亲爱的,一种天然的甜味和粘性物质，主要由蜜蜂（Apismellifera）从花蜜中产生。蜂蜜发挥了过多的生物和药理活性，即,抗氧化剂，抗菌和抗炎活性，因为存在各种各样的生物活性化合物。抗菌活性是被报导最多的生物学性质之一，许多研究表明蜂蜜对临床上重要的病原体具有活性。因此,除了蜂蜜作为一种常见的食品和调味剂的广泛利用，蜂蜜是一种有吸引力的天然抗菌剂。然而,使用纯蜂蜜进行治疗会带来一些问题，例如,其粘性可能会阻碍其对消费者和医疗保健专业人员的吸引力，由于蜂蜜的流动性和渗漏，在足够的时间范围内维持足够的治疗浓度可能具有挑战性。它促使研究人员将蜂蜜整合到不同的配方中，例如,水凝胶,敷料,软膏,糊剂和锭剂。应当科学地确定这些制剂的抗菌活性以强调有效性的要求。一些研究人员已经努力调整椎间盘载体和悬浮液测试，以评估局部产品的抗菌活性(例如，银基伤口敷料)。然而,目前还没有确定和验证的方法来确定基于天然产品的制剂的体外抗菌潜力，包括那些含有蜂蜜作为有效原则。在简要讨论有助于其抗菌活性的参数的背景下，这篇综述概述了目前用于研究纯蜂蜜抗菌活性的方法，并讨论了它们在蜂蜜制剂中应用的局限性。
Honey, a naturally sweet and viscous substance is mainly produced by honeybees (Apis mellifera) from flower nectar. Honey exerts a plethora of biological and pharmacological activities, namely, antioxidant, antimicrobial and anti-inflammatory activity, because of the presence of an extensive variety of bioactive compounds. The antibacterial activity is one of the most reported biological properties, with many studies demonstrating that honey is active against clinically important pathogens. As a result, beside honey\'s widespread utilization as a common food and flavouring agent, honey is an attractive natural antimicrobial agent. However, the use of neat honey for therapeutic purposes poses some problems, for instance, its stickiness may hamper its appeal to consumers and health care professionals, and the maintenance of an adequate therapeutic concentration over a sufficient timeframe may be challenging due to honey liquidity and leakage. It has motivated researchers to integrate honey into diverse formulations, for example, hydrogels, dressings, ointments, pastes and lozenges. The antibacterial activity of these formulations should be scientifically determined to underscore claims of effectiveness. Some researchers have made efforts to adapt the disc carrier and suspension test to assess the antimicrobial activity of topical products (e.g., silver-based wound dressings). However, there is currently no established and validated method for determining the in vitro antimicrobial potential of natural product-based formulations, including those containing honey as the active principle. Against the backdrop of a brief discussion of the parameters that contribute to its antibacterial activity, this review provides an outline of the methods currently used for investigating the antibacterial activity of neat honey and discusses their limitations for application to honey-based formulations.
