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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 4 No. 5 (2014): May 2014
				
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									Research Articles
							
		



	
		  	 

		
	
		Enhanced Antibacterial Activity of MGOTM Manuka Honey complexed with a- cyclodextrin (Manuka Honey with CycloPowerTM)
	


	
	
		

							
					Authors

						
							
								Simon Swift
							
															
									Department of Molecular Medicine and Pathology, Faculty of Medical and Health Sciences, University of Auckland, Auckland
																	
																																		
	
							
								Lynne M. Chepulis
							
															
									Faculty of Heath, Education and 
Humanities, Waiariki Institute of Technology, Rotorua
																	
																																		
	
							
								Benedict Uy
							
															
									Department of Molecular Medicine and Pathology, Faculty of Medical and Health Sciences, University of Auckland, Auckland
																	
																																		
	
							
								Fiona J Radcliff
							
															
									Department of Molecular Medicine and Pathology, Faculty of Medical and Health Sciences, University of Auckland, Auckland
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v4i5.13
						
					
				
			

						
										
					Abstract

					Background: Manuka honey is recognized for it’s health-promoting properties and it’s use in medicine is well documented. However, the actions of Manuka honey are limited by rapid digestion and the inactivation of bioactive components such as methylglyoxal. Cyclodextrins are naturally occurring glucose rings that improve stability and bioactivity of products. This study investigates the tolerability and bioactivity of a-cyclodextrin-complexed Manuka honey called Manuka Honey with CycloPower TM.
Methods: The antibacterial properties of Manuka honey complexed with a-cyclodextrin (Manuka honey with CyclopowerTM) were compared to uncomplexed Manuka honey against a range of common organisms using standard measurements of minimum inhibitory (MIC) and bactericidal (MBC) concentrations. Time course growth measurements were determined using a sublethal concentration of 2% w (honey solids)/v and measuring the area under the growth curve.
Results: In tube MIC assays, Manuka honey completely inhibited Staphylococcus aureus (MSSA and MRSA), Streptococcus pyogenes, Helicobacter pylori and Moraxella catarrhalis at concentrations of 10% w/v or less, with MIC values decreasing as the methylglyoxal content of the honeys increased from 100 to 550 mg/kg. MIC values at a given methlyglyoxal level were also decreased for S. pyogenes, M. catarrhalis and H. pylori by complexing the Manuka honey with a-cyclodextrin. Pseudomonas aeruginosa was not inhibited by any of the Manuka honey or Cyclopower treatments at the concentrations tested (2-10% w/v). Manuka honey with CyclopowerTM had an increased bacteriostatic action against S. aureus, MRSA and P. aeruginosa compared with Manuka honey.
Conclusions: This study concludes that Manuka honey is an effective antibacterial agent that can be enhanced by complexing with a-cyclodextrin.
Keywords: Manuka honey, methylglyoxal, a-cyclodextrin, antimicrobial

				
			
			

						
																																								
						
		


		

						
										
					
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						Published
					

					
																			2014-07-28
																	

				
							

			
						
										

											
							
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									Vol. 4 No. 5 (2014): May 2014
								
							

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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