Skip to main content

Antimicrobial activity of solvent fractions and bacterial isolates of Korean domestic honey from different floral sources

Abstract

Forty solvent fractions and 387 bacterial isolates of seven varieties of Korean domestic honey and manuka honey from New Zealand were screened for antimicrobial activity. The minimum inhibitory concentrations and minimum bactericidal concentrations of the honey fractions were determined; only Bacillus cereus ATCC 14579, ATCC 11778, and F4552 were inhibited by 11, 1, and 16, respectively, out of the 40 honey fractions. The bacterial isolates showed the highest incidence (30.2%) of antimicrobial activity against Listeria monocytogenes ATCC 15313. The growth of at least one of the five foodborne pathogens tested was inhibited by 109 of the 327 isolates (33.3%) from seven types of Korean domestic honey. The percentage of such isolates of manuka honey was significantly higher (76.7%). Solvent fractionation of honey could contribute to the detection of antimicrobial activity of the nonsugar compounds in honey. Moreover, the bacterial isolates from Korean domestic honey may be good sources for the natural antimicrobials used in the food industry and other related industries.

This is a preview of subscription content, access via your institution.

References

  1. Molan PC. The antibacterial activity of honey: 1. The nature of the antibacterial activity. Bee World 73: 5–28 (1992)

    Article  Google Scholar 

  2. Molan PC. The antibacterial activity of honey: 2. Variation in the potency of the antibacterial activity. Bee World 73: 59–76 (1992)

    Google Scholar 

  3. Gheldof N, Wang XH, Engeseth NJ. Identification and quantification of antioxidant components of honeys from various floral sources. J. Agr. Food Chem. 50: 5870–5877 (2002)

    CAS  Article  Google Scholar 

  4. Malika N, Mohamed F, Chakib EA. Antimicrobial activities of natural honey from aromatic and medicinal plants on antibio-resistant strains of bacteria. Int. J. Agric. Biol. 6: 289–293 (2004)

    Google Scholar 

  5. Kim ES, Rhee CO. Comparison of quality attributes of Korean native-bee honey and foreign-bee honey by K/Na ratio. J. Korean Soc. Food Sci. Nutr. 25: 672–679 (1996)

    Google Scholar 

  6. Lee DC, Lee SY, Cha SH, Choi YS, Rhee HI. Characteristics of native-bee honey harvested in Kangwon-area. Korean J. Food Sci. Technol. 29: 1082–1088 (1997)

    Google Scholar 

  7. Taormina PJ, Niemira BA, Beuchat LR. Inhibitory activity of honey against foodborne pathogens as influenced by the presence of hydrogen peroxide and level of antioxidant power. Int. J. Food Microbiol. 69: 217–225 (2001)

    CAS  Article  Google Scholar 

  8. Lee ML, Kim HK, Lee MY, Choi YS, Kim HB, Chung HG, Kim SH. Antioxidant and antibacterial capacity of chestnut (Castanea crenata var. dulcis) honey produced in Korea. Korean J. Apic. 22: 147–152 (2007)

    Google Scholar 

  9. Allen K, Molan P, Reid G. A survey of the antibacterial activity of some New Zealand honeys. J. Pharm. Pharmacol. 43: 817–822 (1991)

    CAS  Article  Google Scholar 

  10. Wahdan H. Causes of the antimicrobial activity of honey. Infection 26: 26–31 (1998)

    CAS  Article  Google Scholar 

  11. Mundo MA, Padilla-Zakour OI, Worobo RW. Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys. Int. J. Food Microbiol. 97: 1–8 (2004)

    CAS  Article  Google Scholar 

  12. Zumla A, Lulat A. Honey-a remedy rediscovered. J. Roy. Soc. Med. 82: 384–385 (1989)

    CAS  Google Scholar 

  13. Weston RJ. The contribution of catalase and other natural products to the antibacterial activity of honey: A review. Food Chem. 71: 235–239 (2000)

    CAS  Article  Google Scholar 

  14. Weston RJ, Mitchell KR, Allen KL. Antibacterial phenolic components of New Zealand manuka honey. Food Chem. 64: 295–301 (1999)

    CAS  Article  Google Scholar 

  15. Shin H-S, Ustunol Z. Carbohydrate composition of honey from different floral sources and their influence on growth of selected intestinal bacteria: An in vitro comparison. Food Res. Int. 38: 721–728 (2005)

    CAS  Article  Google Scholar 

  16. Roberts AEL, Maddocks SE, Cooper RA. Manuka honey reduces the motility of Pseudomonas aeruginosa by suppression of flagella-associated genes. J. Antimicrob. Chemoth. 70: 716–725 (2015)

    CAS  Article  Google Scholar 

  17. Eick S, Schäfer G, Kwieciñski J, Atrott J, Henle T, Pfister W. Honey–a potential agent against Porphyromonas gingivalis: An in vitro study. BMC Oral Health 14: 24 (2014)

    Article  Google Scholar 

  18. Al Somal N, Coley KE, Molan PC, Hancock BM. Susceptibility of Helicobacter pylori to the antibacterial activity of manuka honey. J. Roy. Soc. Med. 87: 9–12 (1994)

    CAS  Google Scholar 

  19. Mavric E, Wittmann S, Barth G, Henle T. Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand. Mol. Nutr. Food Res. 52: 483–489 (2008)

    CAS  Article  Google Scholar 

  20. Alvarez-Suarez JM, Gasparrini M, Forbes-Hernández TY, Mazzoni L, Giampieri F. The composition and biological activity of honey: A focus on Manuka honey. Foods 3: 420–432 (2014)

    Article  Google Scholar 

  21. Chung DH, Baek SH. Antibacterial activities of honeys on the Staphylococcus aureus. Korean J. Food Nutr. 15: 158–164 (2002)

    Google Scholar 

  22. Matongo F, Nwodo UU. in vitro assessment of Helicobacter pylori ureases inhibition by honey fractions. Arch. Med. Res. 45: 540–546 (2014)

    CAS  Article  Google Scholar 

  23. Baek Y, Kim YJ, Baik MY, Kim DO, Lee H. Total phenolic contents and antioxidant activities of Korean domestic honey from different floral sources. Food Sci. Biotechnol. 24: 1453–1457 (2015)

    CAS  Article  Google Scholar 

  24. Harding CD, Shaw E. Antimicrobial activity of Leuconostoc gelidum against closely related species and Listeria monocytogenes. J. Appl. Bioteriol. 69: 648–654 (1990)

    CAS  Article  Google Scholar 

  25. Hammond EN, Donkor ES. Antibacterial effect of Manuka honey on Clostridium difficile. BMC Res. Notes 6: 188 (2013)

    Article  Google Scholar 

  26. Lee H, Churey JJ, Worobo RW. Antimicrobial activity of bacterial isolates from different floral sources of honey. Int. J. Food Microbiol. 126: 240–244 (2008)

    Article  Google Scholar 

  27. Lee H, Churey JJ, Worobo RW. Biosynthesis and transcriptional analysis of thurincin H, a tandem repeated bacteriocin genetic locus, produced by Bacillus thuringiensis SF361. FEMS Microbiol. Lett. 299: 205–213 (2009)

    CAS  Article  Google Scholar 

  28. Lee H, Churey JJ, Worobo RW. Purification and structural characterization of bacillomycin F produced by a bacterial honey isolate active against Byssochlamys fulva H25. J. Appl. Microbiol. 105: 663–673 (2008)

    CAS  Article  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Hyungjae Lee.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Lee, S.K., Lee, H. Antimicrobial activity of solvent fractions and bacterial isolates of Korean domestic honey from different floral sources. Food Sci Biotechnol 25, 1507–1512 (2016). https://doi.org/10.1007/s10068-016-0234-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-016-0234-0

Keywords

  • antimicrobial activity
  • floral source
  • honey isolate
  • Korean domestic honey
  • solvent fraction