Synergistic antibacterial activity of honey–spice combinations against Staphylococcus aureus and Klebsiella pneumoniae

Abstract

The increasing prevalence of antibiotic resistant microorganisms led to renewed interest in exploring natural substances as alternative antimicrobial agents. Honey and commonly available spices have long been used in traditional medicine because of their antimicrobial and antioxidant potential. The present study reveals the medical uses of honey and there combination along with the chosen spices — clove (Syzygium aromaticum), black pepper (Piper nigrum), turmeric (Curcuma longa), and cinnamon (Cinnamomum spp.), against two bacterial pathogens, Staphylococcus aureus and Klebsiella pneumoniae. Aqueous extracts of honey and honey–spice combinations were prepared in a 1:1 ratio and tested at concentrations of 40, 60, 80, and 100 mL by disc diffusion method on Mueller Hinton agar. Standard antibiotics, tetracycline and norfloxacin, served as positive controls. Results indicated concentration dependent bactericidal action for most honey–spice combos. Honey alone demonstrated minimal efficacy against S. aureus and no efficacy against K. pneumoniae. Among all the spices combination examined, honey–cinnamon showed the significant antibacterial activity against S. aureus, compared to the standard antibiotic at higher concentrations. Conversely, honey–clove combination showed stronger inhibitory effects against K. pneumoniae, particularly at 100 mL. Statistical analysis was carried (ANOVA) shows that there is a notable difference between diverse treatments (p < 0.05). These results highlight that honey-based combinations could serve as efficient antimicrobial agents.