Food Science and Technology Vol. 3(2), pp. 29 - 36
DOI: 10.13189/fst.2015.030202
Reprint (PDF) (485Kb)

Influence of Subinhibitory Concentrations of Honey on Toxic Shock Syndrome Toxin -1 (TSST-1) Production by Two Strains of Staphylococcus Aureus

Paulina Okoro , Shirley Coyle , Lorna Fyfe ^*
Dietetics, Nutrition and Biological Sciences, Queen Margaret University, UK

ABSTRACT

Antibiotic resistant bacteria are a worldwide health concern and it is essential to develop new antimicrobial agents to kill these bacteria and to reduce the use of antibiotics. Staphyloccus aureus (S.aureus) an important medical pathogen is responsible for many wound infections and up to 25% of all strains produce the toxic shock syndrome toxin (TSST-1) which stimulates the release of inflammatory cytokines which cause fever and shock. Here we report on the inhibition of two penicillin resistant TSST-1 producing strains of S.aureus by seven different honeys. Bacterial growth was reduced after 24 hours at 37℃ , from 10.0 log₁₀ in the TSB growth control to less than 1.0 log₁₀ in Highland, Chilean and Manuka honey. TSST-1 production was reduced from 256ng/ml in the TSB growth control to less than 30 ng/ml in sub inhibitory concentrations of all honeys.

KEYWORDS
Honey, S.aureus, TSST-1, Inhibition

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Paulina Okoro , Shirley Coyle , Lorna Fyfe , "Influence of Subinhibitory Concentrations of Honey on Toxic Shock Syndrome Toxin -1 (TSST-1) Production by Two Strains of Staphylococcus Aureus," Food Science and Technology, Vol. 3, No. 2, pp. 29 - 36, 2015. DOI: 10.13189/fst.2015.030202.

(b). APA Format:
Paulina Okoro , Shirley Coyle , Lorna Fyfe (2015). Influence of Subinhibitory Concentrations of Honey on Toxic Shock Syndrome Toxin -1 (TSST-1) Production by Two Strains of Staphylococcus Aureus. Food Science and Technology, 3(2), 29 - 36. DOI: 10.13189/fst.2015.030202.