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Antibacterial effect of honey on the in vitro and in vivo growth of Escherichia coli.

Shamala, T. R. and Shri Jyothi, Y. P. and Saibaba, P. (2002) Antibacterial effect of honey on the in vitro and in vivo growth of Escherichia coli. World Journal of Microbiology and Biotechnology, 18 (9). 863-865 ; 6 ref..

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Abstract

The antibacterial effect of honey against pathogenic Escherichia coli was studied. Honey inhibited the growth of E. coli (ATCC 25922) in an agar plate assay. In liquid culture (48 h, 37C) the growth rate of bacterial cells decreased in the presence of honey (9.6 x 105 cfu/ml) compared with sucrose (2.87 x 108 cfu/ml). Rats fed honey and orally inoculated with E. coli excreted significantly less bacterial cells in faeces compared to untreated controls (P < 0.05). Animals acclimatized to feeding on honey prior to E. coli inoculation showed a significant decrease in excreted bacterial load compared with the group provided with honey after bacterial inoculation. Consumption of honey also enhanced the concn. of short chain fatty acids in the intestine of rats (83mM) compared with the control group (44.5mM). Results show that honey possesses significant antibacterial activity against E. coli under in vitro and in vivo conditions, and indicate the potential benefit of regular consumption.

Item Type: Article
Uncontrolled Keywords: BACTERIA-; ESCHERICHIA-; HONEYS-; INHIBITION-; ANTIBACTERIAL-ACTIVITY; ESCHERICHIA-COLI
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 09 Food Microbiology
Divisions: Dept. of Biochemistry
Food Microbiology
Depositing User: Somashekar K.S
Date Deposited: 21 Jun 2011 09:51
Last Modified: 15 May 2012 11:17
URI: http://ir.cftri.com/id/eprint/6351

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