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

Godočíková, Jana; Bugarova, Veronika; Kast, Christina; Majtán, V.; Majtán, Juraj

doi:10.1002/jsfa.10043

Cited by 15 publications

(19 citation statements)

References 24 publications

(29 reference statements)

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“…However, the qualitative parameters of medical-grade honey have not yet been defined. Several studies have provided compelling evidence that every raw honey sample regardless of its botanical and geographical origin exhibits antibacterial activity, irrespective of the sugar content alone [ 7 , 24 , 25 , 26 ]. Identification of key antibacterial compounds, namely GOX and methylglyoxal (MGO), responsible for the pronounced antibacterial activity of different honeys, opens a new avenue in the fabrication of engineered artificial honey-like wound care products.…”

Section: Discussionmentioning

confidence: 99%

Effects of the Carbohydrate Sources Nectar, Sucrose and Invert Sugar on Antibacterial Activity of Honey and Bee-Processed Syrups

et al. 2021

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Honey is a functional food with health-promoting properties. Some types of honey are used in wound care for the treatment of acute and chronic infected wounds. Increased interest in using honey as a functional food and as a base for wound care products causes limited availability of raw honey. Numerous studies suggest that the protein content of honey is mainly comprised of bee-derived proteins and peptides, with a pronounced antibacterial effect. Therefore, the aim of our study was to characterize for the first time the antibacterial activity of raw honeys and bee-processed syrups which were made by processing sucrose solution or invert sugar syrup in bee colonies under field conditions. Furthermore, we compared the contents of glucose oxidase (GOX) and the levels of hydrogen peroxide (H2O2) in honey samples and bee-processed syrups. These parameters were also compared between the processed sucrose solution and the processed invert sugar syrup. Our results clearly show that natural honey samples possess significantly higher antibacterial activity compared to bee-processed syrups. However, no differences in GOX contents and accumulated levels of H2O2 were found between honeys and bee-processed syrups. Comparison of the same parameters between bee-processed feeds based on the two artificial carbohydrate sources revealed no differences in all measured parameters, except for the content of GOX. The amount of GOX was significantly higher in bee-processed sucrose solutions, suggesting that processor bees can secrete a higher portion of carbohydrate metabolism enzymes. Determination of honey color intensity showed that in bee colonies, bee-processed syrups were partially mixed with natural honey. Further research is needed to identify the key botanical compounds in honey responsible for the increased antibacterial potential of honey.

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Section: Discussionmentioning

confidence: 99%

Effects of the Carbohydrate Sources Nectar, Sucrose and Invert Sugar on Antibacterial Activity of Honey and Bee-Processed Syrups

et al. 2021

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“…Honey is definitely the most studied bee product regarding its antimicrobial properties. It is reported to exert antibacterial [ 4 , 5 , 6 , 7 ], antifungal [ 8 ], and antiviral activity [ 9 , 10 , 11 ]. In addition, it exhibits anti-inflammatory and wound-healing action [ 12 ], as well as anticancer properties [ 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Biological Properties of Bee Bread Collected from Apiaries Located across Greece

et al. 2021

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Bee bread is the only fermented product of the beehive. It constitutes the main source of proteins, lipids, vitamins, and macro- and microelements in honeybee nutrition and it exerts antioxidant and antimicrobial properties, though research on these aspects has been limited so far. In this study 18 samples of Greek bee bread, two of which were monofloral, were collected during different seasons from diverse locations such as Crete and Mount Athos and were tested for their bioactivity. Samples were analyzed for their antibacterial properties, antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC). The antimicrobial activity of each sample was tested against Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae, and Salmonella typhimurium. Our data demonstrate that all samples exert inhibitory and most of them bactericidal activity against at least two pathogens. Furthermore, all samples exert significant antioxidant activity, where the monofloral Castanea Sativa sample demonstrated superior antioxidant activity. Nevertheless, the antioxidant and antimicrobial activity were not strongly correlated. Furthermore, machine learning methods demonstrated that the palynological composition of the samples is a good predictor of their TPC and ABTS activity. This is the first study that focuses on the biological properties of Greek bee bread and demonstrates that bee bread can be considered a functional food and a possible source of novel antimicrobial compounds.

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“…Determination of H 2 O 2 content: H 2 O 2 content in honey samples was determined by using the Megazyme GOX assay kit (Megazyme International Ireland Ltd., Bray, Co. Wicklow, Ireland), which is based on H 2 O 2 release, after glucose oxidase catalysis of the oxidation of β-D-glucose to D-glucono-δ-lactone [40][41][42]. As a standard, H 2 O 2 diluted to 9.8-312.5 µM was used.…”

Section: Determination Of Physicochemical Parameters (All the Analyses Were Done In Triplicate)mentioning

confidence: 99%

An In Vitro Study of Different Types of Greek Honey as Potential Natural Antimicrobials against Dental Caries and Other Oral Pathogenic Microorganisms. Case Study Simulation of Oral Cavity Conditions

et al. 2021

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To study the antibacterial effect of different Greek honeys, samples of citrus honey, Saturja spp. Honey, and oregano and sage honey were collected directly from producers. Manuka honey and artificial honey were used as controls. The honeys were diluted in various concentrations to determine the minimum inhibitory concentration (MIC) and were also placed in agar wells to determine the inhibitory zones of growth. The bacteria tested were two reference strains and five pathogens isolated from patients with various dental ailments. A series of samples were diluted with artificial saliva instead of distilled water to simulate the conditions in the oral cavity. The results show that in most cases the Greek honeys, and particularly the citrus honey and the oregano and sage honey, outperformed the antibacterial activity of manuka honey against all tested bacteria. This performance was due to the hydrogen peroxide as well as to other components of the honeys, that is, peptides and other substances such as phenolic compounds and flavonoids. Artificial saliva enhanced the antibacterial effect of the honeys in comparison to distilled water.

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

Cited by 15 publications

References 24 publications

Effects of the Carbohydrate Sources Nectar, Sucrose and Invert Sugar on Antibacterial Activity of Honey and Bee-Processed Syrups

Effects of the Carbohydrate Sources Nectar, Sucrose and Invert Sugar on Antibacterial Activity of Honey and Bee-Processed Syrups

Biological Properties of Bee Bread Collected from Apiaries Located across Greece

An In Vitro Study of Different Types of Greek Honey as Potential Natural Antimicrobials against Dental Caries and Other Oral Pathogenic Microorganisms. Case Study Simulation of Oral Cavity Conditions

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