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Balın Antimikrobiyel Özellikleri ve İnsan Sağlığı Üzerine Etkileri

Year 2006, Volume: 06 Issue: 4, 155 - 160, 27.11.2006

Abstract

Bal; bitkilerin çiçeklerinde bulunan nektarların ya da bitkilerin canlı kısımları ile bazı eşkanatlı böceklerin salgıladığı tatlı maddelerin bal arıları tarafından toplanması, organizmalarında bileşimlerinin değiştirilip petek gözlerine depo edilmesi ve buralarda olgunlaşması sonucu meydana gelen koyu kıvamda tatlı bir üründür. Hastalık ve enfeksiyonlara neden olan birçok mikroorganizmanın gelişimi bal tarafından inhibe edilmektedir. Yapılan laboratuar araştırmaları balın Escherichia coli, Staphylococcus aureus, ve Salmonella enterica, Ser. typhimurium gibi yaralarda bulunan bakterilere karşı etkili olduğunu göstermektedir. Doğal olarak bazı balların; patojen ve gıdaları bozucu mikroorganizmaların gelişimini yavaşlatıcı ve/veya durdurucu etkiye sahip olduğu çeşitli araştırmalarla tespit edilmiştir. Bu nedenle balın antimikrobiyel ve antioksidant özelliklerinin balın çeşitli gıdalarla birlikte kullanıldığındaki etkisinin araştırılmasına ihtiyaç bulunmaktadır

References

  • Allen K. L., G. Huthınson, P. C. Molan 2000. The Potential for using Honey to Treat Wounds Infected with MRSA and VRE. Melbourne (Australia): First World Healing Congress;
  • Anonim 2000. Honey User Health Concept Study Report. National http://www.nhb.org/download/industry/HoneyUserConce pt.pdf Board.
  • Anonim 2003a. Honey-Health and Therapeutic Qualities.
  • National Honey Board. b. Anonim Bal http://www.hekimce.com/ konu.php?konu=1833. Yaraları İyileştiriyor. Anonim a. Bal Mucizesi. http://www.saglikvakfi.org.tr/Default.asp?id=42 Anonim b. Balın Faydaları. http://www.ardabal.com/balinfaydalari.htm
  • Bogdanow, S. 1997. Nature and Origin of the Antibacterial
  • Substances in Honey. Lebensm.-Wiss. u.-Technol., 30: S.748–753. Cooper R, P. WIGLEY, N. F. BURTON 2000. Susceptibility of
  • Multi-resistant Strains of Burkholderia Cepacia to Honey. Lett Appl Microbiol. 31: S.20–24. Garadew, A. E. Schmolz, I. Lamprecht 2004. Microcalorimetric
  • Investigation on The Antimicrobial Activity of Honey of The Stingless Bee Trigona spp. and Comparison of Some Parameters with Those Obtained with Standard Methods. Thermochimica Acta 41(5): S.99–106. Güneş M.E., 2001. Balın Sağlığımız için Önemi. Uludağ Arıcılık Dergisi, 2: S.19–20. Hamzaoğlu İ.H. ve ark. http://www.topuykackarbal.com/arastirmalar.htm Bal Mucizesi.
  • Hışıl, Y., N. Börekçioğlu 1986. Balın Bileşimi ve Bala Yapılan
  • Hileler. Gıda, Gıda Teknolojisi Derneği Yayın Organı, 2: S.79–82. Lusby P. E., A. Coombes, J. M. Wılkınson 2002. Honey: A
  • Potent Agent for Wound Healing? J. Wocn. S.295–300. Molan P.C. 2000. Balın Modern Tıpta Kullanımı. Çeviren:
  • Mustafa Civan. Teknik Arıcılık, 67: S.25–31. Mundo, M. M., O. I. Padılla-Zakour, R. W. Worobo 2004. Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys. International Journal of
  • Food Microbiology 97. S.1–8. Sıralı, R. 2002. General Beekeeping Structure of Turkey. Uludağ Arıcılık Dergisi: S.30–39.
  • Snow, M. J., M. Manley–Harrıs 2004. On The Nature of Non–
  • Peroxide Antibacterial Activity in New Zealand Manuka Honey. Food Chemistry 84: S.145–147. Swellam, T., K. N. Miyanaga, M. Onozawa, K. Hattori, K. Kawai, T. Shimazui, H. Akaza 2003. Antineoplastic activity of honey in an experimental bladder cancer implantation model: In vivo and in vitro studies. International Journal of Urology : S.213–219.
  • Weston, R. J., L. K. Brocklebank 1999. The Oligosaccharide
  • Composition of Some New Zealand Honeys. Food Chemistry 64: S:33–37.

The Antimicrobial Features of Honey and the Effects on Human Health

Year 2006, Volume: 06 Issue: 4, 155 - 160, 27.11.2006

Abstract

Honey is a sweet, thick nourishment, as a result of honeybees collecting nectar from the flowers of plants or the sweet substances secreted by varios winged insects and there compositions are changed in there organisms so as to be stocked in the cells of honeycombs in order to become ripe. Developing a number of microorganisms causing illnesses and infections are inhibited with honey. Laboratory researches have shown that honey is effective against such bacteria as Escherichia coli, Staphylococcus aureus and Salmonella enteria, Ser. Typhimurium which are found in wounds. That some honey naturally has a stopping or slowing effect on the development of microorganisms which are pathological and which deteriorate food has been found in many researches. Therefore, it is necessary to conduct research on the antimicrobial and antioxydent characteristics of honey and the effect of honey when used with various food.
Key Words: Honey, Antimicrobial, Infection, 

References

  • Allen K. L., G. Huthınson, P. C. Molan 2000. The Potential for using Honey to Treat Wounds Infected with MRSA and VRE. Melbourne (Australia): First World Healing Congress;
  • Anonim 2000. Honey User Health Concept Study Report. National http://www.nhb.org/download/industry/HoneyUserConce pt.pdf Board.
  • Anonim 2003a. Honey-Health and Therapeutic Qualities.
  • National Honey Board. b. Anonim Bal http://www.hekimce.com/ konu.php?konu=1833. Yaraları İyileştiriyor. Anonim a. Bal Mucizesi. http://www.saglikvakfi.org.tr/Default.asp?id=42 Anonim b. Balın Faydaları. http://www.ardabal.com/balinfaydalari.htm
  • Bogdanow, S. 1997. Nature and Origin of the Antibacterial
  • Substances in Honey. Lebensm.-Wiss. u.-Technol., 30: S.748–753. Cooper R, P. WIGLEY, N. F. BURTON 2000. Susceptibility of
  • Multi-resistant Strains of Burkholderia Cepacia to Honey. Lett Appl Microbiol. 31: S.20–24. Garadew, A. E. Schmolz, I. Lamprecht 2004. Microcalorimetric
  • Investigation on The Antimicrobial Activity of Honey of The Stingless Bee Trigona spp. and Comparison of Some Parameters with Those Obtained with Standard Methods. Thermochimica Acta 41(5): S.99–106. Güneş M.E., 2001. Balın Sağlığımız için Önemi. Uludağ Arıcılık Dergisi, 2: S.19–20. Hamzaoğlu İ.H. ve ark. http://www.topuykackarbal.com/arastirmalar.htm Bal Mucizesi.
  • Hışıl, Y., N. Börekçioğlu 1986. Balın Bileşimi ve Bala Yapılan
  • Hileler. Gıda, Gıda Teknolojisi Derneği Yayın Organı, 2: S.79–82. Lusby P. E., A. Coombes, J. M. Wılkınson 2002. Honey: A
  • Potent Agent for Wound Healing? J. Wocn. S.295–300. Molan P.C. 2000. Balın Modern Tıpta Kullanımı. Çeviren:
  • Mustafa Civan. Teknik Arıcılık, 67: S.25–31. Mundo, M. M., O. I. Padılla-Zakour, R. W. Worobo 2004. Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys. International Journal of
  • Food Microbiology 97. S.1–8. Sıralı, R. 2002. General Beekeeping Structure of Turkey. Uludağ Arıcılık Dergisi: S.30–39.
  • Snow, M. J., M. Manley–Harrıs 2004. On The Nature of Non–
  • Peroxide Antibacterial Activity in New Zealand Manuka Honey. Food Chemistry 84: S.145–147. Swellam, T., K. N. Miyanaga, M. Onozawa, K. Hattori, K. Kawai, T. Shimazui, H. Akaza 2003. Antineoplastic activity of honey in an experimental bladder cancer implantation model: In vivo and in vitro studies. International Journal of Urology : S.213–219.
  • Weston, R. J., L. K. Brocklebank 1999. The Oligosaccharide
  • Composition of Some New Zealand Honeys. Food Chemistry 64: S:33–37.
There are 17 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Neşe Özmen This is me

Emine Alkın This is me

Publication Date November 27, 2006
Published in Issue Year 2006 Volume: 06 Issue: 4

Cite

Vancouver Özmen N, Alkın E. Balın Antimikrobiyel Özellikleri ve İnsan Sağlığı Üzerine Etkileri. U. Arı. D.-U. Bee J. 2006;06(4):155-60.

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