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

doi:10.1016/j.jff.2018.04.012

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 journal › Article › Academic › peer-review

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 language	English
Pages (from-to)	239-246
Number of pages	8
Journal	Journal of Functional Foods
Volume	45
DOIs	https://doi.org/10.1016/j.jff.2018.04.012
Publication status	Published - 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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Cite this

@article{3517dcec40754f3ea481584c5ec6bdd7,

title = "The contribution of alpha-dicarbonyl compound dependent radical formation to the antiseptic effect of honey",

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.",

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",

author = "Darius Henatsch and {den Hartog}, {Gertjan J. M.} and Duijvestijn, {Adriaan M.} and Wolffs, {Petra F.} and Esther Phielix and Stokroos, {Robert J.} and Briede, {Jacob J.}",

year = "2018",

month = jun,

doi = "10.1016/j.jff.2018.04.012",

language = "English",

volume = "45",

pages = "239--246",

journal = "Journal of Functional Foods",

issn = "1756-4646",

publisher = "Elsevier Science",

}

TY - JOUR

T1 - The contribution of alpha-dicarbonyl compound dependent radical formation to the antiseptic effect of honey

AU - Henatsch, Darius

AU - den Hartog, Gertjan J. M.

AU - Duijvestijn, Adriaan M.

AU - Wolffs, Petra F.

AU - Phielix, Esther

AU - Stokroos, Robert J.

AU - Briede, Jacob J.

PY - 2018/6

Y1 - 2018/6

N2 - 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.

AB - 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.

KW - Medical honey

KW - Methylglyoxal

KW - alpha-oxaldehyde

KW - Amino acid

KW - Free radicals

KW - HYDROGEN-PEROXIDE

KW - OXIDATIVE STRESS

KW - MANUKA HONEY

KW - IN-VITRO

KW - ANTIOXIDANT CAPACITY

KW - KILLS BACTERIA

KW - AMINO-ACIDS

KW - METHYLGLYOXAL

KW - MECHANISM

KW - GENERATION

U2 - 10.1016/j.jff.2018.04.012

DO - 10.1016/j.jff.2018.04.012

M3 - Article

SN - 1756-4646

VL - 45

SP - 239

EP - 246

JO - Journal of Functional Foods

JF - Journal of Functional Foods

ER -