Honey: A Sweet Approach to Fighting Antibiotic Resistance

According to a recent study, honey may offer a new approach to fighting bacterial resistance to antibiotics.

A study led by researchers at Salve Regina University investigated the bioactive constituents of honey that may provide alternative modes of antibacterial action. The authors found the unique property of this sweetener lies in its ability to fight infection on multiple levels, making it more difficult for bacteria to develop resistance. Honey uses a combination of weapons—including hydrogen peroxide, acidity, osmotic effect, high sugar concentration, and polyphenols—that actively kill bacterial cells. The osmotic effect, for instance, draws water from the bacterial cells, dehydrating and killing them.
________________________________________________________________________________________________________________________________________________________________

RELATED CONTENT
Toss the Salt and Spice Up Your Life
A Spoonful of Sugar: Improving Medication Adherence
________________________________________________________________________________________________________________________________________________________________

Honey is effective because it is filled with healthful polyphenols, including the phenolic acids, caffeic acid, p-coumaric acid, and ellagic acid, as well as many flavonoids, says Susan B. Meschwitz, PhD, assistant professor in the department of chemistry at Salve Regina University, and lead study author. Meschwitz notes that several other studies have demonstrated a correlation between the non-peroxide antimicrobial and antioxidant activities of honey, and the presence of honey phenolics, adding that a large number of laboratory and limited clinical studies have confirmed the broad-spectrum antibacterial, antifungal, and antiviral properties of honey.

Meschwitz points out that “our work is preliminary, and, for the most part, we are still talking about topical applications for antibiotic resistance, rather than systemic [use].” Still, she “can envision some other possible applications in the future. What makes honey effective is the fact that honey works to fight bacteria on multiple levels, by various mechanisms, involving its antioxidant, antibacterial, and antivirulence properties, “not just by attacking the growth of the bacteria, which is the bactericidal mechanism most conventional antibiotics use.”

The “multi-faceted approach” of honey’s action makes it less likely for bacteria to be able to develop resistance, explains Meschwitz.

“In addition, in already established infections—particularly chronic, difficult-to-treat infections involving biofilms, such as those found in the wound environment, catheter infections, and chronic sinusitis—treating with honey is like providing a one-two punch,” she says. “Honey would weaken the virulence of the bacteria, making the infection more susceptible to attack by the antibiotics and the host immune system.”

Primary care physicians could recommend honey treatment for burns or open wounds, or for diabetic ulcers, says Meschwitz.

“However,” she adds, “it would have to be with something like Medihoney, which has been sterilized by gamma irradiation. In addition, because honey is full of healthful antioxidants that boost the immune system, practitioners could also suggest that their patients replace table sugar with raw honey whenever possible, especially when fighting the common cold.”

—Mark McGraw

Reference

American Chemical Society (ACS). (2014, March 16). Honey offers new approach to fighting antibiotic resistance. ScienceDaily. Retrieved March 31, 2014 from www.sciencedaily.com/releases/2014/03/140316132801.htm