Alexandru Nan, Marioara Nicoleta Caraba, Daniela Puscasiu, Cristian Sebastian Vlad, Laria-Maria Trusculescu, Ion Valeriu Caraba, Matin Asad Salehi, Gabi Dumitrescu

DOI : 10.62610/RJOR.2025.2.17.3

ABSTRACT

Aim of the study: Honey has been historically recognized as a traditional therapeutic agent for microbial infections due to its biologically active compounds, which confer antibacterial, anti-inflammatory, and antioxidant properties. This study aims to chemically characterize and evaluate the antimicrobial potential of linden honey sourced from an ecological apiary in western Romania. Materials and methods: Physico-chemical analyses were conducted to determine key parameters, including impurity levels, water content, acidity, pH, and reducing sugar concentration, all of which were found to be within the established regulatory standards. The total phenolic content was assessed to confirm the antioxidant properties of the honey. Microbiological evaluations were performed to determine inhibition rates and biofilm formation inhibition capacity against both Gram-positive and Gram-negative bacterial strains, including standard strains and those isolated from patients. The anti-biofilm potential was assessed using 2,3,5-triphenyl-tetrazolium chloride (TTC), while anti-biofilm activity was quantified via the crystal violet assay. Results: The antimicrobial and anti-biofilm effects of linden honey were observed across all tested bacterial strains, with variations depending on the honey concentration and bacterial type. The honey exhibited both bacteriostatic and bacteriolytic effects, influenced by concentration and bacterial susceptibility. Notably, the antibacterial efficacy differed when tested on standardized bacterial strains, patient-isolated strains, and antibiotic-resistant strains. Conclusions: The chemical composition of linden honey played a significant role in determining its antimicrobial and anti-biofilm efficacy. The findings support the potential of linden honey as a natural antimicrobial agent, with its effects being concentration-dependent and influenced by bacterial strain characteristics. These results contribute to the growing body of research on the therapeutic applications of honey in combating bacterial infections and biofilm formation.