Angelívia GREGÓRIO, Douglas GALHARDO, Maria Josiane SEREIA, Priscila WIELEWSKI, Lilian GAVAZZONI, Idineia Fernande dos SANTOS, Gleyce Stefani Santos Gaspar Monteiro Gomes SANGALETI, Erica Cavalheiro CARDOSO, Tatiane Layanne BORTOTI, Leticia Aguiar ZANATTA, Lucas Machado GONÇALVES, Mônica Araujo SUZIN, Ariane Ambrósio SANTOS, Vagner de Alencar Arnaut de TOLEDO
Antimicrobial activity of honey has lately drawn researchers’ attention, especially due to the fact that its antimicrobial capacity has been proven. The aim of this study was analyzing bactericidal and bacteriostatic action in the pathogenic microorganisms Staphylococcus aureus, Escherichia coli and Candida albicans of honey samples from five regions of the state of Paraná. Candida albicans yeast showed to be more resistant to honey than the bacteria Escherichia coli and Staphylococcus aureus. The minimal inhibitory concentration found for the three microorganisms tested was 12.5% to 25%. The minimal bactericidal concentration, in its turn, was 25% for bacteria and 25% to 50% for yeast. The samples from the Southern area had the best results for both the minimal inhibitory and the bactericidal concentrations. Through physicochemical and phyto-chemical analysis, we observed that several factors are associated to the bactericidal capacity of honey. In conclusion, honey is an excellent bactericidal agent with a great biotechnological potential. Its properties are directly related to its geographic origin, which gives each type of honey its own characteristics.
* THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THIS IS NOT INTENDED TO DIAGNOSE, TREAT CURE OR PREVENT ANY DISEASE.