Antimicrobial activity of different <scp>F</scp>innish monofloral honeys against human pathogenic bacteria

Huttunen, Sanna; Riihinen, Kaisu R.; Kauhanen, Jussi; Tikkanen-Kaukanen, Carina

doi:10.1111/apm.12039

Cited by 35 publications

(41 citation statements)

References 37 publications

(47 reference statements)

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“…The activity was not MGO-dependent and may result from several known and unknown factors. In this study and as also shown in our previous studies on conventional Finnish honeys (Huttunen et al 2013), different honeys have varying and diverse effects on the growth of bacteria. Each organism has unique response profile to different honeys, and the antimicrobial effects are due to combination of several factors in honeys.…”

Section: Discussionsupporting

confidence: 83%

“…In honey F, the main floral source was willow herb. In our previous study with Finnish monofloral honeys (Huttunen et al 2013), we found that the best antimicrobial activities were received with willow herb (E. angustifolium), heather (Calluna vulgaris), and buckwheat (Fagopyrum esculentum) honeys against the studied human pathogenic streptococcal and staphylococcal strains. In the present study, honey E had the second best activity after honey F. In honey E, the major nectar source was clover.…”

Section: Resultsmentioning

confidence: 92%

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Antimicrobial activity of organic honeys against food pathogenic bacterium Clostridium perfringens

Oinaala

Lehesvaara²,

Lyhs

et al. 2015

Org. Agr.

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Against Clostridium perfringens, a common cause of food poisoning, antimicrobial activity and methyglyoxal (MGO) contents of six multifloral organic honeys were investigated, five from Finland and one from Argentinian and Hungarian origin. For the antimicrobial assessment, a disc diffusion method was used with zone of inhibition expressed as a diameter. Four honeys had inhibitory activity (diameter >8 mm) compared to control (diameter of 6.1 mm±1.5) at the concentration of 50 % (w/v). The highest activity was induced by North Carelien multifloral honey F with willow herb as the main floral source (diameter of 14.3 mm ±0.6), followed by other North Carelien multifloral honey E (diameter of 11.0 mm±2) with clover as the main floral source. For honey F, the minimal inhibitory concentration (MIC) was 20 % (w/v). MGO was quantified by HPLC and varied from 22 to 27 mg/kg. MGO had no correlation to the detected activity. This is a novel finding on the antibacterial activity of native organic honeys and against C. perfringens.

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Section: Discussionsupporting

confidence: 83%

Section: Resultsmentioning

confidence: 92%

Antimicrobial activity of organic honeys against food pathogenic bacterium Clostridium perfringens

Oinaala

Lehesvaara²,

Lyhs

et al. 2015

Org. Agr.

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“…Several authors also studied the correlations between color and antibacterial activities with content of the bioactive compounds of honey. Various studies have been conducted to investigate the antimicrobial effects [13][14][15]. Limited studies have been done on Algerian honey.…”

Section: Introductionmentioning

confidence: 99%

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Ahmed¹,

Khiati²,

Saad³

et al. 2016

J Food Process Technol

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The objective of this research work was to evaluate the effect of heat processing on antibacterial capacity of Sahara honey (SH). Various thermal treatments were carried out at 25°C, 50°C, 75°C and 100°C for 15 min, 30 min, and 60 min, and the parameters were determined: colour intensity, phenolic contents and antibacterial activity of two species of bacteria (Staphylococcus aureus and Pseudomonas aeruginosa). The total phenolic contents in honey samples varied from 0.55 and 1.54 mg of gallic acid equivalent (GAE) in gram of honey. MIC values respectively 3.12 to 12.5 mg/ml and zone of growth inhibition respectively 2.65 mm to 19 mm. Exposures of SH at 75°C and 100°C, no inhibition of Staphylococcus aureus and Pseudomonas aeruginosa growth was detected. Statistical analysis demonstrated positive correlations between color intensity and polyphenol contents and negative correlations with antibacterial capacity. Data from present results revealed that unheated and heat-treated Sahara honey showed growth inhibitory effect against Staphylococcus aureus and Pseudomonas aeruginosa with variable degrees.

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“…High acidity and sugar concentration as well as hydrogen peroxide generation play in this case supporting roles [39,40]. As a consequence, antimicrobial activity of this honey is not afected by heat treatment, catalase or proteolytic enzymes (hydrolysing glucose oxidase) [37,40]. Several investigations in vitro conirmed high bactericidal, including antistaphylococcal activity of this honey [e.g.…”

Section: Honey As a Potential Antistaphylococcal Agentmentioning

confidence: 70%

“…High anti-staphylococcal potential of honeys was also conirmed for clinical isolates of these bacteria, including MRSA strains. Efective inhibition of growth of MRSA isolates has been revealed in the case of mentioned above Chilean honey obtained from Ulmo tree [32], Malaysian melaleuca honey [35], some Thai honeys, especially from longan lower [36], Finland [37] and also many other geographical regions. Moreover, some authors revealed high activity of honey in eradication MRSA infections using in vivo models [38].…”

Section: Honey As a Potential Antistaphylococcal Agentmentioning

confidence: 99%

Bee Products and Essential Oils as Alternative Agents for Treatment of Infections Caused by S. aureus

Szweda¹,

Kot²

2017

Frontiers in Staphylococcus Aureus

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Bacteria of the genus Staphylococcus are important human and veterinary pathogens. A crucial characteristic for this group of bacteria is that they can easily acquire mechanisms of antibiotic resistance for a plethora of antibiotics currently in use for human and animal therapies. Therefore, there is a great need to ind novel, non-antibiotic chemotherapeutics with marked antistaphylococcal activity. Promising but still underestimated group of potential antistaphylococcal chemotherapeutics constitute bee products: honey, pollen, royal jelly, fermented pollen and especially propolis. Another group of natural products that exhibit promising antibacterial activity is essential oils. Usefulness of bee products and essential oils in the treatment of infections caused by S. aureus has been conirmed by results of many investigations carried out by researches in diferent regions of the world. In this chapter, we have presented the review of publication in this area as well as perspectives and limitations of future applications of these two groups of natural products.

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Antimicrobial activity of different Finnish monofloral honeys against human pathogenic bacteria

Cited by 35 publications

References 37 publications

Antimicrobial activity of organic honeys against food pathogenic bacterium Clostridium perfringens

Antimicrobial activity of organic honeys against food pathogenic bacterium Clostridium perfringens

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Bee Products and Essential Oils as Alternative Agents for Treatment of Infections Caused by S. aureus

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