The contribution of alpha-dicarbonyl compound dependent radical formation to the antiseptic effect of honey

Darius Henatsch*, Gertjan J. M. den Hartog, Adriaan M. Duijvestijn, Petra F. Wolffs, Esther Phielix, Robert J. Stokroos, Jacob J. Briede

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Web of Science)

Abstract

Honey is known for its wound healing potential. In this study we investigated free radical formation and inhibition in different honeys and the influence on bacterial growth inhibition. alpha-Oxaldehydes and free amino acids were shown to be present in manuka and non-manuka honeys. With electron spin resonance we measured that methylglyoxal (MG) and glyoxal (GO) form different carbon centered radicals under the influence of either hydrogen peroxide or arginine and lysine. These radicals were also formed in a combination of alpha-oxaldehydes and amino acids in artificial honey, which was quantified by the cytochrome C assay. Also, a strong bactericidal activity for MG and GO (minimum concentration 0.6 and 1.25 mM) was shown against different bacterial strains. Interestingly, honeys with a high MG content were shown to be better free radical scavengers for hydroxyl and superoxide radicals, implying a complex mechanism for free radical donation and scavenging in honey.

Original languageEnglish
Pages (from-to)239-246
Number of pages8
JournalJournal of Functional Foods
Volume45
DOIs
Publication statusPublished - Jun 2018

Keywords

  • Medical honey
  • Methylglyoxal
  • alpha-oxaldehyde
  • Amino acid
  • Free radicals
  • HYDROGEN-PEROXIDE
  • OXIDATIVE STRESS
  • MANUKA HONEY
  • IN-VITRO
  • ANTIOXIDANT CAPACITY
  • KILLS BACTERIA
  • AMINO-ACIDS
  • METHYLGLYOXAL
  • MECHANISM
  • GENERATION

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