Diversity of Monofloral Honey Based on the Antimicrobial and Antioxidant Potential

Hulea, Anca; Obiștioiu, Diana; Cocan, Ileana; Alexa, Ersilia; Negrea, Monica; Neacşu, A.; Hulea, Călin; Pascu, C.; Costinar, L.; Iancu, I.; Tîrziu, E.; Herman, V.

doi:10.3390/antibiotics11050595

Cited by 17 publications

(21 citation statements)

References 68 publications

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Section: Antimicrobial Activitysupporting

confidence: 88%

“…Our results are similar in the case of rapeseed honey with those obtained by [79] in terms of antimicrobial activity against S. typhimurium, E. coli and C. albicans. Contrary to our findings, [79] reported good antimicrobial activity for S. pyogenes, S. flexneri, P. aeruginosa and E. influenzae. Differences between the results can be attributed to the source of honey (beekeepers, supermarket, organic stores) and its processing [85], being valid for all types of honey analysed.…”

Section: Antimicrobial Activitysupporting

confidence: 88%

“…Similar results on the antimicrobial activity of acacia honey have been obtained by other authors [79,82]. Reduced antimicrobial activity of acacia honey against S. aureus and P. aeruginosa was observed by [5,83], who reported good antimicrobial activity of it against E. coli and a weaker activity against C. albicans.…”

Section: Antimicrobial Activitysupporting

confidence: 86%

“…Research conducted by [79] showed reduced antimicrobial activity (expressed in BIR/MIR) of linden honey against the bacteria S. pyogenes, S. aureus, P. aeruginosa, S. typhimurium and C. parapsilopis, and good antimicrobial activity against S. flexneri (8.53-17.66%), E. coli (5.63-15.65%) and E. influenzae (15.09-26.17%). The authors of [80] reported linden honey average MIC values of 7.3% against S. aureus and 11.5% against P. aeruginosa, and [81] observed high antimicrobial activity against S. pneumoniae (MIC 21.3-42.5%).…”

Section: Antimicrobial Activitymentioning

confidence: 99%

“…The MIC is defined as the lowest compound concentration that yields no visible microorganism growth. Our previous research described the method of MIC determination based on the microbial mass loss by measurement of OD by spectrophotometry according to ISO 20776-1:2019 [79,92].…”

Section: Antimicrobial Activitymentioning

confidence: 99%

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Chemical Composition, Antioxidant and Antimicrobial Activity of Some Types of Honey from Banat Region, Romania

et al. 2022

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Honey is a natural product with multiple health benefits. The paper presents the chemical characterization and the antioxidant and antimicrobial potential of ten types of honey (knotweed, linden, wild cherry, acacia, honeydew, oilseed rape, sunflower, phacelia, plain polyflora and hill polyflora) from the Banat region, Romania. We studied the water content, dry matter, impurities, acidity and pH of honey. We also determined the content of reducing sugar, minerals and flavonoids and the total phenolic content. All honey samples analysed showed good nutritional characteristics according to the standard codex for honey. From the analysis of the mineral content of the honey samples, we observed a variability in the macro and microminerals, influenced by the botanical origin, ranging between 0.25% (wild cherry honey) and 0.54% (honeydew). The toxic metals’ (Cd and Pb) levels met the standard for almost all samples analysed except for knotweed. The flavonoid content of the samples ranged from 9.29 mg QE/100 g for wild cherry honey to 263.86 mg QE/100 g for linden honey, and for polyphenols between 177.6 mgGAE/100 g for acacia honey and 1159.3 mgGAE/100 g for honeydew. The best antioxidant capacity was registered in the case of linden honey (79.89%) and honeydew (79.20%) and the weakest in acacia (41.88%) and wild cherries (50.4%). All studied honey samples showed antimicrobial activity, depending on the type of honey, concentration and strain analysed. The novelty of this study is given by the complex approach of the study of honey quality, both from the perspective of chemical attributes and the evaluation of the antimicrobial potential on specific strains in correlation with the botanical and geographical origin of the analyzed area.

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Section: Antimicrobial Activitysupporting

confidence: 88%

Section: Antimicrobial Activitysupporting

confidence: 88%

Section: Antimicrobial Activitysupporting

confidence: 86%

Section: Antimicrobial Activitymentioning

confidence: 99%

Section: Antimicrobial Activitymentioning

confidence: 99%

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Chemical Composition, Antioxidant and Antimicrobial Activity of Some Types of Honey from Banat Region, Romania

et al. 2022

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Mānuka honey as Rongoā for animals in agriculture

McCoard,

Pavan,

Butowski

et al. 2023

New Zealand Journal of Agricultural Research

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Characterisation of physicochemical parameters and antibacterial properties of New Caledonian honeys

Bucekova,

Godocikova,

Gueyte

et al. 2023

PLoS ONE

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Honey is an attractive natural product with various health benefits. A few honey-based commercial products have successfully been adopted in clinics to improve wound healing. However, screening of other potential sources of medical-grade honey, in particular, honeys from territories with high floral species diversity and high endemicity, is highly needed. The goal of this study was to characterise the physicochemical and antibacterial properties of New Caledonian honey samples (n = 33) and to elucidate the major mechanism of their antibacterial action. Inhibitory antibacterial activity of honeys against Staphylococcus aureus and Pseudomonas aeruginosa was determined with a minimum inhibitory concentration (MIC) assay. Enzymatic activity of glucose oxidase and the content of hydrogen peroxide (H2O2) in honey samples were analysed. Furthermore, total protein content of honeys together with their electrophoretic protein profiles were also determined in the study. The antibacterial efficacy of 24% of the tested honey samples was slightly superior to that of manuka honey with unique manuka factor 15+. The antibacterial activity of catalase-treated honey sample solutions was significantly reduced, suggesting that H2O2 is a key antibacterial compound of diluted honeys. However, the kinetic profiles of H2O2 production in most potent honeys at a MIC value of 6% was not uniform. Under the experimental conditions, we found that a H2O2 concentration of 150 μM in diluted honeys is a critical concentration for inhibiting the growth of S. aureus. In contrast, 150 μM H2O2 in artificial honey solution was not able to inhibit bacterial growth, suggesting a role of phytochemicals in the antibacterial activity of natural honey. In addition, the continuous generation of H2O2 in diluted honey demonstrated an ability to counteract additional bacteria in re-inoculation experiments. In conclusion, the tested New Caledonian honey samples showed strong antibacterial activity, primarily based on H2O2 action, and therefore represent a suitable source for medical-grade honey.

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Diversity of Monofloral Honey Based on the Antimicrobial and Antioxidant Potential

Cited by 17 publications

References 68 publications

Chemical Composition, Antioxidant and Antimicrobial Activity of Some Types of Honey from Banat Region, Romania

Chemical Composition, Antioxidant and Antimicrobial Activity of Some Types of Honey from Banat Region, Romania

Mānuka honey as Rongoā for animals in agriculture

Characterisation of physicochemical parameters and antibacterial properties of New Caledonian honeys

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