Estimation The Effect of two Types of Honey ″Natural and Artificial″ on The Viability of Escherichia coli in vitro and in vivo

Hilal Hadi, Sabaa

	Estimation The Effect of two Types of Honey ″Natural and Artificial″ on The Viability of Escherichia coli in vitro and in vivo
Medical Journal of Babylon
Article 1, Volume 12, Issue 2, 2015, Pages 536-540
Author
Sabaa Hilal Hadi
Abstract
In pre-Ancient Egyptian times more than five millennia ago used honey, the beneficial properties of honey have been explored in modern times. The present study were aimed to examine the effect of two types of honey ( Anchusa natural) and artificial in deferent concentration effect on Escherichia coli, The bioassay applied for determining of antimicrobial effect the well-agar diffusion method. The present study showed different honey concentrations (100, 75, 50, 25, 12,5 and 6,25 % v/v) against Escherichia coli with zones of inhibition ranges from 26 in 100% v/v to 6.5 mm in 25% v/v concentration and 0.5 mm for honey artificial, as in vitro examination. The differences between two types honey results were significant with Anchusa honey in compered with artificial honey. The BALB/c mouse model using for detect of shortens the duration of bacterial diarrhea by natural honey as in vivo colonization of Escherichia coli. The results obtained for the antibacterial characterization of honey when used as (100% v/v concentration – 0.1cc dose -4 times/daily) were disappear clinical signs of acute diarrhea within two to three days. The natural honey showed significant P< 0.05 effect to kill of E.coli bacteria compared with the control group and with artificial honey.
Keywords
Escherichia coli; Types of Honey; Anchusa natural

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