Optimization of Manuka Honey microbubble particle structures for enhanced inhibition of Pseudomonas aeruginosa growth.

Abstract

This study aims to optimize the use of Manuka Honey (MH) microbubbles for enhancing antimicrobial efficacy in the treatment of Pseudomonas aeruginosa (P. aeruginosa.) infections. The experimental design included three different MH microbubble particle sizes produced by three types of high-density stainless steel mesh layers, two types of dressing, two volumes of use, and three antimicrobial exposure times. The bacterial survival percentages of P. aeruginosa survival obtained under each combination of variables was calculated. The results demonstrated that MH microbubble size and antimicrobial exposure time were the key factors that improved growth inhibition. Additionally, the use of a high-density stainless steel mesh nozzle to produce MH microbubbles significantly enhanced inhibition of bacterial growth, with smaller microbubble sizes showing better inhibition (p < 0.05). Complete bacterial elimination (3.5 log) was achieved using either waterproof or foam dressings with three of nozzle layers (producing the microbubbles of 0.0016 mm) and 3 mL of microbubbles over 24 h.