Antibacterial Activity of Different Blossom Honeys: New Findings

Bucekova, Marcela; Jardekova, Lucia; Juricová, Valéria; Bugarova, Veronika; Marco, Gabriele Di; Gismondi, Angelo; Leonardi, Donatella; Farkašovská, J.; Godočíková, Jana; Laho, Maroš; Klaudiny, Jaroslav; Majtán, V.; Canini, Antonella; Majtán, Juraj

doi:10.3390/molecules24081573

Cited by 131 publications

(133 citation statements)

References 51 publications

(61 reference statements)

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“…The antibacterial activity of manuka and kanuka honeys are mainly mediated by highly reactive methylglyoxal [9][10][11]. Blossom honeys such as acacia, rapeseed, linden, and sunflower, together with honeydew honeys, exhibit antibacterial activities mainly mediated by the presence of hydrogen peroxide (H 2 O 2 ) [12,13]. Indeed, H 2 O 2 was shown to be a major antibacterial compound of natural honey.…”

Section: Of 13mentioning

confidence: 99%

“…The antibacterial efficacies of the honey samples were evaluated with a MIC assay, as described by Bucekova et al (2019) [13]. First, an overnight bacterial culture was suspended in phosphate-buffered saline (PBS) (pH 7.2), and the turbidity of the suspension was adjusted to 10 8 colony-forming units (CFU) per milliliter and diluted with Muller-Hinton medium (MHB) to a final concentration of 10 6 CFU/mL.…”

Section: Determination Of the Antibacterial Activities Of Honey Vitamentioning

confidence: 99%

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Vitamin C Enhances the Antibacterial Activity of Honey against Planktonic and Biofilm-Embedded Bacteria

et al. 2020

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Multifactorial antibacterial action is an important feature of honey; however, its bactericidal efficacy against biofilm-embedded bacteria is limited. The aim of this study was to investigate the impact of vitamin C (Vit C) on the antibacterial activity of natural honeys against planktonic as well as biofilm-embedded bacterial pathogens. The antibacterial activity of four honey samples supplemented with Vit C was expressed as the minimum inhibitory concentration (MIC). At sub-MICs, Vit C significantly increased the antibacterial activity of the tested honeys against Pseudomonas aeruginosa in planktonic cultures. However, after supplementation, honeydew honey, the most active honey, was ineffective against Staphylococcus aureus. On the other hand, when 100% honeydew honey was supplemented with Vit C (100 mg/g of honey) in a multispecies wound biofilm model, complete eradication of almost all bacterial isolates, including S. aureus, was observed. Furthermore, a mixture of honey and Vit C was partially effective against Enterococcus faecalis, whereas honey alone exhibited no antibacterial activity against this bacterium. Vit C counteracted hydrogen peroxide in honey solution and, thus, eliminated the major antibacterial compound present in honey. It is likely that a combination of honey with Vit C may trigger the intracellular production of reactive oxygen species in bacterial cells, but the exact cellular mechanisms warrant further investigations.

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Section: Of 13mentioning

confidence: 99%

Section: Determination Of the Antibacterial Activities Of Honey Vitamentioning

confidence: 99%

Vitamin C Enhances the Antibacterial Activity of Honey against Planktonic and Biofilm-Embedded Bacteria

et al. 2020

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“…Glucose oxidase (GOX) is an enzyme that mediates conversion of glucose to H 2 O 2 and gluconic acid under aerobic conditions in diluted honey . It is secreted from bee hypopharyngeal glands into the processed nectar and it is a regular but quantitatively variable compound of each honey sample …”

Section: Introductionmentioning

confidence: 99%

Antibacterial potential of Swiss honeys and characterisation of their bee‐derived bioactive compounds

et al. 2019

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BACKGROUND: Antibacterial activity of honey is not only crucial characteristic in selection of honey for medical usage but also an important honey quality marker. The aim of the study was to characterise the antibacterial potential of 29 honey samples representing the main types of multi-floral blossom and honeydew honeys produced in Switzerland. Antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa was expressed as a minimum inhibitory and bactericidal concentrations (MIC and MBC). Furthermore, the content of bee-derived glucose oxidase (GOX) and its enzymatic product, H 2 O 2 , were also evaluated.RESULTS: All honey samples successfully met basic defined criteria (moisture and hydroxymethylfurfural (HMF)) tested in this study. Honeydew honeys were the most effective honey samples and generated the highest levels of H 2 O 2 . A strong significant correlation was found between the overall antibacterial activity and the level of H 2 O 2 among all honey samples. Interestingly, the content of GOX in honey samples did not correlate with their antibacterial activity as well as H 2 O 2 production capacity. A weak antibacterial activity was determined in five floral honeys, most likely due to increased enzymatic activity of pollen-derived catalase.CONCLUSION: This study showed that antibacterial effect of Swiss honey samples is associated mainly with H 2 O 2 .

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“…Also, Flanjak et al [14] observed the mean of glucose oxidase of 45 studied honey samples as 40.3-347.6 μg H 2 O 2 /h·g. According to another study, the average value of 57 blossom honey samples tagged as acacia (n � 15), wildflower (n � 32), and rapeseed (n � 8) were found as 29.7 μg/g [22]. When comparing relevant results, it was surprising that our initial values were quite low.…”

Section: Glucose Oxidase Values Of Honey Samplesmentioning

confidence: 65%

Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw Honeys

Şahin

Kolaylı

Beykaya

2020

Journal of Chemistry

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Invertase and glucose oxidase are secreted by the hypopharyngeal glands of honeybees for the hydrolysis of sucrose and the preservation from microbial effects, respectively. It is also prominent to understand how the levels of invertase and glucose oxidase of raw honey samples are being influenced by different conditions because the behavior of these specific enzymes in raw honeys could be a marker for the quality parameters. On the basis of this expectation, three raw honey samples tagged as blossom, pine, and oak were investigated. To reach the desired aim, extraction conditions were diversified by the range of different periods as 0, 1, 3, and 6 h and of different temperatures as 24, 45, and 65°C. e optimal heating condition and the period of extraction for invertase activity of all honey types were 24°C and 1 h because data of this condition were 147.960-178.266 enzyme unit per kilogram (U/kg) and 20.179-24.313 invertase number (IN). Although the variety of glucose oxidase activity was not evaluated as a worthwhile indicator of quality for raw honey due to its abnormal activity behavior, the change of invertase activity should be considered as a quality parameter due to showing the gradual decreasing level from initially a quite high one.

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Antibacterial Activity of Different Blossom Honeys: New Findings

Cited by 131 publications

References 51 publications

Vitamin C Enhances the Antibacterial Activity of Honey against Planktonic and Biofilm-Embedded Bacteria

Vitamin C Enhances the Antibacterial Activity of Honey against Planktonic and Biofilm-Embedded Bacteria

Antibacterial potential of Swiss honeys and characterisation of their bee‐derived bioactive compounds

Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw Honeys

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