Enhanced Antibacterial Activity of MGOTM Manuka Honey complexed with a- cyclodextrin (Manuka Honey with CycloPowerTM) | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 4 No. 5 (2014): May 2014 / 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 Downloads [Abstract] [Full Article] Published 2014-07-28 Issue Vol. 4 No. 5 (2014): May 2014 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com