Antimicrobial Effect of Natural Honey and Mango Leave on Pathogenic Bacteria

ABSTRACT

 Honey has since been found to possess antibacterial property and is therefore employed for wound and gastro-intestinal disease therapy. This study evaluates the antibacterial spectrum and efficacy of honey and compared with tetracycline.  Different concentrations (50, 75 and 100.0 %) of honey were studied in-vitro using Staphylococcus aureus, Klebsiella spp, Escherichia coli and Citrobacter spp. The data obtained showed the inhibitory action of honey with clear zones of inhibition. The result obtained shows that Klebsiella spp is most susceptible to honey and the Citrobacter spp less susceptible at 100% concentration, while tetracycline (2.5 mg/ml) was found to be less potent than 100% concentration of honey against Klebsiella spp and Citrobacter spp. 

The active components of leaves of Mangifera indica were extracted using dimethyl sulfoxide (DMSO) and were tested against Staphylococcus aureus, Escherichia coli, Klebsiella spp and Citrobacter spp using the agar well diffusion method. The extracts inhibited the growth of the test bacteria, having the highest zone of inhibition against Escherichia coli (20 mm) at 100% concentration and the lowest zone of inhibition against Staphylococcus aureus (10.0 mm). The activities of the plant extracts on the inhibited pathogens reduced upon dilution of the extract into 75% and 50% concentration.  

The antibacterial action of honey and mango leave extract showed that there is basis for the traditional use of plant and plants product as a local health remedy and the exploration of their active component for the development of newer antimicrobial agents.

TABLE OF CONTENTS 

CHAPTER ONE

1.0Introduction and Literature review ……………………………………….1

1.1   Mango…………………………..…………………………………………….4      

1.2Honey…………...…………………………………………………………….5

1.2.1 Chemical characteristics of honey…………………………………………..5

1.2.2Extraction of honey……. …………………………………………………....6

1.2.3    Classification of honey……………………………………………….………6

1.2.4    Preservation of honey…………………………………………….………….7

1.2.5Mode of action of some of the antibacterial substances in honey…..……..7

1.2.6Honey as an antibacterial agent …………………………………………….9

1.3       Pathogenic bacteria…………………………………………………………..10

1.4Aim and objectives of the study……………………………………………..11

CHAPTER TWO

2.0     Method and materials used for the study……………………………………12

2.1     Materials used for the study………………….………………………………12

2.2     Source and dilution of honey…………………………………………………12

2.3     Source and dilution of standard drugs ……………………………………...12

2.4      Source of organism …………………………………………………………..13

2.5      Identification of test organisms ……………………………………………..13

2.5.1 Gram staining…………………………………………………..……...13 

2.5.2 Coagulase test …………………………………………………..……..14

2.5.3 Catalase Test……………………………………………………….…..14 

2.5.4 Methyl red test………………………………………………….……...14

2.5.5 Indole test………………………………………………………….…...15

2.5.6 Citrate test……………………………………………………………...15

2.5.7 Sugar fermentation test………………………………………………..15

2.6 Source of the Mangifera indica leaves…....................................................……..16

2.7 Preparation of extracts…………………………………………………….……16

2.8 Antimicrobial activity (Susceptibility tests) of honey……………….………...17

2.9 Antimicrobial activity of Mangifera indica leaves extract…………..………..18

CHAPTER THREE

3.0Results …………………………………………………………………….…19

CHAPTER FOUR

4.1Discussion……………………………………….……………………………28

4.2Conclusion…………………………………..………………………………..32

4.3Recommendation……………………………..………………………………33

REFERENCE