Antibacterial Properties of Honey - Essay Example

Honey is a natural product produced by bees from nectar. Bees produce honey by the process of regurgitation and store the product in their hives. Honey has been used by humans for various purposes such as for consumption or for its medicinal properties and there are more than 500 different types of honey. Honey is perhaps the most important natural and sustainable product known to human kind. The chemical composition of honey endows it with various properties and once such property is its antibacterial property i.e. the ability to eliminate or destroy bacterial populations. This ability finds application in various therapeutical approaches and is economically feasible and is associated with negligible side effects. History of Honey and its usage The relation between mankind and honey dates back to the ancient times. Ayurveda, the Indian medical science mentions the therapeutic properties of honey. Indian Ayurvedic books such as Susruta Samhita mention using honey for dressing of wounds to assist in the healing process. The Edwin Smith Papyrus dating back to 1500 BC and the Ebers Papyrus mention the usage of honey in treatment for burn injuries in the ancient times (Pecanac et al, 2013, p263). Ancient Egyptians therefore without prior knowledge of microorganisms, infections etc knew the uses of honey and its good properties as well. Today, honey seems the best alternative option to antibiotics for controlling or inhibiting bacterial populations. Usage of antibiotics have rendered them ineffective against some strains however in the laboratory settings no such ineffectiveness has been recorded against honey and therefore honey is now preferred as a natural and cost effective anti-bacterial agent. Chemical Nature of Honey Chemically honey is considered a super saturated sugar product. In fact, accurate determination of the chemical composition of honey may be used to trace its geographical and botanical origins. This is possible owing to the presence of certain marker chemical present in honey such as aroma compounds, pollen, trace elements, flavonoids, amino acids and proteins (Wang and Li, 2011, p89). Previously, honey was thought to be composed only of glucose, sucrose and fructose but with development of better techniques such as chromatography, X-ray diffraction and enzyme reactions the chemical composition of the carbohydrate product was determined. Researchers studied honeydew honey in details and it was seen that sucrose, kestose, raffinose and melezitose are present in nectar which is then modified and converted into honey by bees. Several other compounds such as isomaltase, maltose, erlose and dextrantriose are added to the nectar by the process of transglucosidation inside the bee’s body (White, 1957, p59). Some studies have also confirmed the presence of trace elements such as aluminum, iron, phosphorus, zinc, copper, calcium, manganese, potassium and sodium in varying concentrations in the natural and fresh form of honey (Cantarelli.et al, 2008, p36). Enzymes present in the honey lend it its characteristic properties and have been studied in details. The presence of enzymes has a profound effect on the various properties exuded by honey and its derivatives. Some enzymes found in honey include- invertase, amylase, diastase and catalase (White, 1957, p.61). Antibacterial properties of Honey The usage of honey is a part of ancient human traditions. History of using honey for treating medical problems dates back more 2700 years ago and in those time honey was applied topically to heal a number of human pathological conditions. The antimicrobial property of honey is largely attributed to the low pH, high sugar concentration, osmotic effect, presence of a number of factors such as antioxidants, hydrogen peroxide, lysozyme, phenolic acids, flavonoids, peptidases, cytokine releasing factors immune modulating properties of honey and anti-inflammatory properties (Israili, 2014, p.304).The high sugar content hinders the growth of bacteria owing to induced osmotic effect. Besides these, the antibacterial property of honey is also attributed to the presence of an enzyme- glucose Oxidase. In undiluted honey glucose Oxidase remains in its inactivated form. However when honey is in its diluted form the inactivated glucose Oxidase enzyme is activated to function. Once it is activated it produces hydrogen peroxide which enhances the antibacterial property of honey. The antimicrobial character of honey is often retained even in the presence of degrading enzymes such as catalase and in absence of glucose Oxidase and such honey is known as non-peroxide honey (Mandal and Mandal, 2011, p.154). With the growth of antibiotic resistant strains of bacteria honey is becoming an increasing valuable antibacterial agent. Shenoy et al (2012, p.102), studied the action of honey on fifty different strains of Pseudomonas aeruginosa. The researchers sued standard methods to identify and isolate the different strains of P.aeruginosa from wounds and burns. Agar dilution method was employed to derive the minimum inhibitory concentration of honey against the selected bacteria. The results showed that most strains were inhibited by honey diluted to 15%-20% while lower concentrations such as 10% and 5% failed to initiate any inhibitory response among the bacterial strains. The time kill assay showed that honey at a concentration of 75%- 100% could kill most P.aeruginosa strains in just 12 hours while lower concentrations of 20%, 25% or 40% were effective for 100% destruction in 24 hours (Shenoy et al, 2012, p.103). Several studies have attributed the high osmolarity of honey for its antimicrobial properties. Cooper and Molan (1999, p283) conducted a study to show that the antibacterial property of honey did not depend entirely on its high osmolarity even though the strong honey solution is known to inhibit growth of bacteria yet when such a strong solution is applied on dressing it tends to get diluted to a point where the dependence of osmolarity ceases. Yet, even in such cases antimicrobial action of honey is seen proving the independence of the property on osmolarity alone. In their study Cooper and Molan (1999, p.284) used S.aureus isolated from wounds to study the inhibitory effect of manuka and pasture honey on the bacterial growth and found that as low as 3% concentration of manuka honey and 4% concentration of pasture honey was sufficient to inhibit growth of bacteria thereby vindicating the claim that the antibacterial property relied mostly on osmolarity of honey. The antibacterial property of manuka honey relied on release of hydrogen peroxide by catalytic reaction and that of pasture honey was a result of presence of phytochemical compounds (Cooper and Molan, 1999, p.284). Ahmedi-Motamayel et al (2013,p10) conducted research to investigate the effectiveness of the antibacterial property of honey on carcinogenic bacteria. Streptococcus mutans and Lactobacillus are two of the most important carcinogenic bacteria of the oral cavity. These also play a pivotal role in oral problems such as mouth caries. The results of the assay showed a varying difference between the sensitivity of the two bacteria to different honey concentrations. S.mutans was affected by honey with concentrations raging between 20%-505 while 100% concentration of honey was required to have any such inhibitory affect on Lactobacillus. The researchers attribute this antibacterial action to low water activity, low pH, acidic environment, high carbon-nitrogen ratio and viscosity (Ahmedi-Motamayel et al,2010, p14). Antibacterial properties of Different Honeys The antibacterial action of honey is thought to be because of interaction between the peroxide and non-peroxide components of the product. Local Malaysian honeys such as acacia, gelum, kelulut and tualang have high- antibacterial potency. Zainol et al (2013, p1) investigated the action of these local honey on Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. Th results showed that kelulut honey had the highest antibacterial potential (Zainol et al, 2013, p1). Studies have also been done to investigate the antibacterial action of New Zealand honeys such as manuka, kanuka, clover and their blends. Manuka shows highest antibacterial action on E.coli, B.subtilis, P.aeruginosa followed by manuka-kanuka blend, kanuka honey and clover honey. However the entire action is not attributed to hydrogen peroxide activity alone. Cellular changes, cell lysis and DNA alterations are seen in the bacteria when treated with honey (Lu et al,2013). Similar results were obtained using Canadian honeys on E.coli and B.subtilis strains in a study conducted by Brudszynski (2006,p1228).It was demonstrated in the experiment that the action of Canadian honeys was a result of presence of hydrogen peroxide and the antibacterial property was lowered when the hydrogen peroxide was removed from the honey. The manuka tree produces Manuka honey and this honey ahs a unique Manuka Fcator which is absent in other honeys thereby making its antibacterial property different than that of other honey (Hammond and Donker, 2013). Manuka honey in particular is a good antibacterial agent against P.gingivalis. This bacterium is responsible for casing oral problems like gingivitis which causes gum bleeding and bad mouth odor. The methylglyoxal and hydrogen peroxide componenents of manuka honey endow it with antibacterial activity. Only 2% dilution of the manuka honey can eliminate 50% of the bacterial population and drastically decreased the formation of biofilms as well. Manuka honey is also quite effective against the bacterium Clostridium difficile and can effectively control its population thereby eliminating diseases caused by it. Honeys originating from Australia include marri, jaarah and jellybush. These varieties have shown exceptional antibacterial properties. Other types of honey such as Cypriot honeys and Greek honey also show antibacterial action against S.aureus and P.aeruginosa. Hydrogen peroxide and Antibacterial Property of Honey It is known that hydrogen peroxide is a well known antibacterial agent itself. For this purpose it is used in disinfectants and sanitizers and is lethal to bacterial at various concentrations ranging from 3%-30%.The efficacy of hydrogen peroxide in inhibiting bacterial growth is because of the fact that bacteria are extremely sensitive towards peroxide stress thus making hydrogen peroxide an excellent oxidative biocide. Hydrogen peroxide is one of the most important components of honey even though it is present in extremely low concentrations and most researchers are of the opinion that the presence of this chemical compound renders the liquid with its healing and bactericidal or bacteriostatic properties. The enzyme present in the bee’s body-glucose Oxidase catalyzed the production of hydrogen peroxide during the process of glucose oxidation. Research evidences support the fact that there is a positive correlation between the amount of hydrogen peroxide present in honey and the inhibition property or strength of the honey (Brydzynski et al, 2011, p2). Research has also shown that hydrogen peroxide along with other honey compounds have cytotoxic effects resulting in inhibition of the growth of bacteria and degradation of its genetic material. Methicillin resistant Sthaphylococcus aureus (MRSA) and Vancomycin-resistant Enterococcus faecium (VRE) have been inhibited by different concentrations of honey. MRSA and VRE were exposed to honey at varying concentrations and it was seen that within concentrations between 12.5%-6.5% of honey, bacteriostatic action was initiated. Further analysis using 3’-p-aminophenyl fluoroscien which traps hydroxyl radicals was used to analyze the role played by hydrogen peroxide in the antibacterial action of honey on MRSA and VRE. Hydrogen peroxide reacts with other components releasing powerful oxidizing hydroxyl radicals which augment the antibacterial property of honey (Brudzynski and Lanningan,2012). Application of Honey’s Antibacterial Property Persistent usage of antibiotics has initiated an evolutionary race such that most bacteria are gradually becoming resistant to antibiotics. It seems fair to indicate that we may expect total failure of antibiotics against certain types of bacteria in the near future. Therefore, it necessary to look for alternatives and since honey is a natural, common and inexpensive antibacterial agent to which bacteria have shown negligible resistance in the laboratory set-up maybe employed for therapeutical applications. Since the ancient times, honey has been used for various therapeutic methods because of the healing properties .It was used for topical application and on wounds, cuts or even burns to prevent further infection and all this was done without prior knowledge about bacteria or other microbial actions. Even today, the antibacterial action of honey may be employed for treating various problems or for management of certain human pathological conditions. It would not only be effective but would also help in cutting down costs of treatment. Wound and Burns Even in the ancient past honey was extensively used primarily for dressing of wounds and burned skin and the same methodology is fast gaining popularity because honey is naturally derived and has no side effects at all. Wound infections and delayed wound healing is a result of bacterial interference. In fact several wounds which are deep in nature heal only after days of antibiotic treatment. Non-heated honey has proven medical benefits in wound healing. Ecthyma gangrenosum infects wounds and causes problems leading to necrosis and ulcer. Recently Medihoney which is a standard mixture of honey is being used to manage a number of conditions because of honey’s antibacterial properties (Simon et al, 2006, p91). Several illnesses today are being managed in the clinical settings with the help of honey mixtures. Some of these illnesses include, Wilm’s tumor relapse, Rhabdomysosarcoma, T-cell lymphoma of central nervous system, Metastatic osteosarcoma etc. Burns and wounds resulting from burns may also be treated with natural honey. Both unifloral and multifloral honey is employed for burn treatment however honey needs to BE sterilized before application. Burn injuries are quite complex in nature resulting in cellular death, protein coagulation and capillary damage. Once bacteria infiltrate the burned area the surface gets infected and is a cause of major complications in burn cases. Silver sulfadiazine (SSD) is normally sued as dressing for burn wounds. However, knowing the antibacterial efficacy of honey studies had been conducted comparing the efficacy of SSD and honey in managing burn wounds. Results show that patients treated with SDD showed 66% negative results from swabs taken from wounds post 1 hour of treatment with SSD while those patients treated with honey showed 100% negative results proving its greater antibacterial ability. This ability is attributed to lower water activity since most of the water molecules are bonded to sugar molecules thereby limiting the growth environment for bacteria. Honey also decreases the average duration of wound healing when compared to SSD. Thus honey can be used in place of SSD to dress burn wounds and is a better option from the perspective of economy, morbidity and rapid wound healing (Baghel et al, 2009, p.176). Tualang honey is now widely used for dressing such burn wounds because of its high antibacterial and bactericidal action and is cheaper and much more easily absorbed by Aquacel dressing. However, it is less effective than SSD or honey produced for medical purposes. Honey and Cancer Cancer is increasingly becoming a global burden and is a multi-step process. There are numerous causes of cancer ranging from low immune, age, physical problems and lifestyle choices to exposure to carcinogenic agents, chronic infections, genetic mutations etc. Honey maybe used to prevent cancer not only because of its antioxidant or its anti-inflammatory property alone but also because of its anti-bacterial capability as well. Honey is known is be extremely effective against a wide number of bacteria such as Staphylococcus aureus, Pseudomonas aeruginosa, etc. Honey effectively controls the growth of the bacteria at different concentrations. The anti-bacterial ability of honey is a result of its capability to alter the cellular machinery. Some bacteria which are known to cause cancer include- Heliobacter pylori (cause stomach cancer) and Ureaplasma urealyticum (causes prostate cancer). These bacteria cause cancer by supporting the process of carcinogeensis. Since honey is known to have bactericidal properties it is a potential candidate for killing cancer causing bacteria (Othman, 2012, p276). Since honey is already known to help in wound healing, burns and other skin problems it can be effectively used after chemotherapy for mucositis initiated by radiation, skin problems induced by chemotherapy or foot skin reaction induced by radiations. Honey, owing to its antimicrobial properties may also be used for palliative care. Cancer patients especially those requiring palliative care often suffer from the problem of bed sores. Bedsores cause the patients not only physical distress but also psychological, mental and social problem as well. Under present settings Metrinidazole is used to bedsores however as honey is very much effective against a wide range of bacteria and even fungi it is a good alternative to such medications because it is cheap and readily available as well. Oral Bacteria and Honey The oral cavity provides excellent conditions for growth of bacteria. Growth of bacteria in the mouth often causes dental problems such as gingivitis, plaques and dental caries. Dentists have suggested usage of honey to mitigate these oral problems owing to the bactericidal ability of honey. Propolis is mostly used to control gingivitis and other oral problems, however, honey maybe used as alternative. Oral consumption of honey reduced oral pH while sorbitol exposure does not show much pH alteration. Results of study conducted by Al-Dany et al (2014, p15) showed consumption of honey decreased S.mutans, L.acidophilus and P.gingivalis thereby leading to reduced dental problems. Honey maybe used as a mouth rinse since it has the ability to destroy bacterial growth in the mouth. Using honey as a mouth rinse can effectively help control periodontal diseases such as plaque. Plaque forms on the teeth surface as a brownish- black layer. Studies suggest that using diluted honey as mouth rinse leading to reduction or inhibition of plaque formation or growth and therefore honey can be used daily to keep dental problems at bay (Aparna et al, 2012, p1116). Treatment of Seborrheic Dermatitis Seborrheic dermatitis and dandruff are skin problems primarily resulting from microbial action on skin surface. Al-Waili (2001, p.306) studied the effect of application of honey which is endowed with both antibacterial and anti-fungal properties in treatment of skin problems such as seborrheic dermatitis. He studied 30 patients who suffered from the problem and showed symptoms such as lesions, hair loss, skin scaling etc. Honey was used for treatment of these patients for up to 4 weeks. 2 weeks after application of treatment, lesions had reduced drastically among all patients and on complete treatment most of the problems associated were eliminated. 6 months post-treatment there no relapses were reported thereby proving the fact that honey is an affective treatment for skin problems. Meibomian Gland Diseases Meibomian glands are oil-producing glands present near the eye lashes. Infection of the meibomian glands leads to dry eyes, eye irritations. Usage of honey can help in reducing ocular flora that often leads to eye problems or diseases. Honey and H.pylori Helicobacter pylori is present in the stomach lining and is responsible for gastric ulcers and peptic ulcers. Antibiotics such as amoxycillin and clarithromycin are used for treatment of these problems however honey too has antibacterial properties and maybe used for this. Studies have suggested usage of Black Forest honey and Langnese honey for treating these problems since they show greater efficacy (Nzeako and Al-Namaani, 2006, p.71). However honey may be used in combination with triple therapy using antibiotics to help increase rate of recovery among patients with ulcers. Conclusion The therapeutic properties of honey are a result of the interactions between the peroxide and non-peroxide components of honey. The antibacterial activity of honey is gaining importance quite rapidly and therefore is increasingly being used in various medical settings. In the present times, we are aware of some of the therapeutic properties of different kinds of honey and have utilized them for treating common human conditions,;however, focus of future research needs to done to explore more therapeutic properties of different honeys and apply them as biological agents for treatment purposes. REFERENCES Ahmedi-Motamayel, F. et al.,2013. Antibacterial Activity of Honey on Carcinogenic Bacteria.Journal of Dentistry, 10(1),p.10-15. Available at http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3666059/ (Last accessed 6 August 2014). Al-Dany, A. et al., 2014. Effect of honey in preventing gingivitis and dental caries in patients undergoing orthodontic treatment. The Saudi Dental journal,26(3),p.108-114. Available at http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4095052/ (Last accessed 7 August, 2014). Al-Waili, N.S.2001. 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Zainol, I. et al., 2013, Antibacterial activity of selected Malaysian honey.BMC Complementary and Alternative Medicine,13(129),p.1-22. Read More