Phytochemicals-mediated production of hydrogen peroxide is crucial for high antibacterial activity of honeydew honey

Abstract

Honeydew honey is increasingly valued due to its pronounced antibacterial potential; however, the underlying mechanism and compounds responsible for the strong antibacterial activity of honeydew honey are still unknown. The aim of this study was to investigate the inhibition of bacterial growth of 23 honeydew honey samples. Activity of bee-derived glucose oxidase (GOX) enzyme, the content of defensin-1 (Def-1) and hydrogen peroxide (H2O2), and total polyphenol content were determined in the 23 honey samples. Our results demonstrated that antibacterial activity of honeydew honey was equivalent to medical-grade manuka and kanuka honey and was abolished by catalase. Although H2O2 is an important factor in the inhibition of bacterial growth, polyphenolic compounds and their interaction with H2O2 are the key factors responsible for high antibacterial activity of honeydew honey. In addition, our results indicated that the antibacterial activity of honeydew honey is not dependent on GOX-mediated production of H2O2 or the presence of Def-1.

Vitamin C Enhances the Antibacterial Activity of Honey against Planktonic and Biofilm-Embedded Bacteria

“…Indeed, H 2 O 2 was shown to be a major antibacterial compound of natural honey. H 2 O 2 is generally produced by glucose oxidase (GOX)-mediated conversion of glucose to gluconic acid under aerobic conditions in diluted honey [14]; however, our recent study suggested that H 2 O 2 in diluted honeydew honeys is likely also produced via an alternative non-enzymatic pathway, where plant polyphenols may take part in the process of gradual H 2 O 2 production [12]. In addition, the antibacterial activity of honey can be enhanced through enrichment with antimicrobial peptides [15], α-cyclodextrin [16], or essential oil [17].…”

“…The antibacterial activity of manuka and kanuka honeys are mainly mediated by highly reactive methylglyoxal [9][10][11]. Blossom honeys such as acacia, rapeseed, linden, and sunflower, together with honeydew honeys, exhibit antibacterial activities mainly mediated by the presence of hydrogen peroxide (H 2 O 2 ) [12,13]. Indeed, H 2 O 2 was shown to be a major antibacterial compound of natural honey.…”

Testimony for veterinary apitherapy

“…26 Although H 2 O 2 is an important factor in the bacterial growth inhibition, polyphenolic compounds and their interaction with H 2 O 2 are the key factors responsible for honey high antibacterial activity. 28 Other micro components honey glycoprotein fractions as antimicrobial peptide bee defensin-1 11,22 exhibited strong growth inhibition by binding and agglutination of bacterial cells or membrane permeabilization of bacterial cells. 29,30 Moreover, the presence of methylglyoxal(MGX) exhibited in manuka honey may modify some honey proteinaceous compounds and therefore affect the glucosidase activity 31 sharing in antimicrobial action.…”

Antimicrobial Activities of some Egyptian Bee Honeys against Staphylococcus aureus And Pseudomonas aeruginosa

“…The highest value of H 2 O 2 was detected in clover honey from market (51.71±0.32), then from El-Faiyum governorate (48.56±0.60) following by sesame honey from Asyut governorate (38.36± 0.45) while, the lowest value was estimated in citrus market honey (2.89 ±0.05). Both of low pH and H 2 O 2 besides major antibacterial factors work together by different mechanisms to inhibit or kill bacteria in bee honeys (Bucekova et al, 2018). Moreover, antibacterial activity in bee honey is mainly depended on H 2 O 2 which tested in 233 honey samples from different botanical origins .…”

“…There are multiple factors working together in the mechanism of inhibitory activity for the growth of microbes Martinotti et al, 2019) Recently, hydrogen peroxide (H 2 O 2 ) is the main factor of the inhibitory effect against microbial growth in blossom honey and honeydew honeys. Moreover, H 2 O 2 produced mainly from glucose oxidation and be accumulated when honey ripens (Bucekova et al, 2018 and. In addition, there are other factors than peroxide that interfere with the process of inhibiting the microbes growth, such as physiochemical properties, high-acid osmosis, phenolic compounds (Kwakman et al, 2010 andFea's et al, 2013).…”