ABSTRACT

The study evaluated the antibacterial activity of various concentrations of two honey varieties (Umudike honey and Nsuka honey) against three (3) wound infection isolates; Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Test organisms were obtained from the Microbiology laboratory of the Federal Medical Centre, Umuahia and confirmed by standard techniques based on their morphological appearance, Gram staining reaction, motility and biochemical characteristics. Antibacterial activity of the honey samples against the test isolates were assessed using minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and inhibitory zone diameter (IZD) at dilutions of 100%, 50%, 25%, 12.5%, 6.25% and 3.125% respectively. Both honey varieties produced observable in-vitro antibacterial effects on all the organisms at 100% and 50%. Nsuka honey produced better antibacterial effects against the test isolates than the Umudike honey.  The MIC of the Umudike and Nsuka honey ranged from 25-50% and 12.5 - 25% respectively. While the MBC of the Umudike and Nsuka honey ranged from 50-100% and 25-50% respectively. The study concluded that honey even at diluted strength can be used in the treatment of skin infections (burns, scalds and wounds) especially those associated with Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. 

TABLE OF CONTENTS

Cover page i

Title page ii

Dedication iii

Certification iv

Acknowledgement v

Table of contents vi

List of tables viii

Abstract x

CHAPTER ONE

1.0 Introduction 1

1.1 Aim of study 2

CHAPTER TWO

2.0 Review of literature 3

2.1 Historical uses of honey 3

2.2 Economics 5

2.3 Composition of honey 5

2.3.1 Carbohydrates 5

2.3.2 Proteins, enzymes and amino acids 6

2.3.3 Vitamins, minerals and trace compounds 7

2.3.4 Aroma compounds, taste-building compounds and polyphenols 8

2.3.5 Free Radicals 8

2.4 Antioxidants 10

2.5 Mode of action of antioxidants 12

2.6 Health effects of honey 12

2.6.1 Anti-inflammatory effects 12

2.6.2 Immunoactivating and immunosuppressive properties 13

2.6.3 Gastroenterological effects 13

2.6.4 Cardiovascular effects 14

CHAPTER THREE

3.0 Materials and methods 15

3.1 Study area 15

3.2 Materials 15

3.3 Sample collection 15

3.4 Test organisms 15

3.5 Confirmation of test isolate 15

3.5.1   Morphological appearance 16

3.5.2   Gram staining 16

3.5.3   Motility test 16

3.5.4   Biochemical tests 17

3.6 Preparation of honey samples 19

3.7 Antimicrobial susceptibility testing 19

3.7.1 Agar-well diffusion method 19

3.7.2 Minimum inhibitory concentration (MIC) and minimum bactericidal 

concentration (MBC) test 20

CHAPTER FOUR

4.0 Result 21

CHAPTER FIVE

5.0 Discussion, conclusion and recommendation 30

5.1 Discussion 30

5.2 Conclusion 32

5.3 Recommendations 32

REFERENCE