Antibacterial Action Mechanisms of Honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli

Abstract

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.

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

“…The antibacterial activity of many flavonoids found in honey has already been described, as well as their main antibacterial action mechanisms [44][45][46], which in some cases are similar to those described for honey [14,47]. Nevertheless, their concentration in honey are not enough to produce, individually, the effects observed, and therefore their antibacterial properties are not due to their isolated action, but to their synergistic effects with other polyphenols, or other compounds, such as H 2 O 2 [34,37].…”

Japanese Honeybees (Apis cerana japonica Radoszkowski, 1877) May Be Resilient to Land Use Change

“…The sugar composition of honey is directly linked to the flowers that have been foraged by bees to make it. Phytochemicals derived from the flowers convey unique biochemical properties to honey, which has led to marketization of particular honeys for their medicinal properties (such as "Manuka") [37][38][39]. The glucose/fructose ratio of honey can impact its palatability for humans [40,41], and higher glucose levels contribute to the production of hydrogen peroxide, an important antimicrobial compound found in honey [42,43].…”

“…The biochemical properties (i.e., antibacterial activity) of honey varies according to its sources, as do its physical and chemical properties [38,39,56]. These properties are as important to humans for their medical properties as they are to the honeybees for their potential to act as a "bee pharmacy" [57,58].…”

Japanese Honeybees (Apis Cerana Japonica Radoszkowski, 1877) May Be Resilient to Land Use Change

“…The sugar composition of honey is directly linked to the flowers that have been foraged by bees to make it. Phytochemicals derived from the flowers convey unique biochemical properties to honey, which has led to marketization of particular honeys for their medicinal properties (such as "Manuka") [49][50][51]. The glucose/fructose ratio of honey can impact its palatability for humans [52,53], and higher glucose levels contribute to the production of hydrogen peroxide, an important antimicrobial compound found in honey [54,55].…”

“…The biochemical properties (i.e. antibacterial activity) of honey varies according to its sources, as do its physical and chemical properties [50,51,56]. These properties are as important to humans for their medical properties as they are to the honeybees for their potential to act as a "bee pharmacy" [57,58].…”