ACTIVITY OF SELECTED HONEY TYPES AGAINST
STAPHYLOCOCCUS AUREUS METHICILLIN SUSCEPTIBLE (MSSA)
AND METHICILLIN RESISTANT (MRSA) BACTERIA AND ITS
CORRELATION WITH HYDROGEN PEROXIDE, PHENOLIC
CONTENT AND ANTIOXIDANT CAPACITY
DOROTA GRABEK-LEJKO 1*, JUSTYNA SŁOWIK 1, IDALIA KASPRZYK 2
1University of Rzeszow, Department of Biotechnology and Microbiology, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland
2University of Rzeszow, Department of Ecology and Environmental Biology, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland
*corresponding author: dorobek@o2.pl
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Abstract:
The development of bacterial resistance against antibiotics makes necessary the search of new substances with antimicrobial
properties. Nowadays, infections with S. aureus strains, especially those caused by methicillin resistant (MRSA) strains, have
become a major problem, not only in hospitals, but also in the wider community. In this context, honey is a potential
candidate as an antibacterial drug. Antibacterial properties of honey with different botanical origin: rape, lime, multifloral,
honeydew and buckwheat, were analysed against S. aureus MSSA (methicillin susceptible) and MRSA strains. All tested
honey samples were active against MSSA strain, while rape and lime honey did not inhibit growth of MRSA strain.
Buckwheat honey possessed the highest antibacterial properties. It was demonstrated that the antibacterial properties were
correlated with hydrogen peroxide content, antioxidant properties and phenolics content. It can be stated that the tested
honey, especially buckwheat, may have antibacterial potential against S. aureus.

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