queenbee wrote:

>> (I wrote) The key ingredient in honey used for wounds is glucose oxidase which, 
>> with enzymes, creates gluconic acid and also hydrogen peroxide when 
>> water is present. So the level of glucose oxidase and enzymes is the 
>> key to the healing activity level of the specific honey. I know that 
>> the Aussies are promoting their honey as superior, but wonder if we 
>> are looking at a matter of degree, when enough does the job but "we 
>> can make even more" than enough.


> There is one other key ingredient and that is the antibacterial activity 
> that is exhibited by some specific honeys e.g. jellybush from Australia 
> and manuka for New Zealand.

If you look at the articles cited in the link

http://www.medihoney.com.au/

you will see that the anti-bacterial activity is from the effects of 
glucose oxidase (and enzymes) and that is, though not noted, the 
ingredient that varies in different honeys (in the article by a factor 
of 100 to 1 in some cases). It is well known that glucose oxidase 
concentrations vary between honeys as does enzyme content (probably 
mostly because of processing and age).

All honey is a supersaturated sugar solution. Supersaturated sugar 
solutions have been used in medicine for quite a long time for its 
anti-bacterial properties.

Honey, with glucose oxidase, has an added benefit in that it creates 
hydrogen peroxide at a honey/water interface (in the hive, that protects 
honey from spoiling). When honey comes in contact with an open wound, 
peroxide is created which does several things. First, it kills any 
bacteria. Second, it destroys dead flesh and cleans the wound so the 
wound heals from the bottom up and no scab is formed. Third, the acid 
environment at the honey/wound interface also kills bacteria (also a 
result of glucose oxidase and its breakdown by enzymes).

In addition, but not related to glucose oxidase, the supersaturated 
sugar solution inhibits bacteria from entering the wound from outside.

Just about all honey that start from a predominantly glucose nectar will 
have a head start in the eventual glucose oxidase content. Since there 
are a lot of nectars that are mostly sucrose, the bees and their enzymes 
have to do the breakdown so the concentrations will be less. Also, if 
they process the honey quickly, the concentration will be less. It is 
all in the starting nectar and the time the enzymes have to act. From 
there, the beekeeper and their methods of processing effect the honey's 
properties.

If there is other information out there that says these honeys have some 
other anti-bacterial ingredient, I am interested, but so far have not 
seen anything other than they have a high glucose oxidase content. That 
also seems to be the main selling point for these honeys.

Bill Truesdell
Bath, Maine

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