The results of a comparative study on the bacterial activity of some honey trade in Mongolia
- VernacularTitle:Монгол улсад түгээмэл худалдаалагдаж буй зарим зөгийн балын бактерийн эсрэг үйлчлэлийг харьцуулан судалсан дүн
- Author:
Gerelmaa E
1
;
Nomin B
1
;
Otgonjargal B
1
;
Tsend-Ayush D
1
;
Buyankhishig T
2
;
Enkh-Amar B
3
;
Oyunbaatar A
1
;
Anuujin G
1
Author Information
1. Department of Microbiology, Infection Prevention and Control, School of Bio-Medicine, MNUMS
2. Graduate School, MNUMS
3. Department of Immunology, School of Bio-Medicine, MNUMS
- Publication Type:Journal Article
- Keywords:
Microdilution;
Minimum Inhibitory Concentration;
Minimum Bactericidal Concentration
- From:
Mongolian Journal of Health Sciences
2026;92(2):62-66
- CountryMongolia
- Language:Mongolian
-
Abstract:
Background:Numerous international studies have established that the antibacterial activity of honey is attributed to its key components, including hydrogen peroxide, methylglyoxal, peptides, polyphenolic compounds, high sugar content, and acidic pH. Despite the vast consumption of different types of honey in Mongolia, there is a lack of sufficient scientific evidence on their antibacterial properties, which served as the rationale for conducting this study.
Aim:A study comparing the antibacterial activity of honey commonly traded in Mongolia.
Materials and Methods:The study was conducted using an experimental research design. Eight standard pathogenic bacterial strains were utilized: Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922, Klebsiella pneumoniae ATCC 1706, Staphylococcus aureus ATCC 25923, Methicillin-resistant Staphylococcus aureus (MRSA) ATCC 700699, Staphylococcus epidermidis ATCC 35984, Salmonella enterica ATCC 13076, and Acinetobacter baumannii ATCC 19606. A total of 14 honey samples were selected for the study, comprising 11 samples sourced from the Uvs, Tuv, Sukhbaatar, Khentii, Dornod, Darkhan, Selenge, and Khuvsgul provinces of Mongolia, and 3 Manuka-type honey samples from Australia. The samples were serially diluted in broth using a 96-well U-bottom microtiter plate. One microliter of each bacterial suspension was added, and the plates were incubated at 37°C for 18–24 hours. Subsequently, the cultures were spread onto Mueller-Hinton agar and incubated under the same conditions. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined by evaluating bacterial growth inhibition and bactericidal activity, respectively.
Result:Among the tested samples, the Manuka honey with MGO 570 and the honey collected from Tumentsogt soum in Sukhbaatar province exhibited the most potent antibacterial activity against MRSA, with a minimum inhibitory concentration (MIC) of 12.5% (v/v) and a minimum bactericidal concentration (MBC) of 25% (v/v). In contrast, the antibacterial activity of Manuka honey with UMF 5 and the honeys sourced from Tuv, Uvs, and Khalkhgol soum in Dornod province demonstrated MIC and MBC values of 25% (v/v) and 50% (v/v), respectively. The Manuka honey with MGO 30, as well as the honeys collected from Selenge, Darkhan, Sukhbaatar, Khentii, and Rashaant and Tarialan soums in Khuvsgul province, showed comparatively weaker activity against MRSA, Salmonella enterica, Staphylococcus epidermidis, Escherichia coli, and Staphylococcus aureus.
Conclusion:1. The antibacterial activity of natural and cultivated floral honeys was assessed by determining their minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against eight standard bacterial strains.
2. All seven natural floral honey samples exhibited measurable antibacterial effects against the tested strains, whereas some of the cultivated floral honey samples showed no observable activity against certain bacterial strains.
- Full text:202609262051023964611.pdf
