Specific non-peroxide antibacterial effect of manuka honey on the Staphylococcus aureus proteome

Packer, Joanne M; Irish, Julie; Herbert, Ben R.; Hill, Charles; Padula, Matthew P.; Blair, Shona E.; Carter, Dee; Harry, Elizabeth J.

doi:10.1016/j.ijantimicag.2012.03.012

Cited by 63 publications

(53 citation statements)

References 30 publications

(50 reference statements)

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“…Investigations into the impact of manuka honey on transcription in E. coli 5 and on protein expression in S. aureus 15 have demonstrated multiple effects on bacterial function. The differential expression of the proteins and genes identified in this study largely differed from those previously reported 15 and may perhaps reflect the different strains, exposure times and honey concentrations employed in each study.…”

Section: Discussionmentioning

confidence: 99%

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Proteomic and genomic analysis of methicillin-resistant Staphylococcus aureus (MRSA) exposed to manuka honey in vitro demonstrated down-regulation of virulence markers

Jenkins

Burton

Cooper

2013

Journal of Antimicrobial Chemotherapy

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ObjectivesMethicillin-resistant Staphylococcus aureus (MRSA) is an important pathogen. Its resistance to multiple antibiotics and its prevalence in healthcare establishments make it a serious threat to human health that requires novel interventions. Manuka honey is a broad-spectrum antimicrobial agent that is gaining acceptance in the topical treatment of wounds. Because its mode of action is only partially understood, proteomic and genomic analysis was used to investigate the effects of manuka honey on MRSA at a molecular level.MethodsTwo-dimensional gel electrophoresis with dual-channel imaging was combined with matrix-assisted laser desorption ionization–time of flight mass spectrometry to determine the identities of differentially expressed proteins. The expression of the corresponding genes was investigated by quantitative PCR. Microarray analysis provided an overview of alterations in gene expression across the MRSA genome.ResultsGenes with increased expression following exposure to manuka honey were associated with glycolysis, transport and biosynthesis of amino acids, proteins and purines. Those with decreased expression were involved in the tricarboxylic acid cycle, cell division, quorum sensing and virulence. The greatest reductions were seen in genes conferring virulence (sec3, fnb, hlgA, lip and hla) and coincided with a down-regulation of global regulators, such as agr, sae and sarV. A model to illustrate these multiple effects was constructed and implicated glucose, which is one of the major sugars contained in honey.ConclusionsA decreased expression of virulence genes in MRSA will impact on its pathogenicity and needs to be investigated in vivo.

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Section: Discussionmentioning

confidence: 99%

“…5 More recently, a proteomic study found that 12 proteins were differentially expressed in S. aureus following treatment with manuka honey, 15 but those effects were not investigated by transcriptome analysis. Both of these studies showed that manuka honey had a distinct mode of action that involved multiple cellular processes.…”

Section: Introductionmentioning

confidence: 99%

Proteomic and genomic analysis of methicillin-resistant Staphylococcus aureus (MRSA) exposed to manuka honey in vitro demonstrated down-regulation of virulence markers

Jenkins

Burton

Cooper

2013

Journal of Antimicrobial Chemotherapy

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“…ribosomal protein translation). On the other hand, up-regulation of cold shock protein C (CspC) was observed 32 . CspC is responsible for survival of cells below optimal growth temperatures, a possible signalling pathway for apoptosis in S. aureus.…”

Section: Anti-bacterial Anti-biotic and Anti-viral Effectsmentioning

confidence: 99%

Manuka honey: an emerging natural food with medicinal use

Patel

Cichello

2013

Nat. Prod. Bioprospect.

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Abstract:The health value of honey is universally acknowledged from time immemorial. Manuka (Leptospermum scoparium) is a tree, indigenous to New Zealand and South East Australia, and from the myrtle family, Myrtaceae. The honey produced from its flowers is a uni-floral honey largely produced in New Zealand. It is becoming increasingly popular as a functional food, seen in the aisles of health stores as its displays superior nutritional and phytochemistry profile over other varieties of honey. Examining existing research databases revealed its biological properties ranging from anti-oxidant, anti-inflammatory, anti-bacterial, anti-viral, anti-biotic and wound healing to immune-stimulatory properties. Methylglyoxal is the unique compound in the honey responsible for some of its potent anti-microbial properties. Further, propolis another component of honey contains chiefly flavonoids (i.e. galangin, pinocembrin), phenolic acids and their esters that may also contribute to its immuno-stimulant properties. Recent findings of the biological roles have been discussed with emphasis on the underlying mechanisms. The hurdles associated in its development as a functional food and also nutraceutical with future scopes have also been mentioned. Relevant data published in MEDLINE, Cochrane library, and EMBASE in the past decade have been gathered to formulate this review.

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“…These studies mostly showed a change in the expression of genes involved in stress response both in Escherichia coli and in Staphylococcus aureus (Blair et al, 2009;Jenkins et al, 2014;Packer et al, 2012). Until now, no honey-sensitive bacterial mutants, to the best of our knowledge, have been selected and studied.…”

Section: Introductionmentioning

confidence: 99%