Çeşitli Botanik Kaynaklardan Elde Edilen Monofloral Balların Antimikrobiyal Aktivitelerinin Karşılaştırmalı Değerlendirmesi

Yıl 2025, Cilt: 8 Sayı: 2, 215 - 228, 31.12.2025

Kübra Zengin , Mehtap Usta , Samet Okuyan , Serhat Solmaz , Remziye Nalcacioglu , Zihni Demirbağ

https://doi.org/10.35206/jan.1739531

https://izlik.org/JA38BN59YE

Öz

Bu çalışma, farklı botanik kökenli monofloral balların antimikrobiyal potansiyelini değerlendirmek amacıyla gerçekleştirilmiştir. Bal örneklerinin antimikrobiyal aktiviteleri, disk difüzyon yöntemi ve minimum inhibisyon konsantrasyonu (MIC) analizleri kullanılarak, seçilmiş patojen mikroorganizmalar üzerinde test edilmiştir. Elde edilen bulgular, test edilen balların antimikrobiyal etkilerinin türüne ve botanik kökenine göre değişkenlik gösterdiğini ortaya koymuştur. Özellikle Manuka balı, düşük MIC değeri (%18,75) ve geniş etki profili ile öne çıkarken; ayçiçeği ve kestane balları en fazla mikroorganizma üzerinde inhibisyon göstererek geniş spektrumlu etki sunmuştur. Narenciye balı ise Salmonella typhimurium üzerinde en büyük inhibisyon bölgesini oluşturmuştur. Buna karşın, hiçbir bal türü Candida albicans ve Enterococcus faecalis üzerinde etkili olmamıştır. Bu sonuçlar, balın doğal bir antimikrobiyal ajan olarak apiterapi uygulamaları ve enfeksiyon kontrolünde destekleyici ürün olarak değerlendirilebileceğini göstermektedir. Ancak etkilerin mikroorganizma türüne ve balın içeriğine bağlı olarak değiştiği unutulmamalıdır.

Anahtar Kelimeler

Mikrobiyoloji , Antimikrobiyal aktivite , Bal , Disk difüzyon , Minimal inhibisyon konsantrasyonu

Comparative Evaluation of the Antimicrobial Activities of Monofloral Honeys from Diverse Botanical Origins

https://izlik.org/JA38BN59YE

Öz

This study was conducted to evaluate the antimicrobial potential of monofloral honeys of different botanical origins. The antimicrobial activities of honey samples were tested on selected pathogenic microorganisms using the disk diffusion method and minimum inhibitory concentration (MIC) analysis. The findings revealed that the antimicrobial effects of the tested honeys varied depending on their species and botanical origin. Manuka honey, in particular, stood out with its low MIC value (18.75%) and broad activity profile, while sunflower and chestnut honeys inhibited the most microorganisms, providing broad-spectrum activity. Citrus honey produced the greatest inhibition zone against Salmonella typhimurium. However, no honey type was effective against Candida albicans and Enterococcus faecalis. These results suggest that honey can be considered a natural antimicrobial agent and a supportive product in apitherapy applications and infection control. However, it should be noted that the effects vary depending on the microorganism species and honey composition.

Anahtar Kelimeler

Microbiology , Antimicrobial activity , Honey , Disc diffusion , Minimum Inhibitory Concentration

Teşekkür

We thank to Republic of Türkiye's Ministry of Agriculture and Forestry Apiculture Research Institute (Ordu) for providing honey samples.

Kaynakça

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