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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

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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.