Honey Blocks Communications Between Bacteria

Quorum Sensing Inhibitory and Antimicrobial Activities of Honeys and the Relationship with Individual Phenolics
Food Chemistry, Article in Press

Quorum sensing (QS) inhibitory activity of 29 unifloral honeys was evaluated using the bacterial model Cromobacterium violaceum. The tested honeys were able to inhibit the production of acyl-homoserine lactones (AHLs) produced by C. violaceum at 0.1 g/ml.

However, chestnut and linden honey samples showed the highest inhibitory activity, while orange and rosemary were less effective in inhibiting QS. When honey samples from the same floral origin obtained from different geographical regions were compared, they showed similar QS inhibitory activity.

Thus, one of the factors which influence the inhibitory activity could be derived from the floral origin, independently of the geographic location. It was observed that unifloral honey samples showed “non-peroxide” anti-QS activity, which was not linearly correlated with total and individual phenolic compounds.

The obtained results showed that the preservative properties of honey could be due to both the antimicrobial properties and the QS inhibitory capacity.