The Effect of Standard Heat and Filtration ProcessingProcedures on Antimicrobial Activity and Hydrogen Peroxide Levels in HoneyFront Microbiol, 2012;3:265, Epub 2012 Jul 27There is increasing interest in the antimicrobial propertiesof honey. In most honey types, antimicrobial activity is due to the generationof hydrogen peroxide (H(2)O(2)), but this can vary greatly among samples. Honey is a complex product and other components may modulateactivity, which can be further affected by commercial processing procedures. In this study we examined honey derived from three nativeAustralian floral sources that had previously been associated withH(2)O(2)-dependent activity. Antibacterial activity was seen in four redstringybark samples only, and ranged from 12 to 21.1% phenol equivalenceagainst Staphylococcus aureus. Antifungal activity ranged from MIC values of19-38.3% (w/v) against Candida albicans, and all samples were significantlymore active than an osmotically equivalent sugar solution. All honey samples were provided unprocessed and followingcommercial processing. Processing was usually detrimental to antimicrobialactivity, but occasionally the reverse was seen and activity increased.H(2)O(2) levels varied from 0 to 1017 μM, and although samples with no H(2)O(2)had little or no antimicrobial activity, some samples had relatively highH(2)O(2) levels yet no antimicrobial activity. In samples where H(2)O(2) was detected, the correlation withantibacterial activity was greater in the processed than in the unprocessedsamples, suggesting other factors present in the honey influence this activityand are sensitive to heat treatment. Antifungal activity did not correlate withthe level of H(2)O(2) in honey samples, and overall it appeared that H(2)O(2)alone was not sufficient to inhibit C. albicans. We conclude that floral source and H(2)O(2) levels are notreliable predictors of the antimicrobial activity of honey, which currently canonly be assessed by standardized antimicrobial testing. Heat processing shouldbe reduced where possible, and honey destined for medicinal use should beretested post-processing to ensure that activity levels have not changed.
14 Ağustos 2012 Salı
Hydrogen Peroxide Levels are Not Reliable Predictors of Honey’s Antimicrobial Activity
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The Effect of Standard Heat and Filtration ProcessingProcedures on Antimicrobial Activity and Hydrogen Peroxide Levels in HoneyFront Microbiol, 2012;3:265, Epub 2012 Jul 27There is increasing interest in the antimicrobial propertiesof honey. In most honey types, antimicrobial activity is due to the generationof hydrogen peroxide (H(2)O(2)), but this can vary greatly among samples. Honey is a complex product and other components may modulateactivity, which can be further affected by commercial processing procedures. In this study we examined honey derived from three nativeAustralian floral sources that had previously been associated withH(2)O(2)-dependent activity. Antibacterial activity was seen in four redstringybark samples only, and ranged from 12 to 21.1% phenol equivalenceagainst Staphylococcus aureus. Antifungal activity ranged from MIC values of19-38.3% (w/v) against Candida albicans, and all samples were significantlymore active than an osmotically equivalent sugar solution. All honey samples were provided unprocessed and followingcommercial processing. Processing was usually detrimental to antimicrobialactivity, but occasionally the reverse was seen and activity increased.H(2)O(2) levels varied from 0 to 1017 μM, and although samples with no H(2)O(2)had little or no antimicrobial activity, some samples had relatively highH(2)O(2) levels yet no antimicrobial activity. In samples where H(2)O(2) was detected, the correlation withantibacterial activity was greater in the processed than in the unprocessedsamples, suggesting other factors present in the honey influence this activityand are sensitive to heat treatment. Antifungal activity did not correlate withthe level of H(2)O(2) in honey samples, and overall it appeared that H(2)O(2)alone was not sufficient to inhibit C. albicans. We conclude that floral source and H(2)O(2) levels are notreliable predictors of the antimicrobial activity of honey, which currently canonly be assessed by standardized antimicrobial testing. Heat processing shouldbe reduced where possible, and honey destined for medicinal use should beretested post-processing to ensure that activity levels have not changed.
The Effect of Standard Heat and Filtration ProcessingProcedures on Antimicrobial Activity and Hydrogen Peroxide Levels in HoneyFront Microbiol, 2012;3:265, Epub 2012 Jul 27There is increasing interest in the antimicrobial propertiesof honey. In most honey types, antimicrobial activity is due to the generationof hydrogen peroxide (H(2)O(2)), but this can vary greatly among samples. Honey is a complex product and other components may modulateactivity, which can be further affected by commercial processing procedures. In this study we examined honey derived from three nativeAustralian floral sources that had previously been associated withH(2)O(2)-dependent activity. Antibacterial activity was seen in four redstringybark samples only, and ranged from 12 to 21.1% phenol equivalenceagainst Staphylococcus aureus. Antifungal activity ranged from MIC values of19-38.3% (w/v) against Candida albicans, and all samples were significantlymore active than an osmotically equivalent sugar solution. All honey samples were provided unprocessed and followingcommercial processing. Processing was usually detrimental to antimicrobialactivity, but occasionally the reverse was seen and activity increased.H(2)O(2) levels varied from 0 to 1017 μM, and although samples with no H(2)O(2)had little or no antimicrobial activity, some samples had relatively highH(2)O(2) levels yet no antimicrobial activity. In samples where H(2)O(2) was detected, the correlation withantibacterial activity was greater in the processed than in the unprocessedsamples, suggesting other factors present in the honey influence this activityand are sensitive to heat treatment. Antifungal activity did not correlate withthe level of H(2)O(2) in honey samples, and overall it appeared that H(2)O(2)alone was not sufficient to inhibit C. albicans. We conclude that floral source and H(2)O(2) levels are notreliable predictors of the antimicrobial activity of honey, which currently canonly be assessed by standardized antimicrobial testing. Heat processing shouldbe reduced where possible, and honey destined for medicinal use should beretested post-processing to ensure that activity levels have not changed.
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