Antibacterial effects of biologically active ingredients in hop provide promising options to fight infections by pathogens including multi-drug resistant bacteria.

Abstract

Antibiotic resistance constitutes a global threat to the health care systems. The number of infections due to multidrug-resistant (MDR) bacteria increases progressively resulting in an estimated annual number of 750,000 fatal cases worldwide. Additionally, the lack of novel antibiotic compounds worsens the dilemma. Hence, there is an urgent need for alternative ways to fight antibiotic resistance. One option may be natural compounds with antibacterial properties such as hop and its biologically active ingredients which are used in traditional medicine since ancient times. This prompted us to perform an actual literature survey regarding the antibacterial properties of biologically active ingredients in hop including humulone, lupulone and xanthohumol. The 20 included studies revealed that lupulone and xanthohumol do in fact inhibit the growth of Gram-positive bacteria in vitro. In combination with distinct antibiotic compounds the hop ingredients can even exert synergistic effects resulting in enhanced antibiotic activities against defined Gram-positive and Gram-negative bacteria. In conclusion, biologically active ingredients in hop including lupulone and xanthohumol may be potential antibiotic compounds which either alone or in combination with other antibacterial substances open novel avenues in the combat of infections caused by pathogenic including MDR bacteria.