Antimicrobial Potentials of Apis Multiflora Honey in Combination with Coffee and Cinnamon Extracts against Common Human Pathogenic Bacteria
|Deressa T1*, Tamiru T2, Biadgo B1, Belete D1, Zewdu S1, Mengistie S1, Endris M1 and Tessema B1|
|1School of Biomedical and Laboratory Sciences, College of Medicine and Health Sciences, University of Gondar, P.O.Box. 196, Gondar, Ethiopia|
|2Department of Biotechnology, Faculty of Natural and Computational Science, University of Gondar, P.O.Box. 196, Gondar, Ethiopia|
|Corresponding Author :||Deressa T
School of Biomedical and Laboratory Sciences
College of Medicine and Health Sciences
University of Gondar, P.O.Box. 196, Gondar, Ethiopia
E-mail: [email protected]
|Received August 10, 2015; Accepted September 07, 2015; Published September 10, 2015|
|Citation: Deressa T, Tamiru T, Biadgo B, Belete D, Zewdu S, et al. (2015) Antimicrobial Potentials of Apis Multiflora Honey in Combination with Coffee and Cinnamon Extracts against Common Human Pathogenic Bacteria. Med Aromat Plants 4:208. doi:10.4172/2167-0412.1000208|
|Copyright: © 2015 Deressa T, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.|
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Background: Traditional medicines have been used widely by the people of Ethiopia for treatment of various ailments. However, scientific evidences regarding their antibacterial potential are scarce. The present study aim to assess an in vitro antibacterial activity of Apis multiflora honey in combination with coffee and cinnamon bark extracts against the standard and clinical isolates of human pathogenic bacteria.
Methods: Antimicrobial activities of honey and the extracts were tested against Escherichia coli, Citrobacter species, Staphylococcus epdermidis, Staphylococcus aureus, Pseudomonas aeruginosa (ATCC 27853) and Staphylococcus aureus (ATCC 2923). Agar well diffusion and micro-well broth dilution techniques were used to determine the antibacterial activity and minimum inhibitory concentration.
Result: Honey exerted a maximum bacterial inhibition against Citrobacter species and E. coli (29 mm). Coffee extracts displayed best antibacterial activity against S. aureus (25-26 mm) and cinnamon extract exhibited the maximum inhibitory effect against S. epidermidis (31 mm). The combination of honey with cinnamon was most effective against P. aeruginosa (27 mm), whereas the combination of honey with coffee and cinnamon extracts was most effective against S. aureus ATCC 2923 (35 mm). The antibacterial activity exerted by a reference antibiotic ceftraxone against different test strains ranged from 24-37 mm.
Conclusion: Coffee and cinnamon extracts, and honey have demonstrated a broad spectrum antibacterial effect. Our data indicating that these natural products have potential to be used as alternative antimicrobials for treatment of pathogenic bacteria. Thus, we recommend further investigations of each extract to elucidate bioactive compounds responsible for the observed antibacterial activity.