Antibacterial Activity of Moroccan Zantaz Honey and the Influence of Its Physicochemical Parameters Using Chemometric Tools

Youssef Elamine,Letícia M. Estevinho,Badiâa Lyoussi,Manuel Alaiz,Hamada Imtara,Julio Girón-Calle,Jesús Martín,Javier Vioque,Maria Graça Miguel,Ofélia Anjos

doi:10.3390/app11104675

Abstract

The emergence of multidrug-resistant bacteria has prompted the development of alternative therapies, including the use of natural products with antibacterial properties. The antibacterial properties of Zantaz honey produced in the Moroccan Atlas Mountains against Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus was evaluated and analyzed using chemometric tools. Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) against S. aureus were the lowest (112.5 ± 54.5 mg/mL), revealing that this species was most sensitive to Zantaz honey. P. aeruginosa showed an intermediate sensitivity (MIC= 118.75 ± 51.9 mg/mL), while E. coli was the most resistant to treatment (MIC = 175 ± 61.2 mg/mL). Content of monosaccharides, certain minerals, and phenolic compounds correlated with antibacterial activity (p < 0.05). Principal component analysis of physicochemical characteristics and antibacterial activity indicated that the parameters most associated with antibacterial activity were color, acidity, and content of melanoidins, fructose, epicatechin, methyl syringate, 4-coumaric acid, and 3-coumaric acid.

Highlights

Honey is one of the oldest foods used in traditional medicine for the treatment of different human ailments, including infectious diseases [1,2]
In conclusion, the antibacterial activity of Zantaz honey has been investigated for the first time, and the correlation of this activity with physicochemical parameters has been
The correlation between methyl syringate content and antibacterial activity that has been found may be due to association of methyl syringate with other compounds, and/or to synergistic effects of methyl syringate and other components in Zantaz honey

Summary

Introduction

Honey is one of the oldest foods used in traditional medicine for the treatment of different human ailments, including infectious diseases [1,2]. The emergence of multi-drug-resistant bacteria has promoted the reintroduction of natural products, including honey, as antibacterial agents [7]. The sensitivity of bacteria to honey appears to be related to certain physicochemical characteristics [10] that include sugars, protein, melanoidin, and minerals, as well as water activity, acidity, viscosity, color, and conductivity [11,12]. It has been reported that the antibacterial effect of honey increases with increasing content of water and reducing sugars, while it decreases with increasing electrical conductivity (EC) [13]. A high correlation between conductivity and mineral content with antibacterial activity that is boosted by the presence of essential oils has been described [12]. Minimum pH values of 4.3, 4.0, and 4.4 are required for inhibiting the growth of the pathogenic bacteria Salmonella spp., Pseudomonas aeruginosa, and Streptococcus pyogenes, respectively [5]

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