Molecules, 2013 Apr 11;18(4):4233-46
This study aimed to determine the factors (phenolic
compounds, flavonoids, sugars or H2O2) that contribute the most to the
antimicrobial activity of heather honey samples against four yeasts and four
bacteria with medical importance.
To discard the effect of H2O2 in the antimicrobial activity,
catalase was added. To evaluate the osmotic pressure's effect, artificial honey
was also used. Phenolic compounds and flavonoids were determined and Pearson's
correlation analysis was performed to assess whether these correlated with
antimicrobial activity. The amount of phenolic compounds ranged from 630.89 ±
5.21 GAE kg-1 to 718.92 ± 4.41 GAE kg-1, while the flavonoids varied between
450.72 ± 5.67 CAE kg-1 and 673.98 ± 4.33 CAE kg-1. For the bacteria, the
minimum inhibitory concentration (MIC) of the honey without catalase ranged
from 1.01 ± 0.50% to 10.00 ± 4.72% and was between 2.00 ± 0.94% and 13.27 ±
5.23% for honey with catalase.
Concerning the yeasts, the MICs was between 13.16 ± 4.08%
and 20.00 ± 5.09% for honey without catalase and between 14.95 ± 4.16% and
25.67 ± 5.50% for honey with catalase. The elucidation of the antimicrobial
factors and action mechanisms is essential for the correct use of honey in
therapeutic applications.
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