Key role of hydrogen peroxide in antimicrobial activity of spring, Honeydew maquis and chestnut grove Corsican honeys on Pseudomonas aeruginosa DNA

Electrospinning of Poly-3-Hydroxybutyrate Fibers Loaded with Chlorophyll for Antibacterial Purposes

This work is devoted to the creation of biocompatible fibrous materials with a high antimicrobial effect based on poly-3-hydroxybutyrate (PHB) and chlorophyll (Chl). The data obtained show the possibility of obtaining fibrous materials from PHB and Chl by electrospinning methods. The obtained electrospun matrices were investigated by the SEM, DSC and FTIR methods. Various key properties of the matrices were evaluated, including hydrophilicity and mechanical strength, as well as photodynamic and light-dependent antimicrobial effects against the conditionally pathogenic microorganism Staphylococcus aureus. The results demonstrate a significant improvement in electrospinning properties for a concentration of 0.5% Chl and a reduction in fiber formation defects, as well as an increase in the strength of nonwovens. It was found that the antimicrobial potential of Chl-PHB (with concentrations of Chl of 1.25 and 1.5%) is higher than that of Chl in free form. It was also determined that irradiation increases the inhibitory effect of Chl, both in free form and in the form of a complex with a polymer.

Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey - A review

Honey is a natural product used since ancient times due to its taste, aroma, and therapeutic properties (antibacterial, antiviral, anti-inflammatory, and antioxidant activity). The purpose of this review is to present the species of microorganisms that can survive in honey and the effect they can have on bees and consumers. The techniques for identifying the microorganisms present in honey are also described in this study. Honey contains bacteria, yeasts, molds, and viruses, and some of them may present beneficial properties for humans. The antimicrobial effect of honey is due to its acidity and high viscosity, high sugar concentration, low water content, the presence of hydrogen peroxide and non-peroxidase components, particularly methylglyoxal (MGO), phenolic acids, flavonoids, proteins, peptides, and non-peroxidase glycopeptides. Honey has antibacterial action (it has effectiveness against bacteria, e.g. Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Acinetobacter, etc.), antifungal (effectiveness against Candida spp., Aspergillus spp., Fusarium spp., Rhizopus spp., and Penicillium spp.), antiviral (effectiveness against SARS-CoV-2, Herpes simplex virus type 1, Influenza virus A and B, Varicella zoster virus), and antiparasitic action (effectiveness against Plasmodium berghei, Giardia and Trichomonas, Toxoplasma gondii) demonstrated by numerous studies that are comprised and discussed in this review.

Rosmarinic Acid Exhibits Antifungal and Antibiofilm Activities Against Candida albicans: Insights into Gene Expression and Morphological Changes

Candida species, opportunistic pathogens that cause various infections, pose a significant threat due to their ability to form biofilms that resist antifungal treatments and immune responses. The increasing resistance of Candida spp. and the limited availability of effective treatments have prompted the research of natural compounds as alternative therapies. This study assessed the antifungal properties of RA against Candida species, focusing on its impact on C. albicans biofilms and the underlying mechanisms. The antifungal efficacy of RA was evaluated using the CLSI M27-A3 microdilution method on both fluconazole-susceptible and -resistant strains. Biofilm formation by C. albicans was assessed through a crystal violet assay, while its antibiofilm activity was analyzed using an MTT assay and field emission scanning electron microscopy (FESEM). Gene expression related to biofilm formation was studied using quantitative real-time PCR (qRT-PCR), and statistical analysis was performed with an ANOVA. Among the 28 Candida strains tested, RA exhibited minimum inhibitory concentration (MIC) values ranging from 160 to 1280 μg/mL. At a 640 μg/mL concentration, it significantly reduced the expression of genes associated with adhesion (ALS3, HWP1, and ECE1), hyphal development (UME6 and HGC1), and hyphal cAMP-dependent protein kinase regulators (CYR1, RAS1, and EFG1) in RAS1-cAMP-EFG1 pathway (p < 0.05). FESEM analysis revealed a reduction in hyphal networks and disruptions on the cell surface. Our study is the first to demonstrate the effects of RA on C. albicans adhesion, hyphae development, and biofilm formation through gene expression analysis with findings supported by FESEM. This approach distinguishes our study from previous studies on the effect of RA on Candida. However, the high MIC values of RA limit its antifungal potential. Therefore, more extensive research using innovative methods is required to increase the antifungal effect of RA.

Anti-bacterial, anti-biofilm and anti-quorum sensing activities of honey: A review

ETHNOPHARMACOLOGICAL RELEVANCE

Man has used honey to treat diseases since ancient times, perhaps even before the history of medicine itself. Several civilizations have utilized natural honey as a functional and therapeutic food to ward off infections. Recently, researchers worldwide have been focusing on the antibacterial effects of natural honey against antibiotic-resistant bacteria.

AIM OF THE STUDY

This review aims to summarize research on the use of honey properties and constituents with their anti-bacterial, anti-biofilm, and anti-quorum sensing mechanisms of action. Further, honey's bacterial products, including probiotic organisms and antibacterial agents which are produced to curb the growth of other competitor microorganisms is addressed.

MATERIALS AND METHODS

In this review, we have provided a comprehensive overview of the antibacterial, anti-biofilm, and anti-quorum sensing activities of honey and their mechanisms of action. Furthermore, the review addressed the effects of antibacterial agents of honey from bacterial origin. Relevant information on the antibacterial activity of honey was obtained from scientific online databases such as Web of Science, Google Scholar, ScienceDirect, and PubMed.

RESULTS

Honey's antibacterial, anti-biofilm, and anti-quorum sensing activities are mostly attributed to four key components: hydrogen peroxide, methylglyoxal, bee defensin-1, and phenolic compounds. The performance of bacteria can be altered by honey components, which impact their cell cycle and cell morphology. To the best of our knowledge, this is the first review that specifically summarizes every phenolic compound identified in honey along with their potential antibacterial mechanisms of action. Furthermore, certain strains of beneficial lactic acid bacteria such as Bifidobacterium, Fructobacillus, and Lactobacillaceae, as well as Bacillus species can survive and even grow in honey, making it a potential delivery system for these agents.

CONCLUSION

Honey could be regarded as one of the best complementary and alternative medicines. The data presented in this review will enhance our knowledge of some of honey's therapeutic properties as well as its antibacterial activities.

Performance of a Flow-Through Enzyme Reactor Prepared from a Silica Monolith and an α-Poly(D-Lysine)-Enzyme Conjugate

Horseradish peroxidase (HRP) is covalently bound in aqueous solution to polycationic α-poly(D-lysine) chains of ≈1000 repeating units length, PDL, via a bis-aryl hydrazone bond (BAH). Under the experimental conditions used, about 15 HRP molecules are bound along the PDL chain. The purified PDL-BAH-HRP conjugate is very stable when stored at micromolar HRP concentration in a pH 7.2 phosphate buffer solution at 4 °C. When a defined volume of such a conjugate solution of desired HRP concentration (i.e., HRP activity) is added to a macro- and mesoporous silica monolith with pore sizes of 20-30 µm as well as below 30 nm, quantitative and stable noncovalent conjugate immobilization is achieved. The HRP-containing monolith can be used as flow-through enzyme reactor for bioanalytical applications at neutral or slightly alkaline pH, as demonstrated for the determination of hydrogen peroxide in diluted honey. The conjugate can be detached from the monolith by simple enzyme reactor washing with an aqueous solution of pH 5.0, enabling reloading with fresh conjugate solution at pH 7.2. Compared to previously investigated polycationic dendronized polymer-enzyme conjugates with approximately the same average polymer chain length, the PDL-BAH-HRP conjugate appears to be equally suitable for HRP immobilization on silica surfaces.

Evaluation of the generation of reactive oxygen species and antibacterial activity of honey as a function of its phenolic and mineral composition

The antibacterial activity (ABA) of honey is associated with the generation of reactive oxygen species (ROS), where polyphenols (PFs) play a key role due to their pro-oxidant action modulated by metallic cations. In this work, the contents of PFs, H₂O₂, OH radicals, Cu, Fe, Mn, Zn, and ABA against Staphylococcus epidermidis and Pseudomonas aeruginosa were determined in honeys from central Chile. Then, their relationships were evaluated through partial least squares regression. The average contents of phenolic acids, flavonoids and metals in honey ranged from 0.4 to 4 μg/g, 0.3-1.5 μg/g and 3-6 μg/g, respectively. All honeys showed accumulation of H₂O₂ (1-35 μg/g) and OH radicals. The PLS showed that gallic acid, p-coumaric acid, chrysin, kaempferol, Fe, and Mn stimulate the generation of ROS. Quercetin, Cu, and Zn showed marginal antioxidant effects. PFs favor the ABA of honey against both bacteria and H₂O₂ against S. epidermidis.

Unexpected Value of Honey Color for Prediction of a Non-Enzymatic H2O2 Production and Honey Antibacterial Activity: A Perspective

Hydrogen peroxide is the principal antibacterial compound of honey and its concentration determines honey bacteriostatic (MIC) and bactericidal (MBC) potencies. Levels of H₂O₂ produced are highly relevant to honey therapeutic potential, but they vary extensively among honey with reasons not immediately apparent. According to a traditional view, H₂O₂ is produced as a by-product of glucose oxidation by the honey bee enzyme, glucose oxidase; however, significant levels of H₂O₂ could be produced in a non-enzymatic way via polyphenol autooxidation. The aim of this study was to evaluate the potential for such an alternative pathway by re-examining evidence from many experimental and correlative studies in order to identify factors and compounds required for pro-oxidant activity. Unexpectedly, the color intensity was found to be the main indicator separating honey varieties based on the quantitative differences in the polyphenolic content, antioxidant activity and the content of transition metals, Fe, Cu and Mn, the main factors required for pro-oxidant effects. The color-impeding polyphenolics and their oxidation products (semiquinones and quinones) further contributed to color development through multiple chemical conjugations with proteins, phenolic oxidative polymerization, chelation or the reduction of metal ions. Moreover, quinones, as an intrinsic part of polyphenol redox activity, play an active role in the formation of higher-order structures, melanoidins and colloids in honey. The latter structures are also known to chelate metal ions, potentially contributing to H₂O₂ production. Thus, the color intensity appears as a major parameter that integrates polyphenol-dependent pro-oxidant reactions resulting in H₂O₂ generation.

A novel TMD-based peroxidase-mimicking nanozyme: From naked eye detection of leukocytosis-related diseases to sensing different bioanalytes

Being emerged as alternatives to natural enzymes, nanozymes have recently drawn much attention in sensing. Herein, the first multicomponent transition metal dicalchogenide (TMD)-based nanozyme (MCFS/rGO) was synthesized by a facile hydrothermal method and characterized. This peroxidase-mimic nanozyme follows the typical Michaelis-Menten kinetics, showing a higher affinity for H₂O₂ substrate (K_m = 9 μM) compared to that of natural peroxidase (K_m = 3700 μM). The remarkable potential of the MCFS/rGO nanozyme to detect H₂O₂ provided us with a great opportunity to design some simple and fast colorimetric sensing systems. Coupling the efficient peroxidase-mimicking activity of the nanozyme with the H₂O₂ production capacity of white blood cells (WBCs) leads to the development of a novel, simple, rapid, and efficient colorimetric method to distinguish leukocytosis-related patients from healthy people by the naked eye. This pioneering diagnostic technique can also be utilized to quantitatively measure the WBC count. Moreover, we coupled the mentioned nanozyme-based system with the activity of glucose oxidase enzyme available in different types of honey samples, an innovative mechanism proved to be an effective quality indicator of the samples. Last but not least, the MCFS/rGO nanozyme is also able to determine the quantity of some biologically significant analytes, including glutathione (GSH), ascorbic acid (AA), and mercury ions (Hg²⁺), of which the limit of detection (LOD) was 9.3 nM, 22.5 nM, and 0.32 μM, respectively. Our results, however, demonstrated the superior performance of the MCFS/rGO nanozyme to determine the first two mentioned bioanalytes compared with other TMDs. Overall, this novel nanozyme-based sensor system can be considered a suitable candidate for developing multipurpose biosensors for medical and biochemical applications.

The in vitro and in vivo antibacterial activities of uniflorous honey from a medicinal plant, Scrophularia ningpoensis Hemsl., and characterization of its chemical profile with UPLC-MS/MS

ETHNOPHARMACOLOGICAL RELEVANCE

According to the Compendium of Materia Medica, honey has been used as a traditional medicine in treatment against mucositis, tinea, hemorrhoids and psoriasis. In complementary medicine, due to its significant antimicrobial activity, honey has been widely used as a remedy for skin wounds and gastrohelcosis for thousands of years.

AIM OF THE STUDY

This study is aimed at exploring the antimicrobial activity and mechanisms of honey sourced from medicinal plants, and revealing the composition-activity relationship, to facilitate their complementary and alternative application in the therapy of bacterial infectious diseases.

MATERIALS AND METHODS

Eight kinds of medicinal plant-derived uniflorous honey, native to China, were gathered. Their antimicrobial activities were evaluated in vitro, and then in vivo with the systemically infected mouse model and the acute skin infection model. SYTOX uptake assay, scanning electron microscopy, DNA binding assay, and quantitative real-time PCR, were carried out to elucidate the antibacterial mechanisms. This was followed by an investigation of the componential profile with the UPLC-MS/MS technique.

RESULTS

It was found that Scrophularia ningpoensis Hemsl. (figwort) honey (S. ningpoensis honey) exhibited broad-spectrum and the strongest antibacterial potency (MICs of 7.81-125.00%, w/v), comparable to manuka honey. In the in vivo assays, S. ningpoensis honey significantly decreased the bacterial load of the muscles under the acute MRSA-infected skin wounds; the sera level of TNF-α in the S. aureus and P. aeruginosa-infected mice decreased by 45.38% and 51.75%, respectively, after the treatment of S. ningpoensis honey (125 mg/10 g). It was capable of killing bacteria through disrupting the cell membranes and the genomic DNA, as well as down-regulating the expression of genes associated with virulence, biofilm formation and invasion, including icaA, icaD, eno, sarA, agrA, sigB, fib and ebps in S. aureus, and lasI, lasR, rhlI, rhlR and algC in P. aeruginosa. Apart from H₂O₂, some other nonperoxide compounds such as adenosine, chavicol, 4-methylcatechol, trehalose, palmitoleic acid and salidroside, might play a vital role in the antibacterial properties of S. ningpoensis honey.

CONCLUSIONS

This is the first study to thoroughly investigate the antibacterial activity, mode of action, and componential profile of S. ningpoensis honey. It suggested that S. ningpoensis honey might be a potential supplement or substitute for manuka honey, for the prevention or treatment of bacterial infections. It will facilitate the precise application of medicinal plant-sourced honey, provide a new thread for the development of antibacterial drugs, and assist in the distinction of different kinds of honey.

Potential effects of Saudi Shaoka (Fagonia bruguieri) honey against multi-drug-resistant bacteria and cancer cells in comparison to Manuka honey

The global spread of antimicrobial-resistant infectious diseases and cancer are the most widespread public health issue and has led to high mortality rates. This study aims to evaluate and verify the antibacterial and antitumor activities of Shaoka and Manuka honey against pathogenic bacteria, human hepatocarcinoma (HepG2) and breast cancer (MCF-7) cell lines. Shaoka hone was analyzed using HPLC, UV–vis, and GC/MC, while antibacterial activity was measured by agar diffusion, broth microdilution methods, and Transmission Electron Microscopy (TEM). Antitumor activity was investigated morphologically and by MTT assay. According to the presented data of HPLC analysis, Shaoka honey was generally richer in polyphenolic components, the antibacterial activity showed that Shaoka honey is equivalent or relatively more active than Manuka honey against a broad spectrum of multi-drug-resistant bacteria. It inhibited the growth of ESBL Escherichia coli in the absence or presence of catalase enzyme with a concentration approximately 8.5%–7.3% equivalent to phenol, which supported the highest level of non-peroxide-dependent activity. The minimum bactericidal concentrations (MBCs) ranged between 5.0% and 15.0% honey (w/v). TEM observation revealed distorted cell morphology, cytoplasmic shrinkage, and cell wall destruction of treated bacteria. The selected honey exerted cytotoxicity on both cancer cell lines, inhibiting cell proliferation rate and viability percent in HepG2 and MCF-7 cancer cells, by different degrees depending on the honey quality, Shaoka honey competed Manuka inhibitory effects against both cancer cells. The obtained data confirmed the potential for use of Saudi Shaoka honey as a remedy, this well introduces a new honey template as medical-grade honey for treating infectious disease and cancer.

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

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.

Factors affecting the production and measurement of hydrogen peroxide in honey samples

Many Australian native honeys possess significant antimicrobial properties due to the production of hydrogen peroxide (H₂O₂) by glucose oxidase, an enzyme derived from the honeybee. The level of H₂O₂ produced in different honey samples is highly variable, and factors governing its production and stability are not well understood. In this study, highly active Australian honeys that had been stored for >10 years lost up to 54 % of their antibacterial activity, although almost all retained sufficient activity to be considered potentially therapeutically useful. We used a simple colourimetric assay to quantify H₂O₂ production. Although we found a significant correlation between H₂O₂ production and antibacterial activity across diverse honey samples, variation in H₂O₂ only explained 47 % of the variation observed in activity, limiting the assay as a screening tool and highlighting the complexity of the relationship between H₂O₂ and the killing power of honey. To further examine this, we tested whether H₂O₂ detection in honey was being inhibited by pigmented compounds and if H₂O₂ might be directly degraded in some honey samples. We found no correlation between H₂O₂ detection and honey colour. Some honey samples rapidly lost endogenous and spiked H₂O₂, suggesting that components in honey, such as catalase or antioxidant polyphenols, may degrade or quench H₂O₂. Despite this rapid loss of H₂O₂, these honeys had significant peroxide-based antibacterial activity, indicating a complex relationship between H₂O₂ and other honey components that may act synergistically to augment activity.

Honey: Another Alternative in the Fight against Antibiotic-Resistant Bacteria?

Antibacterial resistance has become a challenging situation worldwide. The increasing emergence of multidrug-resistant pathogens stresses the need for developing alternative or complementary antimicrobial strategies, which has led the scientific community to study substances, formulas or active ingredients used before the antibiotic era. Honey has been traditionally used not only as a food, but also with therapeutic purposes, especially for the topical treatment of chronic-infected wounds. The intrinsic characteristics and the complex composition of honey, in which different substances with antimicrobial properties are included, make it an antimicrobial agent with multiple and different target sites in the fight against bacteria. This, together with the difficulty to develop honey-resistance, indicates that it could become an effective alternative in the treatment of antibiotic-resistant bacteria, against which honey has already shown to be effective. Despite all of these assets, honey possesses some limitations, and has to fulfill a number of requirements in order to be used for medical purposes.

Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review

This paper presents the effect of polyphenols on microorganisms inhabiting the human gastrointestinal tract (mainly bacteria belonging to the Lactobacillus genus) and pathogenic microorganisms classified as the most common food contaminants. Plant secondary metabolites have the ability to modulate the growth of many microorganisms. Due to the metabolic changes induced by their presence in the environment, many pathogenic microorganisms are unable to grow, which in turn cause a significant reduction in their pathogenic potential. These processes include primarily the induction of ruptures in the cell membrane and disturbance of cell respiration. Often, the lack of integrity of cell membranes also leads to the disturbance of intracellular homeostasis and leakage of cellular components, such as proteins, ATP molecules or intracellular ions. Autoxidizing polyphenols also act as pro-oxidative substances. Hydrogen peroxide formed in the process of oxidation of polyphenolic compounds acts as a bactericidal substance (by induction of DNA breaks). With regard to intestinal microbiota, polyphenols are considered prebiotic substances that increase the number of commensal bacteria. They can positively influence the growth of Lactobacillus bacteria, which have the ability to metabolize undigested antioxidants in the digestive tract of humans and animals. Depending on the pH of the environment and the presence of ions, plant polyphenols in the human digestive tract can act as substances with antioxidant potential or become pro-oxidants. Thus, combining functional food with polyphenols and Lactobacillus bacteria not only protects food products against the development of undesirable and pathogenic microbiota, but also has a positive effect on human health. The paper also describes the possibility of changes in the genome of Lactobacillus bacteria (under the influence of polyphenols) and the influence of Lactobacillus spp. bacteria on the antimicrobial properties of polyphenols. The enzymatic abilities of bacteria of the genus Lactobacillus, which influence the transformation of polyphenolic compounds, were also described.

Estevinho L, Teixeira-Santos R, G. Rodrigues A, Pina-Vaz C, Fresno JM, Tornadijo ME. Antibacterial Action Mechanisms of Honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli

Numerous studies have explored the antibacterial properties of different types of honey from all around the world. However, the data available describing how honey acts against bacteria are few. The aim of this study was to apply a flow cytometry (FC) protocol to examine and characterize the primary effects of three varieties of honey (avocado, chestnut and polyfloral) upon physiological status of Staphylococcus aureus and Escherichia coli cells to reveal their antibacterial action mechanisms. The effects of honey samples on membrane potential, membrane integrity, and metabolic activity were assessed using different fluorochromes, in a 180 min time course assay. Time-kill experiments were also carried out under similar conditions. Exposure of S. aureus and E. coli to the distinct honey samples resulted in physiological changes related to membrane polarization and membrane integrity. Moreover, honey induced a remarkable metabolic disruption as primary physiological effect upon S. aureus. The different honey samples induced quite similar effects on both bacteria. However, the depth of bacteria response throughout the treatment varied depending on the concentration tested and among honey varieties, probably due to compositional differences in the honey.

In vitro antimicrobial activities of Saudi honeys originating from Ziziphus spina-christi L. and Acacia gerrardii Benth. trees

Honeys originating from Sidr (Ziziphus spina-christi L.) and Talh (Acacia gerrardii Benth.) trees in Saudi Arabia exhibited substantial antimicrobial activity against pathogenic gram-positive bacteria (Bacillus cereus, Staphylococcus aureus), gram-negative bacteria (Escherichia coli, Salmonella enteritidis), and a dermatophytic fungus (Trichophyton mentagrophytes). The diameter of zones of inhibition represents the level of antimicrobial potency of the honey samples. Precisely, Talh honey showed significantly higher antibacterial activity against all tested bacteria than Sidr honey. The antifungal activity of Talh and Sidr honey types was significantly at par against a dermatophytic fungus. The water-diluted honey types (33% w/v) significantly induced a rise in the antimicrobial activity from that of the natural nondiluted honeys. Microbial strains displayed differential sensitivity; gram-positive bacteria were more sensitive and presented larger inhibition zones than gram-negative bacteria and the fungus. The sensitivity was highest in B. cereus and S. aureus, followed by T. mentagrophytes, E. coli, and S. enteritidis. The antimicrobial activity of water-diluted honeys (Sidr and Talh) was high than that of broad-spectrum antibacterial antibiotics (tetracycline and chloramphenicol) against bacterial strains, but these honeys were relativity less potent than antifungal antibiotics (flucoral and mycosat) against a fungal strain. Our findings indicate the antimicrobial potential of Saudi honeys to be considered in honey standards, and their therapeutic use as medical-grade honeys needs further investigations.

Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys

Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(-) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued.

Antibacterial Activity of Different Blossom Honeys: New Findings

Antibacterial activity is the most investigated biological property of honey. The goal of this study was to evaluate the antibacterial activity of 57 Slovak blossom honeys against Staphylococcus aureus and Pseudomonas aeruginosa and investigate the role of several bioactive substances in antibacterial action of honeys. Inhibitory and bactericidal activities of honeys were studied to determine the minimum inhibitory and bactericidal concentrations. The contents of glucose oxidase (GOX) enzyme, hydrogen peroxide (H2O2), and total polyphenols (TP) were determined in honeys. We found that honey samples showed different antibacterial efficacy against the tested bacteria as follows: wildflower honeys > acacia honeys > rapeseed honeys. Overall antibacterial activity of the honeys was statistically-significantly correlated with the contents of H2O2 and TP in honeys. A strong correlation was found between the H2O2 and TP content. On the other hand, no correlation was found between the content of GOX and level of H2O2. Antibacterial activity of 12 selected honeys was markedly reduced by treatment with catalase, but it remained relatively stable after inactivation of GOX with proteinase-K digestion. Obtained results suggest that the antibacterial activity of blossom honeys is mainly mediated by H2O2 levels present in honeys which are affected mainly by polyphenolic substances and not directly by GOX content.