of ATCC 10536, Typhi and were subjected to honey adaptation by exposing to ¼ MIC (4 passages) and ½ MIC (4 passages) of both honeys. Moreover, tolerance to low pH and high temperature was also studied in adapted and unadapted cells. The decreasing trend in growth pattern (OD) of ATCC 10536, Typhi and was observed with increases in the concentration of honeys (6.25-50% ) respectively. Our results showed that continuous exposure of both honeys did not lead to the development of any self- or cross-resistance in tested bacteria. However, percent survival to low pH was found to be significantly higher in adapted cells as compared to unadapted cells. The results indicate that both branded honey (Marhaba) and unbranded honey (extracted from plant) were effective in controlling the growth of tested pathogenic bacteria. However, the emergence of tolerance to adverse conditions (pH 2.5, temperature 60 °C) deserves further investigation before proposing honey as a better antibacterial agent in food fabrication/processing, where low pH and high temperatures are usually implemented.
由于蜂蜜对危及生命的细菌具有抗菌特性，其药用重要性在数十年前就已为人所知。然而，先前的研究表明，微生物在持续接触抗菌化合物后能够产生适应性变化。本研究旨在探讨巴基斯坦当地市售品牌蜂蜜（Marhaba）和非品牌蜂蜜（从植物中提取）的亚抑菌浓度对ATCC 10536、伤寒杆菌的影响，并研究其对抗生素（庆大霉素、卡那霉素和亚胺培南）的自身或交叉耐药性的发展情况。测定了高压灭菌蜂蜜的最低抑菌浓度（MIC）和最低杀菌浓度（MBC）。将ATCC 10536、伤寒杆菌的细菌细胞分别暴露于两种蜂蜜的1/4 MIC（4代）和1/2 MIC（4代）下进行蜂蜜适应性处理。此外，还研究了适应性和未适应性细胞对低pH和高温的耐受性。随着蜂蜜浓度（6.25%-50%）的增加，分别观察到ATCC 10536、伤寒杆菌生长模式（OD）的下降趋势。我们的结果表明，两种蜂蜜的持续暴露并未导致受试细菌产生任何自身或交叉耐药性。然而，与未适应性细胞相比，适应性细胞对低pH的存活率显著更高。结果表明，品牌蜂蜜（Marhaba）和非品牌蜂蜜（从植物中提取）在控制受试病原菌的生长方面均有效。然而，但在将蜂蜜作为食品制造/加工中更好的抗菌剂提出之前，其对不利条件（pH 2.5、温度60°C）耐受性的出现值得进一步研究，因为在食品制造/加工中通常会采用低pH和高温条件。
