Abstract
Exploring the antibacterial properties of honey and its potential
Highlights
In the trend of the use of antimicrobial compounds from natural and renewable resources, natural antimicrobial compounds, found in food and with potential biomedical applications, are of highest interest
The hydrogen peroxide is a potent antimicrobial agent, produced mainly during glucose oxidation catalyzed by the action of the bee enzyme, glucose oxidase, which is introduced into honey during nectar harvesting by bees
Several natural and artificial honey samples were evaluated by the authors, using Bacillus subtilis and Escherichia coli as bacterial reference strains, to determine the correlation between the hydrogen peroxide concentration and the bacterial growth inhibition ability
Summary
In the trend of the use of antimicrobial compounds from natural and renewable resources, natural antimicrobial compounds, found in food and with potential biomedical applications, are of highest interest. The hydrogen peroxide has been described as the main compound responsible by the antibacterial activity of honeys. In this study the authors re-examined the role of the hydrogen peroxide as component responsible for the antibacterial activity in honey.
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