In Vitro Evaluation of Anti- Microbial Activity of Manuka Honey Against Oral Pathogens

Abstract

Introduction: Manuka honey is a monofloral honey synthesized from the nectar of the flower Leptospermum scoparium which is simply the manuka plant. The health benefits of manuka honey is uncountable. It is known from the ancient civilization that it has numerous therapeutic properties like wound healing, treatment for ulcers, epithelial regenerations. It is also found to have so many biological activities such as antioxidant, antimicrobial, and anti proliferation activities. The aim of the present study is to evaluate the antimicrobial property of manuka honey against oral pathogens. Materials and methods: Streptococcus mutans and Enterococcus faecalis were used for the study. The bacterial strains were maintained in nutrient agar slope at 4℃ in the microbiology laboratory. Screening of antibacterial activity (Agar well diffusion assay): Broth culture of the test organisms is prepared which is compared to 0.5 Mc farland standards. The lawn culture is made on Muller Hinton Agar (MHA). The wells were cut using sterile cork borers. Different concentrations of the manuka honey (25μL, 50μL, 100μL) added to the wells. The culture plate is incubated at 37℃. Then the zone of inhibition is measured in mm diameter and the results were tabulated. Results: The measure of the zone of inhibition of the S mutans and E faecalis is shown in table 1. As the concentration of the manuka honey increased the zone of inhibition of both the bacteria increased. Conclusion: Within the limits of the study it can be concluded that the manuka honey is effective against pathogens. Much more in vivo studies are required to prove the efficacy of this absolutely excellent product to this world.