The effect of New Zealand kanuka, manuka and clover honeys on bacterial growth dynamics and cellular morphology varies according to the species.

Treatment of chronic wounds is becoming increasingly difficult due to antibiotic resistance. Complex natural products with antimicrobial activity, such as honey, are now under the spotlight as alternative treatments to antibiotics. Several studies have shown honey to have broad-spectrum antibacteria...

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Autores principales: Jing Lu, Dee A Carter, Lynne Turnbull, Douglas Rosendale, Duncan Hedderley, Jonathan Stephens, Swapna Gannabathula, Gregor Steinhorn, Ralf C Schlothauer, Cynthia B Whitchurch, Elizabeth J Harry
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spelling oai:doaj.org-article:fe8f5c2099224f10af606784ca5fda862021-11-18T07:57:48ZThe effect of New Zealand kanuka, manuka and clover honeys on bacterial growth dynamics and cellular morphology varies according to the species.1932-620310.1371/journal.pone.0055898https://doaj.org/article/fe8f5c2099224f10af606784ca5fda862013-01-01T00:00:00Zhttps://www.ncbi.nlm.nih.gov/pmc/articles/pmid/23418472/?tool=EBIhttps://doaj.org/toc/1932-6203Treatment of chronic wounds is becoming increasingly difficult due to antibiotic resistance. Complex natural products with antimicrobial activity, such as honey, are now under the spotlight as alternative treatments to antibiotics. Several studies have shown honey to have broad-spectrum antibacterial activity at concentrations present in honey dressings, and resistance to honey has not been attainable in the laboratory. However not all honeys are the same and few studies have used honey that is well defined both in geographic and chemical terms. Here we have used a range of concentrations of clover honey and a suite of manuka and kanuka honeys from known geographical locations, and for which the floral source and concentration of methylglyoxal and hydrogen peroxide potential were defined, to determine their effect on growth and cellular morphology of four bacteria: Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa. While the general trend in effectiveness of growth inhibition was manuka>manuka-kanuka blend>kanuka>clover, the honeys had varying and diverse effects on the growth and cellular morphology of each bacterium, and each organism had a unique response profile to these honeys. P. aeruginosa showed a markedly different pattern of growth inhibition to the other three organisms when treated with sub-inhibitory concentrations of honey, being equally sensitive to all honeys, including clover, and the least sensitive to honey overall. While hydrogen peroxide potential contributed to the antibacterial activity of the manuka and kanuka honeys, it was never essential for complete growth inhibition. Cell morphology analysis also showed a varied and diverse set of responses to the honeys that included cell length changes, cell lysis, and alterations to DNA appearance. These changes are likely to reflect the different regulatory circuits of the organisms that are activated by the stress of honey treatment.Jing LuDee A CarterLynne TurnbullDouglas RosendaleDuncan HedderleyJonathan StephensSwapna GannabathulaGregor SteinhornRalf C SchlothauerCynthia B WhitchurchElizabeth J HarryPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 8, Iss 2, p e55898 (2013)
institution DOAJ
collection DOAJ
language EN
topic Medicine
R
Science
Q
spellingShingle Medicine
R
Science
Q
Jing Lu
Dee A Carter
Lynne Turnbull
Douglas Rosendale
Duncan Hedderley
Jonathan Stephens
Swapna Gannabathula
Gregor Steinhorn
Ralf C Schlothauer
Cynthia B Whitchurch
Elizabeth J Harry
The effect of New Zealand kanuka, manuka and clover honeys on bacterial growth dynamics and cellular morphology varies according to the species.
description Treatment of chronic wounds is becoming increasingly difficult due to antibiotic resistance. Complex natural products with antimicrobial activity, such as honey, are now under the spotlight as alternative treatments to antibiotics. Several studies have shown honey to have broad-spectrum antibacterial activity at concentrations present in honey dressings, and resistance to honey has not been attainable in the laboratory. However not all honeys are the same and few studies have used honey that is well defined both in geographic and chemical terms. Here we have used a range of concentrations of clover honey and a suite of manuka and kanuka honeys from known geographical locations, and for which the floral source and concentration of methylglyoxal and hydrogen peroxide potential were defined, to determine their effect on growth and cellular morphology of four bacteria: Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa. While the general trend in effectiveness of growth inhibition was manuka>manuka-kanuka blend>kanuka>clover, the honeys had varying and diverse effects on the growth and cellular morphology of each bacterium, and each organism had a unique response profile to these honeys. P. aeruginosa showed a markedly different pattern of growth inhibition to the other three organisms when treated with sub-inhibitory concentrations of honey, being equally sensitive to all honeys, including clover, and the least sensitive to honey overall. While hydrogen peroxide potential contributed to the antibacterial activity of the manuka and kanuka honeys, it was never essential for complete growth inhibition. Cell morphology analysis also showed a varied and diverse set of responses to the honeys that included cell length changes, cell lysis, and alterations to DNA appearance. These changes are likely to reflect the different regulatory circuits of the organisms that are activated by the stress of honey treatment.
format article
author Jing Lu
Dee A Carter
Lynne Turnbull
Douglas Rosendale
Duncan Hedderley
Jonathan Stephens
Swapna Gannabathula
Gregor Steinhorn
Ralf C Schlothauer
Cynthia B Whitchurch
Elizabeth J Harry
author_facet Jing Lu
Dee A Carter
Lynne Turnbull
Douglas Rosendale
Duncan Hedderley
Jonathan Stephens
Swapna Gannabathula
Gregor Steinhorn
Ralf C Schlothauer
Cynthia B Whitchurch
Elizabeth J Harry
author_sort Jing Lu
title The effect of New Zealand kanuka, manuka and clover honeys on bacterial growth dynamics and cellular morphology varies according to the species.
title_short The effect of New Zealand kanuka, manuka and clover honeys on bacterial growth dynamics and cellular morphology varies according to the species.
title_full The effect of New Zealand kanuka, manuka and clover honeys on bacterial growth dynamics and cellular morphology varies according to the species.
title_fullStr The effect of New Zealand kanuka, manuka and clover honeys on bacterial growth dynamics and cellular morphology varies according to the species.
title_full_unstemmed The effect of New Zealand kanuka, manuka and clover honeys on bacterial growth dynamics and cellular morphology varies according to the species.
title_sort effect of new zealand kanuka, manuka and clover honeys on bacterial growth dynamics and cellular morphology varies according to the species.
publisher Public Library of Science (PLoS)
publishDate 2013
url https://doaj.org/article/fe8f5c2099224f10af606784ca5fda86
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