Vpliv različnih vrst medu na bakterijsko adhezijo

Kokalj, Mateja (author), Jeršek, Barbka (mentor)

Med je v medicini poznan že dolgo časa. Zaradi svojih protimikrobnih, antioksidativnih in protivnetnih lastnosti je postal vse bolj zanimiv tudi pri preprečevanju nastanka zobnih oblog in bolezni. V raziskavi nas je zanimalo protimikrobno in protiadhezivno delovanje različnih vrst medu na seve bakterij ustne votline Streptococcus cristatus, Staphylococcus warneri in Prevotella oralis. Z metodo razredčevanja v mikrotitrski ploščici smo določili minimalno inhibitorno koncentracijo (MIK) lipovega, medu oljne ogrščice, cvetličnega, smrekovega, kostanjevega, medu manuke MGO 100+, manuke UMF 10+ in manuke MGO 400+. Z namenom, da med ne bi vplival na rast bakterij, ampak na zmanjšanje njihove adhezije, smo nato določili subinhibitorne koncentracije, ki so bile manjše od MIK (0,1, 0,3 in 0,5 MIK). Te smo uporabili za določanje protiadhezivnega delovanja medu na polistirenu z metodo barvanja s kristal vijoličnim. Rezultati so pokazali, da je imel med dobro protimikrobno aktivnost na vse izbrane seve bakterij. Najboljšo aktivnost sta imela kostanjev in smrekov med. Močan protiadhezivni učinek medu smo zaznali pri 0,5 MIK medu, medtem ko smo pri nižjih koncentracijah (0,1 in 0,3 MIK) ugotovili, da nekatere vrste medu spodbujajo adhezijo oz. jo minimalno inhibirajo. Najboljšo inhibicijo adhezije bakterij sevov Strept. cristatus ŽMJ476 in Staph. warneri ŽMJ478 so imeli med manuke, kostanjev, lipov in med oljne ogrščice. V nadaljevanju smo določili vpliv površine na protiadhezivno učinkovitost medu. Kostanjev med in med manuke MGO 100+ sta imela protiadhezivni učinek na nanohibridnem kompozitu in na amalgamskih diskih. Rezultati raziskav kažejo, da imata kostanjev med in med manuke MGO 100+ velik potencial za uporabo kot snovi oz. dodatka, ki zmanjšujeta adhezijo bakterij na površine ustne votline, vendar bi bile potrebne še dodatne raziskave.

• Language: Slovenian
• Keywords: med, bakterijska adhezija, protiadhezivna učinkovitost, biofilm, protimikrobne snovi, metilglioksal, bakterije ustne votline, ustni streptokoki, amalgam, kompozit
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [M. Kokalj]
• Year: 2018
• PID: 20.500.12556/RUL-99966
• UDC: 638.162:579.6:579.24
• COBISS.SI-ID: 4883832
• Publication date in RUL: 28.02.2018

KOKALJ, Mateja, 2018, Vpliv različnih vrst medu na bakterijsko adhezijo [online]. Master’s thesis. M. Kokalj. [Accessed 25 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=99966

Secondary language

• Language: English
• Title: Effect of different types of honey on bacterial adhesion

Abstract

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.

• Keywords: honey, bacterial adhesion, anti-adhesive activity, biofilm, antibacterials, methylglioxal, oral cavity bacteria, oral streptococci, amalgam, composite