Research Progress of the Antibacterial Active Substances from Honey and Their Antibacterial Mechanisms

YUAN Wenqin; XUAN Hongzhuan; WANG Kai

doi:10.13386/j.issn1002-0306.2022030349

Volume 44 Issue 4

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(4): 438-446. > DOI: 10.13386/j.issn1002-0306.2022030349

YUAN Wenqin, XUAN Hongzhuan, WANG Kai. Research Progress of the Antibacterial Active Substances from Honey and Their Antibacterial Mechanisms[J]. Science and Technology of Food Industry, 2023, 44(4): 438−446. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030349.

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Research Progress of the Antibacterial Active Substances from Honey and Their Antibacterial Mechanisms

1.
School of Life Science, Liaocheng University, Liaocheng 252059, China
2.
Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China

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Received Date: March 28, 2022
Available Online: December 14, 2022

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Abstract

Abstract

Honey is a natural sweet substance made from a mixture of nectar collected by worker bees and their own secretions, which has good antibacterial activity and contains a variety of natural antibacterial active substances. In recent years, a large number of studies have been reported on the progress of antimicrobial active substances in honey, including methylglyoxal, hydrogen peroxide, polyphenols, antimicrobial peptides and Major royal jelly proteins. Numerous studies have shown that hydrogen peroxide is one of the most important antibacterial substances in honey. This paper highlights the important roles by each antimicrobial effective active substance for the anti-bacterial by honey. It also further summarizes the process of glucose oxidase catalyzing the production of hydrogen peroxide from glucose. The process of glucose oxidase catalyzing the production of hydrogen peroxide from glucose is summarized using hydrogen peroxide in honey as an example. Other pathways for the production and degradation of hydrogen peroxide and the physicochemical factors affecting the production of hydrogen peroxide are also reviewed. Rational regulation of hydrogen peroxide production in honey plays an important role in its antibacterial and even other biological activities. This review would also provide a reference for the safe clinical use of honey and the development of functional foods.
- honey,
- antibacterial activity,
- glucose oxidase,
- hydrogen peroxide,
- colloidal structure

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References

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