The effect of standard heat and filtration processing procedures on
antimicrobial activity and hydrogen peroxide levels in honey
http://www.frontiersin.org/Antimicrobials%2c_Resistance_and_Chemotherapy/10.3389/fmicb.2012.00265/abstract
Cuilan Chen1, Leona T. Campbell1, Shona E. Blair1,2 and Dee A. Carter1*
1School of Molecular Bioscience, University of Sydney, Sydney, NSW, Australia
2School of Biotechnology and Biomolecular Sciences, University of New
South Wales, Sydney, NSW, Australia
There is increasing interest in the antimicrobial properties of honey.
In most honey types, antimicrobial activity is due to the generation
of hydrogen peroxide (H2O2), but this can vary greatly among samples.
Honey is a complex product and other components may modulate activity,
which can be further affected by commercial processing procedures. In
this study we examined honey derived from three native Australian
floral sources that had previously been associated with H2O2-dependent
activity. Antibacterial activity was seen in four red stringybark
samples only, and ranged from 12 to 21.1% phenol equivalence against
Staphylococcus aureus. Antifungal activity ranged from MIC values of
19–38.3% (w/v) against Candida albicans, and all samples were
significantly more active than an osmotically equivalent sugar
solution. All honey samples were provided unprocessed and following
commercial processing. Processing was usually detrimental to
antimicrobial activity, but occasionally the reverse was seen and
activity increased. H2O2 levels varied from 0 to 1017 μM, and although
samples with no H2O2 had little or no antimicrobial activity, some
samples had relatively high H2O2 levels yet no antimicrobial activity.
In samples where H2O2 was detected, the correlation with antibacterial
activity was greater in the processed than in the unprocessed samples,
suggesting other factors present in the honey influence this activity
and are sensitive to heat treatment. Antifungal activity did not
correlate with the level of H2O2 in honey samples, and overall it
appeared that H2O2 alone was not sufficient to inhibit C. albicans. We
conclude that floral source and H2O2 levels are not reliable
predictors of the antimicrobial activity of honey, which currently can
only be assessed by standardized antimicrobial testing. Heat
processing should be reduced where possible, and honey destined for
medicinal use should be retested post-processing to ensure that
activity levels have not changed.
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