Factors affecting the production and measurement of hydrogen peroxide in honey samples

Guttentag, A; Krishnakumar, K; Cokcetin, N; Harry, E; Carter, D

Factors affecting the production and measurement of hydrogen peroxide in honey samples

Guttentag, A Krishnakumar, K Cokcetin, N

Harry, E

Carter, D

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Publisher:: Microbiology Society
Publication Type:: Journal Article
Citation:: Access Microbiology, 2021
Issue Date:: 2021-01-28

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Field	Value	Language
dc.contributor.author	Guttentag, A
dc.contributor.author	Krishnakumar, K
dc.contributor.author	Cokcetin, N https://orcid.org/0000-0002-3874-2873
dc.contributor.author	Harry, E https://orcid.org/0000-0003-0858-9473
dc.contributor.author	Carter, D
dc.date.accessioned	2021-02-09T01:18:26Z
dc.date.available	2021-02-09T01:18:26Z
dc.date.issued	2021-01-28
dc.identifier.citation	Access Microbiology, 2021
dc.identifier.issn	2516-8290
dc.identifier.issn	2516-8290
dc.identifier.uri	http://hdl.handle.net/10453/145970
dc.description.abstract	<jats:p>Many Australian native honeys possess significant antimicrobial properties due to the production of hydrogen peroxide (H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub>) by glucose oxidase, an enzyme derived from the honeybee. The level of H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub> produced in different honey samples is highly variable, and factors governing its production and stability are not well understood. In this study, highly active Australian honeys that had been stored for >10 years lost up to 54 % of their antibacterial activity, although almost all retained sufficient activity to be considered potentially therapeutically useful. We used a simple colourimetric assay to quantify H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub> production. Although we found a significant correlation between H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub> production and antibacterial activity across diverse honey samples, variation in H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub> only explained 47 % of the variation observed in activity, limiting the assay as a screening tool and highlighting the complexity of the relationship between H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub> and the killing power of honey. To further examine this, we tested whether H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub> detection in honey was being inhibited by pigmented compounds and if H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub> might be directly degraded in some honey samples. We found no correlation between H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub> detection and honey colour. Some honey samples rapidly lost endogenous and spiked H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub>, suggesting that components in honey, such as catalase or antioxidant polyphenols, may degrade or quench H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub>. Despite this rapid loss of H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub>, these honeys had significant peroxide-based antibacterial activity, indicating a complex relationship between H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub> and other honey components that may act synergistically to augment activity.</jats:p>
dc.language	en
dc.publisher	Microbiology Society
dc.relation	Rural Industries Research & Development CorporationPRJ-009186
dc.relation.ispartof	Access Microbiology
dc.relation.isbasedon	10.1099/acmi.0.000198
dc.rights	info:eu-repo/semantics/openAccess
dc.title	Factors affecting the production and measurement of hydrogen peroxide in honey samples
dc.type	Journal Article
pubs.organisational-group	/University of Technology Sydney/Faculty of Science
pubs.organisational-group	/University of Technology Sydney/Strength - ithree - Institute of Infection, Immunity and Innovation
pubs.organisational-group	/University of Technology Sydney
utslib.copyright.status	open_access	*
dc.date.updated	2021-02-09T01:18:18Z
pubs.publication-status	Published

Abstract:

Many Australian native honeys possess significant antimicrobial properties due to the production of hydrogen peroxide (H2O2) by glucose oxidase, an enzyme derived from the honeybee. The level of H2O2 produced in different honey samples is highly variable, and factors governing its production and stability are not well understood. In this study, highly active Australian honeys that had been stored for >10 years lost up to 54 % of their antibacterial activity, although almost all retained sufficient activity to be considered potentially therapeutically useful. We used a simple colourimetric assay to quantify H2O2 production. Although we found a significant correlation between H2O2 production and antibacterial activity across diverse honey samples, variation in H2O2 only explained 47 % of the variation observed in activity, limiting the assay as a screening tool and highlighting the complexity of the relationship between H2O2 and the killing power of honey. To further examine this, we tested whether H2O2 detection in honey was being inhibited by pigmented compounds and if H2O2 might be directly degraded in some honey samples. We found no correlation between H2O2 detection and honey colour. Some honey samples rapidly lost endogenous and spiked H2O2, suggesting that components in honey, such as catalase or antioxidant polyphenols, may degrade or quench H2O2. Despite this rapid loss of H2O2, these honeys had significant peroxide-based antibacterial activity, indicating a complex relationship between H2O2 and other honey components that may act synergistically to augment activity.

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http://hdl.handle.net/10453/145970