29
30
References
Abd-El Aal A, El-Hadidy M, El-Mashad N, El-Sebaie A.2007. Antimicrobial effect of bee honey in comparison to antibiotics on organisms isolated from infected burns.
Annals 0f Burns and Fire Disasters. 20:83.
Adebolu T. 2005.Effect of natural honey on local isolates of diarrhea-causing bacteria in southwestern Nigeria. In African Journal of Biotechnology. 4(10):1172-1174.
Aggad H and Guemour D. 2014. Honey Antibacterial Activity. Medicinal and Aromatic Plants.3: 152-182.
Ahmed M, Djebli N, Hammoudi S, Aissat S, Akila B, Hemida H.2012. Additive potential of ginger starch on antifungal potency of ginger starch on antifungalpotency of honey against Candida albicans. In Asian Pacific Journal of Tropical
Biomedicine.2(4): 253-255.
Ajibola A, Chamunorwa JP, Erlwanger KH.2012. Nutraceutical values of natural honey and its contribution to human health and wealth. Nutrition and Metabolism. 9: 61 Al-Waili NS. 2004. Natural honey lowers plasma glucose, Creactive protein,
homocysteine, and blood lipids in healthy, diabetic, and hyperlipidemic.Journal of Medicinal Food. 7: 100-107.
Anklam E. 1998. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry,63(4): 549-562
Armstrong S, and Otis GW. 1995. The antibacterial properties of honey. Bee Culture.123(9): 500-502.
Asadi-Pooya A, Pnjehshahin M, Beheshti S. 2003. The antimycobacterial effect of honey:
an in vitro study. In Rivista di biologia. 66(3): 491-496.
31 Basson NJ, Toit IJ, and Grobler SR. 1994. Antibacterial action of honey on oral
Streptococci. The Journal of the Dental Association of South Africa. 49:339-341.
Belay A, Solomon WK, Bultossa G, Adgaba N, Melaku S. 2013. Physicochemical properties of the Harenna forest honey. Food Chemistry. 141:3386–3392.
Beretta G, Gelmini F, Lodi V, Piazzalunga A, MaffeiFacino R.2010. Profile of nitric oxide (NO) metabolites (nitrate, nitrite and N-nitroso groups) in honeys of different botanical origin. Journal of Pharmaceutical and Biochemical Analysis. 53: 343- 349.
Betts JA, and Molan PC. 2002. Results of a pilottrial of manuka honey as a dressing forinfectedchronic wounds. A paper presented at the 4 th Australian Wound Management Association Conference, Adelaide, Australia.
Bogdanov S, Jurendic T, Sieber R, Gallmann P. 2008. Honey for nutrition and health.
Journal of the American College of Nutrition. 27: 677-689.
Bogdanov S. 2011. Physical properties. The honey book. In S. Bogdanov (Ed.). pp: 19–
27.Bogdanov S, Martin P.2002. Honey authenticity. Mitteilungen aus dem Gebiete der Lebensmittel-untersuchung und Hygiene. 93:232–254.
Bosi G, Battalglini M. 1978. Gas chromatographic analysis of free and protein amino acids in some unifloral honeys. Journal of Apicultural Research. 17: 152–66.
Brady NF, Molan PC, Harfoot CG .1997. The sensitivity of dermatophytes to the antimicrobial activity of manuka honey and other honey. Pharmacy and Pharmacology Communications.2: 1-3.
Brudzynski K. 2006. Effect of hydrogen peroxide on antibacterial activities of Canadian honeys.Canadian Journal of Microbiology. 52:1228–1237.
32 Brudzynski K, Kim L. 2011. Storage induced chemical changes in active components of honey deregulate its antibacterial activity. Food Chemistry. 126: 1155-1163.
Brudzynski K, Lannigan, R. 2012. Mechanism of honey bacteriostatic action against MRSA and VRE involves hydroxyl radicals generated from honey's hydrogen peroxide. Frontiers in Microbiology. 3: 36-40.
Brudzynski K, Abubaker K, St-Martin L, Castle A. 2011. Re-examining the role
of hydrogen peroxide in bacteriostatic and bactericidal activities of honey.
Frontiers in Microbiology. 2:213.
Bruni I, Galimberti A, Caridi L, Scaccabarozzi D, De Mattia F, Casiraghi M, Labra M.
2015. A DNA barcoding approach to identify plant species in multiflower honey. Food Chemistry. 170: 308-315.
Cai Y, Luo Q, Sun M, Corke H. 2004. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences. 74: 2157- 2184.
Cavia MM, Ferna´ndez-Muin˜o MA, Huidobro JF, Sancho MT. 2004. Correlation between moisture and water activity of honeys harvested in different years. Journal of Food Science.69:368–370.
Chick HHS, Shin Z .2001. Ustunol, Growth and acid production by lactic acid bacteria and bifidobacteria grown in skim milk containing honey. Journal of Food
Science.66: 478–481.
Chirife J, Zamora MC, Motto A. 2006. The correlation between water activity and % moisture in honey. Journal of Food Engineering. 72:287–292.
Cooper RA, Molan PC, Harding KG.2002. The sensitivity to honey of gram-positive cocci
33 of clinical signifigance isolated from wounds. Journal of Applied
Microbiology.93(5): 857-863
Cooper R, Jenkins R. 2012. Are there feasible prospects for manuka honey as an alternative to conventional antimicrobials? Expert Review of Anti-Infective Therapy. 10:
623–625
Cooper R, Molan P, Harding K. 1999. Antibacterial activity of honey against strains of Staphylococcus aureus from infected wounds. In Journal of the Royal Society of Medicine. 92(9):283-285.
Costa PA, Moraes ICF, Bittante AMQB, Sobral PJA, Gomide CA, Carrer CC. 2012.
Physical properties of honeys produced in the Northeast of Brazil. International Journal of Food Studies. 2:118–125.
Doner LWB, Caballero PM, Finglas LC. Trugo. 2003. Encyclopedia of food sciences and nutrition.pp. 3125–3130.
Dong R, Zheng Y, Xu B. 2013. Phenolic profiles and antioxidant capacities of chinese unifloral honeys from different botanical and geographical sources. Food and Biopress Technology. 6: 762-770.
Douglas D, Bannerman MJ, Paape Jai-Wei L, Zhao X, Hope J, Rainard P. 2004.
Escherichia coli and Staphylococcus aureus Elicit Differential Innate Immune Responses following Intramammary Infections. Clinical and Vaccine
Immunology.11(3): 463-472.
Dustmann JH. 1989. Antibacterial effect of honey. Apiacta. 14(1):7–11.
Escuredo O, Silva LR, Valentão P, Seijo MC, Andrade PB. 2012. Assessing Rubus honey value: Pollen and phenolic compounds content and antibacterial capacity. Food
34 Chemistry.130: 671-678.
Gheldof N, Engeseth NJ. 2002. Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. Journal of Agricultural and Food Chemistry.50: 3050-3055.
Gleiter RA, Horn H, Isengard HD.2006. Influence of type and state of crystallisation on the water activity of honey. Food Chemistry.96:441–445.
Golob T, Dobersek U, Kump P, Necemer M. 2005. Determination of trace and minor elements in Slovenian honey by total reflection X-ray fluorescence spectroscopy.
Food Chemistry.91: 593-600
Government of Argentina. 2008. Co´digo Alimentario Argentino: alimentos azucarados.
The Argentine food code.Sugary foods. pp. 1–72.
Government of Brazil. 2000. Technical regulations of identity and quality of honey, Brazil,11:16–17.
Haffejee IE, Moosa A .1985. Honey in the treatment of infantile gastroenteritis. British Medical Journal. 290: 1866-1867.
Honey – Health and Therapeutic Qualities. The National Honey Board. Longmont, CO, USA .2002. (http://www.nhb.org)
Jawad M. 2011. Antimicrobial effect of bee honey on some pathogenic bacteria isolated from infected wounds in comparison to commonly used antibiotics. Journal of Basrah Researches Science. 37(4): 78–83.
Jeddar A, Kharsany A, Ramsaroop UG, Bhamjee A, Hafejee IE, Moosa A.1985. The antibacterial action of honey. South African Medical Journal. 67:257–258.
35 Kalogeropoulos N, Konteles SJ, Troullidou E, Mourtzinos I, Karathanos VT. 2009.
Chemical composition, antioxidant activity and antimicrobial properties of propolis extracts from Greece and Cyprus. Food Chemistry, 116: 452-461.
Kaskoniene V, Venskutonis PR. 2010. Floral markers in honey of various botanical and geographic origins: A review. Comprehen. Review of Food Science and Food Safety. 9: 620-634
Katarina B, Klaudiny J, Kopernicky J, Simuth J. 2002. Identification of honeybee peptide active against Paenibacillus larvae larvae through bacterial growth-inhibition assay on polyacrylamide gel. Apidologie. 33: 259-269
Khan F, Abadin ZU, Rauf N.2007. Honey;nutritional and medicinal value. International Journal of Clinical practice. 61:1705-1707.
Klaudiny J, Albert S, Bachanova K, Kopernicky J. and Simuth J. 2005. Two structurally different defensin genes, one of them encoding a novel defensin isoform, are expressed in honeybee Apis mellifera. Insect Biochemistry and Molecular Biology.35: 11-22.
Kolayli S, Boukraaˆ., S¸ahin H, Abdellah F. 2012. Sugars in honey. Dietary sugars:
Chemistry, analysis, function and effects. In V.R. Preedy.pp. 3–15.
Kwakman PH, Te Velde AA, De Boer , Speijer, D, Vandenbroucke-Grauls CM, Zaat SA.
2010. How honey kills bacteria.The FASEB Journal.24: 2576- 2582.
Lin S, Molan P, Cursons R. 2011. The controlled in vitro susceptibility of gastrointestinal pathogens to the antibacterial effect of manuka honey. In European journal of clinical microbiology & infectious diseases. 30(4): 569-574.
Loh CE, Clarke AM, Ndip RN. 2012. Detection of phytoconstituents in column
36 fractions of n-hexane extract of gold crest honey exhibiting Anti-Helicobacter pylori activity. Archives of Medical Research.43: 197-204
Loh CE, Clarke AM, Green E, Ndip RN. 2013. Inhibitory and bactericidal activity of selected South African honeys and their solvent extracts against Helicobacter pylori. Pakistan Journal of Pharmaceuticals Sciences. 26: 897-906.
Loh CE, Ndip RN, Clarke AM. 2011. Volatile compounds in honey: A review on their involvement in aroma, botanical origin determination and potential biomedical activities. International Journal of Molecular Science. 12: 9514-9532.
Maddocks S, Lopez M, Rowlands R, Cooper R. 2012. Manuka honeyinhibits the development of Streptococcus pyogenes biofilms and causes reduced
expressionof two fibronectin binding proteins. In Microbiology,158 (3):781-790.
Mandal MD, Mandal S. 2011. Honey: its medicinal property and antibacterial activity.
Asian Pacific Journal of Tropical Biomedicine. 1:154–160.
Martos M, Ruiz NY, Fernandez LJ, PerezAlvarez JA. 2008. Functional properties of honey, propolis, and royal jelly.Journal of Food Science.73: 117-124.
Melliou, Chinou I. 2011. Chemical constituents of selected unifloral Greek bee-honeys with antimicrobial activity. Food Chemistry. 129: 284-290.
Molan PC. 1992. The antibacterial activity of honey. 2. Variation in the potency of the ntibacterial activity. Bee World. 73:59-76.
Molan PC.1995. The antibacterial properties of honey. Chemistry in Newziland. pp 10 – 14.
Molan PC.2001. Why honey is effective as a medicine. 2. The scientific explanation of its effects. Bee World, 82(1): 22-40.
37 Molan, P., 2002. Not all honeys are the same for wound healing.The Scientific World Journal, 9: 5-6.
Morais M, Moreira L, Feas X, Estevinho LM. 2011. Honey bee- collected pollen from five Portuguese Natural Parks: Palynological origin, phenolic content, antioxidant properties and antimicrobial activity. Food Chemistry and Toxicology. 49: 1096- 1101
Mullai V, Menon T. 2007. T Bactericidal Activity of Different Types of Honey gainst Clinical and Environmental Isolates of Pseudomonas aeruginosa. Journal of Alternative and Complementery Medicine. 13: 439-442
Mundo MA, Padilla-Zakour OI, Worobo RW. 2004. Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys. International Journal of Food Microbiology. 97:1-8.
National Honey Board:Honey and Bees; 2003.http: //www.nhb.org
Nozal MJ, Bernal JL, Toribio L, Alamo M, Diego JC, Tapia J. 2005. The use of carbohydrate profiles and chemometrics in the characterization of natural honeys of identical geographical origin. Journal of Agricultural and Food Chemistry. 53:3095–3100.
Osho A, Bello OO. 2010. Antimicrobial effect of honey produced by Apis mellifera on some common human pathogens. Asian Journal of Expert Biological Science, 1(4):
875- 880.
Persano-Oddo L, Piazza MG, Sabatini, A.G., & Accorti, M. 1995. Characterization of nifloral honeys. Apidologie, 26 (6):453–465.
Quinn PJ, Carter ME, Markey BK, Carter GR.1994. Enterobactereaceae. In Clinical
38 veterinary microbiology. Wolfe Publishing, an imprint of Mosby-Year Book Europe Ltd. London. pp. 109-135.
Rakhi K, Chute NG, Deogade D, Meghna K. 2010. Antimicrobial activity of Indian honey against clinical isolates. Asiatic Journal of Biotechnology and Research,01: 35-38.
Ruiz-Matute AI, Brokl M, Soria AC, Sanz, ML, Martı´- nez-Castro I. 2010. Gas
chromatographic–mass spectrometric characterisation of tri- and tetrasaccharides in honey. Food Chemistry. 120:637–642.
Schepartz AI, Subers MH. 1964. The glucose oxidase of honey I. Purification and some general properties of the enzyme. Biochimica et Biophysica Acta ,85:228–237.
Shin HS, Ustunol Z. 2005. Carbohydrate composition of honey from different floral sources and their influence on growth of selected intestinal bacteria: An in vitro comparison. Food Research International. 38:721–728.
Simal J, Huidobro J, Araquistain, JL. 1983.Quality parameters of honey: Determination of water content. Offarm. 2:243–248.
Snow M, Manley-Harris M. 2004. On the nature of non-peroxide antibacterial activity in New Zealand Manuka honey. Food Chemistry. 84: 145-147.
Snowdon JA, Cliver DO 1996. Microorganisms in honey. International Journal of Food microbiology. 31: 1-26.
Terrab A, Hernanz D, Heredia FJ. 2004. Inductively coupled plasma optical emission spectrometric determination of minerals in thyme honeys and their contribution to geographical discrimination. Journal of Agricultural and Food Chemistry. 52:
3441- 3445.
Theunissen F, Grobler S, Gedalia I. 2001. The antifungal action of three South African
39 honeys on Candida albicans. Apidologie. 32:371–379.
Tonks A, Cooper RA, Price AJ, Molan PC, Jones KP.2001. Stimulation of TNF-alpha release in monocytes by honey. Cytokine,14: 240-242.
Val A, Huidobro JF, Sa´nchez MP, Muniategui S, Ferna´ndez-Muin˜o MA, Sancho MT.
1998. Enzymatic determination of galactose and lactose in honey. Journal of Agricultural and Food Chemistry. 46:1381–1385.
Vallianou N, Gounari P, Skourtis A, Panagos J, Kazazis C. 2014. Honey and its anti-inflammatory, anti-bacterial, and antioxidant properties. General Medicine Open Access.2 (1):132–137.
White J W, Subers MH, Schepartz AI. 1963. The identification of inhibine, the antibacterial factor in honey, as hydrogen peroxide and its origin in a honey glucose-oxidase system. Biochimica et Biophysica Acta, 73: 57–70.
White JW. 1975. Physical characteristics of honey. Honey, A Comprehensive Survey, International Crane.Hienemann, London, UK.pp: 207-239.
White Jr J.W. 1979. Composition of honey: A comprehensive survey (2nd ed.).
International Crane Honey pp. 157– 206.
White Jr JW, Maher J. 1953. Transglucosidation by honey invertase. Archives of Biochemistry and Biophysics, 42:360–367.
Won SR, Lin CY, Kim JW, Rhee HI. 2009. Immunological characterization of honey major protein and its application. Food Chemistry. 113: 1334-1338.
Zappalà M, Fallico B, Arena E, Verzera A. 2005. Methods for the determination of HMF in honey: A comparison. Food Control. 16: 273-277.
40 Commercially available honey samples
Appendix Photo gallery
Honey samples
41
Agar preparation
42
Sample streaking on agar
43 Culture of Staphylococcus aureus
Culture of E. coli