Analyse Physico-chimiques Et L’étude De L’activité Antibactérienne De Quelques Variétés Du Miel Seules Et En Combinaison Avec Les Antibiotiques Et Leur Activité Anti-oxydante.

Résumé: Summary Honey is a sweetened substance that the bees make from the nectar of the flowers or the honeydew, which has a variable chemical composition and several properties. The main of this study is the determination of the physicochemical characteristics, the antioxidant activity (DPPH) as well as the antibacterial activity of honey alone, and their association with different family of antibiotics on three stocks, Escherichia coli, Staphylococcus aureus and Pseudomonas.aerogénosa , of eight honeys coming in various Algerian areas like Boumerdes , Tiaret , Tizi-Ouzou , Biskra and Tamenghasset. The results of the analyses relating to the parameters of quality on honeys reveal that these samples are of good quality by international standards. The study of the antioxidant capacity by the method of DPPH reveal that eight analyzed honeys have antioxidant activities which different from honey to another. The tests of antibacterial activity of honey have shown that the strain S. aureus and E. coli are more sensitive unlike the P.aerogénosa what is so insensitive to the honey alone or in combination with antibiotic.While during association Honey / ATBs against S. aureus and E. coli, three types of interactions are observed (antagonists, indifferent and synergistic).

Publié dans la revue: