Doğal balların ve arı sütlerinin bazı patojenik bakteriler üzerindeki antimikrobiyal aktivitesi

Öz

Bu çalışmada Bitlis’teki doğal balların (BL) ve Bitlis ve Ağrı’daki doğal arı sütlerinin (AS) bazı patojenik bakteriler (Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853), Staphylococcus aureus (ATCC 29213), Enterococcus faecalis (ATCC 29212), Listeria monocytogenes (ATCC 7644), Streptococcus pyogenes (ATCC 19615), Salmonella Enteritidis (ATCC 13076) and Bacillus cereus (ATCC 11778)) üzerindeki antimikrobiyal aktivitesini belirlemek amaçlanmıştır. Oyuk agar metodu kullanılarak antimikrobiyal aktivitelerini tanımlamak için BL ve AS numuneleri %10’luk, %25’lik, %50’lik ve %100’lük konsantrasyonlarda kullanılmıştır. BL ve AS konsantratlarından her bir kuyucuğa 50 μL inoküle edilmiştir. 37 °C’de 24 saatlik inkübasyondan sonra petrilerde oluşan inhibisyon zonları milimetre (mm) olarak ölçülmüştür. En büyük inhibisyon zonu çapları %100’lük konsantratlarda gözlemlenirken, %10’luk konsantratlarda zon oluşmamıştır. En iyi antimikrobiyal aktiviteye sahip numune P. aeruginosa (ATCC 27853) üzerinde 39,50±4,93 mm inhibisyon zonu oluşturan, Bitlis Dere mevkiinden elde edilen BL1 numunesi olmuştur. AS numunelerinin %100’lük ve %50’lik konsantratları S. pyogenes (ATCC 19615) dışındaki tüm bakteri suşları üzerinde antimikrobiyal aktiviteye sahip olmuştur. Bu çalışmanın sonuçları, incelenen arı ürünlerinin apiterapi uygulamalarında kullanım potansiyeline sahip olduğuna dair ön kanıtlar sağlamıştır.

Anahtar Kelimeler

• Bal
• Arı sütü
• Antimikrobiyal aktivite
• Patojenik bakteri
• İnhibisyon zonu

Antimicrobial activities of natural honeys and royal jellys on some pathogenic bacteria

Öz

In this study aimed to determine antimicrobial activities of natural honeys (HN) in Bitlis, and natural royal jellys (RJ) in Bitlis & Ağrı on some pathogenic bacteria (Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853), Staphylococcus aureus (ATCC 29213), Enterococcus faecalis (ATCC 29212), Listeria monocytogenes (ATCC 7644), Streptococcus pyogenes (ATCC 19615), Salmonella Enteritidis (ATCC 13076) and Bacillus cereus (ATCC 11778)). HN and RJ samples at concentrations of 10%, 25%, 50% and 100% were used to identify their antimicrobial activities using the method of hollow agar. 50 μL of each HN and RJ concentrates was inoculated into the wells. The diameters of inhibition zone occurring in petri dishes were measured in millimeters (mm) at the end of the incubation at 37 °C for 24 hours. It was observed that the largest diameters of inhibition zones were in 100% concentrates; whereas, no zones occurred in 10% concentrate. The sample with the most antimicrobial activity was the honey sample (HN1) obtained from the Bitlis Dere region, with an inhibition zone of 39.50±4.93 mm on P. aeruginosa (ATCC 27853). 100% and 50% concentrates of RJ samples had antimicrobial activities on all bacteria strains except S. pyogenes (ATCC 19615). The results of the present study provided preliminary evidence that the examined bee products have potential for use in apitherapy applications.

Anahtar Kelimeler

• Honey
• Royal Jelly
• Antimicrobial activity
• Pathogenic bacteria
• Inhibition zone

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