Ein Verfahren zur Beurteilung der örtlichen inhibitorischen (keimvermehrungshemmenden) Wirkung von Honigsorten verschiedener Herkunft

Döld, H.; Witzenhausen, R.

doi:10.1007/bf02149974

Cited by 19 publications

(8 citation statements)

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“…Inhibine assays were made on several irradiated honey samples by the modification by Schade et al (1958) of the Dold and Witzenhausen (1955) bacteriological procedure using Staphylococcus aureus. The results (Table 13) were as expected from our previous correlation (White and Subers, 1963) of inhibine and peroxide accumulation values.…”

Section: Contrarymentioning

confidence: 99%

“…The much greater convenience and sensitivity of the peroxide STLI)II<S ON IlONE\' assay over the biological assay of Dold and Witzenhausen (1955) has permitted us to examine further the effect of light on peroxide accumulation (inhibine) in honey. We found that honeys fall into two general categories with respect to the effect of light on peroxide accumulation.…”

Section: Introductionmentioning

confidence: 99%

“…We recently described a chemical assay for hydrogen peroxide accumulation in diluted honey (White and Subers, 1963) which we have shown to be logarithmically related to the inhibine number obtained by microbiological assay. The much greater convenience and sensitivity of the peroxide STLI)II<S ON IlONE\' assay over the biological assay of Dold and Witzenhausen (1955) has permitted us to examine further the effect of light on peroxide accumulation (inhibine) in honey. We found that honeys fall into two general categories with respect to the effect of light on peroxide accumulation.…”

Section: Introductionmentioning

confidence: 99%

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Studies on Honey Inhibine. 4. Destruction of the Peroxide Accumulation System by Light

White

Subers

1964

Journal of Food Science

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SUMMARY Conflicting reports on the sensitivity of honey inhibine (accumulated hydrogen peroxide) to light are resolved by demonstration of great variability in the effect of light on the peroxide accumulation value of different honeys. Destruction of the glucose oxidase in honey by photo‐oxidation has been observed. This enzyme, responsible for peroxide production in diluted honey, is destroyed in either full‐density or diluted honey by visible radiation, with the 425‐525 mμ region most effective. General laboratory illumination, particularly fluorescent‐tube lighting, is highly destructive to inhibine in a sensitive full‐density honey. The liability of the inhibine of a honey sample to photo‐destruction depends on the presence of a heat‐ and light‐stable, non‐volatile sensitizing material; photo‐oxidation is greatest at pH 3 and negligible at pH 6‐7. Immediate adjustment of the pH of honey samples prepared for bacteriological inhibine assay is therefore essential. Inhibine content of honey is not recommended as a quality factor, because of wide variation in light and heat susceptibility and in distribution according to floral source.

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Section: Contrarymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Studies on Honey Inhibine. 4. Destruction of the Peroxide Accumulation System by Light

White

Subers

1964

Journal of Food Science

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“…50 A.D., in Gunther 1934), in recent times these recommendations have gone unnoticed. Little notice has been taken either of research reports demonstrating differences between honeys in their antibacterial potency (Dold & Witzenhausen 1955;Duisberg & Warnecke 1959;Stomfay-Stitz & Kominos 1960;Smith et al 1969;Dustmann 1971Dustmann , 1979James et a1 1972;Daghie et a1 1983;Bogdanov 1984;Radwan et a1 1984;Tomlinson & Williams 1985;Roth et a1 1986;Bogdanov et a1 1987;Dolezal et al 1988).…”

mentioning

confidence: 99%

A Survey of the Antibacterial Activity of Some New Zealand Honeys

Allen

Molan

Reid

1991

Journal of Pharmacy and Pharmacology

456

397

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To assess the variation in antibacterial activity of honey a survey was carried out on 345 samples of unpasteurized honey obtained from commercial apiarists throughout New Zealand. Most of the honeys were considered to be monofloral, from 26 different floral sources. The honeys were tested against Staphylococcus aureus in an agar well diffusion assay, with reference to phenol as a standard. Antibacterial activity was found to range from the equivalent of less than 2% (w/v) phenol to 58% (w/v) phenol, with a median of 13.6 and a standard deviation of 12.5. Neither the age of the honey samples nor whether they had been processed by the apiarist was associated with lower activity. However, the difference between floral sources in the antibacterial activity was very highly significant. Kanuka (Kunzea ericoides (A. Rich.) J. Thompson. Family: Myrtaceae), manuka (Leptospermum scoparium J. R. et G. Forst. Family: Myrtaceae), ling heather (Calluna vulgaris (L.) Hull. Family: Ericaceae) and kamahi (Weinmannia racemosa Linn. f. Family: Cunoniaceae) were shown to be sources likely to give honey with high antibacterial activity. When antibacterial activity was assayed with catalase added to remove hydrogen peroxide, most of the honeys showed no detectable antibacterial activity. Only manuka and vipers bugloss (Echium vulgare L. Family: Boraginaceae) honeys showed this type of activity in a significant proportion of the samples. The high antibacterial activity of manuka honey was in many cases due entirely to this non-peroxide component.

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“…The destruction of therapeutic properties of honey by exposure to light and heat was first reported by Dold and Witzenhausen, who found that inhibine in honey was not stable [94]. Other numerous reports have confirmed this finding, but variations in the properties of honey as a result of heat and light presently reported vary.…”

Section: Factors That May Affect the Therapeutic Potentials Of Honeymentioning

confidence: 88%

Therapeutic Properties of Honey

Nweze¹,

Olovo²,

Nweze³

et al. 2020

Honey Analysis - New Advances and Challenges

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Honey has been used traditionally for ages to treat infectious diseases. These amazing properties of honey are complex as a result of the involvement of various bioactive compounds. Honey is becoming sustainable as a reputable and effective therapeutic agent to practitioners of conventional medicine and to the general public. Its beneficial role has been endorsed due to its antimicrobial, antiviral, anti-inflammatory, and antioxidant activities as well as boosting of the immune system. Also, other medical conditions discussed here which can be treated with honey include but not limited to diarrhea, gastric ulcer, canine recurrent dermatitis, diabetics, tumor, and arthritis, and honey can also be used for skin disinfection and wound healing. Most of the known factors that give honey these properties include its acidity, high sugar, hydrogen peroxide, and other non-peroxide properties. Some factors may affect the therapeutic properties of honey such as exposure to heat and light.

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Ein Verfahren zur Beurteilung der örtlichen inhibitorischen (keimvermehrungshemmenden) Wirkung von Honigsorten verschiedener Herkunft

Cited by 19 publications

References 1 publication

Studies on Honey Inhibine. 4. Destruction of the Peroxide Accumulation System by Light

Studies on Honey Inhibine. 4. Destruction of the Peroxide Accumulation System by Light

A Survey of the Antibacterial Activity of Some New Zealand Honeys

Therapeutic Properties of Honey

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