Antibacterial Properties Of Honey Research Articles

Effect of High-Pressure Processing on the Antioxidant and Antibacterial Properties of Honey

AbstractHigh pressure processing (HPP) have the potential to be used as an alternative to commercial thermal processing of honey. Its impact on the antioxidant and antibacterial properties of honey have yet to be understood properly. This study focuses on the effects of HPP on the antioxidant and antibacterial properties of honey. Six different honey samples were subjected to HPP at 400 and 600 MPa for 10 and 15 min. The antioxidant properties were measured in terms of total phenolic content, total flavonoid content, the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging assay, and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) free radical scavenging assay. The antibacterial activity was measured as the minimum bacteriocidal and minimum bacterial inhibition concentration of honey against S. aureus, P. aeruginosa and E. coli. HPP decreased the total phenolic content and increased the total flavanoid content. There was an increase in the antibacterial activity of HPP honey against S. aureus, whereas no significant changes were observed against P. aeruginosa, and E. coli. It was evident that the changes in the antioxidant and antibacterial activity of honey samples were dependent on the HPP processing parameters and the type of honey.

Effects of different processing methods on the antioxidant and antimicrobial properties of honey: a review

SummaryThe 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.

The impact of modern techniques treatments for antioxidant activity and antimicrobial ability of honey (review)

The results of studies of the effect of processing on the antioxidant and antimicrobial properties of honey are of interest to the scientific community, since the parameters and method of processing affect the quality of honey. The purpose of the article is to review scientific studies of the results of the impact of modern processing methods on the antioxidant activity and antibacterial properties of honey. The review includes articles published in English and Russian for the period 2010–2023. In the process of scientific research, the Scopus, Web of Science, PubMed and Elsevier databases and the eLIBRARY electronic library were used. The results of scientific studies have shown that components that affect the antioxidant activity and antimicrobial properties of honey can change during processing, and processed honey may have a low level of antioxidant and antibacterial activity. Heat treatment and microwave treatment of honey adversely affect the antioxidant and antimicrobial activity of honey. Unlike other nonthermal methods, high pressure treatment and gamma irradiation do not affect the antibacterial activity and antioxidant properties of honey. Ultrasonic treatment increases the antioxidant activity of honey. The presented scientific review can be used for further scientific research, as well as by enterprises that collect and process honey in choosing the best processing methods in the production process.

SIGNIFICANCE OF HYDROXYMETHYLFURFURAL AND MELANOIDINS AS PRODUCTS OF MAILLARD REACTIONS IN HONEY

Honey presents exceptionally favorable conditions for a non-enzymatic glycation of proteins or Maillard reaction (MR), which is a complex network of chemical reactions which is favored during processing and storage and that often influence the quality and acceptability of honey. One of the organic compounds produced in the intermediate stages of MR that has been the subject of several investigations and controversies, due to its relationship with adverse effects on human health, is 5-hydroxymethylfurfural (HMF), which has become an indicator of honey quality. Conversely melanoidins, polymeric molecules responsible for non-enzymatic browning and which have been related to beneficial effects due to the antioxidant and antibacterial properties of honey, are produced in the final stages of MR. The aim of this article is to provide a review on the formation as well as the positive and negative effects associated with the formation of HMF and melanoidins as MR products in honey.

Compare the Effectiveness of Honey Dressing Vs Existing Dressing Practices on Wound Healing, Wound Infection and Pain among Patients with Diabetic Foot Ulcer in Selected Hospital, Kanyakumari District

Patients with diabetes are at great risk of developing lower extremity ulcers. The management of diabetic foot ulcers typically includes early recognition and appropriate clinical care. Recent advances in wound treatment include honey dressing, which has been successful in diabetic wounds. The present study was conducted to compare the effectiveness of honey dressing Vs existing dressing practices on wound healing, wound infection and pain among patients with Diabetic foot ulcer in selected hospital, Kanyakumari District. The objectives of this study were, to compare the effectiveness of honey dressing Vs existing dressing practices on wound healing, wound infection and pain among patients with diabetic foot ulcer in study group I and II, to correlate between wound healing, wound infection and pain among patients with diabetic foot ulcer in study group I and II, and to associate the post interventional levels of wound healing, wound infection and pain among patients with diabetic foot ulcer with selected socio demographic and clinical variables. The secondary objectives of the study were to find out the prevalence of bacterial pathogens among patients with diabetic foot ulcer in study group I and II, to determine the chemical composition and antibacterial properties of honey, to evaluate the effectiveness of Information booklet on diabetic foot ulcer management upon knowledge among patients in study group I and II and to infer the cost of diabetic foot ulcer management in study group I and II. The major findings of the study were, there was statistically significant improvement in wound healing between day 1 and day 15 in study group I (t=12.37 p<0.0001). There was statistically significant improvement in wound healing between day 1 and day 15 in study group II (t=5.9108 p<0.0001). The post test score reveals that the mean score of day 15 for study group I was 19.39 and for study group II, it was 15.88. Therefore, it concludes that there is significant difference between study group I and II with respect to wound healing. Mean level of wound healing of study group I are better than study group II. There was statistically significant reduction in level of pain between Day 1 and Day 15 in study group I (t=26.93 p<0.0001). There was statistically significant reduction in level of pain between Day 1 and Day 16 in study group II (t=14.52 p<0.0001). The mean score of day 15 for honey dressing group was 1.24 and for existing dressing group it was 2.72. Also, it shows that P value is less than 0.01. Therefore, it concludes that there is significant difference between study group I and II with respect to level of pain. Mean level of pain of study group I are better than study group II. Keywords : Honey Dressing, Dressing, Wound Healing, Wound Infection, Pain, Patients, Diabetic, Ulcer, Hospital,

The impact of ultrasound decrystallization on enzymatic, antioxidant and antibacterial properties of honey

The aim of the research was to assess the impact of liquefying honey by ultrasound processing on its biological activity. Four solid honey samples of different botanical origin were decrystallized by using the ultrasound (sonic bath, 40 kHz, 800 W) and conventional thermal processing (water bath, 40 °C). The biological properties of liquefied and control solid honeys were compared. The ultrasound processing significantly shortened the time of honey liquefaction (from 24 h to 15 min) and delayed of the re-crystallization process compared to conventional method (from 1 to 4 months). Diastase number was comparable in ultrasound and unprocessed honeys, but decreased in conventionally liquefied samples (by 8 to 20.6%) whereas the activity of α-mannosidase and β-galactosidase was insignificantly affected only. Growth inhibition of S. aureus and E.coli by 12.5% water solution of control honey samples was variety-dependent, the lowest for rape (12 and 19%) and the highest for honeydew (32 and 38%, respectively). No significant changes were observed after ultrasound treatment. The antioxidant properties of ultrasound processed honeys were insignificantly reduced up to 8%, while total polyphenols content increased by 3–6% in 75% of tested samples. The hydroxymethylfurfural (HMF) content significantly increased after both treatments (from 31 to 40%), however without exceeding the allowable limit. Industrial relevanceHoney crystallization during storage is natural but undesirable serious problem in processing and marketing of the honey. The ultrasound processing shortened the processing time (saved costs), limited the honey biological activity deterioration, and delayed the re-crystallization of processed honeys. Ultrasound processing is a beneficial non-thermal alternative for conventional liquefying of honey by heating.

Antibacterial Properties of Honey from Different Algerian Regions against Staphylococcus aureus Strains from Wounds

Antibacterial Properties of Honey from Different Algerian Regions against Staphylococcus aureus Strains from Wounds

Evaluation of the Sensitivity of Staphylococcus aurous Isolated from Nasal Swabs to Natural Honey

Introduction: Bacterial resistance to antibacterial agents is a very serious threat to public health. Where some antibacterial agents prove ineffective, the antibacterial properties of honey have been shown to be highly efficacious against several human bacterial pathogens. The purpose of this study is to investigate the sensitivity of Staphylococcus aureus isolated from the nursing staff of a hospital to natural honey.
 Methods: In this study, 35 strains of methicillin-resistant S. aurous samples were selected from hospital staff's nasal swabs. Two strains were vancomycin-resistant. The serial dilution tube test methodwas used to determine minimum inhibitory concentration (MIC) .The susceptibility of each strain of staph bacteria to natural honey without wax was determined and compared with that of a glucose solution with the same density.
 Results: In all strains, except for the two strains resistant to vancomycin, MIC level was < 8.3% (v/v). The MIC of glucose as dense as honey was four times higher. The two vancomycin-resistant strains were completely resistant to natural honey.
 Conclusions: This study has therefore demonstrated that inhibiting bacterial growth is not merely done by purely natural honey not because of osmolality, but vancomycin-resistant bacteria are not sensitive to natural honey.
 Keywords: sensitivity, Staphylococcus aurous, natural honey, minimum inhibitory concentration

Current status and application of lactic acid bacteria in animal production systems with a focus on bacteria from honey bee colonies.

Lactic acid bacteria (LAB) are widely distributed in nature and, due to their beneficial effects on the host, are used as probiotics. This review describes the applications of LAB in animal production systems such as beekeeping, poultry, swine and bovine production, particularly as probiotics used to improve health, enhance growth and reproductive performance. Given the importance of honeybees in nature and the beekeeping industry as a producer of healthy food worldwide, the focus of this review is on the coexistence of LAB with honeybees, their food and environment. The main LAB species isolated from the beehive and their potential technological use are described. Evidence is provided that 43 LAB bacteria species have been isolated from beehives, of which 20 showed inhibition against 28 species of human and animal pathogens, some of which are resistant to antibiotics. Additionally, the presence of LAB in the beehive and their relationship with antibacterial properties of honey and pollen is discussed. Finally, we describe the use of lactic bacteria from bee colonies and their antimicrobial effect against foodborne pathogens and human health. This review broadens knowledge by highlighting the importance of honeybee colonies as suppliers of LAB and functional food.

Study of antibacterial properties of honey to methycilin resistant Staphylococcus

For publishing this article, two important ideas were indicated: the first one is the necessity of scientific research to establish antibacterial properties in those substances that can replace antibiotics in the fight against antibiotic resistant microorganisms; the second is to expand the possibilities for using a national Ukrainian product, such as honey. Ukraine is one of the important exporters of honey in the EU. This honey may have unique physical and chemical properties that will characterize its therapeutic effect. In other countries, these issues are actively studied by scientists, which provide special healing brands to certain its species. These issues are not well study in Ukraine. The aim of present study was to an experimental study of the use of antibacterial properties of honey in relation to methicillin-resistant Staphylococcus spp. Materials for research were isolates of methicillin-resistant Staphylococcus spp. (MRSS) and samples of natural honey that were obtained from apiaries of the Odessa region. The standard methods of isolation Staphylococcus spp and methods determining the quality of honey were used. Qualitative indicators of honey included organoleptic studies, moisture and acidity, proline content. Determination of antibacterial properties of honey was studied in dilution it in distilled water in proportions 1:1, 1:2, 2:1 and 3:1 with following plating in nutrient agar wells on Petri dishes. It has been experimentally established that honey may be an excellent remedy against MRSS, but not all honey has the same antimicrobial activity. It has been established that the antibacterial properties of honey in relation to MRSS are influenced by the physical and chemical composition, namely the content of proline. It has been experimentally established that most types of investigated honey samples with high qualitative indices exhibited antibacterial action against antibiotic-resistant isolates of Staphylococcus spp., With higher levels of antibacterial activity showing those honey samples that had a higher proline content of more than 350 mg/kg. It was established that the antibacterial action of honey against antibiotic resistant isolates of Staphylococcus spp. It is better manifested in more concentrated solutions – when diluted in the ratio of honey / solvent as 2:1 and 3:1 (growth retardation zones from 34 mm to 58 mm) compared to solutions of honey diluted in proportions 1:1 and 1:2 (growth retardation zones from 10 mm to 15 mm).

A study to assess the chemical composition and antibacterial properties of honey

The present study was to assess the chemical composition and antibacterial properties of honey. From ancient times, honey was increasingly used as a remedy for wound healing. Globally, several studies have been conducted and proved that there are a numerous ways that honey can heal the wound. To accept that honey has medical property in wound healing there is limited evidence. Hence the researcher was interested to determine the chemical composition and anti-bacterial properties of honey. It was assumed that honey has antimicrobial, anti-oxidant, anti-inflammatory properties as per the literature review. Also is acidic with high osmolality. Honey also has an antioxidant property that protects the cells from free radicals. Clinically topical application of honey possess antimicrobial properties, promote autolytic debridement, deodorize malodorous wounds, stimulate growth of wound tissues to fasten healing, stimulate anti-inflammatory activity and promote moist wound healing. Thus the use of honey can be effective and economical approach to managing large wounds. An experimental approach is carried out to fulfil the objective in a controlled setting. Whole honey has been sent to the laboratory for compound isolation through column chromatography. Three compounds have been isolated namely compounds (1-3). The isolated compound along with whole honey and standard antibiotics were send to the clinical laboratory for antibacterial study with selected pathogens. The results showed compound-2 had a good antibacterial effect against pathogens like E. coli, Klebsiella, Staphylococcus albus, Staphylococcus aureus while comparing with compound 1 and compound 2. Against Pseudomonas the compound has no effective antibacterial effect. Hence it is concluded that honey can be a potential treatment for diabetic foot ulcer caused by pathogens.

Effectiveness of three mouthwashes - Manuka honey, Raw honey, and Chlorhexidine on plaque and gingival scores of 12-15-year-old school children: A randomized controlled field trial.

Objectives:The aim of this study is to compare the effectiveness of three types of mouthwashes manuka honey (MH), raw honey (RH), and chlorhexidine (CHX) on plaque and gingival scores of 12–15-year-old government school children.Study Design:This study was a double-blind, randomized controlled field trial conducted in Belagavi city, India.Materials and Methods:One hundred and thirty-five government school children aged 12–15 years were randomly selected and allocated into three groups, RH, MH, and CHX mouthwash groups. Ten milliliters each of honey-based mouthwash formulation and CHX mouthwashes (0.2%) were administered according to the group allocation twice daily for 21 days. All the children were examined at baseline, 22nd day (after discontinuation of mouthwash) and 28th day (1 week after discontinuation of mouthwash) for Gingival (Loe and silness 1963) and Plaque Index (Silness and Loe, 1964).Results:Descriptive statistics was applied for distribution of study participants according to age and gender. One-way ANOVA followed by Tukey's post hoc test and repeated measures ANOVA test followed by Bonferroni's post hoc were applied for inter- and intragroup comparison, respectively. Statistically significant reductions (P < 0.001) in plaque and gingival scores were observed in all the three types of mouthwash groups at the end of the 22nd day and 28th day. MH and RH mouthwash demonstrated equal effectiveness, whereas CHX mouthwash showed the maximum reduction in clinical parameters.Conclusion:Honey-based mouthwash showed a promising antimicrobial effect on dental caries and plaque and gingival scores.

Antibacterial properties of honey and green tea extracts against multi-drug resistant streptococcus mutans isolated from dental plaque samples

Antibacterial properties of honey and green tea extracts against multi-drug resistant streptococcus mutans isolated from dental plaque samples

Floral Diversity and Antibacterial Properties of Honey from Three Different Eco-zones in Nigeria

Floral Diversity and Antibacterial Properties of Honey from Three Different Eco-zones in Nigeria

Taking the Long View: Peter Molan’s Articles in Bee World

Honey has been used as a medicine by man since the earliest times. Peter Molan was instrumental in researching and bringing to our attention why honey is important in healing. He identified that Manuka honey is somehow special with its seemingly unique “Manuka factor.” International recognition followed, and he was made an MBE (Member of the British Empire) in 1995 for services to the honey industry. Peter Molan wrote a number of articles for Bee World, which to this day are still highly cited. They cover how honey is effective as a medicine, the antibacterial properties of honey and the limitations of identifying the floral source of honey.

Effects of Topical Honey Dressing in Decubitus Ulcer

Background: The medicinal properties of honey have been recognized since antiquity. Although used as an adjuvant method for accelerating wound healing from ancient times, honey has been sporadically used in the treatment of wounds. Many researchers have shown that honey exerts antibacterial activity against various organisms, including both Gram-positive and Gram-negative bacteria. This study was done to compare the effectiveness of honey and Povidone iodine in wound healing in Decubitus ulcers. Material &amp; Methods: We conducted a prospective hospital based study of 40 patients with bed sore. Patients were selected considering the inclusion and exclusion criteria. 20 patients (Group A) had honey dressing and another 20 patients (Group B) had Povidone iodine dressing. We compared the wound healing status and bacteriological profile between day 1 and day 10 in both the groups. Result: The pain score decrement was significant in honey dressing group but the reduction in size of the wound was not significant. The bacteriological profile was more or less similar in both the groups. Conclusion: The antibacterial properties of honey, the cost effectiveness, easy availability, reduction in size of wound and more so the significant reduction in pain reveal that honey can be a safe, satisfying, cost effective topical dressing material for decubitus ulcers in general medical and surgical words. DOI: http://dx.doi.org/10.3126/ajms.v6i4.11616 Asian Journal of Medical Sciences Vol.6(4) 2015 99-101

The Use of Honey as an Alternative Topical Antibacterial Wound Treatment in Injured Wild Mammals

The utilization of honey to treat wounds in humans has been practiced for hundreds of years. This treatment alternative has recently gained more attention in the veterinary field due to continued effectiveness. The antibacterial properties of honey have proven to exhibit great success in safe and rapid healing of soft tissue wounds in mammals by providing adequate protection from bacterial invasion and infection. Honey also assists in managing inflammation, relieving swelling and pain, and enhancing and expediting the natural healing process. Unlike other commonly used topical antiseptics, honey does not produce any local tissue damage to the application area and is less expensive and easier for many rehabilitators and veterinarians to acquire. This paper will discuss the many benefits for the use of honey as an alternative antibacterial topical wound treatment in injured wild mammals and the specific properties that make honey a successful treatment alternative. A brief case study of a California sea lion that was successfully treated with honey for severe shark bite wounds as part of a treatment regimen at the Marine Mammal Care Center at Fort MacArthur, San Pedro, CA will also be discussed.

The potential for honey in the management of wounds and infection

Honey has been used as a medicine throughout the history of the human race and has been employed to treat a wide variety of ailments; the use of honey as a wound dressing has been particularly popular across many different cultures. It is likely that much of this popularity stems from the antibacterial properties of honey. Most honeys that exhibit significant antibacterial activity do so due to the production of hydrogen peroxide. Certain Leptospermum honeys from Australia and New Zealand possess additional antibacterial activity of an unusual nature, due to components that are yet to be identified. This broad-spectrum antibacterial activity is equally effective against antibiotic-sensitive and -resistant pathogens. Honey also has positive effects on tissue growth and has been shown to stimulate healing in acute and chronic wounds.The field of wound care is currently suffering increasing problems with antibiotic-resistant pathogens, which, together with nosocomial infections, result in significant patient morbidity and mortality, and place a huge burden on health care systems. We argue that an increased use of selected honeys in wound care might help to alleviate some of these problems.