Kırgız Balının Antimikrobiyal Etkileri

Öz

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.

Anahtar Kelimeler

• Antimikrobiyal etki
• Arı
• Bal
• Kırgız balı

The Antimicrobial Effects of Kyrgyz Honey

Öz

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.

Anahtar Kelimeler

• Antimicrobial effect
• Bee
• Honey
• Kyrgyz honeys

Kaynakça

1. Acaroz, U., Kurek-Gorecka, A., Olczyk, P., Tas, N., Alı, A., Paramanya, A., Balyan, P., Noor, A., Kamaraj, S., Malekıfard, F., Hosseını, A., Istanbullugıl, F. R., Arslan-Acaroz, D., Asma, S. T., Seguenı, N., Ceylan, A. B., & Jın, X. (2024). The Role of Bee Products in the Control of Antimicrobial Resistance and Biofilm Formation. Kafkas Univ Vet Fak Derg. 30 (2): 131-153 https://doi.org/10.9775/kvfd.2023.30966
2. Asma, S. T., Bobi¸sbobi¸s, O., Victori¸ta Bonta, Acaroz, U., Rizwan, S., Shah, A., Istanbullugil, F. R., and Arslan-Acaroz, D. (2022). General nutritional profile of bee products and their potential antiviral properties against mammalian viruses. Nutrients, 14(17), 3579. https://doi.org/10.3390/nu14173579
3. Balazs, V. L., Nagy-Radvanyi, L., Bencsik-Kerekes Erika and Koloh, R., Szabo, D., Kocsis, B., and Kocsis Marianna and Farkas, A. (2023). Antibacterial and Antibiofilm Effect of Unifloral Honeys against Bacteria Isolated from Chronic Wound Infections. Microorganisms, 11(2), 509. https://doi.org/10.3390/microorganisms11020509
4. Çakır, Y., & Dervişoğlu, G. (2022). Antimicrobial Effect of Honeys Collected in Bingol Region. MAS Journal of Applied Sciences, 7(2), 537–544. https://doi.org/10.52520/masjaps.v7i2id206
5. Çakmak, Ö., TAŞ, N., Acaröz, U., Arslan-Acaroz, D., İstanbullugil, F. R., Evrenkaya, S., and Gürler, Z. (2023). Inhibitory effects of honey on Staphylococcus aureus and Escherichia coli: A current review. Veteriner Farmakoloji ve Toksikoloji Derneği Bülteni, 14(3), 133-148. https://doi.org/10.38137/vftd.1385968
6. Engin, A. S., Ceylan, Ö., and Duru, M. E. (2022). Monofloral Balların Saklama Koşullarına Göre Antimikrobiyal Aktivite Üzerine Etkisi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 26(2),299-304. https://doi.org/10.19113/sdufenbed.1062571
7. Hossain, M. L., Lim, L. Y., Hammer, K., Hettiarachchi, D., and Locher, C. (2022). A Review of Commonly Used Methodologies for Assessing the Antibacterial Activity of Honey and Honey Products. Antibiotics,11(7), 975. https://doi.org/10.3390/antibiotics11070975
8. Hulea, A., Obistioiu, D., Cocan, I., Alexa Ersilia and Negrea, M., Neacsu, A.-G., Hulea, C., Pascu, C., Costinar, L., Iancu, I., and Tirziu Emil and Herman, V. (2022). Diversity of Monofloral Honey Based on the Antimicrobial and Antioxidant Potential. Antibiotics, 11(5),595. https://doi.org/10.3390/antibiotics11050595

9. İplikçioğlu-Çil, G., Küplülü, Ö., Cengiz, G., Dicle Korkmaz, S., Arslan, B., and Gürcan, S. (2020). Antibacterial activity of Turkish honey against selected foodborne pathogens. Ankara Univ Vet Fak Derg, 67, 413–418. https://doi.org/10.33988/auvfd
10. Israili, Z. H. (2014). Antimicrobial Properties of Honey. American Journal Of Therapeutics, 21(4), 304–323. https://doi.org/10.1097/MJT.0b013e318293b09b
11. İstanbullugil, F. R., Taş, N., Acaröz, U., Arslan-Acaröz, D., Çakmak, Ö., Evrenkaya, S., and Gürler, Z. (2023). Review on the Antimicrobial Effect of Honey on Salmonella and Listeria monocytogenes: Recent Studies. Manas Journal of Agriculture Veterinary and Life Sciences, 13(2), 210–225. https://doi.org/10.53518/MJAVL.1379465
12. Kadyrova, K., & Smanalieva, J. (2017). Determination of Physical and Chemical Properties of Honey from the Mountainous and Lowland Regions of Kyrgyzstan. MANAS Journal of Engineering, 5(1), 29–34.
13. Mazhitova, A., and Smanalieva, J. (2022). Amino acid composition and some physicochemical parameters of multi-floral honey from mountainous regions of Kyrgyzstan. Uludağ Arıcılık Dergisi, 22(2), 188-202.
14. Patton, T., Barrett, J., Brennan, J., & Moran, N. (2006). Use of a spectrophotometric bioassay for determination of microbial sensitivity to manuka honey. Journal of microbiological methods, 64(1), 84-95.
15. Piana, M. L., Cianciabella, M., Daniele, G. M., Badiani, A., Rocculi, P., Tappi, S., Gatti, E., Marcazzan, G. L., Magli, M., Medoro, C., and Predieri, S. (2023). Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction. Foods, 12(5), 986. https://doi.org/10.3390/foods12050986
16. Ramos, O. Y., Salomón, V., Libonatti, C., Cepeda, R., Maldonado, L., and Basualdo, M. (2018). Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens. LWT, 87, 457-463. https://doi.org/10.1016/j.lwt.2017.09.014
17. Schell, K. R., Fernandes, K. E., Shanahan, E., Wilson, I., Blair, S. E., Carter, D. A., and Cokcetin, N. N. (2022). The Potential of Honey as a Prebiotic Food to Re-engineer the Gut Microbiome Toward a Healthy State. Frontiers in nutrition, 9,957932 https://doi.org/10.3389/fnut.2022.957932
18. Skadins, I., Labsvards, K. D., Grava, A., Amirian, J., Tomsone, L. E., Rusko, J., Viksna, A., Bandere, D., and Brangule, A. (2023). Antimicrobial and Antibiofilm Properties of Latvian Honey against Causative Agents of Wound Infections. Antibiotics, 12(5)816 https://doi.org/10.3390/antibiotics12050816
19. Suerdem, T. B., Akyalcin, H., Altan, S., and Tosun, M. N. (2018). Screening of antimicrobial and antioxidant activity of different types of honey samples obtained from Geyikli (Çanakkale) province. Communications Faculty of Sciences University of Ankara Series C Biology, 27(2), 69-78. https://doi.org/10.1501/commuc_0000000199
20. Tananaki, C., Liolios, V., Kanelis, D., and Rodopoulou, M. A. (2021). Investigation of volatile compounds in combination with multivariate analysis for the characterization of monofloral honeys. Applied Sciences, 12(1), 264. https://doi.org/10.3390/app12010264
21. Yalazi, E., ve Zorba, M. (2020). Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri. Turkish Journal of Agriculture - Food Science and Technology, 8(3), 587–593. https://doi.org/10.24925/turjaf.v8i3.587- 593.3022
22. Yupanqui Mieles, J., Vyas, C., Aslan, E., Humphreys, G., Diver, C., and Bartolo, P. (2022). Honey: An advanced antimicrobial and wound healing biomaterial for tissue engineering applications. Pharmaceutics, 14(8), 1663. https://doi.org/10.3390/pharmaceutics14081663
23. Işenbaeva, N. N., Kerimaliev, J. K., & Abdurasulov, A. H. (2021a). Palinologiçeskaya harakteristika monoflornıh medov Respubliki Kırgızstan. Vestnik Başkirskogo gosudarstvennogo agrarnogo universiteta, (1), 68-72. https://doi.org/10.31563/1684-7628-2021-57-1-68-72
24. Işenbaeva, N. N., Kurmanov, R. G., Kerimaliev, J. K., & Giniyatullin, M. G. (2021b). Issledovanie Pokazateley Kaçestva Razliçnıh Vidov Meda Kırgızstana. Vestnik BGAU, (4), 72–80. https://doi.org/10.31563/1684-7628-2021- 60-4-72-80
25. Şabdanova, N. K., & Kaynaeva, J. A. (2020). Diversity Of Honey Species In Kyrgyzstan And Their Features. Nauka, novıe tehnologii i innovatsii Kırgızstana, (6), 30-33.