Absence of bacterial resistance to medical-grade manuka honey
Absence of bacterial resistance to medical-grade manuka honey
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DOI：
10.1007/s10096-010-0992-1
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发表时间：
2010-10-01
影响因子：
4.5
通讯作者：
Burton, N. F.
中科院分区：
文献类型：
--
作者：
Cooper, R. A.;Jenkins, L.;Burton, N. F.
自2004年和2007年获得许可的伤口护理产品上市以来，蜂蜜在欧洲和北美伤口局部治疗中的临床使用有所增加。蜂蜜抗性细菌尚未从伤口中分离出来，但有必要调查蜂蜜是否具有选择蜂蜜抗性的潜力。两种细菌培养物来自参考集合（金黄色葡萄球菌NCTC 10017和铜绿假单胞菌ATCC 27853）和四种从伤口分离的培养物（大肠杆菌、耐甲氧西林链球菌）。金黄色葡萄球菌（MRSA）、铜绿假单胞菌和S. epidermidis）在连续和逐步训练实验中暴露于亚致死浓度的麦卢卡蜂蜜，以确定对蜂蜜的敏感性是否降低。在长期的逐步阻力训练的测试生物麦卢卡蜂蜜的affiliatibilities降低，但这些变化不是永久性的，蜂蜜抗性突变体没有检测到。如果在临床上保持高浓度，细菌对蜂蜜产生耐药性的风险将很低。
Clinical use of honey in the topical treatment of wounds has increased in Europe and North America since licensed wound care products became available in 2004 and 2007, respectively. Honey-resistant bacteria have not been isolated from wounds, but there is a need to investigate whether honey has the potential to select for honey resistance. Two cultures of bacteria from reference collections (Staphylococcus aureus NCTC 10017 and Pseudomonas aeruginosa ATCC 27853) and four cultures isolated from wounds (Escherichia coli, methicillin-resistant S. aureus (MRSA), Pseudomonas aeruginosa and S. epidermidis) were exposed to sub-lethal concentrations of manuka honey in continuous and stepwise training experiments to determine whether the susceptibility to honey diminished. Reduced susceptibilities to manuka honey in the test organisms during long-term stepwise resistance training were found, but these changes were not permanent and honey-resistant mutants were not detected. The risk of bacteria acquiring resistance to honey will be low if high concentrations are maintained clinically.