Bee Bacteria Could Provide Alternative to Antibiotics

In a study to examine if the LAB symbionts are the source of honey's antimicrobial properties, the researchers tested them against pathogens such as methicillin-resistant Staphylococcus aureus (MRSA), Pseudomonas aeruginosa and vancomycin-resistant Enterococcus (VRE). A strong antimicrobial activity from each symbiont, as well as a synergistic effect, was demonstrated.

The symbionts produced a myriad of active compounds that remain in variable amounts in mature honey. The mechanisms of antibiotic action found include production of active compounds such as proteins, fatty acids, anesthetics, organic acids, volatile compounds, and hydrogen peroxide. According to the researchers, the study has implications for developing countries, where fresh honey is easily available, but also for Western countries where antibiotic resistance is seriously increasing. The study was published on September 8, 2014, in International Wound Journal.

“Antibiotics are mostly one active substance, effective against only a narrow spectrum of bacteria. When used alive, these 13 lactic acid bacteria produce the right kind of antimicrobial compounds as needed, depending on the threat,” said lead author Tobias Olofsson, PhD, of the department of medical microbiology. “It seems to have worked well for millions of years of protecting bees' health and honey against other harmful microorganisms. However, since store-bought honey doesn't contain the living lactic acid bacteria, many of its unique properties have been lost in recent times.”

For at least 2,700 years, honey has been used by humans to treat a variety of ailments through topical application, but only recently have the antiseptic and antimicrobial properties of honey been discovered. The broad-spectrum antimicrobial properties of honey have also been attributed to the acidity (low pH), osmotic effect, high sugar concentration, presence of bacteriostatic and bactericidal factors, antioxidants, lysozyme, polyphenols, phenolic acids, flavonoids, methylglyoxal, and bee peptides.

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