Enhanced Antibacterial Activity of Manuka Honey with Higher Methylglyoxal Concentration Against Staphylococcus Aureus: in Vitro Study
DOI:
https://doi.org/10.22317/jcms.v10i4.1610Keywords:
Manuka honey, S. aureus, methylglyoxal, Minimum Inhibitory Concentration.Abstract
ObjectiveThis study aimed to investigate the antibacterial activity of two types of Manuka honey with varying concentrations of methylglyoxal (MGO), 70 mg/kg and 1050 mg/kg, against S. aureus in vitro.
MethodsTwo types of Manuka honey were tested for their antimicrobial activities. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined using the broth tube dilution method.
ResultsBoth concentrations of Manuka honey exhibited antibacterial activity against S. aureus, with the higher concentration (1050 mg/kg) showing enhanced antibacterial effects. The MIC was 100% v/v (undiluted) for the lower concentration and 50% v/v for the higher concentration. The MBC was inferred to be at a dilution of 50% v/v for the higher concentration, but not reached for the lower concentration at the dilution levels used.
ConclusionThe findings suggest that Manuka honey with a higher concentration of MGO may be more effective in inhibiting and potentially killing S. aureus. The study highlights the potential use of high-concentration Manuka honey as an alternative antimicrobial agent and calls for further investigation in clinical settings.
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