Antimicrobial effect of several Iranian honeys alone and in combination with ciprofloxacin on an E. coli mutant strain

Antibiotic resistance is a growing problem and human health treat. Honey is a unique food product containing bioactive compounds derived from bees and plants. These bioactive compounds are related to antimicrobial activity and enable to destroy or inhibit growth of some pathogenic microorganisms. Ciprofloxacin is a member of fluroquinolones that used against infections caused by E. coli. The aim of this research was to study the antimicrobial activity of honey alone and in combination with ciprofloxacin on E. coli mutant strain with increased AcrAB-TolC pump expression. Agar dilution method was used to measure minimum inhibitory concentration (MIC). MIC of honey was 70% and 80% in wild type and mutant strain, respectively. Honey in concentration lower than MIC in combination with ciprofloxacin caused 60% and 50% decrease in MIC of ciprofloxacin in wild type and mutant strain, respectively. In conclusion, although honey possesses antimicrobial activity alone, its combination with ciprofloxacin increases this activity.