Honey is a natural sweet substance gaining an increasingly important role in fight against bacterial infections and diseases because of its bioactive properties. We hypothesized that honey would reduce bacterial adhesion to dental surface because of its antimicrobial and antiadhesive properties, and thus prevent or weaken the development of oral-borne diseases. The main purpose of our study was to determine the effect of honey on bacterial adhesion on dental surface. Streptococcus cristatus and Staphylococcus warneri as oral-borne bacteria were chosen for experimental work. The minimal inhibitory concentrations (MIC) of multifloral, chestnut and Manuka MGO 100+ honeys were determined by the microdilution method. The results showed that all tested honey had a good antimicrobial activity. The reduction of bacterial adhesion was studied with two subinhibitory concentrations (0.1 and 0.5 MIC) of honey with crystal violet staining method on a polystyrene surface. A good anti-adhesive effect was determined at both concentrations of chestnut honey and Manuka MGO 100+ honey. Therefore, anti-adhesive activity of honeys was also determined on the dental surface. Chestnut honey and Manuka MGO 100+ honey had a good anti-adhesive effect on dental surface with 49-85% of adhesion inhibition on Strep. cristatus and Staph. warneri. The obtained results suggest that chestnut honey and Manuka MGO 100+ honey could be used as natural substances in suitable formulations that would reduce the adhesion of bacteria to dental surface. This could help to reduce the incidence of oral-borne disease.
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