Honey as a micro-bacterial agent: identification method of the compounds that inhibit pathogenic bacteria

Objective: To provide an overview of the scientific evidence that supports the use of Apis mellifera honey as an antibacterial agent. Design/Methodology/Approach: An exhaustive review of scientific literature was carried out. The collected information included the different honey types that, according to the reports, have antibacterial properties. In addition, the related compounds, the main chromatographic methods used for their identification, and the main pathogens that have been studied were analyzed. Results: The antibacterial properties of honey (especially monofloral honeys) have been widely studied worldwide, focusing on their capacity to inhibit pathogenic bacteria. The different methods used to study honey include agar diffusion, disk diffusion, and broth and agar dilution. These properties have been attributed to honey, as a result of its high sugar content, low moisture content, and acidic pH, as well as the diversity of the chemical compounds —mainly hydrogen peroxide, methylglyoxal (MGO), phenolic acids, flavonoids, peptides, glycopeptides, and different proteins— that were identified by a chromatographic analysis. Study Limitations/Implications: Currently, the honey of bees (Apis mellifera) has great potential as an alternative to combat the antibiotic resistance of certain pathogens. Findings/Conclusions: Honey can inhibit both gram-positive and -negative bacteria, such as Escherichia coli, Staphylococcus aureus, Pseudomona aeruginosa, and Enterobacter. These characteristics are the result of the diverse chemical compounds of honey. In addition, these compounds widely change depending on the vegetation that surrounds the hives; therefore, honey from different geographical origins has unique characteristics, in terms of its composition and antibacterial activity.