Honey is a complex natural product that has been used by the Egyptians, and mentioned by Aristotle, as a natural remedy. Today, honey continues to be studied for its medicinal applications, particularly in terms of wound care. Honey is particularly useful as an antibacterial due to its effectiveness against antibacterial-resistant strains of bacteria. While it is known that methylglyoxal (MGO) and hydrogen peroxide (H2O2) are among the components that give honey this quality, other components of honey are currently under study to determine their respective synergistic effects. The effect of osmolarity, pH, and concentration of MGO and H2O2 on the antibacterial property of honey was analyzed via agar well diffusion assay to determine the minimum inhibitory concentration. The zone of inhibition was recorded for increasing concentrations of each component studied in independent tests using S. aureus, S. epidermidis, and methicillin resistant S. aureus. The antibacterial activity equivalent to % w/v phenol for each component was determined from a calibration curve prepared of varying % w/v phenol concentrations and the resulting zone of inhibition. Similar concentrations of MGO can have varying effects as an antibacterial agent due to the synergistic effects of other components within the honey. The antibacterial activity of identical concentrations of MGO in pasture, manuka, and control honey solutions was analyzed via agar well diffusion assay, and the zones of inhibition compared.

Analysis of antibacterial components of honey

249th National Meeting (2015)

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