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Additive Action of Royal Jelly and Honey Against Staphylococcus aureus
Laid Boukraa,Abdellatif Niar,Hama Benbarek,Mokhtar Benhanifia 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.1
Four varieties of honey and one variety of freshly reaped royal jelly (RJ) were used to evaluate their additiveaction against Staphylococcus aureus(ATCC 29523). In a first step honey and RJ were used separately to determine theirminimum inhibitory concentration (MIC) against the tested strain. In a second step, lower concentrations of honey than theMIC were added to lower concentrations of RJ than the MIC and then incorporated into media to determine the minimum ad-ditive inhibitory concentration. When tested separately, the MIC of the four varieties of honey ranged between 20% and 21%(vol/vol), and that of RJ was 2% (vol/vol). When used jointly, all honey varieties had a more than 50% decrease in MIC with1% (vol/vol) RJ. A strong linear correlation was noted between the MIC decrease of all varieties of honey and RJ.