ABSTRACT

The antimicrobial activity of honey on some pathogenic fungal isolates was investigated. The aim of this study was to test the antimicrobial activity of two honey samples from Nigeria against some pathogenic fungal isolates. The two samples of honey were purchased from Nsukka, in Enugu State and National Root Crop Research Institute, Umudike and were tested against fungal pathogens which includes Aspergillus flavus, Aspergillus niger, Candida albicans and Fusarium spp. The antimicrobial effect of the honey samples were tested using the agar diffusion method. The Minimum Inhibitory Concentration (MIC) and the Minimum Fungicidal Concentration (MFC) of the samples were also determined. The results obtained showed different level of inhibition at various concentrations against the tested fungi isolates with the zones of inhibition increasing as the honeys’ concentration increases. Aspergillus niger showed the highest zone of inhibition among all the fungi isolates used in the study with a diameter zone of inhibition value at 22mm at 100% for honey sample from National Root Crop Research Institute, while the least zone of inhibition of 15mm was recorded against honey from Nsukka, Enugu state at 100% with Candida albicans. The Minimum Inhibitory Concentration result was 9mm, 11mm, 9mm and 8mm for Aspergillus flavus, Aspergillus niger Fusarium spp. and Candida albicans respectively, against honey from National Root Crop Research Institute, Umudike and 10mm, 9mm, 8mm and 7mm for Aspergillus flavus, Aspergillus niger, Fusarium spp. and Candia albicans respectively, for honey from Nsukka, Enugu State. The Minimum Fungicidal Concentration result was 40% - 80% against the fungal isolates for both samples of honey used in this study. The honey samples used in this study exhibited a broad spectrum of antifungal activities, which shows that honeys from Nigeria have an interesting level of antimicrobial effect and can be used as an effective agent for future development and advancement of antifungal drugs.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgements iv

Table of contents v

List of tables vi

Abstract vii

CHAPTER ONE

1.0 Introduction 1

1.1 Aims of the study 3

1.2 Objectives of the study 3

CHAPTER TWO

2.0 Literature Review 4

2.1 Physiochemical properties of honey 5

2.2 Benefits of Honey 8

2.3 Health Benefits of honey 8

2.3.1 Honey against infections of the skin 9

2.3.2 Oral Health 9

2.3.3 Stomatitis and other oral lesions 10

2.3.4 Honey against eye diseases 10

2.3.5 Against Catheter Infection of CKD 11

2.3.6 Honey in Gastroenterology 11

2.3.7 Ulcers and Gastritis 12

2.3.9 Laxative effects and constipation 13

2.3.9 Against acute gastroenteritis in children 14

2.3.10 Against alcohol abuse 15

2.3.11 Treatment of Reflux Oesophagus and Heartburn 15

2.3.12 Hepatitis and liver health 15

2.3.13 Honey for good digestion 15

2.3.14 Honey Against Cough 15

2.3.15 Honey and the Brain 16

2.4 Nutritional Benefits of Honey 17

2.5 Cosmetic Uses of Honey 18

2.6 Home Remedies that uses Honey 19

2.7 Types of Honey according to Ayurveda 19 

CHAPTER THREE

3.0 MATERIALS AND METHOD 22

3.1 Sample Collection 22

3.2 Test Microorganisms 22

3.3 Sterilization of materials 22

3.4 Media Preparation 22

3.5 Preparation of the Honey samples 23

3.6 Common Tests for Real Honey 23

3.7 Sub-culturing of the inoculums 23

3.8 Preparation of inoculum 24

3.9 Determination of antifungal activity 24

3.10 Determination of Minimum Inhibitory Concentration (MIC) 24

3.2.7 Determination of Minimum Fungicidal Concentration (MFC) 25

CHAPTER FOUR

4.0 Results 26

CHAPTER FIVE

5.0 Discussion, Conclusion and Recommendation 36

5.1 Discussion 36

5.2 Conclusion 38

5.3 Recommendation 38

References