Comparison of the Antibacterial Activity of Natural Honey, Artificial Honey, and Natural Heating Honey Against Escherichia Coli
Type of Presentation
Event
Location
Hall of Governors
Start Date
4-7-2017 4:00 PM
End Date
4-7-2017 6:00 PM
Abstract
This study investigated the effect of natural, artificial, and heated natural honey on E. coli growth. Two types of honey were used- artificial and natural, and heated honey was prepared by heating natural honey to 42°C. Different honey concentrations were obtained by serial dilution. The dilutions were inoculated with E.coli and incubated for 24 hours. To determine bacteria growth, the absorbance of each tube was read at 600 nm with a spectrophotometer. Tubes of the 3 types honey at the same concentrations tested but without bacterial inoculations were included. Absorption values from these tubes were subtracted from readings of their corresponding tubes with E. coli. Natural honey and artificial honey tubes did not demonstrate significant difference in their inhibitory properties. Natural honey tubes at all concentration, except 50%, demonstrated significantly less bacterial growth than corresponding concentration of natural heated honey. Natural heated honey tubes at all concentrations, except 25%, exhibited significantly less bacterial growth than the artificial honey tubes at the corresponding concentrations. The results imply that there is no difference between the effect of natural honey and artificial honey, but there is difference between the effect of natural honey and natural heated honey. It could be concluded that there is difference between the effect of natural heated honey and artificial honey.
Comparison of the Antibacterial Activity of Natural Honey, Artificial Honey, and Natural Heating Honey Against Escherichia Coli
Hall of Governors
This study investigated the effect of natural, artificial, and heated natural honey on E. coli growth. Two types of honey were used- artificial and natural, and heated honey was prepared by heating natural honey to 42°C. Different honey concentrations were obtained by serial dilution. The dilutions were inoculated with E.coli and incubated for 24 hours. To determine bacteria growth, the absorbance of each tube was read at 600 nm with a spectrophotometer. Tubes of the 3 types honey at the same concentrations tested but without bacterial inoculations were included. Absorption values from these tubes were subtracted from readings of their corresponding tubes with E. coli. Natural honey and artificial honey tubes did not demonstrate significant difference in their inhibitory properties. Natural honey tubes at all concentration, except 50%, demonstrated significantly less bacterial growth than corresponding concentration of natural heated honey. Natural heated honey tubes at all concentrations, except 25%, exhibited significantly less bacterial growth than the artificial honey tubes at the corresponding concentrations. The results imply that there is no difference between the effect of natural honey and artificial honey, but there is difference between the effect of natural honey and natural heated honey. It could be concluded that there is difference between the effect of natural heated honey and artificial honey.