Antimicrobial Activity ofHoney and Characterization of Its Bioactive Compounds in Comparison With Important Commercial Honeys.
Front Microbiol. 2019 ;10:263. Epub 2019 Feb 25. PMID: 30858831
There is an urgent need for new effective antimicrobial agents since acquired resistance of bacteria to currently available agents is increasing. The antimicrobial activity of Mono-floralhoney produced from Australian grownwas compared with the activity of commercially available honeys derived fromspecies and with Jarrah honey for activity against clinical and non-clinical strains of(methicillin-susceptible and methicillin-resistant strains),, and. The minimum inhibitory concentration (MIC) forhoney was in the range of 6-25% (w/v) for all species examined. The MICs forhoneys were generally similar to those ofhoney, but MICs were higher for Super manuka and Jarrah honeys and lower for Tea tree honey. Staphylococci were more susceptible to all honeys thanand. Pretreatment of honey with catalase increased the bacterial growth at MIC of Tea tree honey (35%), Super Manuka (15%), Jarrah honeys (12%), andhoney (10%), indicating variable contributions of hydrogen peroxide to antimicrobial activity. Manuka and Jelly bush honeys retained their antimicrobial activity in the presence of catalase, indicating the presence of other antimicrobial compounds in the honey. An LC-MS/MS method was developed and used to identify possible antimicrobial phenolic compounds inhoney and flowers, and five commercial honeys. The chemical markers characteristic ofhoney and honeys oforigin were phenyllactic acid and methyl syringate. Overall, the bioactive compounds with antimicrobial and antioxidant activity inhoney suggested a possible use for topical application and in wound care.