In vitro antibacterial activity of Western Australian honeys, and manuka honey, against bacteria implicated in impetigo

Chhawchharia, Ayushi; Haines, Robbie R.; Green, Kathryn J.; Barnett, Timothy C.; Bowen, Asha C; Hammer, Katherine A.

doi:10.1016/j.ctcp.2022.101640

Cited by 2 publications

(1 citation statement)

References 40 publications

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“…It is a sweet mixture of various substances, including glucose, fructose, and other sugars as well as proteins, enzymes, vitamins, minerals, and phytochemicals such as polyphenols [ 14 , 15 ]. Recent studies have documented well the in vitro and in vivo antibacterial and antibiofilm activity of different types of honey against pathogenic bacteria as well as the effect of honey on quorum sensing and bacterial motility [ 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 ]. Previous studies have reported that the antibacterial activity of honey is attributed to a combination of factors, such as hydrogen peroxide (H 2 O 2 ), low pH, methylglyoxal (MGO), antimicrobial peptides, and osmotic stress [ 26 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of Mt. Olympus Honeys on Virulence Factors Implicated in Pathogenesis Exerted by Pseudomonas aeruginosa

et al. 2023

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The aim of this study was to examine the impact of twenty honey samples, harvested in Mt. Olympus (Greece), on the virulence factors implicated in P. aeruginosa pathogenesis. Six key virulence factors (protease and elastase activity, pyocyanin and pyoverdine concentration, biofilm formation, and swimming motility) were selected in order to assess the effect of the tested honeys compared with Manuka honey. All tested honeys demonstrated a significant inhibition of protease and elastase activity compared with the control. Six and thirteen honeys exerted superior protease (no inhibition zone) and elastase (values lower than 55%) activity, respectively, compared with Manuka honey. Seventeen tested honeys exhibited reduced pyoverdine production compared with the control; all tested honeys, except for one, showed an inhibitory effect on pyocyanin production compared with the control. Regarding swimming motility, nine tested honeys demonstrated significantly higher inhibition compared with Manuka honey. Honey concentrations (6% v/v and 8% v/v) had the most profound impact, as they reduced biofilm formation to less than 20% compared with the control. Overall, our data demonstrate a significant inhibition of the virulence factors in the tested Mt. Olympus honeys, highlighting the strong antimicrobial activity against P. aeruginosa, an antibiotic-resistant pathogen of growing concern, which is implicated in severe nosocomial infections globally.

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Section: Introductionmentioning

confidence: 99%

Impact of Mt. Olympus Honeys on Virulence Factors Implicated in Pathogenesis Exerted by Pseudomonas aeruginosa

et al. 2023

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Effect of Low-Temperature Storage on Chemical Composition and Antimicrobial Activity of Honey

Gruznov,

Gruznova,

Sokhlikov

et al. 2024

Food Processing: Techniques and Technology

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Natural honey can change its physicochemical and biological properties during storage. According to State Standard 19792-2017, honey should be stored at ≤ 20°C. Some publications promote long-term storage of honey at temperatures between 0 and –20°C that preserves its physicochemical parameters, especially the content of hydroxymethylfurfural. Promising as they seem, such temperature modes may affect other physicochemical parameters of honey. The research objective was to study the effect of different temperature conditions on various honey samples and their physicochemical and biological parameters during long-term storage. The study applied standard and authentic research methods to fresh linden, buckwheat, and sunflower honey samples obtained from Rostov, Volgograd, Kursk, Voronezh, Saratov, and Krasnodar regions. They were stored in heat, cold, and moisture test chambers M-60/100-500 for 12 months. Hydroxymethylfurfural proved stable at –18°C for 12 months. After 12 months at 18°C, it showed a sharp increase of 472.5–488.1%. The activity of enzymic diastase, D-glucose-1-oxidase, and catalase occurred at all temperature modes after 1 month of storage. At 0–5°C, the changes were minimal: hydrogen peroxide (H2O2) remained stable, and its concentration decreased by ≤ 12.2% after 12 months of storage. Moisture, mass fraction of reducing sugars, and acidity remained stable in all samples. An antimicrobial test by Escherichia coli (strain 1257), Staphylococcus aureus (strain 209-P), and Bacillus cereus (strain 96) showed that the best inhibiting properties belonged to the samples of linden and buckwheat honey stored at 5 and 0°C for 12 months. The optimal temperatures for long-term honey storage were in the range between 5 and 0°C. The results obtained can be used in updated honey storage standards.

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In vitro antibacterial activity of Western Australian honeys, and manuka honey, against bacteria implicated in impetigo

Cited by 2 publications

References 40 publications

Impact of Mt. Olympus Honeys on Virulence Factors Implicated in Pathogenesis Exerted by Pseudomonas aeruginosa

Impact of Mt. Olympus Honeys on Virulence Factors Implicated in Pathogenesis Exerted by Pseudomonas aeruginosa

Effect of Low-Temperature Storage on Chemical Composition and Antimicrobial Activity of Honey

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