Antibacterial Properties of Manuka Honey and the Role of Methylglyoxal

Abstract

The unique ecosystems of New Zealand have produced a diverse range of honey over the years, with Manuka honey being one of the most renowned. Produced by Western honeybees extracting nectar from Manuka flowers, this monofloral honey has become known for its distinct antibacterial and anti-inflammatory properties. Whilst antibacterial activity in other honey tend to stem from factors such as hydrogen peroxide content, high viscosity, osmotic effect, and acidic pH, the antibacterial activity of Manuka honey is mainly attributed to methylglyoxal (MGO), a dicarbonyl compound which is found in high concentrations in Manuka honey. This review paper will focus on the antibacterial properties of Manuka honey and the role that MGO plays. Understanding the specific chemical mechanisms that of attack on different strains of bacteria by Manuka honey and the role of MGO is crucial to potentially understanding how new drugs or medicines can combat antibacterial resistance to antibiotics.