Erhitzungs- und Lichteinfluß auf Fermente und Inhibine des Honigs

Duisberg, Herwarth; Warnecke, Bernd

doi:10.1007/bf01885567

Cited by 14 publications

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“…The low levels of antibacterial activity seen in many samples in the present study could be the result of loss of activity during processing and handling of the honey by the apiarists. The glucose oxidase that generates hydrogen peroxide when honey is diluted is denatured by heat (White & Subers 1964a;White 1966;Bogdanov et a1 1987) and light (Duisberg & Warnecke 1959;White & Subers 1964b;Dustmann 1979). Revathy & Baneji (1980) concluded that processing of raw honey before marketing reduces its antibacterial activity.…”

Section: Discussionmentioning

confidence: 99%

“…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).…”

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confidence: 99%

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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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Section: Discussionmentioning

confidence: 99%

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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 isolate E. coli O157, the collected samples from children, calves and mice were cultured on MacConckey agar, eosin methyline blue media and Sorbitol MacConkey agar after being enriched in Moosel' s enteric enrichment broth for 24 h at 37°C. To isolate S. typhimurium the samples were cultured on XLD media and Salmonella-Shigella agar after being enriched in Selinite F broth for 18 h at 37°C (8,18,23).…”

Section: Isolation and Identification Of Escherichia Coli O157:h7 Andmentioning

confidence: 99%

“…The concentration of honey had an impact on antibacterial activity as observed in Table V: in the disc diffusion test a 5% concentration of the four honey samples produced no antibacterial effect on S. typhimurium and a small inhibition zone against E. coli O157:H7 when compared to honey concentrations of 10% and 20%. Duisberg and Warnecke (18) reported low antimicrobial activity when honey was exposed to heat and light. Khristov and Mladenov (30) and Chambonnand (12) found that the concentration of honey needed for complete inhibition of E. coli growth was 20%.…”

Section: The Antimicrobial Activity Of Honeymentioning

confidence: 99%

Antibacterial activity of bee honey and its therapeutic usefulness against Escherichia coli 0157:H7 and Salmonella typhimurium infection

Badawy¹,

Shafii²,

Tharwat³

et al. 2004

Rev. Sci. Tech. OIE

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The authors studied the effect of storage period and heat on the physical and chemical properties of honey and proceeded to study the antibacterial effect of honey on Escherichia coli and Salmonella typhimurium. In samples of honey (Egyptian clover honey) that were heat-treated and stored over a long period of time, water content decreased, hydroxymethyl furfural (HMF) was produced and increased in concentration, and enzyme activity decreased. Colour, measured in optical density, was markedly affected in honey samples stored over long periods of time, as was the refractive index, but electrical conductivity remained unaffected by storage or heating. Similarly, the storage period had no effect on pH value. To study the therapeutic effect of honey on E.coli and S. typhimurium, 25 isolates of E. coli O157:H7 (18.5%) and 49 isolates of S. typhimurium (36.2%) were isolated from 135 samples taken from children and calves (30 stool samples from children and 105 samples from calf organs and faecal swabs). Most E. coli O157:H7 and S. typhimurium isolates were highly resistant to most antibiotic discs. In vitro, the antibacterial effect of honey was more pronounced on E. coli O157:H7 than on S. typhimurium. Water content, pH value, HMF and the presence of H 2 O 2 all played an important role in the potency of clover honey as an antibacterial agent. In vivo, mice were used as a model for studying the parenteral usefulness of honey as an antibacterial agent against both pathogens. The antibacterial activity of honey that had been stored over a long period of time decreased and high concentrations of honey proved more effective as antibacterial agents. In this study there was lower mortality among mice treated with honey but the parenteral application of honey and its therapeutic properties require further investigation.

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“…Prica (1938) generally confirmed the existence of an antibacterial principle, but noted that it was nearly insensitive to diffuse daylight, resisting 20 months standing in the laboratory. Duisberg and Warnecke (1959) examined in some detail the effect of light on inhibine.…”

Section: Introductionmentioning

confidence: 99%

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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Erhitzungs- und Lichteinfluß auf Fermente und Inhibine des Honigs

Cited by 14 publications

References 0 publications

A Survey of the Antibacterial Activity of Some New Zealand Honeys

A Survey of the Antibacterial Activity of Some New Zealand Honeys

Antibacterial activity of bee honey and its therapeutic usefulness against Escherichia coli 0157:H7 and Salmonella typhimurium infection

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

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