Natural Products Chemistry & Research

ISSN - 2329-6836


Synergistic Inhibition of Natural Honey and Potato Starch and their Correlation with Diastase Number and Sugar Content against Klebsiella pneumoniae ATCC 27736

Moussa Ahmed, Noureddine Djebli, Saad Aissat, Salima Bacha, Abdelmalek Meslem and Baghdad Khiati

Alternative therapy for Klebsiella pneumoniae eradication from natural products is gaining much attention. The aim of the present study was to determine the physico-chemical parameters and the synergistic effects of six natural honeys in combination with potato starch against pathogenic Klebsiella pneumoniae. Physico-chemical parameters, such as fructose, glucose, maltose, sucrose, Diastase number and Hydroxymethylfurfural (HMF) content were measured. The antibacterial activity was tested using the well-agar diffusion assay. The fructose, glucose, maltose and sucrose values range between 25.20-37.81%, 21.45-30.95%, 4.72-78.45% and 0.00-0.68%. Hydroxymethylfurfural (HMF) content shows values between 3.8 and 78.4 mg/kg, diastase values were between 7.3 and 22.1 Schade. The zone inhibition diameter (ZID) for the six honey samples without starch against Klebsiella pneumoniae ranged between 18 and 24 mm. When starch was mixed with honey and then added to well, a zone inhibition increase diameter (ZIID) 25 and 32 mm. The percentage increase (PI %) was noticed with each variety and it ranged between 25 and 66.66%. Positive correlation has been established between the zone increase of inhibition and the fructose, glucose and Diastase number. Negative correlation has been established between the zone increase and the sucrose. The results of the present study showed that the combination effects of honey and potato starch were predominately synergistic. The in vitro synergistic activity of honey and potato starch against bacteria is reported here for the first time.