Multiple bioactive compounds drive antimicrobial properties of mānuka honey, study finds
New research at Aston University has shown that a variety of compounds are responsible for the antimicrobial action of mānuka honey, not just the sugar content and methylglyoxal (MGO) alone, as previously thought. The paper is published in Microbiology.
New research at Aston University has revealed that multiple bioactive compounds, not just sugar content and methylglyoxal (MGO), are responsible for the antimicrobial properties of mānuka honey. This finding, published in Microbiology, challenges previous beliefs that only MGO and sugar contributed to its effectiveness. Mānuka honey has proven efficacy against various disease-causing bacteria, becoming increasingly important as antibiotic resistance grows.
Led by Dr. Jonathan Cox from Aston University, researchers collaborated with Comvita Limited to analyze honey with varying Unique Mānuka Factor (UMF) ratings, ranging from 5+ to 20+. The study found that antimicrobial activity increased with higher UMF, indicating that additional bioactive compounds or interactions between them are crucial.
Artificial formulations with equivalent sugar and MGO concentrations failed to replicate the honey's antimicrobial effect, suggesting that these other compounds play a significant role. Understanding these additional components could lead to the development of more effective honey-derived therapeutics and antimicrobial products, potentially offering solutions to the growing global antimicrobial resistance crisis.
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