The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

Hunter, Maddison; Ghildyal, Reena; D’Cunha, Nathan M.; Gouws, Caroline A.; Georgousopoulou, Ekavi; Naumovski, Nenad

doi:10.1016/j.crfs.2021.08.002

Cited by 21 publications

(18 citation statements)

References 62 publications

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“…As expected, TPC, DPPH and FRAP showed a very strong positive correlation with each other (r = 0.637 and 0.684, p < 0.001). In the literature, correlations among these three parameters depend on the honey type [ 17 , 81 , 85 ]. These data indicate that the antioxidant activity is mainly attributed to phenolic compounds.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece

Tsavea

Vardaka

Savvidaki

et al. 2022

Foods

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Pine honey is a honeydew honey produced in the East Mediterranean region (Greece and Turkey) from the secretions of the plant sucking insect Marchalina hellenica (Gennadius) (Coccoidea: Marchalini-dae) feeding on living parts of Pinus species. Nowadays, honeydew honey has attracted great attention due to its biological activities. The aim of this study was to study unifloral pine honey samples produced in Greece regarding their physicochemical parameters and antioxidant and antibacterial activity against five nosocomial and foodborne pathogens. These honeys showed physicochemical and microscopic characteristics within the legal limits, except for diastase activity, a parameter known to be highly variable, depending on various factors. Substantially higher levels of H2O2 were estimated compared to other types of honeydew honey, whereas protein content was similar. The total phenolic content was 451.38 ± 120.38 mg GAE/kg and antiradical activity ranged from 42.43 to 79.33%, while FRAP values (1.87 to 9.43 mmol Fe+2/kg) were in general higher than those reported in the literature. Various correlations could be identified among these parameters. This is the first attempt to investigate in depth the antibacterial activity of pine honey from Greece and correlate it with honey quality parameters. All tested honeys exerted variable but significant antibacterial activity, expressed as MIC and MBC values, comparable or even superior to manuka honey for some tested samples. Although honey antibacterial activity is mainly attributed to hydrogen peroxide and proteins in some cases (demonstrated by elevated MICs after catalase and Proteinase K treatment, respectively), no strong correlation between the antibacterial activity and hydrogen peroxide concentration or total protein content was demonstrated in this study. However, there was a statistically significant correlation of moisture, antioxidant and antibacterial activity against Klebsiella pneuomoniae, as well as antioxidant and antibacterial activity against Salmonella ser. Typhimurium. Interestingly, a statistically significant negative correlation has been observed between diastase activity and Staphylococcus aureus antibacterial activity. Overall, our data indicate multiple mechanisms of antibacterial activity exerted by pine honey.

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Section: Resultsmentioning

confidence: 99%

Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece

Tsavea

Vardaka

Savvidaki

et al. 2022

Foods

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“…Bucekova et al ( 61 ) observed that the antibacterial activity of Slovakian commercial honeys against S. aureus is not uniform. Similarly, Hunter et al ( 6 ) established differences in the antibacterial activity of different Australian honeys, depending on the bacterial species. All samples were effective as an inhibitory agent against S. aureus , MIC 50 concentrations ranging from 0.078 to 5.82% (w/v), whereas the lowest concentration to inhibit the growth of P. aeruginosa was 25% (w/v).…”

Section: Discussionmentioning

confidence: 97%

“…Other studies, comparing quality, antioxidant and antibacterial properties of honeys, revealed further connections. Antibacterial activity of the Australian honey samples was associated with the antioxidant characteristic measured by FRAP (Ferric Reducing Antioxidant Power) method, and their phenolic content contributed to both antioxidant and antibacterial effects ( 6 ). Deng et al ( 58 ) compared the biochemical properties, antibacterial and cellular antioxidant activities of the dark colored buckwheat and manuka honeys.…”

Section: Discussionmentioning

confidence: 99%

“…Polyphenols, with high levels in honey transmitted from the nectar, are representatives of the “non-peroxide antibacterial compounds,” which have been demonstrated to play a key role not only in the antimicrobial, but also in the antioxidant properties of honey ( 11 , 18 , 19 ). The antioxidant and antibacterial activities of several honey types were compared in reports from different countries, among others Brazil ( 10 , 20 ), Chile ( 21 ), Australia ( 6 ) and Algeria ( 3 ). Studies on honey extracts of the Indonesian Apis cerana bee ( 22 ), or the Bornean stingless bee ( 23 ) related the antioxidant and antibacterial activities of these honeys to their polyphenolic content.…”

Section: Introductionmentioning

confidence: 99%

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Antibacterial and Biofilm Degradation Effects of Hungarian Honeys Linked With Botanical Origin, Antioxidant Capacity and Mineral Content

et al. 2022

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The aim of the study was to assess the impact of four unifloral honeys on the food-borne pathogens Pseudomonas aeruginosa and Staphylococcus aureus, by analyzing the honeys’ antibacterial and biofilm degradation effects, as well as their antioxidant activity and element content. Linden and milkweed honeys represented light colored honeys, while goldenrod and chestnut honeys the darker ones. The botanical origin of the honeys and the relative frequency of their pollen types were established with melissopalynological analysis. The antioxidant capacities were calculated by two single electron transfer based methods (TRC – Total Reducing Capacity and TEAC – Trolox Equivalent Antioxidant Capacity) and a hydrogen atom transfer based assay (ORAC – Oxygen Radical Absorbance). The amount of four main macro- and two microelements was quantified. The antibacterial activity was determined by minimum inhibitory concentration (MIC) and membrane degradation assays. Furthermore, the biofilm degradation power of the samples was studied as well. The light colored linden honey with the lowest TRC and TEAC, but with the highest ORAC antioxidant activity and high element content showed the best antibacterial and biofilm degradation effects. Meanwhile, the dark colored chestnut honey with significantly higher single electron transfer based antioxidant capacities, with high element content, but lower ORAC showed significantly higher MIC and lower membrane degradation activity than linden honey. In case of biofilm degradation, both honey types gave similarly high inhibitory effect. Goldenrod honey was similarly effective regarding its MIC properties like chestnut honey, but had significantly lower antioxidant potential and ability to disrupt bacterial membranes and biofilms. Milkweed honey was the honey type with the lowest bioactivity and element content. The honeys, unequivocally characterized by their antioxidant characters and element content, displayed different antibacterial and biofilm degradation effects. In addition, some honey traits were found to be good predictors of the antimicrobial potential of honeys: ORAC assay showed correlation with the MIC values of both bacteria, and strict correlation was found between the mineral content and the antibiofilm activity of the studied honeys. Our studies indicate that unifloral honeys, such as linden and chestnut honeys, are plant-derived products with great potential as antimicrobial agents in food preservation, exhibiting remarkable antibacterial activity against food-borne pathogens.

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“…The honey with the highest HMF content (432 mg/kg) was also one of the honeys demonstrating a decrease in MGO content when comparing measured versus stated levels, which supports the theory that the honey may have been stored for considerable time. Since few studies have analysed large numbers of manuka/ Leptospermum honeys for physicochemical properties such as pH, sugar content, colour, total phenolics content and antioxidant activity, comparison of the current data to previous studies is limited, however, the available data are broadly similar [ 9 , 32 , 33 ]. Manuka honeys produced very low levels of hydrogen peroxide, which was expected due to the known interference of MGO with the glucose oxidase enzyme [ 34 ].…”

Section: Discussionmentioning

confidence: 99%

Correlation of the antibacterial activity of commercial manuka and Leptospermum honeys from Australia and New Zealand with methylglyoxal content and other physicochemical characteristics

et al. 2022

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Variation in the antibacterial potency of manuka honey has been reported in several published studies. However, many of these studies examine only a few honey samples, or test activity against only a few bacterial isolates. To address this deficit, a collection of 29 manuka/Leptospermum honeys was obtained, comprising commercial manuka honeys from Australia and New Zealand and several Western Australian Leptospermum honeys obtained directly from beekeepers. The antibacterial activity of honeys was quantified using several methods, including the broth microdilution method to determine minimum inhibitory concentrations (MICs) against four species of test bacteria, the phenol equivalence method, determination of antibacterial activity values from optical density, and time kill assays. Several physicochemical parameters or components were also quantified, including methylglyoxal (MGO), dihydroxyacetone (DHA), hydroxymethylfurfural (HMF) and total phenolics content as well as pH, colour and refractive index. Total antioxidant activity was also determined using the DPPH* (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing–antioxidant power) assays. Levels of MGO quantified in each honey were compared to the levels stated on the product labels, which revealed mostly minor differences. Antibacterial activity studies showed that MICs varied between different honey samples and between bacterial species. Correlation of the MGO content of honey with antibacterial activity showed differing relationships for each test organism, with Pseudomonas aeruginosa showing no relationship, Staphylococcus aureus showing a moderate relationship and both Enterococcus faecalis and Escherichia coli showing strong positive correlations. The association between MGO content and antibacterial activity was further investigated by adding known concentrations of MGO to a multifloral honey and quantifying activity, and by also conducting checkerboard assays. These investigations showed that interactions were largely additive in nature, and that synergistic interactions between MGO and the honey matrix did not occur.

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The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

Cited by 21 publications

References 62 publications

Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece

Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece

Antibacterial and Biofilm Degradation Effects of Hungarian Honeys Linked With Botanical Origin, Antioxidant Capacity and Mineral Content

Correlation of the antibacterial activity of commercial manuka and Leptospermum honeys from Australia and New Zealand with methylglyoxal content and other physicochemical characteristics

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