Honey has been used in medicine for a long time. Due to its antimicrobal, antioxidative and anti–inflammatory properties it became interesting in prevention of dental plaque and diseases. In our study we examined and evaluated antimicrobial and antiadhesive effect of different types of honey on oral cavity bacteria (Streptococcus cristatus, Staphylococcus warneri and Prevotella oralis). Microdilution method was used to determine minimal inhibitory concentration (MIC) of different types of honey (linden, rapeseed, flower, spruce, chestnut, manuka MGO 100+, manuka UMF 10+, manuka MGO 400+). In order not to influence the growth of bacteria, we determined subinhibitory concentration of honey which were smaller than MIC (0.1, 0.3 and 0.5 MIC). These concentrations were used to evaluate antiadhesive effect on polistyren with crystal violet staining. According to obtained results we can conclude that honey has antimicrobal effect on all tested bacteria. The best activity was found at chestnut and spruce honey. Strong antiadhesive effect has been determinated at 0.5 MIC, meanwhile some types of honey stimulated adhesion or had minimal inhibitory effect at lower concentrations (0.1 and 0.3 MIC). The best antiadhesive activity on Strept. cristatus ŽMJ476 and Staph. warneri ŽMJ478 was shown by manuka, chestnut, rapeseed and linden honey. Surface effect on adhesion was also evaluated. Chestnut honey and manuka MGO 100+ had antiadhesive effect on nanohybrid composit surface and amalgam disks. Our findings suggest that chestnut honey and manuka MGO 100+ honey have a potential for being used as an antiadhesive product in oral cavity surfaces, however further experiments are needed.
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