Wound Healing Capacity Using Honey
ANTIMICROBIAL EFFECT OF BEE’s HONEY IN COMPARISON TO ANTIBIOTICS ON ORGANISMS ISOLATED FROM INFECTED BURNS, WOUNDS AND HARMONIZED METHODS OF MELISSOPALYNOLOGY. PROJECT GUIDE:
Dr. JAGAN MOHAN REDDY
STUDENTS:
MANASA.D.A (1AY09BT011)
SANJUKTA BANERJEE (1AY09BT019)
SANDHYA.S (1AY09BT018)
DEPARTMENT OF BIOTECHNOLOGY
ACHARYA INSTITUTE OF TECHNOLOGY
ACHARYA Dr.SARVEPALLI RADHAKRISHNAN ROAD
SOLDEVANAHALLI, HESARAGATTA ROAD,
BANGALORE-560090
Contents:
1. Introduction 2. Nutritions 3. Health benefits of honey 4. Materials and method 5. Brief protocol 6. Outcome/observation 7. References
INTRODUCTION:
Honey is a sweet food made by bees using nectar from flowers. Honey bees transform nectar (saccharide) into honey by a process of regurgitation and evaporation.
(Regurgitation is the process of bringing back the food into the mouth after it has been swallowed, usually characterized by the presence of undigested food or blood. It is used by a number of species to feed their young. It is carried out number of times, until it is partially digested. The bees do the regurgitation and digestion as a group. After the last regurgitation, the aqueous solution is still high in water, so the process continues by evaporation of much of the water and enzymatic transformation. It is then stored in honeycomb cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts, which, unchecked would cause the sugars in the nectar to ferment).
As a result, Honey is produced by a process of regurgitation by honey bees, which is stored in the beehives as a primary food source.
Honey gets its sweetness from the monosaccharide- fructose, glucose and approximately the same relative sweetness as that of granulated
Dr. JAGAN MOHAN REDDY
STUDENTS:
MANASA.D.A (1AY09BT011)
SANJUKTA BANERJEE (1AY09BT019)
SANDHYA.S (1AY09BT018)
DEPARTMENT OF BIOTECHNOLOGY
ACHARYA INSTITUTE OF TECHNOLOGY
ACHARYA Dr.SARVEPALLI RADHAKRISHNAN ROAD
SOLDEVANAHALLI, HESARAGATTA ROAD,
BANGALORE-560090
Contents:
1. Introduction 2. Nutritions 3. Health benefits of honey 4. Materials and method 5. Brief protocol 6. Outcome/observation 7. References
INTRODUCTION:
Honey is a sweet food made by bees using nectar from flowers. Honey bees transform nectar (saccharide) into honey by a process of regurgitation and evaporation.
(Regurgitation is the process of bringing back the food into the mouth after it has been swallowed, usually characterized by the presence of undigested food or blood. It is used by a number of species to feed their young. It is carried out number of times, until it is partially digested. The bees do the regurgitation and digestion as a group. After the last regurgitation, the aqueous solution is still high in water, so the process continues by evaporation of much of the water and enzymatic transformation. It is then stored in honeycomb cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts, which, unchecked would cause the sugars in the nectar to ferment).
As a result, Honey is produced by a process of regurgitation by honey bees, which is stored in the beehives as a primary food source.
Honey gets its sweetness from the monosaccharide- fructose, glucose and approximately the same relative sweetness as that of granulated
References: 2. National Committee for Clinical Laboratory Standards (NCCLS), Disk Diffusion Supplemental Tables. NCCLS Document M100-S13 (M2), Wayne, PA, 2003. 3. Bangroo A.K., Ramji K., Smita C.: Honey dressing in paediatric burns. J. Indian Association Paediatric Surgeons, 10: 172-5, 2005. 4. Molan P.C.: Honey as a topical antibacterial agent for treatment of infected wounds. American J. Clinical Dermatology, 2: 13-19, 2001. 5. Patton T., Barrett J., Brennan J., Moran N.: Use of a spectrophotometric bioassay for determination of microbial sensitivity to manuka honey. J. Microbiological Methods, 64: 84-95, 2006. d. Honey International Packers Association, London, UK (Received 20 February 2004; revised 3 June 2004; accepted 10 August 2004) 7. Karayil S., Deshpande S.D., Koppikar G.V.: Effect of honey on multi-drug resistant organisms and its synergistic action with three common antibiotics. J. Post-Graduate Medicine, 44: 93-6, 1998. 8. Fish D.N., Teitelbaum I., Abraham E.: Pharmacokinetics and pharmacodynamics of imipenem during continuous renal replacement therapy in critically ill patients. Antimicrobial Agents and Chemotherapy, 49: 2421-8, 2005. 9. Appelgren P., Björnhagen V., Bragderyd K., Jonsson C.E., Ransjö U.: A prospective study of infections in burn patients. Burns, 28: 39-46, 2002. 11. Kooistra-Smid M., Dijk S.V., Beerthuizen G., Vogels W., Zwet T.V., Belkum A.V., Verbrugh H.: Molecular epidemiology of Staphylococcus aureus colonization in a burn center. Burns, 30: 27-33, 2004. 13. Kooistra-Smid M., Dijk S.V., Beerthuizen G., Vogels W., Zwet T.V., Belkum A.V., Verbrugh H.: Molecular epidemiology of Staphylococcus aureus colonization in a burn center. Burns, 30: 27-33, 2004.