Evaluation of minimum inhibitory concentration and minimum bactericidal concentration of royal jelly against Enterococcus faecalis, Staphylococcus aureus, and Candida albicans

Abstract

The objective of this study was to ascertain the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of royal jelly (RJ) against three microorganisms frequently linked with endodontic infections: Staphylococcus aureus, Enterococcus faecalis, and Candida albicans. Freshly harvested RJ was prepared at different concentrations (20%, 10%, 5%, 2.5%, and 1.25%) in distilled water. The microbial cultures of the target organisms were prepared. MIC was determined using a broth dilution technique, monitoring microbial growth. MBC was determined by inoculating agar plates with samples from tubes showing no apparent growth and evaluating the presence of bacterial or fungal growth following the incubation period. For S. aureus, the MIC and MBC were 5 mg/ml of RJ. For E. faecalis, the MIC and MBC were 10 mg/ml of RJ. For C. albicans, both MIC and MBC were 10 mg/ml of RJ. The findings demonstrated RJ’s potential to inhibit and eliminate these pathogenic microorganisms, making it a potential candidate for endodontic infection control. The antimicrobial properties of RJ against S. aureus, E. faecalis, and C. albicans present a promising avenue for enhancing infection control in endodontics. Additional investigations are needed to refine its use in clinical settings, especially in cases with mixed microbial infections.