Professor Dr Ira Gupta, Professor, Department of Periodontology, Rama Dental College, Hospital & Research Centre (RDC, H&RC), Kanpur (UP)- 208024, India; E-mail:
Mymensingh Med J. 2021 Apr;30(2):547-554.
Periodontitis, a multiple pathogen disease has the latest addition to the family i.e. Escherichia coli as a potential and emerging periodontal pathogen owing to its lipopolysaccharide more potent than Porphyromonas gingivalis, which makes it an emerging threat in periodontal disease. The role of antimicrobial agents in the management of periodontal diseases is of utmost importance. However, in the present scenario, antibiotic resistance is a public health concern now and there are very few options left for treatment. So, honey, a pioneer in traditional medicine was tried in the treatment against Escherichia coli to evaluate and compare the "in-vitro" antibacterial activity and efficacy of raw and commercial honey at different concentrations in comparison to tetracycline as a control on patient-isolated Escherichia coli and the American Type Culture Collection (ATCC) Escherichia coli 25922 strain from 5th Aug 2018 to 15th Feb 2019 at the Department of Microbiology, Rama Medical College, Kanpur (UP), India. In the in-vitro study different concentrations (100%, 75%, 50% and 25% v/v) of raw and commercial honey were studied and sensitivity tests were used to evaluate their antibacterial effect on patient-isolated Escherichia coli and the ATCC Escherichia coli 25922 strain. Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) were also determined for raw honey, and commercial honey in comparison to tetracycline. In case of raw honey, zone of inhibition was seen at 100%, 75% and 50% concentration, with maximum inhibition being 27±1.154mm and 23±0.666mm for patient-isolated Escherichia coli and ATCC Escherichia coli 25922 strain respectively at 100% concentration, whereas, the commercial honey was effective only at 100% and 75% concentration, with maximum inhibition zone of 13±1.054mm and 17±0.942mm at 100% concentration on patient-isolated Escherichia coli and ATCC Escherichia coli 25922 strain respectively. However, no effect was observed at 25% concentration for both raw and commercial honey. The MIC and MBC of raw and commercial honey were determined by the broth dilution method, where raw honey exhibited both MIC and MBC at 512 mg/ml whereas, and commercial honey exhibited MIC at 512mg/ml and MBC at 1024 mg/ml respectively. While comparing the zone of inhibition of raw and commercial honey, it was observed that the raw honey showed almost equivalent potency and efficacy as compared to a positive control tetracycline (2.5%). There was statistically significant difference (p≤0.01) in zone of inhibition of raw and commercial honey at 100% concentration on patient-isolated Escherichia coli and ATCC Escherichia coli 25922 strain. Antimicrobial activity of raw honey at 100% concentration was equivalent to that of tetracycline and was significantly better than commercial honey.
牙周炎是一种多病原体疾病，最近又新增了一种病原体，即大肠杆菌，它是一种潜在的新兴牙周病原体，其脂多糖的效力强于牙龈卟啉单胞菌，这使其成为牙周病的一个新威胁。抗菌剂在牙周病治疗中的作用至关重要。然而，在当前情况下，抗生素耐药性是一个公共卫生问题，可供治疗的选择非常有限。因此，蜂蜜作为传统医学的先驱，被用于治疗大肠杆菌，以评估和比较生蜂蜜和商业蜂蜜在不同浓度下的“体外”抗菌活性和疗效，以及四环素作为对照，对从 2018 年 8 月 5 日至 2019 年 2 月 15 日在印度坎普尔（北方邦）拉玛医学院微生物学系分离的患者大肠杆菌和美国典型培养物保藏中心（ATCC）大肠杆菌 25922 菌株的疗效。在体外研究中，研究了生蜂蜜和商业蜂蜜的不同浓度（100%、75%、50%和 25%v/v），并使用药敏试验评估它们对患者分离的大肠杆菌和 ATCC 大肠杆菌 25922 菌株的抗菌作用。还测定了生蜂蜜和商业蜂蜜的最低抑菌浓度（MIC）和最低杀菌浓度（MBC），并与四环素进行了比较。对于生蜂蜜，在 100%、75%和 50%浓度下观察到抑菌环，在 100%浓度下，对患者分离的大肠杆菌和 ATCC 大肠杆菌 25922 菌株的最大抑制率分别为 27±1.154mm 和 23±0.666mm，而商业蜂蜜仅在 100%和 75%浓度下有效，在 100%浓度下对患者分离的大肠杆菌和 ATCC 大肠杆菌 25922 菌株的最大抑菌环分别为 13±1.054mm 和 17±0.942mm。然而，生蜂蜜和商业蜂蜜在 25%浓度下均未观察到任何效果。生蜂蜜和商业蜂蜜的 MIC 和 MBC 采用肉汤稀释法测定，生蜂蜜在 512mg/ml 时表现出 MIC 和 MBC，而商业蜂蜜在 512mg/ml 时表现出 MIC，在 1024mg/ml 时表现出 MBC。比较生蜂蜜和商业蜂蜜的抑菌环，发现生蜂蜜的效力和疗效几乎与阳性对照四环素（2.5%）相当。在 100%浓度下，生蜂蜜和商业蜂蜜对患者分离的大肠杆菌和 ATCC 大肠杆菌 25922 菌株的抑菌环有统计学显著差异（p≤0.01）。生蜂蜜在 100%浓度下的抗菌活性与四环素相当，明显优于商业蜂蜜。
