The Antimicrobial Effects of Kyrgyz Honey

Year 2024, Volume: 14 Issue: 1, 48 - 53, 28.06.2024

Fatih Ramazan İstanbullugil , Mitat Şahin

https://doi.org/10.53518/mjavl.1472535

Abstract

Honey is a sweet and versatile substance produced by the complex interactions between bees and flowers. Honey is not only a nutrient, but also a bee product with antibacterial properties. Kyrgyzstan's geographical location, including the Tien Shan and Altai mountains, has made it one of the most important beekeeping regions in Central Asia. The rich flora and natural environment of these regions give Kyrgyz honey unique properties. The aim of this study is the determination of the antibacterial activity of honey samples on sale in the Chuy region of Kyrgyzstan. In this context, the antimicrobial effects of different honeys against Staphylococcus aureus and Escherichia coli were investigated using the agar-well diffusion and disc diffusion methods, with the aim of comparing the effectiveness of these methods. This study, conducted on white honey, buckwheat honey and three different multifloral honeys, provides important information for understanding the microbial effects of honey. Although the zones formed were more clearly visible when analysed using the agar-well diffusion method, it was found to be more sensitive than the disc diffusion method. As a result, it has been observed that different types of honey have different antimicrobial effects.

Keywords

Antimicrobial effect, Bee, Honey, Kyrgyz honeys

Kırgız Balının Antimikrobiyal Etkileri

Abstract

Bal, arılar ve çiçekler arasındaki kompleks etkileşimler sonucunda üretilen tatlı ve çok yönlü bir maddedir. Bal sadece bir besin maddesi değil, aynı zamanda antibakteriyel özelliklere sahip bir arı ürünüdür. Kırgızistan'ın coğrafi konumu, Tien Shan ve Altay Dağları'nı içermesi nedeniyle, Orta Asya'nın önemli arıcılık bölgelerinden biri olmasını sağlamıştır. Bu bölgelerin zengin florası ve doğal ortamı, Kırgızistan balının benzersiz özellikler kazanmasına yardımcı olmaktadır. Bu çalışmanın amacı, Kırgızistan'ın Chuy bölgesinde satılan bal örneklerinin antibakteriyel aktivitesini belirlemektir. Bu kapsamda Staphylococcus aureus ve Escherichia coli’ye karşı çeşitli balların antimikrobiyal etkileri agar-well difüzyon ve disk düfizyon yöntemleri kullanılarak araştırılmış ve bu yöntemlerin etkinliğinin karşılaştırılması amaçlanmıştır. Beyaz bal, Karabuğday balı ve üç farklı multifloral bal kullanılarak gerçekleştirilen bu çalışma, balın mikrobiyal etkilerini anlamak adına önemli bilgiler sunmaktadır. Agar-well difüzyon yöntemi kullanılarak yapılan analizlerde oluşan zonlar daha net görünürken, bu yöntem disk difüzyon yöntemine göre daha duyarlı olduğu belirlenmiştir. Sonuç olarak, farklı tür ballarda farklı antimikrobiyal etkilere sahip olduğu gözlemlenmiştir.

Keywords

Antimikrobiyal etki, Arı, Bal, Kırgız balı

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