ANTIBACTERIAL ACTIVITY OF ROYAL JELLY AND RAPE HONEY AGAINST METHICILLIN-RESISTANT Staphylococcus aureus STRAINS

Dinko DİNKOV; Deyan STRATEV; Ralitsa BALKANSKA; Daniel SERGELİDİS

doi:https://doi.org/10.3153/JFHS16007

Makale detayları

ANTIBACTERIAL ACTIVITY OF ROYAL JELLY AND RAPE HONEY AGAINST METHICILLIN-RESISTANT Staphylococcus aureus STRAINS

Yazarlar:

Dinko DİNKOV | Deyan STRATEV | Ralitsa BALKANSKA | Daniel SERGELİDİS

Dergi:

Food and Health 2016 Vol.2 Issue 2, pp.67-73

Belge Tipi:

Makale

Yayın Tarihi:

2/2016

Belge Dili:

Türkçe

Document ID (Org No.):

2000420120

DOI:

https://doi.org/10.3153/JFHS16007

Özet:

 


Antimicrobial
resistance of pathogenic bacteria is a growing public health problem.
Methicillin-resistant Staphylococcus
aureus (MRSA) represents a significant burden on healthcare services
because it is involved in severe difficult to treat infections in humans.
Several non-antibiotic approaches regarding the treatment of infections caused
by MRSA as well as of other resistant bacteria have been studied. Since ancient
times royal jelly and honey have been considered both as foods and medicines,
and recently have been identified as potential alternative medicines to treat
bacterial infections, especially of the skin and soft tissue. The aim of the
present study was to investigate the antibacterial effect of honey, royal jelly
and their mixtures against MRSA in vitro.
At least 3 decimal reductions of MRSA count were observed in Tryptone Soy broth
with concentrations of 40% rape honey (RP), 20% and 30% royal
jelly (RJ), 30% RJ:RH (1:100). In general, honey and royal jelly,
individually or in combination, appeared to have a potential as alternative therapeutic agents
against MRSA infections, but clinical studies are needed
for confirmation.

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Makale detayları

ANTIBACTERIAL ACTIVITY OF ROYAL JELLY AND RAPE HONEY AGAINST METHICILLIN-RESISTANT Staphylococcus aureus STRAINS

Yazarlar: Dinko DİNKOV | Deyan STRATEV | Ralitsa BALKANSKA | Daniel SERGELİDİS

Dergi: Food and Health 2016 Vol.2 Issue 2, pp.67-73

Belge Tipi: Makale

Yayın Tarihi: 2/2016

Belge Dili: Türkçe

Document ID (Org No.): 2000420120

DOI: https://doi.org/10.3153/JFHS16007

Sayı

Yazarlar:

Dinko DİNKOV | Deyan STRATEV | Ralitsa BALKANSKA | Daniel SERGELİDİS

Dergi:

Food and Health 2016 Vol.2 Issue 2, pp.67-73

Belge Tipi:

Makale

Yayın Tarihi:

2/2016

Belge Dili:

Türkçe

Document ID (Org No.):

2000420120

DOI:

https://doi.org/10.3153/JFHS16007