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Laid Boukraa,Abdellatif Niar 한국식품영양과학회 2007 Journal of medicinal food Vol.10 No.4
Six varieties of honey from different regions in Algeria were used to determine their potency againstPseudomonas aeruginosa. Four varieties originated from northern Algeria, and two from the Sahara. Three types of mediawere used. On nutrient agar the minimum inhibitory concentration (MIC) of the four northern varieties ranged between 30%(vol/vol) and 31% (vol/vol), while the MIC of the Sahara varieties was 11% (vol/vol) and 14% (vol/vol). On King A agar theMIC of the four northern varieties ranged from 25% (vol/vol) to 31% (vol/vol), whereas the MIC of the two varieties of Sa-hara honey was 12% (vol/vol) and 15% (vol/vol). On nutrient broth the MIC of the northern varieties ranged from 10%(vol/vol) to 21% (vol/vol), whereas the MIC of the two varieties of Sahara honey was 9% (vol/vol). The botanic flora of Sa-hara is known in Algeria for its medicinal uses, and thus the higher potency of the Sahara honey is most probably due to an-tibacterial substances in its plant derivates. These findings suggest that Sahara honey could be used for managing wounds andburns, which are mostly infected by P. aeruginosa.
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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.
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