How honey kills bacteria

@article{Kwakman2010HowHK,
  title={How honey kills bacteria},
  author={Paulus H. S. Kwakman and Anje A. te Velde and Leonie de Boer and Dave Speijer and M. J. Christina Vandenbroucke‐Grauls and Sebastian A. J. Zaat},
  journal={The FASEB Journal},
  year={2010},
  volume={24},
  pages={2576 - 2582}
}
With the rise in prevalence of antibiotic-resistant bacteria, honey is increasingly valued for its antibacterial activity. [] Key Result All bacteria tested, including Bacillus subtilis, methicillin-resistant Staphylococcus aureus, extended-spectrum beta-lactamase producing Escherichia coli, ciprofloxacin-resistant Pseudomonas aeruginosa, and vancomycin-resistant Enterococcus faecium, were killed by 10-20% (v/v) honey, whereas > or = 40% (v/v) of a honey-equivalent sugar solution was required for similar…
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411 Citations
Highly Influential Citations
23
Background Citations
167
Methods Citations
21
Results Citations
5

411 Citations

Medical-grade honey enriched with antimicrobial peptides has enhanced activity against antibiotic-resistant pathogens

It was not feasible to enhance the rapid activity of RS honey by enrichment with endogenous compounds, but RS honey enriched with 75 μM of the synthetic peptide Bactericidal Peptide 2 (BP2) showed rapid bactericidal activity against all species tested, including MRSA and ESBL E. coli, at up to 10–20-fold dilution.

Two Major Medicinal Honeys Have Different Mechanisms of Bactericidal Activity

Honey is increasingly valued for its antibacterial activity, but knowledge regarding the mechanism of action is still incomplete, resulting in large differences in bactericidal activity of RS and manuka honey.

Manuka honey inhibits cell division in methicillin-resistant Staphylococcus aureus.

Enlarged cells containing septa were observed in MRSA exposed to inhibitory concentrations of manuka honey, suggesting that cell division was interrupted and indicate the presence of additional antibacterial components in manuka Honey.

Manuka-type honeys can eradicate biofilms produced by Staphylococcus aureus strains with different biofilm-forming abilities

New Zealand manuka-type honeys, at the concentrations they can be applied in wound dressings are highly active in both preventing S. aureus biofilm formation and in their eradication, and do not result in bacteria becoming resistant.

In-vitro susceptibility of methicillin-resistant Stayphylococcus aureus to honey.

Comparison of the antimicrobial activity of Ulmo honey from Chile and Manuka honey against methicillin-resistant Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa.

Ulmo 90 honey, a Chilean honey made by Apis mellifera originating from the Ulmo tree, has high antimicrobial activity and may warrant further investigation as a possible alternative therapy for wound healing.

Effect of methylglyoxal on multidrug-resistant Pseudomonas aeruginosa

The results indicate that methylglyoxal inhibits the growth of MDRP at concentrations of 128–512 μg/ml (1.7–7.1 mM) and is not recognized by drug efflux systems.

In vitro antibacterial activity of honey against Staphylococcus aureus and Escherichia coli

The in-vitro antibacterial effectiveness of different types of honey was tested against two species of bacteria; Staphylococcus aureus and Escherichia coli, using the disk diffusion method to point to the potential use of honey as an antibacterial agent and therefore a possible alternative therapy against ailments caused by these two bacterial species.

Antimicrobial Evaluation of Various Honey Types against Carbapenemase-Producing Gram-Negative Clinical Isolates

The in vitro antibacterial potential of rare Greek honeys against Verona integron-encoded metallo-β-lactamase (VIM)- or Klebsiella pneumoniae carbapenemase-producing multidrug-resistant Gram-negative pathogens is studied.

Antimicrobial Activity of Different Honey Types Against Escherichia coli, Streptococcus pyogenes, Pseudomonas aeruginosa and Candida albicans

The eight types of Libyan honey have a various antibacterial activity in-vitro, according to the zone of inhibition against each type of microorganism.
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