Antimicrobial Properties Of Honey Research Articles

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.

Biological Efficacy of Compounds from Stingless Honey and Sting Honey against Two Pathogenic Bacteria: An In Vitro and In Silico Study.

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 Listeria monocytogenes 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.

Bioactive compounds in Apis mellifera monofloral honeys.

Honey is a natural product with a sweet flavor. Honey is made by the honeybee (Apis mellifera L.) from the nectar of flowers or other plant secretions that are collected near the hive. These products are mixed with bee saliva and stored. Several studies have demonstrated that honey exhibits antioxidant, antimicrobial, nematicidal, antifungal, anticancer, and anti-inflammatory activities. These properties are influenced by the plants from which the secretions are harvested, from the naturally occurring compounds present in the nectar. Studies of the properties and applications of honey have distinguished honey from other natural products due to the presence of certain compounds and due its bioactive properties. The focus of this review is to discuss the identified and isolated compounds from monofloral honey produced by A. mellifera, with specific emphasis on antioxidant and antimicrobial properties of honey and its therapeutic health benefits.

Antibacterial activity and mechanism of action of some Iranian honeys compared to manuka honey against multidrug-resistant respiratory and urinary infections

Increasing antibiotic resistance among bacterial pathogens requires the identification of alternative therapeutic agents, especially the natural ones. The importance of honey in health care was document from the oldest medical literature. Currently, the antimicrobial properties of honey, especially for the prevention of resistant strains, has been considered. However, from mechanistic insights, this activity has received less attention. In this study, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of 6 Iranian honey samples in comparison with Manuka honey against reference strains of Staphylococcus aureus ATCC 29737, Pseudomonas aeruginosa ATCC 27853, Klebsiella pneumonia ATCC 10031, Escherichia coli ATCC 10536 and 22 multidrug-resistant clinical strains of respiratory and urinary infections were determined. The survival of bacteria and their ability to produce biofilm in the presence of a bactericidal concentration of honey were monitored. The effect of the most powerful honey and Manuka on the structure of reference strains of the Staphylococcus aureus and Pseudomonas aeruginosa was investigated using Field Emission Scanning Electron Microscopy (FESEM) and flow cytometry analysis. Exposure of bacteria to the studied honey generally resulted in high antimicrobial and anti-biofilm activity of Iranian honey compared to Manuka honey. Using SEM, division inhibition accompanied by loss of structure and marked changes in cell shape and surface were observed in the presence of honey. Analysis of flow cytometric charts revealed synchronous increasing and decreasing in the size of honey-treated strains. Present results indicated that Iranian honey samples possess the potential to be an effective inhibitor of multi-drug resistant strains.

Determination of the antioxidant, antimicrobial and anticancer properties of the honey phenolic extract of five different regions of Bingöl province

Bingol is a famous region for honey in Turkey. The amount of phenolic substance is also considered important for the anticancer, antioxidant and antimicrobial properties of honey. Anticancer activity of honey extract was determined as the most effective dose of 1mg/mL using the WST1 anti-proliferation kit in the PC-3 cell line. Total phenol content were found between 476.09 ± 1.67 and 865.22 ± 3.57mg GAE/100g honey, total flavonoid content 41.67 ± 0.25 and 1249.74 ± 0.85mg QE/100g honey, total phenolic acid content 0.74 ± 0.21 and 58.35 ± 1.56mg SA/100g honey, β-carotene 1.71 ± 0.06-3.61 ± 0.08mg/kg honey, lycopene content 0.89 ± 0.03 and 3.41 ± 0.08mg/kg honey, respectively. Percent removal of H2O2 was determined in the range of 69.79 ± 1.24 and 75.37 ± 1.72 at 10mg/mL. DPPH percentage removal for 200mg/mL was between 69.79 ± 1.24 and 75.37 ± 1.72. Phenolic compounds in honey extract were determined as gallic acid, caffeic acid, syringe acid, chlorogenic acid, p-coumaric acid, ferulic acid, catechin, quercetin, chrysin using HPLC analysis. The honey extracts were tested on Gram(+) and Gram(-) bacteria and yeast and their antimicrobial effects were determined. As a result, phenolic honey extraction, performed from five loci from the region of interest, showed anticancer, antioxidant and antimicrobial properties, and can be used as a functional food additive to replace synthetic counterparts.

Functional properties of honey supplemented with bee bread and propolis

The aim of this work was characterisation of functional properties of honey enriched with propolis and beebread. In first step of experiment, soft propolis extract (SPEx) was obtained by extraction of propolis with ethanol. SPEx (0.25 to 1.0% w/w) as well as beebread (5 to 15% w/w) were implemented into natural honey. Fortified honeys were investigated in terms of total phenolic content, radical scavenging activity and ferric reducing antioxidant power, also their effects on the micro-organisms growth was examined. It was found that beebread had the most significant influence on antioxidant properties. On the other hand, all tested honeys showed antibacterial activity against Escherichia coli but not against Micrococcus luteus. Honeys with 1% of propolis addition were the most effective in this case. Research has indicated that for antioxidant and antimicrobial properties of honey, it is beneficial to enrich it in both beebread and propolis.

Antimicrobial Properties of Honey

Honey has been widely accepted as food and medicine by all generations, traditions, and civilizations, both ancient and modern. For at least 2700 years, honey has been used by humans to treat a variety of ailments through topical application, but only recently have the antiseptic and antimicrobial properties of honey been discovered. Honey has been reported to be effective in a number of human pathologies. Clinical studies have demonstrated that application of honey to severely infected cutaneous wounds rapidly clears infection from the wound and improves tissue healing. A large number of in vitro and limited clinical studies have confirmed the broad-spectrum antimicrobial (antibacterial, antifungal, antiviral, and antimycobacterial) properties of honey, which may be attributed to the acidity (low pH), osmotic effect, high sugar concentration, presence of bacteriostatic and bactericidal factors (hydrogen peroxide, antioxidants, lysozyme, polyphenols, phenolic acids, flavonoids, methylglyoxal, and bee peptides), and increase in cytokine release, and to immune modulating and anti-inflammatory properties of honey; the antimicrobial action involves several mechanisms. Despite a large amount of data confirming the antimicrobial activity of honey, there are no studies that support the systemic use of honey as an antibacterial agent.

Phenolic Compounds as Potential Antioxidant

An antioxidant may be roughly defined as a substance that when present at low concentrations, lower than the oxidizable compound to be protected, significantly delays or inhibits its oxidation. There are two basic categories of antioxidants, natural and synthetic, the second ones have been found to cause long-term toxicological effects, including carcinogenicity (1). Attentions have been paid to both natural and synthetic antioxidants. Antioxidants have been intensively studied over the past few decades. Antioxidants play a vital role against the deteriorating action of free radicals in the organisms. Deficiency of antioxidants in living organisms leads to oxidative stress. It has been found that antioxidant compounds present in food, and biological systems are fundamental to the protection of biomolecules from these free-radical redox reactions. There has been a great interest in phenolic compounds and their antioxidant activity among consumers and the scientific community in the past decade because of the epidemiological studies linking the consumption of diets rich in natural antioxidants with decreased risk of diseases associated with oxidative stress, such as cancer and cardiovascular disease (2). Phenolic compounds as bioactive substances are a large heterogeneous group of secondary plant metabolites that have been widely distributed in plants and are important constituents of human diet (3). The natural products rich in antioxidants are of great importance for scientists. For this reason antioxidant and antitumor activities of sulfated polysaccharide isolated from marine algae have been studied by many scientists. Marine resources have attracted a great attention in the search for bioactive substance to develop new drugs and healthy foods, because of their relatively low toxicity and high bioactivities (4). In particular, sulfated polysaccahrides from marine algae are known to exhibit various biological and physiological activities including antioxidant, anticoagulant, antiviral, antitumor, and anti-inflammatory activities. There is also an emerging interest in the use of naturally occurring antioxidants in foods. Honey a sweet natural product produced by honey bees form nectar, and other plant juices is also a good source of antioxidants. Antioxidant and antimicrobial properties of honey are due to presence of variety of compounds like phenolics, ascorbic acid, α-tocopherol, proline, vitamins, catalase and glucose oxidase. Extensive data is available for antioxidant properties of honeys from different origins of the world which evidenced that bioactivities of honeys vary from each other due to botanical and geographical variations (5). Due to importance of this class of compounds, assessment of antioxidant or radical-scavenging capacity has attracted increasing attention in a number of areas, which demands the availability of simple, convenient, rapid and reliable in vitro analytical methodologies. Many different methods are used to screen matrixes or to find specific antioxidants (6).

Antibacterial Activity of Lactobacillus acidophilus Strains Isolated from Honey Marketed in Malaysia against Selected Multiple Antibiotic Resistant (MAR) Gram‐Positive Bacteria

A total of 32 lactic acid bacteria (LAB) were isolated from 13 honey samples commercially marketed in Malaysia, 6 strains identified as Lactobacillus acidophilus by API CHL50. The isolates had antibacterial activities against multiple antibiotic resistant's Staphylococcus aureus (25 to 32 mm), Staphylococcus epidermis (14 to 22 mm) and Bacillus subtilis (12 to 19 mm) in the agar overlay method after 24 h incubation at 30 °C. The crude supernatant was heat stable at 90 °C and 121 °C for 1 h. Treatment with proteinase K and RNase II maintained the antimicrobial activity of all the supernatants except sample H006-A and H010-G. All the supernatants showed antimicrobial activities against target bacteria at pH 3 and pH 5 but not at pH 6 within 72 h incubation at 30 °C. S. aureus was not inhibited by sample H006-A isolated from Libyan honey and sample H008-D isolated from Malaysian honey at pH 5, compared to supernatants from other L. acidophilus isolates. The presence of different strains of L. acidophilus in honey obtained from different sources may contribute to the differences in the antimicrobial properties of honey.

The effect of standard heat and filtration processing procedures on antimicrobial activity and hydrogen peroxide levels in honey.

There is increasing interest in the antimicrobial properties of honey. In most honey types, antimicrobial activity is due to the generation of hydrogen peroxide (H2O2), but this can vary greatly among samples. Honey is a complex product and other components may modulate activity, which can be further affected by commercial processing procedures. In this study we examined honey derived from three native Australian floral sources that had previously been associated with H2O2-dependent activity. Antibacterial activity was seen in four red stringybark samples only, and ranged from 12 to 21.1% phenol equivalence against Staphylococcus aureus. Antifungal activity ranged from MIC values of 19–38.3% (w/v) against Candida albicans, and all samples were significantly more active than an osmotically equivalent sugar solution. All honey samples were provided unprocessed and following commercial processing. Processing was usually detrimental to antimicrobial activity, but occasionally the reverse was seen and activity increased. H2O2 levels varied from 0 to 1017 μM, and although samples with no H2O2 had little or no antimicrobial activity, some samples had relatively high H2O2 levels yet no antimicrobial activity. In samples where H2O2 was detected, the correlation with antibacterial activity was greater in the processed than in the unprocessed samples, suggesting other factors present in the honey influence this activity and are sensitive to heat treatment. Antifungal activity did not correlate with the level of H2O2 in honey samples, and overall it appeared that H2O2 alone was not sufficient to inhibit C. albicans. We conclude that floral source and H2O2 levels are not reliable predictors of the antimicrobial activity of honey, which currently can only be assessed by standardized antimicrobial testing. Heat processing should be reduced where possible, and honey destined for medicinal use should be retested post-processing to ensure that activity levels have not changed.

The use of MelMax®> in the healing of chronic wounds

Chronic wounds can have detrimental consequences for the quality of life of patients as well as presenting a huge financial burden to the NHS. An imbalance in the level of matrix metalloproteinases (MMPs) and the tissue inhibitors of MMPs (TIMPs) in chronic wounds impedes the healing process. In addition, high levels of bacteria in the wound bed are a common feature of chronic wounds and also cited as a major cause of delayed healing. The aim of this article is to look in more detail at the role of MMPs in wound healing as well as the antimicrobial properties of honey when combined with a dressing to combat wound infection. The article also introduces a new dressing, MelMax (distributed by CliniMed), which utilizes protease regulation and the antimicrobial properties of honey when addressing chronic wound infection. Short-term case studies are used to demonstrate how the dressing was successfully incorporated into the author's practice.

The Antimicrobial Properties of Honey

Novel approaches are urgently needed to address the increasing problem of antibiotic-resistant bacterial infection. Honey has been known since ancient

The nutraceutical benefit, part iii: honey

The nutraceutical benefit, part iii: honey