RESEARCH ARTICLE


Antibacterial Activity of Honey against Methicillin-Resistant and Sensitive Staphylococcus Aureus Isolated from Patients with Diabetic Foot Ulcer



Arezou Mirzaei1, , Kolsoom Shirzadi Karamolah2, , Mina Pourmbarak Mahnaie3, Fatemeh Mousavi2, Parisa Mehrabi Moghadam1, Hassan Mahmoudi4, *
1 Islamic Azad University, Hamadan Branch, Hamadan, Iran
2 Islamic Azad University, Boroujerd Branch, Boroujerd, Iran
3 Islamic Azad University, North Tehran Branch, Tehran, Iran
4 Department of Microbiology, Hamadan University of Medical Sciences, Hamadan, Iran


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Creative Commons License
© 2020 Mirzaei et al.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Equal contribution* Address correspondence to this author at the Department of Microbiology, Faculty of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran; Tel: +989189539458; E-mail: Hassanmahmoudi24@gmail.com


Abstract

Introduction:

Staphylococcus aureus is the most important causative agent of wound infections, including diabetic foot ulcers. Honey is a very useful nutrient with antimicrobial properties and other biological properties such as antitumor, anti-inflammatory, antioxidant and antiviral properties. The aim was to examine the antibacterial activity of honey against methicillin-resistant and sensitive S. aureus (MRSA and MSSA) isolated from patients with diabetic foot ulcers.

Methods:

This cross-sectional study was performed from January 2019 to December 2019. Twenty S. aureus isolates were collected from patients with diabetic foot ulcers. Different concentrations (100%, 70%, 50%, 25% vol/vol) of honey were studied. Dilutions of honey solutions were examined to determine the minimum inhibitory concentration (MIC) against S. aureus. MICs were determined by spectrophotometric assay at 620 nm.

Results:

All strains showed sensitivity to honey with MIC equal to 25% (vol/vol). The MIC (%) values of honey for all studied S. aureus (MRSA and MSSA) isolates ranged between 18-100% (v/v).

Conclusion:

Honey with confirmed, antibacterial activity has the potential to be an efficient treatment complementary for diabetic foot ulcers infected or at risk of infection with S. aureus.

Keyword: Staphylococcus aureus, Honey, Diabetic foot ulcers, Antibacterial activity, Antitumor, Anti-inflammatory, Antioxidant, Antiviral.