The antibacterial activities of honey

Abstract

Honey is a powerful antimicrobial agent with a wide range of effects. Various components contribute to the antibacterial efficacy of honey: the sugar content; polyphenol compounds; hydrogen peroxide; 1,2-dicarbonyl compounds; and bee defensin-1. All of these elements are present at different concentrations depending on the source of nectar, bee type, and storage. These components work synergistically, allowing honey to be potent against a variety of microorganisms including multidrug resistant bacteria and modulate their resistance to antimicrobial agents. The effectiveness and potency of honey against microorganisms depends on the type of honey produced, which is contingent on its botanical origin, the health of the bee, its origin, and processing method. The application of antibiotics with honey yielded better antimicrobial potential and synergistic effects were noted against biofilms. In medicine, honey has been used in the treatment of surface wounds, burns, and inflammation, and has a synergistic effect when applied with antibiotics. Tissue repair is enhanced by the low pH of honey (3.5–4): causing a reduction in protease activity on the wound site, elevating oxygen release from hemoglobin and stimulating fibroblast and macrophage activity. Furthermore, H 2 O 2 has antiseptic effects, and it disinfects the wound site and stimulates production of vascular endothelial growth factor. The use of honey will clean wounds or burn areas from free radicals and reduces scarring and contractures. The anti-inflammatory and antibacterial potential of honey will keep the injured area moist and as such prevents it from deterioration and fibrosis. Honey can promote fast healing and reduce scarring and is very convenient for plastic surgery. Skin maceration is protected by honey due to its high osmolarity and because it keeps the injury moist. In non-infected areas, honey still reduced pain and inflammation. In general, the use of honey in medical settings has reduced economic loss and provided proven economic benefits by lowering direct costs in comparison to conventional treatments and by using less antibiotics, faster healing and less hospitalization stay. This review is intended to provide an overview of the antibacterial activities of honey and its applications.

Pharmaceutical Prospects of Bee Products: Special Focus on Anticancer, Antibacterial, Antiviral, and Antiparasitic Properties

“…Honey exerts broad spectrum antimicrobial efficacy against different types of pathogenic bacteria [152] and viruses [153]. The antibacterial activities of honey are influenced by numerous physical and chemical properties such as high sugar content (high osmolality), low pH, glucose oxidase activation that leads to hydrogen peroxide production, and in addition to that, the biological action of chemical compounds present in honey such as bacteriocins, bee defensin, methylglyoxal, 3-phenyllactic acid (PLA), and the so-called Major Royal Jelly Proteins (MRJPs) [154].…”

In Vitro Screening Potential Antibacterial Properties of the Greek Oregano Honey against Clinical Isolates of Helicobacter pylori

“…3.9), and hence, its dilution by gastric juices in the stomach will activate its glucose oxidase content. According to various studies, the activated glucose oxidase liberates hydrogen peroxide with known antibacterial properties but also recognized as a compound that acts as an activator of the fibroblasts and the epithelial cells, which are required during the healing of the ulcers caused by the pathogen [ 65 ]. Although H. pylori thrives in acid pH, causes an infection under alkaline pH due to its ability to hydrolyze urea from the mucosa cells and liberating ammonia.…”

Honey Production Process

“…Water activity of honey varies from 0.56-0.62. These values might be considered low enough to prevent the development of bacteria or other microorganisms [9]. Although previously it was believed that the only responsible agent for the antibacterial effect of diluted honey was H 2 O 2 and that this antibacterial effect can be completely eliminated through catalysis, it has been found out that bacteria can also be affected via the existence of pythochemical elements present in honey [10].…”

“…Glycogenic acid is produced from glucose oxidation by an endogenous enzyme of glucose oxidase and is an extremely powerful antibacterial agent. In undiluted pure honey, low pH can contribute to antibacterial action, but when the product is diluted pH alone is not enough to prevent the development of bacteria [9]. The formation of H 2 O 2 is a dominant mechanism in which honey exerts bacteriostatic and bactericidal activity.…”