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Antibacterial effect of Spanish honeys of different botanical origins against Staphylococcus epidermidis

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dc.contributor.authorNúñez Gómez, Vanesa
dc.contributor.authorSan Mateo Molina, Marta
dc.contributor.authorSánchez Martínez, Lorena
dc.contributor.authorPeriago Castón, María Jesús
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.contributor.otherFacultad de Veterinaria
dc.date.accessioned2026-02-19T11:24:31Z
dc.date.available2026-02-19T11:24:31Z
dc.date.copyright© 2024 by the authors
dc.date.issued2024-06-15
dc.description.abstractHoney is traditionally used for its medicinal properties attributed to its antibacterial and antioxidant effects. It is considered a natural alternative to conventional antibiotics. This effect has been attributed to their physico-chemical properties, as various chemical parameters can synergistically influence this effect. The aim of this study is to assess Spanish honeys of diverse botanical origins for their antibacterial efficacy against Staphylococcus epidermidis, correlating their physico-chemical attributes, (poly)phenol content, and antioxidant activity. The methods included colour determination via two methodologies, acidity, pH, moisture content, and sugar concentration. (Poly)phenol content was quantified using the Folin-Ciocalteau method, while antioxidant activity was evaluated via the FRAP method. Subsequently, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against S. epidermidis were investigated with different concentrations of honeys. The results revealed a direct relationship between honey darkness, (poly)phenol concentration, antioxidant activity, and antibacterial efficacy. Darker honeys exhibited higher (poly)phenol levels, greater antioxidant activity, and consequently, lower MIC and MBC values, showing enhanced antibacterial properties. These findings underscore the potential of honey as a therapeutic agent against S. epidermidis, particularly in wound healing applications to avoid infection. Further research into honey’s multifaceted properties is warranted to unveil novel therapeutic avenues in healthcare
dc.formatapplication/pdf
dc.format.extent11
dc.identifier.citationInt. J. Mol. Sci. 2024, 25, 6590
dc.identifier.doihttps://doi.org/10.3390/ijms25126590
dc.identifier.eissn1422-0067
dc.identifier.issn1661-6596
dc.identifier.urihttp://hdl.handle.net/10201/208322
dc.languageeng
dc.publisherMDPI
dc.relationSin financiación externa de la Universidad
dc.relation.publisherversionhttps://www.mdpi.com/1422-0067/25/12/6590
dc.rightsAttribution 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectHoney
dc.subjectAntibacterial
dc.subject(Poly)phenol
dc.subjectAntioxidant
dc.subjectBotanical origin
dc.subjectColour
dc.subjectStaphylococcus
dc.subjectWound
dc.subjectInfections
dc.subject.odsObjetivo 3: Salud
dc.titleAntibacterial effect of Spanish honeys of different botanical origins against Staphylococcus epidermidis
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublicationes
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relation.isAuthorOfPublication6085a361-58f2-4b08-b644-c2f0842d1028
relation.isAuthorOfPublication0d357d66-6508-43dd-b6d3-7b8d364e2b06
relation.isAuthorOfPublication.latestForDiscoveryd08b1603-cdd3-45ea-a1a6-3d10fd8f8051
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