Atividade antimicrobiana de mel de Apis mellifera de diferentes regiões do Paraná

Abstract

Honey is a very old food and prized by mankind, in recent times has aroused the interest of researchers to validate its antimicrobial potential. This study sought to contribute to the possibility of expanding the use of honey for therapeutic purposes, investigating these characteristics in samples of honey produced in different regions of the state of Paraná, being them South, East, West and Northwest, facing the microorganisms Staphylococcus aureus, Escherichia coli and Candida albicans, where the Minimum Inhibitory Concentration (MIC) and Minimum Bactericide Concentration (MCBM) were verified through the Method of Microdilution in Broth proposed by Clincal and - Laboratory Standarts Institute (CLSI). Candida albicans yeast showed higher resistance than Escherichia coli and Staphylococcus aureus bacteria. The MIC found for the three microorganisms evaluated ranged from 12.5 to 25%, and CBM was between 25% and 50%. For the regions analyzed, the southern territory showed the best results for minimum inhibitory concentration and minimum bactericide concentration. It was concluded that honey is an efficient bactericidal and bacteriostatic agent, with high biotechnological potential and that several factors may be associated to its bactericidal action.