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The Antibacterial Activity of Honey
Abstract
Honey has been used as a medicine since ancient times in many cultures and is still used in ‘folk medicine’. The use of honey as a therapeutic substance has been rediscovered by the medical profession in more recent times, and it is gaining acceptance as an antibacterial agent for the treatment of ulcers and bed sores, and other infections resulting from burns and wounds. In many of the cases in the cited reports, honey was used on infections not responding to standard effective in rapidly clearing up infection and promoting healing. Honey has also been found to be effective in treating bacterial gastoentertis in infants. This is the published version of an article published in the journal: Bee World. Used with permission.
... Verschillende soorten bacteriën, waaronder aerobe en anaerobe, grampositieve en gramnegatieve, zijn gevoelig voor honing (Efem, 1988;Allen et al., 1991;Molan, 1992;Cooper et al., 1999;Subrahmanyam et al., 2001;Zaghloul et al., 2001;Cooper et al., 2002;Osman et al., 2003;French et al., 2005). De minimum concentratie honing die nodig is om de groei van een bepaalde kiem volledig te verhinderen (MIC waarde) varieert sterk naargelang de geteste honingsoort (Allen et al., 1991;Molan, 1992;Willix et al., 1992). ...
... Verschillende soorten bacteriën, waaronder aerobe en anaerobe, grampositieve en gramnegatieve, zijn gevoelig voor honing (Efem, 1988;Allen et al., 1991;Molan, 1992;Cooper et al., 1999;Subrahmanyam et al., 2001;Zaghloul et al., 2001;Cooper et al., 2002;Osman et al., 2003;French et al., 2005). De minimum concentratie honing die nodig is om de groei van een bepaalde kiem volledig te verhinderen (MIC waarde) varieert sterk naargelang de geteste honingsoort (Allen et al., 1991;Molan, 1992;Willix et al., 1992). Ook werd een antimycotische activiteit aangetoond tegenover Candida (Osman et al., 2003), bepaalde soorten Aspergillus en Penicillium (Molan, 1992) en dermatofyten (Brady et al., 1997). ...
... De minimum concentratie honing die nodig is om de groei van een bepaalde kiem volledig te verhinderen (MIC waarde) varieert sterk naargelang de geteste honingsoort (Allen et al., 1991;Molan, 1992;Willix et al., 1992). Ook werd een antimycotische activiteit aangetoond tegenover Candida (Osman et al., 2003), bepaalde soorten Aspergillus en Penicillium (Molan, 1992) en dermatofyten (Brady et al., 1997). Door fracties te extraheren uit honing met behulp van ethylacetaat kon een remmende werking worden vastgesteld tegenover alle geteste micro-organismen, terwijl de onbehandelde honing geen invloed had op gisten en schimmels (Zaghloul et al., 2001). ...
... The osmotic effect of honey is produced by strong interactions between sugar and water molecules to reduce the amount of water available to microorganisms (Mandal and Mandal, 2011). As for acidity, it is due to enzymatic action to produce gluconic acid during the ripening of nectar, which creates an acidic environment in honey (Molan, 1992). The acidic pH of honey is generally measured between 3.2 and 5.4, which opposes bacterial growth at an optimum pH between 7.2 and 7.4 (Almasaudi, 2021). ...
... However, at the concentration of 40% (w/v), significantly larger inhibition zones were recorded by the Kelulut PNP solution compared to Tualang and Acacia (0.015, p<0.05). This may occur due to the activation of peroxide compounds which are active in Kelulut at the concentration of 40% (w/v) (Molan, 1992;Kwakman and Zaat, 2012). As for manuka, the zone of the inhibition began to appear at 40% (w/v) and the inhibition zone continued to increase until it reached the largest inhibition zone at 90% (w/v). ...
... Previous studies have reported the presence of H2O2 through qualitative measurement in Kelulut (Nishio et al., 2016) and Tualang (Tumin et al., 2005) honey to prevent the growth of bacteria, i.e., E. coli and S. aureus. In this study, the sudden increase in inhibition zones at concentrations of 40% (w/v) in the Kelulut PNP solution might be explained by the contribution of peroxide compounds since peroxide compounds are active in diluted honey at a concentration between 30% and 50% (White et al., 1963;Molan, 1992;Kwakman and Zaat, 2012). The effect of peroxide in the Kelulut PNP solution was observed to have a higher impact on E. coli due to the 12.6% larger inhibition zone measured at 40% concentration compared to S. aureus. ...
Aims: In this study, three putative factors that commonly contribute to antibacterial properties in honey were determined, namely acidity (pH level), peroxide compounds and non-peroxide compounds. Methodology and results: Honey samples were prepared based on the known factors of acidity, peroxide compounds, and non-peroxide compounds to identify factors that contribute to the antibacterial properties of the honey based on agar diffusion assay. Liquid chromatography quadropole time-of-flight mass spectrometry was employed to detect and quantify the presence of acidic, peroxide, and non-peroxide compounds in the honey samples. Acidity and non-peroxide compounds were identified as the significant factors contributing to the antibacterial properties of Kelulut, Tualang and Acacia honey. No peroxide compound was detected in this study across all honey samples. In Kelulut, the presence of the additional compounds (reptoside, platycogenic acid and kauranoic acid) may explain its higher antibacterial properties against Escherichia coli and Staphylococcus aureus as compared to Tualang and Acacia honey based on the inhibition zones on the agar plates. Conclusion, significance and impact of study: The presence of multiple antibacterial factors in honey is notably important as it gives an advantage of using honey compared to antibiotics in preventing the growth of a wide range of bacterial species with multiple modes of action.
... The antibacterial properties of honey are attributed to its osmotic effect (Mandal & Mandal, 2011;Molan, 1992), acidity (Bogdanov, 1997;Molan, 1992), and presence of peroxide and non-peroxide compounds (Kwakman et al., 2010;Zainol et al., 2013). The osmotic effect of honey is due to its low water content, which is produced by strong interactions between sugar and water molecules, thus reducing the amount of water available for microorganisms (Mandal & Mandal, 2011). ...
... The antibacterial properties of honey are attributed to its osmotic effect (Mandal & Mandal, 2011;Molan, 1992), acidity (Bogdanov, 1997;Molan, 1992), and presence of peroxide and non-peroxide compounds (Kwakman et al., 2010;Zainol et al., 2013). The osmotic effect of honey is due to its low water content, which is produced by strong interactions between sugar and water molecules, thus reducing the amount of water available for microorganisms (Mandal & Mandal, 2011). ...
... The osmotic effect of honey is due to its low water content, which is produced by strong interactions between sugar and water molecules, thus reducing the amount of water available for microorganisms (Mandal & Mandal, 2011). During the ripening of nectar, enzymatic action produces gluconic acid, which in turn increases the acidity of the honey (Molan, 1992). Since the optimum pH range for bacteria is from 7.2 -7.4 (Molan, 1992), the pH of honey, which is between 3.4 and 5.4, inhibits bacterial growth (Bogdanov, 1997). ...
Bacterial infection is the most common cause of contamination that affects wound healing. This study aims to investigate the bacteriostatic and bactericidal effects of three varieties of Malaysian honey represented by two polyfloral honey varieties - Kelulut and Tualang, as well as one monofloral honey – Acacia, against eight common bacteria that infect wounds. The factors contributing to the antibacterial properties of honey such as acidity, peroxide compounds, and non-peroxide compounds, were determined using the agar well diffusion assay method and compared with medical-grade Manuka honey used in wound care (UMF 18 +). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined using honey concentrations of 1.3% to 90% (w/v). The MICs for Kelulut, Tualang, and Acacia ranged from 5% to 12.5% (w/v), 12.5% to 30% (w/v), and 25% to 50% (w/v) respectively. Meanwhile, the MBCs were found to range from 5% to 12.5% (w/v), 12.5% to 90% (w/v), and 25% to 90% (w/v) respectively. Kelulut showed the highest inhibition activity. The antibacterial properties of Malaysian honey were generally comparable to Manuka. However, Kelulut bore the closest resemblance and was highly dependent on an acidic environment as the major antibacterial factor. This effect was further supported by the presence of peroxide and non-peroxide compounds.
... Honey can inhibit the growth of pathogenic bacteria such as Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Streptococcus pyogenus (Mullai & Menon, 2005), Listeria monocytogenes (Mundo, Padilla-Zakour, & Worobo, 2004), Shigella sonnei (Lusby, Coombes, & Wilkinson, 2005), Helicobacter pylori (Manyi-Loh et al., 2010), methicillin-resistant Staphylococcus aureus (MRSA) (Jenkins, Burton, & Cooper, 2014), and yeasts like Candida albicans (Irish, Carter, Shokohi$, & Blair, 2006). The antibacterial activities are attributed to some parameters such as low water activity (Molan, 1992), high sugar content (Molan, 1992), low pH (Molan, 1992), H 2 O 2 content (Brudzynski, 2011), and polyphenolic compounds (Wahdan, 1998). These parameters are likely to depend on the apiary in which the colonies lived, the climate, and the composition of the nectar (Aal, El-Hadidy, El-Mashad, & El-Sebaie, 2007). ...
... Honey can inhibit the growth of pathogenic bacteria such as Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Streptococcus pyogenus (Mullai & Menon, 2005), Listeria monocytogenes (Mundo, Padilla-Zakour, & Worobo, 2004), Shigella sonnei (Lusby, Coombes, & Wilkinson, 2005), Helicobacter pylori (Manyi-Loh et al., 2010), methicillin-resistant Staphylococcus aureus (MRSA) (Jenkins, Burton, & Cooper, 2014), and yeasts like Candida albicans (Irish, Carter, Shokohi$, & Blair, 2006). The antibacterial activities are attributed to some parameters such as low water activity (Molan, 1992), high sugar content (Molan, 1992), low pH (Molan, 1992), H 2 O 2 content (Brudzynski, 2011), and polyphenolic compounds (Wahdan, 1998). These parameters are likely to depend on the apiary in which the colonies lived, the climate, and the composition of the nectar (Aal, El-Hadidy, El-Mashad, & El-Sebaie, 2007). ...
... Honey can inhibit the growth of pathogenic bacteria such as Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Streptococcus pyogenus (Mullai & Menon, 2005), Listeria monocytogenes (Mundo, Padilla-Zakour, & Worobo, 2004), Shigella sonnei (Lusby, Coombes, & Wilkinson, 2005), Helicobacter pylori (Manyi-Loh et al., 2010), methicillin-resistant Staphylococcus aureus (MRSA) (Jenkins, Burton, & Cooper, 2014), and yeasts like Candida albicans (Irish, Carter, Shokohi$, & Blair, 2006). The antibacterial activities are attributed to some parameters such as low water activity (Molan, 1992), high sugar content (Molan, 1992), low pH (Molan, 1992), H 2 O 2 content (Brudzynski, 2011), and polyphenolic compounds (Wahdan, 1998). These parameters are likely to depend on the apiary in which the colonies lived, the climate, and the composition of the nectar (Aal, El-Hadidy, El-Mashad, & El-Sebaie, 2007). ...
Honey is a sweet substance produced by honey bees from the nectar of flowers or other parts of plants. Honey obtained from Bone, in South Sulawesi, has been extracted and tested for antibacterial activity and toxicity. Honey was macerated with methanol to obtain a crude extract. Methanol crude extract was then partitioned successively with n-hexane and ethyl acetate to obtain ethyl acetate and methanol fraction. Antibacterial activity test was performed by agar diffusion method against Escherichia coli and Staphylococcus aureus. Methanol extract, ethyl acetate fraction, and methanol fraction showed an inhibition zone against E. coli at 10.10, 10.05, and 8.40 mm, respectively with amoxicillin as a positive control (20.05 mm). Also against S. aureus, inhibition zone was obtained at 11.90, 9.30, 8.60, and 13.70 mm for methanol extract, ethyl acetate fraction, methanol fraction, and amoxicillin, respectively. The greatest inhibition zone was obtained from methanol extract against E. coli and S. aureus, both including the strong category. The LC50 value of methanol extract and methanol fraction was 273.57 µg/ml and 765.66 µg/ml, respectively, categorized as toxic against Artemia salina, while ethyl acetate fraction was not toxic.
... This antibacterial activity varies signifi cantly from honey to honey [15]. Activity of hydrogen peroxide in undiluted honey is suppressed by the low pH of honey since the glucose oxidase enzyme has an optimum pH of 6.1 with a minimum activity of pH 5.5 and a maximum of pH 8 [16]. The antibacterial activity of honey depends on synergism between all the bioactive components and honey containing more than one active substance has a higher potency as an antimicrobial agent [17]. ...
... The highest sensitivity of all these bacterial isolates was observed with undiluted honey. This result is explained by the fact that the antimicrobial activity of undiluted honey depends on its high sugar content lowering the water activity and the dilution of honey will change its osmotic effect [16], its acid pH and its antibacterial effect [16,18]. The antibacterial effectiveness of diluted honey against the bacterial isolates suggesting the presence of antibacterial activity other than simple sugar-dependent hyperosmolarity. ...
... The highest sensitivity of all these bacterial isolates was observed with undiluted honey. This result is explained by the fact that the antimicrobial activity of undiluted honey depends on its high sugar content lowering the water activity and the dilution of honey will change its osmotic effect [16], its acid pH and its antibacterial effect [16,18]. The antibacterial effectiveness of diluted honey against the bacterial isolates suggesting the presence of antibacterial activity other than simple sugar-dependent hyperosmolarity. ...
... Honey has antibacterial properties mainly against Gram-positive bacteria and has a bacteriostatic and bacteriocidal activity in many pathogens. Antibacterial activity is conditioned by the heterogeneity of the composition (Dustmann, 1979;Gobin et al., 2014) and depends on the botanical origin of the honey (Molan, 1992). The high concentrations of honey sugar and low pH value are responsible for antibacterial activity. ...
... The best antimicrobial effect expressed a flower and manuka honey. The results of this study are different from the results of other authors (Kunčić et al., 2012) which are shown that chestnut honey had the best antimicrobial activity as a number of other honey species, while the weak antibacterial activity of acacia honey was shown against E. coli (Molan, 1992). ...
... Also, since the pH of artificial honey is close to the pH of natural honey, we can assume that acidity is not the deciding factor alone responsible for the inhibitory antibacterial potential of honey, but only in combination with many other factors that are an integral part of a honey-making mixture. These findings are consistent with the research conducted by Molan (1992) and Oliveira et al. (2017), who showed that antibacterial activity was higher in dilute honey because osmolarity decreased with honey dilution. ...
... Some compounds [phenolics, flavonoids, hydroxymethylfurfural (HMF) and hydrogen peroxide] and properties (low pH and high osmolarity)] of honey have shown antimicrobial activities (Alvarez-Suarez, 2010; Bang, 2003;Snowdon, 1996;White Jr, 1963). Indeed, the growth of a wide range of bacteria, fungi, protozoa and viruses has been reported to be effectively inhibited by honey (Molan, 2006). Previous studies have reported potent antimicrobial activities of honey against Pseudomonas aeruginosa, Salmonella typhi, Shigella flexneri, Escherichia coli, Klebsiella pneumoniae and Staphylococcus aureus (Andualem, 2013;Ewnetu, 2013;Mandal, 2011;Tan, 2009). ...
... Correspondingly, sample S5 had the best mean antimicrobial activity (26.0 ± 0.3 mm) compared to the other honey samples. Variations in the antimicrobial activities may also be due to different floral sources and geographical regions and/or the presence of variable amounts of hydrogen peroxide, phenolic acids and flavonoids (Molan, 2006;White Jr, 1963). ...
Background: Honey is renowned for its antioxidant, antimicrobial and medicinal properties. It is typically heated and filtered during processing to avoid crystallization. However, few studies have reported its heating effect and the antioxidant and antimicrobial activities of honey. Materials and Methods: In this study, honey samples were collected from eight different honey-producing sites in Bangladesh and heated to 50ºC, 70ºC and 90ºC for 12 hours, while the antioxidant potentials and antimicrobial properties of the heated samples were compared with those of the unheated samples. Antimicrobial properties were investigated against one Gram-positive and eight Gram-negative bacteria. Other physicochemical and biochemical properties were also determined. Results: Interestingly, there was a proportionate increase in the amount of antioxidant compounds (phenolics and flavonoids) as well as antioxidant potentials proportional with the amount of heat introduced, whereas the antimicrobial properties of the honey samples were reduced with increasing heat. Conclusion: In conclusion, though prolonged heat treatment of honey can increase its antioxidant potential, antimicrobial activities are compromised.
... In an extensive review on the antibacterial activity of honey, it was suggested that honeys intended for therapeutic use, should be assayed for their antibacterial activity as a form of quality assurance. It is also recommended that honey is protected from light to prevent possible reduction of its antibacterial activity [13]. ...
... Acad. J. Entomol.,13 (2):[26][27][28][29][30][31][32][33][34] 2020 ...
... A number of studies have discovered a link between the floral origin of specific honeys and their microbiological activities (Haderbache et al. 2020), since botanical origin is important in the diverse activities of honey, according to Molan (1992). The antibacterial activity of the same floral source may differ. ...
... According to Lusby et al. (2002), these honeys are named after the geographical location where they have been produced, the floral source or according to trees where the beehives are located. It has been pointed out by Molan (1992) that honey is active on over 60 bacterial species with positive and negative Gram (aerobic or anaerobic). Gram-positive (Gram+) bacteria are more vulnerable to honey's antibacterial activity (including Manuka honey) than Gram-negative (Gram-) bacteria (Mandal and Mandal 2011). ...
... The developed scaffold Honey, which has been employed in both PNH and PGHO, is another component; the most readily available medicinal materials in the environment have several features, including high osmolarity, acidity, and, more importantly, the presence of H 2 O 2 . Some prior research has identified H 2 O 2 as the primary antibacterial ingredient in phytochemical elements such as methylglyoxal (Molan 1992 andShahid et al. 2020). When honey is diluted, H 2 O 2 is produced. ...
... Additionally, having a low pH (3.2 and 4.5) which is sufficient to resist certain pathogens. Antibacterial activity is attributed to the osmotic action, high sugar content, and moisture properties, in addition to the acidic characteristics (Mandal and Mandal, 2011;Molan, 1992;Molan & Rhodes, 2015). The synergistic effect of these natural resourcebased restorative elements was employed to create PNH and PGHO nanocomposites that can be used in biomedical applications, particularly as a wound-dressing materials. ...
The current work focuses on the formation of nanofibrous mats without the use of toxic solvents and metallic nanoparticles utilizing polyvinyl alcohol (PVA) and a blend of nigella, honey, garlic, and olive oil. Using deionized water (DI) water as a solvent, nanofibrous mats composed of PVA/nigella/honey (PNH) and PVA/garlic/honey/olive oil (PGHO) were developed. Methanol extraction was utilized to extract the therapeutic components of nigella sativa. Antibacterial and moisture management tests (MMT) were employed to examine the antibacterial and absorbance characteristics of the PNH and PGHO nanofibrous. Scanning electron microscope (SEM) and Fourier transform infrared spectroscopy (FTIR) tests were employed to analyze the morphological and chemical characteristics. PGHO showed thermal stability up to 245 °C, and PNH withstands until 225 °C. PNH and PGHO both exhibited antibacterial activity against Staphylococcus aureus (S. aureus), with inhibition zones of 36 mm and 35 mm, respectively. The synthesized materials exhibited excellent absorbance properties, thermal stability, cytotoxicity, and the production of thin nanofibers with an average diameter between 150 and 170 nm. The samples were characterized using FTIR spectra, which confirmed the presence of all components in the developed samples. To date, extensive research on electrospinning for biomedical applications has been undertaken using a variety of hazardous solvents and metallic nanoparticles. Briefly, our objective is to develop nanofibrous materials from plant extracts through a process called "green electrospinning" to observe the synergistic effect of multiple biocomponents incorporated nanofibers avoiding toxic solvents and metallic compounds for potential biomedical applications.
... The developed scaffold Honey, which has been employed in both PNH and PGHO, is another component; the most readily available medicinal materials in the environment have several features, including high osmolarity, acidity, and, more importantly, the presence of H 2 O 2 . Some prior research has identified H 2 O 2 as the primary antibacterial ingredient in phytochemical elements such as methylglyoxal (Molan 1992 andShahid et al. 2020). When honey is diluted, H 2 O 2 is produced. ...
... Additionally, having a low pH (3.2 and 4.5) which is sufficient to resist certain pathogens. Antibacterial activity is attributed to the osmotic action, high sugar content, and moisture properties, in addition to the acidic characteristics (Mandal and Mandal, 2011;Molan, 1992;Molan & Rhodes, 2015). The synergistic effect of these natural resourcebased restorative elements was employed to create PNH and PGHO nanocomposites that can be used in biomedical applications, particularly as a wound-dressing materials. ...
The current work focuses on the formation of nanofibrous mats without the use of toxic solvents and metallic nanoparticles utilizing polyvinyl alcohol (PVA) and a blend of nigella, honey, garlic, and olive oil. Using deionized water (DI) water as a solvent, nanofibrous mats composed of PVA/nigella/honey (PNH) and PVA/garlic/honey/olive oil (PGHO) were developed. Methanol extraction was utilized to extract the therapeutic components of nigella sativa. Antibacterial and moisture management tests (MMT) were employed to examine the antibacterial and absorbance characteristics of the PNH and PGHO nanofibrous. Scanning electron microscope (SEM) and Fourier transform infrared spectroscopy (FTIR) tests were employed to analyze the morphological and chemical characteristics. PGHO showed thermal stability up to 245 °C, and PNH withstands until 225 °C. PNH and PGHO both exhibited antibacterial activity against Staphylococcus aureus (S. aureus), with inhibition zones of 36 mm and 35 mm, respectively. The synthesized materials exhibited excellent absorbance properties, thermal stability, cytotoxicity, and the production of thin nanofibers with an average diameter between 150 and 170 nm. The samples were characterized using FTIR spectra, which confirmed the presence of all components in the developed samples. To date, extensive research on electrospinning for biomedical applications has been undertaken using a variety of hazardous solvents and metallic nanoparticles. Briefly, our objective is to develop nanofibrous materials from plant extracts through a process called “green electrospinning” to observe the synergistic effect of multiple biocomponents incorporated nanofibers avoiding toxic solvents and metallic compounds for potential biomedical applications.Graphical abstract
... Antibacterials, for instance, are used to treat bacteria, and antifungals for fungi. It is now well-acknowledged that honey contains antibacterial properties, and these properties depend on several different mechanisms of action [1]. The global issue of antibiotic resistance has made the quest for novel antibacterial compounds extremely important [2]. ...
... The antibacterial action of several varieties of honey was found to be related to their DNA degrading activity, which was mediated by coupling the action of hydrogen peroxide and phenolics with radical scavenging activity [60]. Numerous studies have been published on the antimicrobial activities of honey relying on a variety of different ways of acting [1]. The test pathogen and, to a lesser extent, the strain of each pathogen, all played a role in determining the existence and diameter of the zones of inhibition. ...
Honey inhibits bacterial growth due to the high sugar concentration, hydrogen peroxide generation, and proteinaceous compounds present in it. In this study, the antibacterial activity of stingless and sting honey against foodborne pathogenic bacteria isolated from spoiled milk samples was examined. The isolated bacterial strains were confirmed as Bacillus cereus and Listeriamonocytogenes through morphological, biochemical, and 16 s RNA analysis. Physiochemical characterizations of the honey samples revealed that both of the honey samples had an acidic pH, low water content, moderate reducing sugar content, and higher proline content. Through the disc diffusion method, the antibacterial activities of the samples were assayed and better results were observed for the 50 mg/disc honey. Both stingless and sting honey showed the most positive efficacy against Bacillus cereus. Therefore, an in silico study was conducted against this bacterium with some common compounds of honey. From several retrieved constituents of stingless and sting honey, 2,4-dihydroxy-2,5-dimethyl 3(2H)-furan-3-one (furan) and 4H-pyran-4-one,2,3-dihydro of both samples and beta.-D-glucopyranose from the stingless revealed high ligand-protein binding efficiencies for the target protein (6d5z, hemolysin II). The root-mean-square deviation, solvent-accessible surface area, the radius of gyration, root-mean-square fluctuations, and hydrogen bonds were used to ensure the binding stability of the docked complexes in the atomistic simulation and confirmed their stability. The combined effort of wet and dry lab-based work support, to some extent, that the antimicrobial properties of honey have great potential for application in medicine as well as in the food industries.
... For centuries, honey has been used as "folk medicine" (Molan 2015). Honey exhibits an antimicrobial effect against several bacterial (Cooper et al. 2002b, a;Gambo et al. 2018;Grecka et al. 2018) and fungal species (Irish et al. 2006;de Groot et al. 2021). ...
The aim of this study was the whole-genome analysis and assessment of the antimicrobial potential of bacterial isolates from honey harvested in one geographical location—the north of Poland. In total, 132 strains were derived from three honey samples, and the antimicrobial activity of CFAM (cell-free after-culture medium) was used as a criterion for strain selection and detailed genomic investigation. Two of the tested isolates (SZA14 and SZA16) were classified as Bacillus paralicheniformis, and one isolate (SZB3) as Bacillus subtilis based on their ANI and phylogenetic analysis relatedness. The isolates SZA14 and SZA16 were harvested from the same honey sample with a nucleotide identity of 98.96%. All three isolates have been found to be potential producers of different antimicrobial compounds. The secondary metabolite genome mining pipeline (antiSMASH) identified 14 gene cluster coding for non-ribosomal peptide synthetases (NRPs), polyketide synthases (PKSs), and ribosomally synthesized and post-translationally modified peptides (RiPPs) that are potential sources of novel antibacterials. The BAGEL4 analysis revealed the presence of nine putative gene clusters of interest in the isolates SZA14 and SZA16 (including the presence of six similar clusters present in both isolates, coding for the production of enterocin Nkr-5-3B, haloduracin-alpha, sonorensin, bottromycin, comX2, and lasso peptide), and four in B. subtilis isolate SZB3 (competence factor, sporulation-killing factor, subtilosin A, and sactipeptides). The outcomes of this study confirm that honey-derived Bacillus spp. strains can be considered potential producers of a broad spectrum of antimicrobial agents.
Key points
• Bacteria of the genus Bacillus are an important component of honey microbiota.
• Honey-derived Bacillus spp. strains are potential producers of new antimicrobials.
... The composition of the variety of compounds in honey determines its biological properties such as its antimicrobial, antioxidant, antiviral, antifungal and anti-inflammatory properties, among others [2,3]. It has been revealed that honey inhibits the activity of about 60 bacteria, which are aerobic, anaerobic, Gram-positive and Gram-negative [4]. Honey is used to preserve food due to its antibacterial properties [5]. ...
Honey produced by A. mellifera contains minor components present in the nectar collected from plants. Various studies of honey components and all other bee products can be informative in assessing their quality. The aim of the present study was to determine the content and composition of fatty acids (FAs) in sea buckthorn oil (SBO), royal jelly (RJ) and bee pollen (BP) and the changes in FAs content in these products during storage. The diversity of FAs and the effect of storage time on FAs content was also evaluated for the prepared-for-preservation mixtures, which included the following samples: pollen mixed with honey at a ratio of 1:2 (w/w); sample BPH, a well; BPH + 1% (w/w) SBO; and BPH + 1% (w/w) SBO + 2% (w/w) RJ. Fresh bee-collected pollen and RJ were stored at −20 °C, whereas the conserved samples were stored at +4 °C in hermetically sealed jars. The data revealed that RJ demonstrated the highest diversity of fatty acids compared to BP and BP prepared for storage with honey along with SBO and RJ. Palmitic and stearic acids were found in the highest amounts out of the eight saturated fatty acids identified in the studied SBO and RJ. The amount of these fatty acids in RJ compared to SBO was 1.27 and 6.14 times higher, respectively. In total, twenty-two unsaturated fatty acids (USFA) were identified in RJ and fourteen were found in SBO. The SBO used in this study was found to be high in linoleic acid, resulting in an increased n-6 fatty acids ratio in the prepared samples. Essential fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA) were found in RJ, as well as in BP and BP mixed with honey. These FAs were not identified in the samples prepared with SBO even in the sample supplemented with RJ. The highest decrease in docosadienoic fatty acid was found in the BPH sample compared to BP, while arachidonic acid mostly decreased in BPH + 1% SBO compared to the BPH + 1% (w/w) SBO + 2% (w/w) RJ samples stored at +4 °C. Bee-collected pollen had the greatest influence on the number of FAs in its mixture with honey.
... Honey has been used for medicinal purposes for thousands of years, and its antimicrobial properties have been recognized since ancient times. It contains a variety of compounds that give it its unique antimicrobial properties [54]. It has a low pH, high sugar content, and low water content, all of which contribute to its antimicrobial properties. ...
Sidr honey is a valuable source of bioactive compounds with promising biological properties. In the present study, antimicrobial, antioxidant, and anti-quorum sensing properties of Saudi Sidr honey were assessed, along with phytochemical analysis, via gas chromatography–mass spectrometry (GC-MS). In silico study was also carried out to study the drug-likeness properties of the identified compounds and to study their affinity with known target proteins assessed using molecular docking approach. The results showed that Saudi Sidr honey exhibited promising antibacterial activity, with MIC values ranging from 50 to 400 mg/mL and MBC values from 50 to >450 mg/mL. Interestingly, the Saudi Sidr honey was active against Candida auris and Candida neoformans, with an MIC value of about 500 mg/mL. Moreover, the Sidr honey showed important antioxidant activities (ABTS assay: IC50 5.41 ± 0.045 mg/mL; DPPH assay: IC50 7.70 ± 0.065 mg/mL) and β-carotene bleaching test results (IC50 ≥ 20 mg/mL). In addition, the Saudi Sidr honey was able to inhibit biofilm formation on glass slides at 1/2 MIC by 77.11% for Bacillus subtilis, 70.88% for Staphylococcus aureus, 61.79% for Escherichia coli, and 56.64% for Pseudomonas aeruginosa. Similarly, violacein production by Chromobacterium violaceum was reduced by about 56.63%, while the production of pyocyanin by P. aeruginosa was decreased to 46.27% at a low concentration of Saudi Sidr honey. ADMET properties showed that five identified compounds, namely, 1-cyclohexylimidazolidin-2-one, 3-Butyl-3-methylcyclohexanone, 4-butyl-3-methoxy-2-cyclo penten-1-one, 2,2,3,3-Tetramethyl cyclopropane carboxylic acid, and 3,5-dihydroxy-2-(3-methylbut-2-en-1-yl showed promising drug-likeness properties. The compound 3,5-dihydroxy-2-(3-methylbut-2-en-1-yl exhibited the highest binding energy against antimicrobial and antioxidant target proteins (1JIJ, 2VAM, 6B8A, 6F86, 2CDU, and 1OG5). Overall, the obtained results highlighted the promising potential of Saudi Sidr honey as a rich source of bioactive compounds that can be used as food preservatives and antimicrobial, antioxidant, and anti-quorum sensing molecules.
... Van Ketel, a Dutch scientist, was the first to identify honey's bactericidal properties in 1892 [122]. This anti-bacterial activity is attributed to its properties which include: (i) its hygroscopic nature that can draw moisture out of the environment and dehydrate bacteria, (ii) its high sugar content and acidity (low pH) that prevents the microbes from growth [123], (iii) presence of hydrogen peroxide and phenolic acids [124], flavonoids [125] and lysozyme [126] as oxidizing agents restrict the bacterial responses to proliferative signals due to which bacterial growth remains arrested [127], (iv) phytochemical components like methylglyoxal (MGO) (non-peroxide) trigger modifications in the shape of bacterial flagella and fimbriae that impede bacterial adhesion and motility [128,129] and (v) an antimicrobial peptide, bee defensin-1 [130]. Honey's pH (3.2-4.5) is low enough to suppress specific bacterial infections, such as Salmonella spp. ...
Honey bee products comprise various compounds, including honey, propolis, royal jelly, bee pollen, bee wax and bee venom, which have long been recognized for their pharmacological and health-promoting benefits. Scientists have discovered that periodontal disorders stem from dental biofilm, an inflammatory response to bacterial overgrowth produced by dysbiosis in the oral microbiome. The bee products have been investigated for their role in prevention of oral diseases, which are attributed to a myriad of biologically active compounds including flavonoids (pinocembrin, catechin, caffeic acid phenethyl ester (CAPE) and galangin), phenolic acids (hydroxybenzoic acid, hydroxycinnamic acid, p-coumaric, ellagic, caffeic and ferulic acids) and terpenoids. This review aims to update the current understanding of role of selected bee products, namely, honey, propolis and royal jelly, in preventing oral diseases as well as their potential biological activities and mechanism of action in relation to oral health have been discussed. Furthermore, the safety of incorporation of bee products is also critically discussed. To summarize, bee products could potentially serve as a therapy option for people suffering from a variety of oral disorders.
... It is a supersaturated solution of sugar, mainly fructose, glucose and maltose like sugar with trace of sucrose, glucoseoxidase hydrogenperoxide, phenolic, flavonoids, terpenses. The sugars make honey hydroscopic and viscous and the sugar concentration plus other factors including low pH, hydrogen peroxide, flavanoids, phenolic and terpenes make honey antimicrobic (Molan, 1992). Honey has 14% to 18% moisture content; under this condition no organisms can successfully multiply to significant amount thus it cannot spoil (White, et al 1961). ...
... Honey is well known as an acidity diet irrespective of its origin [26]. Organic acids in honey can influence sensory evaluation and inhibit microbial growth [27]. Pumpkin honey reported the highest total soluble solids content of 81.15 Brix followed by moringa honey at 79.71 Brix, while Nigella sativa honey reported the lowest 77.11 Brix (Fig. 9). ...
The current research work aimed to evaluate some physiological effects of honey on cholesterol and triglycerides in albino mice by studying some of its physical-chemical characteristics and biological activities. Four groups of mice were fed with four honey varieties (nigella, moringa, sidr, and pumpkin honey), at the rate of 1 mL honey/10 mL water. The results depicted that moringa honey reported the highest moisture content 18.55% followed by Nigella sativa honey 18.11%, while pumpkin honey reported the lowest value 17.02%. The protein content of honey varieties varied from 4.99% (pumpkin honey) to 9.11% (sidr honey), and the pumpkin honey and sidr honey had the same ash value of 0.75%. The fat content of honey varieties varied from 0.09% (sidr honey) to 0.22% (pumpkin honey). The fiber content of honey varieties varied from 1.79% (sidr honey) to 2.13% (moringa honey). The carbohydrate content of sidr band moringa honey was 70.93% and 74.92% respectively. The honey acidity content followed this declining pattern, pumpkin (4.52%) sidr (4.17%), and nigella (4.06%). Regarding the total soluble solids content, the values were 81.15°Brix, 79.71°Brix, and 77.11°Brix for the pumpkin, moringa and Nigella sativa honey, respectively. The honey density ranged from 1.39 kg/L to 1.41 kg/L. It was noted that the highest (25.77 mm) and lowest (24.12 mm) inhibitions zones for Escherichia coli , were recorded by moringa honey and pumpkin honey respectively. Likewise, the maximum (28.77 mm) and minimum (24.12 mm) Salmonella enteritidis inhibition was recorded in the moringa and sidr honey respectively; while the zone of inhibitions of Bacillus cereus values varied from 7.45 mm (sidr honey) to 12.75 mm (pumpkin honey). Furthermore, the greatest values for the very low-density Lipoprotein (VLDL) (0.84 mmol/L) and triglyceride (TG) (0.92 mmol/L) were detected in the mice fed with moringa honey; and the highest high-density lipoprotein value (HDL) (1.22 mmol/L) was detected in the mice fed with pumpkin honey. In contrast, the control mice developed the highest values in low-density lipoprotein (LDL) (2.57 mmol/L) and total cholesterol (TC) (2.66 mmol/L); while the mice fed with Nigella sativa honey and pumpkin honey reported the lowest value of LDL and TC values of 0.62 mmol/L and 0.62 mmol/L respectively. These results indicated the functional effects of honey in lowering TC and LDL with an increase in HDL, VLDL, and TG compared to the control mice group. These findings revealed the usefulness of several varieties of honey in the food and pharmaceutical companies.
... This led to manuka honey being approved to treat bacterial infections, ulcers, and burns [343][344][345]. Various proteinaceous substances, the hyperosmolarity effect, an acidic pH, bee defensin-1, hydrogen peroxide, flavonoids, and methylglyoxal, phenolic compounds [343,346,347] are all antibacterial components of honey. However, hydrogen peroxide has the most antimicrobial impact among most kinds of honey [348]. ...
Periodontal diseases and dental caries are the most common infectious oral diseases impacting oral health globally. Oral cavity health is crucial for enhancing life quality since it serves as the entranceway to general health. The oral microbiome and oral infectious diseases are strongly correlated. Gram-negative anaerobic bacteria have been associated with periodontal diseases. Due to the shortcomings of several antimicrobial medications frequently applied in dentistry, the lack of resources in developing countries, the prevalence of oral inflammatory conditions, and the rise in bacterial antibiotic resistance, there is a need for reliable, efficient, and affordable alternative solutions for the prevention and treatment of periodontal diseases. Several accessible chemical agents can alter the oral microbiota, although these substances also have unfavorable symptoms such as vomiting, diarrhea, and tooth discoloration. Natural phytochemicals generated from plants that have historically been used as medicines are categorized as prospective alternatives due to the ongoing quest for substitute products. This review concentrated on phytochemicals or herbal extracts that impact periodontal diseases by decreasing the formation of dental biofilms and plaques, preventing the proliferation of oral pathogens, and inhibiting bacterial adhesion to surfaces. Investigations examining the effectiveness and safety of plant-based medicines have also been presented, including those conducted over the past decade.
... The use of honey in medicine has had historical recognition since ancient times with no reported bacteria resistance [3,4] . Its admiration has grown significantly in medicinal use after discovering its antibacterial properties in 1892 [5]. ...
Honey has been used in human medicine since ancient times due to its antimicrobial properties. However, honey antimicrobial potential varies due to floral sources, geographical origins, and seasonality. The current study assessed the antimicrobial activity of honey and honeybees’ preferred plants namely, Acacia mellifera, Ocimum basilicum, Hoslundia opposita, Combretum schumannii, Grewia bicolor, Terminalia brownii, Cordia monoica from Same district in Northern Tanzania, during the short and long rain seasons of 2021/2022. The agar well diffusion method was employed for the antimicrobial assay, and the antimicrobial activity was evaluated by measuring inhibition zones. Significant differences were observed in antimicrobial activities among honey of different seasons (F = 28.5, p
... Water is essential for all living organisms and it exists in the form of bound or free molecules. In honey, water content is low enough to prevent the bacterial growth [39]. Another significant difference is in pH. ...
The present study was undertaken to determine and compare the antibacterial and biochemical characteristics of honey samples from Kurdistan region in Iraq and Arabian Gulf region. Sixteen honey samples of mixed floral origins from both regions were analysed and compared. Antibacterial activity of the honey samples was investigated against five clinical pathogenic bacteria: Acinetobacter baumannii, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi and Staphylococcus aureus by agar dilution method. Both sample sets showed differential biochemical characteristics and potential functional properties such as antioxidant and antimicrobial properties. All measured parameters were within accepted ranges. However, significant differences were found in mean±SE levels of conductivity and pH, diastase activity, TPC and DPPH activity between the two sample groups with KRI samples showing more desirable qualities. Other parameters such as water content, total acidity, total and reducing sugars, sucrose and HMF showed no significant difference. The results of antibacterial activity indicated that KRI honey is more effective than AG honey against the tested pathogenic bacteria.
... The major components of honey are sugars, which themselves possess antibacterial activity because of their osmotic effect (Molan 1992). It is also well known that honey contains lysozyme, a powerful antimicrobial agent (Bogdanov 1997). ...
... [16] Sample analysis showed that sample I (one) had the highest water activity value of 0.557 and sample III had the lowest value of 0.508. The average activity of water in honey ranges from 0.56 to 0.62 [17], which shows that the analyzed samples based on honey and hawthorn have values that correspond to the average values of water activity for honey. ...
Medicinal plants have become an increasing subject of interest worldwide due to the large amount of biologically active substances that have potential beneficial health properties. One of the more interesting popular medicinal plants is hawthorn (Crataegusspp.), a deciduous branched shrub that is increasingly used for health purposes. Various parts of this plant, including berries, flowers and leaves, are rich in nutrients and beneficial bioactive compounds that are effective in the treatment of numerous diseases. Honey is a natural sweetener produced by bees from plant secretions. Known for its nutritional and medicinal values, it gives strength to the body, which is why it is indispensable in the human diet. The combination of these two ingredients represents a significant source of vitamins and minerals in daily use, but also for use in various pharmaceutical and medical purpose. Taking into account all of the above, the aim of the work is to test samples of the mixture of honey and hawthorn in different proportions and determine the physical and chemical characteristics: pH value, electrical conductivity, refractive index, viscosity, water activity, HMF, DPPH. Based on the analysis, appropriate conclusions will be drawn and more information will be obtained about their quality and possible use as a food supplement. On the basis of the conducted analyses, it can be concluded that the parameter values are within the permitted limits defined by the Rulebook (Official Gazette Bosnia and Herzegovina No. 37/09). The analysis of the mentioned parameters showed that the chemical composition of the sample plays a major role in the value of the measurement results, and that Sample III has the best antioxidant properties. KEYWORDS:physicochemical characteristics; honey; hawthorn (Crataegus spp.);mixture; food suplement
... The use of honey in medicine has had historical recognition since ancient times with no reported bacteria resistance [3,4] . Its admiration has grown significantly in medicinal use after discovering its antibacterial properties in 1892 [5]. ...
... Also, presence of phenolic acid and flavonoids in honey have anti-oxidant antibacterial effects 4 . Other antibacterial components of honey include lysozymes 6 , antimicrobial peptides such as bee defensin 1 7 , and the flavonoid pinocembrin 8 . ...
... La actividad antimicrobiana de la miel podría estar mediada por varios aspectos, entre ellos por un efecto combinado de los componentes orgánicos e inorgánicos derivados del néctar de las flores [78]. También, por características fisicoquímicas propias de la miel como: una mayor ácidez y osmolaridad [31], [40]. ...
Los principales polinizadores de la flora silvestre son las abejas sin aguijón y los productos del nido como el polen recolectado, el propóleo y principalmente la miel; han sido empleados en la dieta diaria y aún mejor en la medicina tradicional. Empleando palabras clave como: actividad antimicrobiana, antioxidante, antibacteriana y anticancerígena se realizó una búsqueda bibliográfica en libros y artículos de investigación de los buscadores científicos PubMed, World Wide Science, Google Scholar y Springer Link, para describir aspectos generales y ejemplos de los beneficios en la salud de la miel. Estudios in vitro e in vivo han demostrado una relación positiva entre las características fisicoquímicas y la composición fitoquímica de la miel con el efecto benéfico en el tratamiento de afecciones leves como cicatrización de heridas, hasta procesos complejos de inflamación, estrés oxidativo, o infecciones microbianas. Así, la miel de abejas sin aguijón representa un producto con potencial terapéutico.
... Research also shows that honey has potent antibacterial and antifungal properties (Molan, 1992). ...
... However, plants, on the other hand, are now frequently employed in the green synthesis process [29] and the process of making honey [30] because of their purity, low toxicity, and environmental friendliness. Notably, pH, osmolarity, hydrogen peroxide, and phytochemical content can increase the ability of honey to kill bacteria [31]. Some of the investigations have looked into the immunomodulatory effects of honey [32], and there are also a number of other factors, including the honey type, its geographic region and distribution, and plant characteristics, which can enhance the antibacterial activity of honey [33]. ...
The antibacterial, anticancer, and wound-healing effects of honey can vary according to the type, geographical region, honey bee species, and source of the flowers. Nanotechnology is an innovative and emerging field of science with an enormous potential role in medical, cosmetics, and industrial usages globally. Metal nanoparticles that derived from silver and range between 1 nm and 100 nm in size are called silver nanoparticles (AgNPs). Much advanced research AgNPs has been conducted due to their potential antibacterial and anticancer activity, chemical stability, and ease of synthesis. The purpose of the present study was to explore the physicochemical properties of honey and the potential to use forest honey to synthesize AgNPs as well as to appraise the nano-particles' antimicrobial and anticancer effects. Here, we used three different percentages of forest honey (20%, 40%, and 80%) as biogenic mediators to synthesize AgNPs at room temperature. The development of AgNPs was confirmed by color change (to the naked eye) and ultraviolet-visible spectroscopy studies, respectively. The absorbance peak obtained between 464 to 4720 nm validated both the surface plasmon resonance (SPR) band and the formation of AgNPs. Regarding the sugar profile, the contents of maltose and glucose were lower than the content of fructose. In addition, the results showed that the SPR band of AgNPs increased as the percentage of forest honey increased due to the elevation of the concentration of the bio-reducing agent. A bacterial growth kinetic assay indicated the strong antibacterial efficacy of honey with silver nanoparticles against each tested bacterial strain. Honey with nanotherapy was the most effective against hepatocellular carcinoma (HepG2) and colon cancer (HCT 116) cells, with IC50s of 23.9 and 27.4 µg/mL, respectively, while being less effective against breast adenocarcinoma cells (MCF-7), with an IC50 of 32.5 µg/mL.
... Most research has attributed honey's efficacy to its acidity, osmolarity, enzymatic generation of hydrogen peroxide from glucose oxidase, viscosity, aromatic acids, and other compounds of unknown origin (Molan, 1992;Weston et al., 1999). It was recently reported that methylglyoxal, a metabolic side product of glycolysis, was identified as being the primary chemical responsible for the antibacterial nature of Manuka honey, a type of honey that is produced from processing only the nectar of the Manuka tree (Leptospermum scoparium) (Mavric et al., 2008). ...
The antimicrobial nature of honey and its related apiological origins typically focus on basic chemical analysis without attempting to understand the diversity of the microbial component. The antibacterial activity, chemical characterization, and diversity of bacteria isolated from Apis mellifera honey stomachs and hive honey collected throughout the honey production season are presented. After screening >2,000 isolates, 50 isolates were selected and characterized by 16S rRNA gene homology, Gram stain, catalase and protease tests, as well as for antibacterial activity against select indicators. Antibacterial-producing isolates were predominantly from the Pseudomonas, Paenibacillus, Lonsdalea, Serratia, and Bacillus genera. Isolates collected from honey stomachs in April displayed the highest level of activity (27%). While April isolates did not demonstrate activity against the Gram-negative bacteria tested. Whereas 59% of July isolates, 33% of September isolates, and 100% of the honey isolates did. The predominant honey stomach isolates were Pseudomonas spp. (April), Paenibacillus polymyxa (July, Sept.), and Lonsdalea iberica (Sept.). Chemical characterizations of the antimicrobial compounds show most to be antibiotic in nature with the minority being potential bacteriocins. This study offers the first glimpse into the variability and diversity of the bacteria/host interactions found within the honey stomach of the domestic honey bee while revealing a novel source of potentially beneficial antimicrobial compounds.
... The antimicrobial properties of honey are related to the type of honey and are the result of readily volatile substances -phytoncides. Honey has a bactericidal and bacteriostatic effect on most Grampositive bacteria (Molan, 1992;Molan, 1997;Bogdanov, 1997). Various substances present in honey are responsible for its antimicrobial effect. ...
Honey is a natural product which has high nutritional value. Also, it has health benefits, which is the reason for its been used for the prevention of diseases caused by oxidative stress for centuries in many countries. Honey has antibacterial and antioxidant properties, which are the result of the presence of enzymes and chemical and phytochemical components, where phenolic acids and flavonoids play a significant role. The aim of this study was to examine the physico-chemical parameters, antioxidant properties and antimicrobial activity of forest-meadow, acacia and sunflower honey from the Gruža and Požega areas (Republic of Serbia). The tested physico-chemical parameters were found to be within the values prescribed by the Legislation and the Codex Alimentarius Standard. The presence of HMF was not detected in the sample of forest-meadow honey, while the content in other samples (1.09 and 1.79 mg HMF kg-1) was significantly below the value laid down by regulations (40 mg HMF kg-1). Forest-meadow honey had the highest antioxidant activity (35.2%, 26.32%-ABTS and DPPH method, respectively) and the highest content of total phenolics (90.96±5.18 g GAE 100 g-1), while acacia honey exhibited the lowest values for antioxidant activity (11.76%-ABTS; 7.28%-DPPH) and total phenolics (15.75±0,66 g GAE 100 g-1). Forest-meadow honey showed the best antibacterial activity, followed by sunflower and acacia honey.
... Major sugars such as fructose, glucose, maltose and sucrose, and also minor sugars (e.g., maltotriose, raffinose, erlose, melezitose, turanose), give honey its sweet flavour but also impact on its tendency to crystallise [4][5][6]. Due to its high sugar concentration, the osmolarity of honey is also high, which contributes to its antibacterial properties [7][8][9]. Non-sugar components play a part in honey's organoleptic properties (e.g., colour, flavour), as well as its antimicrobial and antioxidant activities [10,11]. ...
Honeys are commonly subjected to a series of post-harvest processing steps, such as filtration and/or radiation treatment and heating to various temperatures, which might affect their physicochemical properties and bioactivity levels. Therefore, there is a need for robust quality control assessments after honey processing and storage to ensure that the exposure to higher temperatures, for example, does not compromise the honey’s chemical composition and/or antioxidant activity. This paper describes a comprehensive short-term (48 h) and long-term (5 months) study of the effects of temperature (40 °C, 60 °C and 80 °C) on three commercial honeys (Manuka, Marri and Coastal Peppermint) and an artificial honey, using high-performance thin-layer chromatography (HPTLC) analysis. Samples were collected at baseline, at 6 h, 12 h, 24 h and 48 h, and then monthly for five months. Then, they were analysed for potential changes in their organic extract HPTLC fingerprints, in their HPTLC-DPPH total band activities, in their major sugar composition and in their hydroxymethylfurfural (HMF) content. It was found that, while all the assessed parameters changed over the monitoring period, changes were moderate at 40 °C but increased significantly with increasing temperature, especially the honeys’ HPTLC-DPPH total band activity and HMF content.
... R aw honey has garnered much attention for its antimicrobial activity against an assortment of pathogenic bacteria (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12). Due to its potent antimicrobial activity, honey is considered a very restrictive niche, with only a few spore-forming microorganisms being able to survive this harsh environment (13)(14)(15)(16)(17)(18)(19)(20). ...
We present the complete genome sequence of Bacillus safensis strain AHB11, which was isolated from African raw honey from Kajo Keji, South Sudan, that had been purchased from a third-party vendor. The genome is composed of a 3,697,357-bp chromosome and a 7,105-bp plasmid, collectively encompassing 3,699 predicted protein-coding sequences and 110 RNA genes.
... Honeys with higher acidity content and values within accepted limits, such as Betônica and Pequi, may be of interest for antimicrobial evaluation studies. Acidity occurs due to the natural process of fermentation of honey and is related to its antibacterial efficacy, this occurs due to the presence of certain organic acids and the action of the enzyme glucose oxidase that originates gluconic acid, an extremely potent antibacterial agent [47,48]. ...
Honeys can be classified as polyfloral or monofloral and have been extensively studied due to an increased interest in their consumption. There is concern with the correct identification of their flowering, the use of analyses that guarantee their physicochemical quality and the quantification of some compounds such as phenolics, to determine their antioxidant and antimicrobial action. This study aims at botanical identification, physicochemical analyses, and the determination of total polyphenols, chromatographic profile and antiradical and antimicrobial activity of honey from different regions of Minas Gerais. Seven different samples were analyzed for the presence of pollen, and color determination. The physicochemical analyses performed were total acidity, moisture, HMF, reducing sugar, and apparent sucrose. The compound profile was determined by UHPLC/MS, the determination of total phenolics and antiradical activity (DPPH method) were performed by spectrophotometry, and minimum inhibitory and bacterial concentrations were determined for cariogenic bacteria. All honey samples met the quality standards required by international legislation, twenty compounds were detected as the main ones, the polyfloral honey was the only honey that inhibited all of the bacteria tested. Sample M6 (Coffee) was the one with the highest amount of total polyphenols, while the lowest was M4 (Cipó-uva). Regarding the antioxidant activity, M5 (Velame) had the best result and M4 (Cipó-uva) was the one that least inhibited oxidation. Of the polyfloral honeys, there was not as high a concentration of phenolic compounds as in the others. Coffee, Aroeira, Velame and Polyfloral have the best anti-radical actions. Betônica, Aroeira, Cipó-uva and Pequi inhibited only some bacteria. The best bacterial inhibition results are from Polyfloral.
... The enzyme showed great flexibility towards the range of substrates that it can accept and the type of media in which it can remain active. MH, possessing as well a low water content and a low water activity [37], can reverse the lipase activity and form ester bonds the same way it was described in previous work [38,39]. ...
Glycolipids can be synthetized in deep eutectic solvents (DESs) as they possess low water content allowing a reversed lipase activity and thus enables ester formation. Based on this principle, honey can also serve as a media for glycolipid synthesis. Indeed, this supersaturated sugar solution is comparable in terms of physicochemical properties to the sugar-based DESs. Honey-based products being commercially available for therapeutic applications, it appears interesting to enhance its bioactivity. In the current work, we investigate if enriching medical grade honey with in situ enzymatically-synthetized glycolipids can improve the antimicrobial property of the mixture. The tested mixtures are composed of Manuka honey that is enriched with octanoate, decanoate, laurate, and myristate sugar esters, respectively dubbed GOH, GDH, GLH, and GMH. To characterize the bioactivity of those mixtures, first a qualitative screening using an agar well diffusion assay has been performed with methicillin-resistant Staphylococcus aureus, Bacillus subtilis, Candida bombicola, Escherichia coli, and Pseudomonas putida which confirmed considerably enhanced susceptibility of these micro-organisms to the different glycolipid enriched honey mixtures. Then, a designed biosensor E. coli strain that displays a stress reporter system consisting of three stress-specific inducible, red, green, and blue fluorescent proteins which respectively translate to physiological stress, genotoxicity, and cytotoxicity was used. Bioactivity was, therefore, characterized, and a six-fold enhancement of the physiological stress that was caused by GOH compared to regular Manuka honey at a 1.6% (v/v) concentration was observed. An antibacterial agar well diffusion assay with E. coli was performed as well and demonstrated an improved inhibitory potential with GOH upon 20% (v/v) concentration.
... Honey is the natural sweet substance produced by honeybees from the nectar of blossoms or from the secretion of living parts or excretions of plant sucking insect on the living parts of plant, which honeybees collect, transform and combine with specific substance of their own, store and leave in the honey comb to ripen and mature (Codex, 2011). Although the use of honey as a traditional remedy for microbial infections dates back to ancient time (Dustman, 1989;Molan, 1992), but then had a limited use in medicine due to lack of scientific support (Ali et al., 1991). It has been rediscovered and it is gaining acceptance as an antibacterial treatment of topical infections relating to burns and skin ulcer (Abuharfeil, et al., 1999;Fakoor and Pipelzadez, 2007). ...
The antibacterial activity and proximate composition of five processed honey samples collected from different location in Ado-Ekiti were evaluated. The honey samples were diluted to concentration of 50%, 75% and 100% (w/v) for sensitivity test against Staphylococcus aureus, Proteus spp., Escherichia coli, Pseudomonas spp., Salmonella spp., Shigella spp., Klebsiella spp.and Bacillus spp. using agar well diffusion method. The proximate composition analysis of the samples was also determined using titrimetricmethod. Generally, the honey samples showed inhibitory potency at different concentrations,showing a range of 6-24mm at concentration of 50% (w/v), 7-28mm at concentration of 75% (w/v) and 0-30mm at concentration of 100% (w/v) on the agar well diffusion plates. The proximate values of honey samples showed that the ash content ranged from 0.05% to 0.79%, moisture content; 16.8% to 21.5%, nitrogen content; 0.21% to 0.54%, total acidity; 23.88 to 33.42meq/kg, hydrated lactose; 0.38 to 0.54% and pH; 4.31 to 4.43. The present study has however proven honey as a very promising topical antimicrobial agent against the infection caused by antibiotic resistant bacteria; as a further assurance of the potency of the honey processed and sold in Ado-Ekiti, Nigeria.
The present study was designed to evaluate the antibacterial activity of natural honey against typhoid causing pathogenic Salmonella species.
Honey is a functional food with high nutritional properties and rich in bioactive components. The fact that the biological activity of honey differs according to botanical origin, geography and climatic characteristics necessitates a comprehensive consideration of monofloral and multifloral honeys produced in Turkey. The adoption of the understanding of replacing natural preservatives with synthetic products enables the search for alternative uses of honey. For this purpose, the antimicrobial activities of linden, rhododendron, chestnut and multifloral honeys were determined in this study and their antimicrobial activities were compared. Obtained zone diameters were statistically compared with the IBM SPSS version 22.0 statistical program. According to the results, it was determined that in general, multifloral honey has higher antimicrobial activity than monofloral honey, rhododendron honey from monofloral honeys shows strong inhibition against the tested microorganisms, and Yalova linden honey has the weakest antibacterial effect. It was determined that the antimicrobial activity in all honey varieties was generally bacteria > yeast > mold respectively.
Raw foods contain harmful microorganisms that can infect processed foods and cause them to spoilage. To ensure safety and sustainability, processed foods are categorized depending on the required level of heat treatment and pH levels. This study aimed to assess the effect of different pHs and temperatures on the stability and mode of action of M. paradisiaca L. flower extract. The inhibition zone results after treating extracts with different pHs (3, 6, 7, and 11) for pathogenic bacteria and food spoilage ranged between 6.33 ± 0.47 to 16.67 ± 0.94 mm, and 6.00 ± 0.00 to 10.00 ± 0.00 mm, respectively. In terms of temperatures for foodborne pathogens (30, 50 and 80°C), E. coli showed the highest inhibition zone (11.67 ± 0.47 mm) at 30°C, while B. megaterium (12.00 ± 0.94 mm and 12.33 ± 0.47 mm) at 50 and 80°C. For the food fungi, C. krusei and C. parapsilosis showed the highest inhibition zone (8.33 ± 1.25 mm). The highest cell constituent release was at the concentration of 4×MIC for 4 and 96 h incubation and was found to be at 2.069%, 1.621%, 1.428%, and 1.643% for B. subtilis, E. coli, C.albicans and Asp. niger, respectively. The highest crystal violet uptake for B. subtilis, E. coli, C. albicans, and Asp. niger was 1.881, 2.082, 2.329, and 0.982 at 4׳ MIC after treatment for 4 and 96 h, respectively. In conclusion, M. paradisiaca L. flower extract exhibited antimicrobial activity, which showed stability after being subjected to different pHs and temperatures and can be developed as a natural sanitizing agent for washing raw foodstuffs.
Penelitian ini bertujuan menguji kualitas selai alpukat yang dibuat dengan perlakuan 3 jenis pemanis alami berbeda ditinjau dari aspek kadar air, nilai aw, total sugar, total mikroba, total padatan terlarut, dan uji hedonik. Parameter penelitian meliputi kadar air, nilai aw, total sugar, total mikroba, total padatan terlarut dan kesukaan selai alpukat dengan perlakuan pemberian jenis pemanis T1=gula aren, T2=gula pasir, T3=madu. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) dengan tiga perlakuan dan tujuh kali pengulangan. Data yang diperoleh dianalisis dengan menggunakan ANOVA untuk parameter kadar air, nilai aw, total sugar, total mikroba, total padatan terlarut. Sedangkan untuk parameter kesukaan menggunakan uji Kruskal Wallis. Hasil penelitian menunjukkan bahwa terdapat pengaruh pemberian jenis pemanis alami berbeda terhadap kualitas kadar air, nilai aw, total sugar, dan total padatan terlarut selai alpukat. Selai dengan pemberian pemanis gula aren merupakan perlakuan pemberian pemanis dengan kualitas terbaik yang menghasilkan selai alpukat dengan kadar air = 14,73%, nilai aw 0,832, total sugar 39,509%, total mikroba 5,3.103 CFU/g dan total padatan terlarut 81,9%. Dari segi kesukaan, selai dengan pemberian pemanis gula pasir paling disukai baik secara warna, rasa, aroma, tekstur, dan overall.
The use of honey as a food and a medicine date back to prehistoric times. Uses include treating wounds, cuts, burns, coughs and colds. The antioxidant and antibacterial properties of honey are believed to be responsible for its medicinal properties. Honey is usually processed before consumption. Honey is subjected to thermal processing, which adversely affects its quality. Honey can also be processed by non-thermal methods, such as high-pressure processing, ultrasonication, irradiation and microwave processing. In this review, the effects of thermal and non-thermal processing methods on the antioxidant and antibacterial properties of honey have been summarised. Thermal processing and microwave processing of honey adversely affect the antioxidant and antimicrobial activities of honey. In contrast to other non-thermal processing methods, high-pressure processing and gamma irradiation have no effect on the antibacterial activity or antioxidant properties of honey. Ultrasound processing increases antioxidant activity of honey.
Honey is a special product widely appreciated because of its peculiar flavor and aroma as well as its beneficial effects on health due to its constituents. However, the use of honey in its natural form can present several disadvantages to the food industry because of its high viscosity and density. This work aimed to obtain honey powder using rice, pea, or a mixture of both proteins as carriers by spray drying and to characterize physiochemically. Also, the mass balance was performed to evaluate changes in humidity and temperature that occurred by the drying air during the process. The honey showed acceptable physicochemical parameters by the legislation of honey quality control in regard to color (143.43 ± 4.34) mm Pfund, free acidity (46.41 ± 0.53) meq/kg, pH (3.73 ± 0.03), fructose content (46.52 ± 0.56) g/100 g and glucose content (35.88 ± 0.16) g/100 g, which leads to the production of honey powder. Among the carriers tested, the honey powder using rice protein achieved the highest powder recovery yield at (64.88 ± 0.64) %. The physicochemical properties were evaluated and the phenolic compounds were not negatively affected by spray drying conditions, maintaining a value of gallic acid equivalent (GAE) content at (301.31 ± 20.95) mg/kg of honey. Therefore, this work shows honey as an alternative food ingredient in powdered form, including the growing market for using alternative protein.
Neosporosis is a disease caused by Neospora caninum sp (JP Dubey), an intracellular parasite that affects many animal species, fostering abortions and neurological disorders. Recent studies on Neospora caninum have shown that glial cells have been considered a model of in vitro infections of these protozoa. Honey has been used since ancient times for its anti-inflammatory and antimicrobial properties. The present study aimed to evaluate the in vitro reactivity of glial cells (astrocytes and microglia) infected with N. caninum treated with Jataí honey at 1% (Tetragonisca angustula). After 72 hours from infection, mitochondrial metabolism, dehydrogenase lactate activity (LDH), nitric oxide production (NO) and the number of parasites were checked. Cultures treated with honey at 1% have shown mitochondrial metabolism and cell permeability increase. There was an increase in nitrite production, possible indicating a microglial activation. Nitric Oxide values found in this study may indicate an immune response against Neospora caninum tachyzoites, since such increase may contribute to reduce the number of tachyzoites. So, our results suggest that honey had a protective effect over astrocytes and microglia cultures infected with Neospora caninum.
Background
Honey is a natural sweetener and viscous food which is synthesized from the nectar of flowering plants by bees. As a worldwide, it has been traditionally used for incurring different diseases. However, In recent times, the emergence of multi and extended drug-resistant human pathogens called for an urgent search for more effective sources of natural products to treat infectious diseases. The biological activity of honey primarily relies on its botanical and entomological origin. Hence, the objective of this study was to screen the in vitro antibacterial activity of honey based on botanical origin produced in Ethiopia.
Methods
Botanical origin was identified by the Melisopalynological analysis method. The inhibition zone was determined by agar well diffusion assay. Minimum inhibitory concentration was done by broth diffusion.
Result
Six different monofloral honey namely: Guizotia (75.3% pollen grain counted), Coffee arabica (68.6%), Vernonia (90.5%), Schefflera abyssinica (100%), Croton macrostachyus (64.4%) and Eucalyptus (100%) honey was harvested through December, February, February, April, May, and June respectively from the study area. All the monofloral honey inhibited the growth of all the bacterial strains even though the diameter of the inhibition zone varied. C. macrostachyus, Vernonia, Guizotia, and C. arabica were comparatively more whilst S. abyssinica was the least effective against all the tested bacterial strains. The grand mean inhibition zone ranged from 17.0 ± 1 mm by C. macrostachyus to 10.5 ± 1 mm by S. abyssinica against all the bacterial strains. Besides, the MIC of botanical honey type ranged from 11.7 ± 3.3% w/v by C. macrostachyus against S. aureus to 37.5 ± 1% w/v by S. abyssinica against P. aeruginosa.
Conclusion
The current result indicated that there is a disparity in antibacterial properties between monofloral honey. The more effective honey against the tested bacterial strain were those produced from the nectar of Ethiopian medicinal plants; based on literatures. Therefore, further in-vivo and in-vitro research would be expected from the concerned researchers on the association between the biological compounds present in each part of medicinal plants and honey samples.
In Thailand, there have been limited investigations on the antibacterial properties of stingless bee honey. The purpose of this research is to investigate the physicochemical and antibacterial characteristics of five stingless bee species, including Lepidotrigona flavibasis, L. doipaensis, Lisotrigona furva, Tetragonula laeviceps species complex, and T. testaceitarsis complex from two geographical locations in Thailand: North (Chiang Mai) and Southeast (Chanthaburi). The moisture content from five species of stingless bee ranged from 27.6 to 32.0 g/100g. The range of pH in stingless bee honey was 3.5 to 3.8, which is slightly lower than the pH of Apis mellifera honey. The total acidity of stingless bee honey ranged from 44.0 to 216.9 meq/kg. The antimicrobial property of honey samples was investigated by the agar disc-diffusion method followed by MIC/MBC assay. Notably, with the exception of L. furva, stingless bee honeys were shown to exhibit antibacterial against the Gram-negative bacteria greater than Gram-positive bacteria.
There is an ongoing search for alternative treatments for Clostridioides difficile infections. The aim of the study was to investigate the antibacterial and antibiotic activity of bee products against C. difficile strains with different polymerase chain reaction ribotypes (RTs). The minimum inhibitory concentration (MICs) of Manuka honey 550+, goldenrod honey, pine honey, and bee bread were determined by the broth dilution method. C. difficile adhesion to HT-29, HT-29 MTX, and CCD 841 CoN cell lines was assessed. Biofilm was cultured in titration plates and visualized by confocal microscopy. The MICs of Manuka honey for C. difficile 630 and ATCC 9689 strains and control strain, M 120, were 6.25%, 6.25%, and 1.56% (v/v), respectively; of goldenrod honey, 50%, 50%, and 12.5%, respectively; of pine honey, 25%, 25%, and 25%, respectively; and of bee bread, 100 mg/L, 50 mg/L, and 100 mg/L, respectively. Manuka honey (1%) increased adhesion of C. difficile RT176 strains, and one strain of RT023, to the CCD 841 cell line. Pine honey (1%) increased RT027 adhesion to the HT-29 cell line. Manuka honey, pine honey, and bee bread at subinhibitory concentrations increased the adhesion of C. difficile. Our research proved that bee products are active against the tested strains of C. difficile.
We report the complete genome sequence of Bacillus safensis strain AHB2, isolated from African raw honey originating in Kajo Keji, South Sudan, and purchased from a third-party vendor. The genome consists of 3,785,324 bp encompassing 3,774 predicted protein-coding sequences and 183 RNA genes.
Honey is a natural food product produced when the nectar and sweet deposits from plants are gathered, modified and stored in the honeycomb by honey bees. From ancient times honey has been used in therapeutic purposes especially in cough, colds, skin wounds and various gastrointestinal diseases. In this study multifloral honey samples were investigated in order to assess their total phenolic content by Folin-Ciocalteau method and their potential antioxidant activity by 2,2 diphenyl-1-picrylhydrazyl (DPPH) and ABTS free radical scavenging methods. Results of this study revealed that all honey samples possess total phenolic and antioxidant activity irrespective of climatic or floral variation.
There have been earlier claims of the existence of a catalase in honey, but these were based on inconclusive experiments and inappropriate methods. In the present study, a correlation of manometric and spectrophotometric findings has provided the first unequivocal evidence for the occurrence of this enzyme in honey.
An investigation of some of the kinetic properties of the honey catalase revealed a pH optimum at 7–8·5 and a substrate concentration optimum at 0·018M. The Michaelis constant was 0.0154M. The effect of enzyme concentration on reaction velocity was linear. The reaction followed a first order, being dependent on the H2O2 concentration.
In honey, catalase apparently serves as a control on the H2O2 equilibrium, thus regulating the activity of the honey glucose oxidase.
Thesis (doctoral)--Faculté de médicine et de pharmacie de Lyon, 1968.
The presence of 10 microM-Cu2+ increased the lethal effect of hydrogen peroxide on spores of Clostridium bifermentans but not on those of Clostridium sporogenes PA 3679, Clostridium perfringens, Bacillus cereus or Bacillus subtilis var. niger. Cu2+ at 100 muM also increased the lethal effect of heat on spores of C. bifermentans but not on those of B. sutilis var. niger. The rate and extent of Cu2+ uptake by spores of C. bifermentans and B. subtilis var. niger were similar, but examination of unstained sections of spores by electron microscopy suggested that Cu2+ is bound by the protoplasts of spores of C. bifermentans but not of B. subtilis var. niger.