Potential antimicrobial activity of honey phenolic compounds against Gram positive and Gram negative bacteria

Leyva-Jiménez, Francisco Javier; Lozano‐Sánchez, Jesús; Borrás-Linares, Isabel; Cádiz-Gurrea, María de la Luz; Mahmoodi-Khaledi, Elaheh

doi:10.1016/j.lwt.2018.11.015

Cited by 55 publications

(38 citation statements)

References 27 publications

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“…The MIC 50 values of the assessed honeys against S. aureus also correlated with FRAP (τ = 0.220; p ≤ 0.05) ( Table 2 ), indicating the contribution of honey's antioxidant compounds to its antibacterial activity. This is further supported by Leyva-Jimenez et al (2019) , where the extracted phenolic content of honey had similar antibacterial potency as whole honey samples for a range of bacterial species ( Leyva-Jimenez et al, 2019 ). Despite no correlation being found between MIC 50 and TPC, when the phenolic content is controlled for, the MIC 50 of the samples is no longer associated with FRAP ( p = 0.198).…”

Section: Resultsmentioning

confidence: 66%

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

Hunter

Ghildyal

D’Cunha

et al. 2021

Current Research in Food Science

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Honey is a supersaturated sugar solution produced from plant nectar, with its composition influenced by geographic and floral origins, and with several properties contributing to its health-related abilities. This study aimed to determine the bioactive composition, antioxidant characteristics, antibacterial activity, and physicochemical properties of commercial Australian honeys. In total, 42 commercial Australian honeys were selected, and categorised according to front-label descriptions. Honeys were analysed: quality (Hydroxymethylfurfural); colour (colour intensity, L*,a*,b* ); bioactive composition (phenolic, flavonoid, and carotenoid content); antioxidant characteristics (DPPH, CUPRAC, FRAP); antibacterial activity (MIC 50 ); physicochemical properties (pH, TSS, viscosity, a w ). Colour intensity correlated with each assessed bioactive compound and antioxidant characteristic ( p ≤ 0.001). MIC 50 ( S. aureus ) was associated with FRAP and a w , suggesting mechanisms of action for honey's antibacterial activity. Manuka-type honeys had higher colour intensity (1440 (98.5) mAU) than other categories ( p ≤ 0.05), and consistently higher bioactive and antioxidant properties. This provides the potential to inform antioxidant-related health outcomes.

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Section: Resultsmentioning

confidence: 66%

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

Hunter

Ghildyal

D’Cunha

et al. 2021

Current Research in Food Science

View full text Add to dashboard Cite

show abstract

“…The antibacterial activity of organic acids has been reported, with the undissociated fraction of the acid showing the highest activity due to its lipophilic nature, since it can cross the cell membrane and dissociate in the cytoplasm of the microorganism [ 44 ]. On the other hand, the high osmolarity of glucose also makes it an optimal component for the inhibition of such bacteria [ 45 ].…”

Section: Resultsmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Anthocyanins Using Natural Deep Eutectic Solvents and Their Incorporation in Edible Films

et al. 2021

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Extracts rich in bioactive compounds added to edible films have allowed the development of active packaging that increases the shelf life of food. However, it is necessary to search for solvents that are nontoxic and not harmful to the environment, with natural deep eutectic solvents (NADES) being an attractive and easily synthesized alternative. This research aimed to design NADES by lyophilization to be used in the extraction of anthocyanins from the Chilean Luma chequen (Molina) A. Gray berry, and subsequently adding them to the matrix of edible ƙ-carrageenan films. For this purpose, ultrasound-assisted extraction (UAE) was used and the anthocyanin content was evaluated with the pH differential method. The antioxidant capacity of extracts was determined by DPPH assay and the antibacterial capacity by diffusion agar tests. The results obtained indicate that the designed NADES are efficient at extracting anthocyanins, reaching concentrations between 81.1 and 327.6 mg eq cyanidin 3-glucoside/100 g dw of L. chequen (Molina) A. Gray. The extracts reached inhibition diameters between 5 and 34 mm against Escherichia coli, Staphylococcus aureus, and Salmonella typhi strains. Once the extracts were incorporated into ƙ-carrageenan films, active edible films with antioxidant and antibacterial capacities were obtained.

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“…The honey phenolic fraction can include benzoic acids such as syringic acid, its aldehyde syringaldehyde, and its ester methylsyringate. The latter has been detected in Manuka honey [51,52], Iranian unifloral honeys such as Persian rose, hawthorn, and thyme [51], and also identified as a biomarker of asphodel honey [53,54]. Gallic acid was the most concentrated phenolic acid quantified in strawberry tree honey, accounting for 54.44% of the phenolic acid content, which was followed by 4-hydroxybenzoic acid and caffeic acid [55].…”

Section: Honey Phenolic Fraction and Bioactive Compoundsmentioning

confidence: 96%

“…Ellagic acid, typically found in raspberry honey, was also detected in lingonberry honey by Salonen et al [42]. Phenyllactic acid and p-HBA (para-hydroxybenzoic acid) were the benzoic acids found in the highest concentration in honeys from Iran [51]. Cinnamic acid has been detected in chestnut honey [58] and is typically found in high concentrations in heather honey, together with myricetin and abscisic acid derivatives [46].…”

Section: Honey Phenolic Fraction and Bioactive Compoundsmentioning

confidence: 97%

“…Coumaric acid is the most represented cinnamic acid derivative in buckwheat honey [42]. Among the flavonoids, pinobanksin has been found to be abundant across various Iranian honey samples of different botanical origin [51]. It was also the most abundant flavonoid, together with pinocembrin (36% and 23% of total flavonoid content, respectively), identified in Manuka honey [52].…”

Section: Honey Phenolic Fraction and Bioactive Compoundsmentioning

confidence: 98%

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The Rediscovery of Honey for Skin Repair: Recent Advances in Mechanisms for Honey-Mediated Wound Healing and Scaffolded Application Techniques

2021

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Honey is a honey-bee product obtained mainly by the enzymatic processing of nectar from a variety of plants, which leads to the wide range of colours and flavours available on the market. These organoleptic and nutritional features are influenced by the chemical composition, which in turn depends on the botanical origin. Bioactive compounds account for honey beneficial activity in medical applications, which explains the extensive use of honey in ethno-pharmacology since antiquity, from cough remedies to dermatological treatments. Wound healing is one of the main therapeutic uses of honey, and various design options in pharmaceutical technology such as smart delivery systems and advanced dressings are currently being developed to potentiate honey’s valuable properties for better performance and improved final outcome. In this review, we will focus on the latest research that discloses crucial factors in determining what properties are most beneficial when considering honey as a medicinal product. We will present the most recent updates on the possible mechanisms responsible for the exceptional effects of this ageless therapeutical remedy on skin repair. Furthermore, the state-of-the-art in application techniques (incorporation into scaffolds as an alternative to direct administration) used to enhance honey-mediated wound-healing properties are explored.

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Potential antimicrobial activity of honey phenolic compounds against Gram positive and Gram negative bacteria

Cited by 55 publications

References 27 publications

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

Ultrasound-Assisted Extraction of Anthocyanins Using Natural Deep Eutectic Solvents and Their Incorporation in Edible Films

The Rediscovery of Honey for Skin Repair: Recent Advances in Mechanisms for Honey-Mediated Wound Healing and Scaffolded Application Techniques

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