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Antibacterial activity of Manuka honey and its components: An overview
Johnston, Matthew McBride, Michael Dahiya, Divakar Owusu-Apenten, Richard K. Nigam, Poonam S.
Johnston, Matthew
McBride, Michael
Dahiya, Divakar
Owusu-Apenten, Richard K.
Nigam, Poonam S.
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Publication Date
2018-11-27
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Abstract
The importance of honey for medicinal purposes is well documented in some of the
world’s oldest literature. Honey is well known and studied for its antimicrobial properties. The
medicinal properties in honey originate from the floral source used by bees. Manuka honey is a dark
monofloral honey rich in phenolic content, and currently it is gaining much attention for its
antimicrobial activity. Researchers have found that honey is effective against a wide range of
pathogens. The antibacterial potency of Manuka honey was found to be related to the Unique
Manuka Factor (UMF) rating, which is correlated with the methylglyoxal and total phenols content.
It is reported that different types of Manuka honey have differing effects and Gram-negative bacteria
are more resistant than Gram-positive bacteria. Bacterial resistance to honey as antimicrobial agent
has yet to be identified, possibly due to the presence of a complex mixture of methylglyoxal and
other components. Honey is also reported to alter a bacterium’s shape and size through septal ring
alteration, which affects cell morphology and growth. Research has shown that Manuka honey of
different UMF values has medicinal properties of interest and it can be beneficial when used as a
combination treatment with other antimicrobial agents
Citation
Johnston, M., McBride, M., Dahiya, D., Owusu-Apenten, R., & Nigam, P. S. (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology, 4(4), 655–664.
Publisher
AIMS Press
Journal
AIMS Microbiology
Research Unit
DOI
10.3934/microbiol.2018.4.655
PubMed ID
PubMed Central ID
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Article
Language
en
Description
Series/Report no.
ISSN
EISSN
2471-1888